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  • 5/29/2025
MasterChef Australia Season 17 Episode 18
Masterchef Australia S17E18
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Transcript
00:00You're only as good as your last cook, but yesterday's little tiny mystery box
00:22landed me in the bottom four. Now it's a black apron day, so someone's going home
00:28and it's scary. But this is my third time back in the MasterChef kitchen. I have lots of
00:36memories of pressure tests, so I have learnt to really focus, stay in the zone and stay calm.
00:42I can do this.
00:52Pressure test time. It's never fun, let's be honest. It's been a bit of a mixed bag for me
00:58over the last few weeks, but I need to show that I'm resilient and that I'm never going
01:03to give up no matter what. Morning gang. Morning.
01:06Morning. It is pressure test day, which means unfortunately someone will be walking out those
01:16doors for the last time. Well, I hope you've all come ready to fight today because the
01:23mastermind behind this pressure test is about to put you through the wringer.
01:28The chef, he is living every cook's dream. Serving up homegrown produce from his very own stunning
01:39farm to his family run restaurant in Beaconsfield, Victoria. The restaurant, it's one of a kind.
01:50It has held on to its two hat status for a grand total of seven years, which is a massive achievement.
01:58Wow.
01:59Please welcome, from Oh My, Blaine Burton-Charles.
02:08He's a legend.
02:14Blaine from Oh My. We had the service challenge at Blaine's restaurant back in season 15.
02:23What an experience that was. It was just such an amazing day out on his property. It's a magical place.
02:30Hello, Blaine.
02:32Hello, hello, hello. How are you?
02:33How are you, mate?
02:34Good, good, good.
02:35You're in a bit of trouble today.
02:40Blaine, how are you?
02:41Good, thank you. Good, thank you. Good to be here.
02:43Tell us what you do at Oh My.
02:46Yeah, so basically we do ever-changing menus every single week based on exactly what we're growing in that season.
02:52Wow.
02:53And we do about a seven-course tasting menu, just showcasing each item as best we can.
02:59Well, Blaine, I love what you do, I love your food, and I can't wait to see what's under there.
03:03Go ahead, Blaine. Show these guys what they're making today.
03:06All right, so today you'll be making...
03:14Ooh-ee!
03:15Ooh, okay.
03:19Wow.
03:20Oh, wow.
03:21Oh, wow.
03:22Wow, it's so stunning.
03:23Oh my gosh.
03:29My variations of strawberry and sourdough with elderflower and balsamic.
03:35Mmm.
03:36Wow.
03:37Mmm.
03:38Wow.
03:39Mmm.
03:40Wow.
03:41Wow.
03:42Mmm.
03:43Well, guys, why don't you come a bit closer?
03:45Have a look.
03:46Oh, my Jesus.
03:47Wow.
03:48Oh my God.
03:49That's beautiful.
03:50That's beautiful.
03:51That's so stunning.
03:52Wow.
03:53That's gorgeous.
03:55It's a piece of pretty artwork on a plate, and it's floral.
04:01There's so many textural elements.
04:04Oh my gosh, it's making my mouth water.
04:07So guys, would you like to try it?
04:09Totally.
04:10Yes.
04:11Yes.
04:12Okay, so the sourdough variations here is a sourdough pastry cream, and we're using stale
04:18bread mixed into it.
04:20The tulle, again, using some of the offcuts of the bread.
04:29The elderflowers are fried in a little bit of batter.
04:32Wow.
04:33Mmm.
04:34There's some balsamic gel.
04:37There's macerated strawberries in there.
04:39Also, it's whole strawberry sorbet, and to go with that little strawberry gum emulsion
04:44which is hidden underneath.
04:46Wow.
04:47Wow.
04:48The whole dish sort of ends up tasting like strawberry jam on toast.
04:51Yeah, it does.
04:52Oh my God, Blaine, this is my kind of dessert.
04:55I have this every day.
04:57It's really important to nail this dish today, but I'm feeling a little bit more optimistic
05:03because dessert is my vibe.
05:08Blaine, what do these guys have to look out for when they're making this dish?
05:11So the pastry cream on the base would be the one that's sort of the most important to hold
05:17the dish up.
05:18And actually making it has a lot of points in it where you could fail.
05:24The sourdough tulle, that as well, the thicknesses, that's really important.
05:28So any thicker than that, and it would be maybe a little bit too much.
05:32And then the strawberry gum emulsion has its challenges as well.
05:36This dish looks super technical.
05:39There's lots of different elements on there, and there's such a fine balance of flavours.
05:44I mean, I use sourdough for my toasties, but nothing like this.
05:49Today, as an added challenge, you will all be recreating Blaine's dessert.
05:59Not once, not twice, but five times.
06:08Oh, five.
06:09Oh, my God.
06:10Five times.
06:11Oh, my God.
06:13And you'll have to do it all in just two hours.
06:17Whoa.
06:18Oh, my God.
06:19OK.
06:20What?
06:23We want consistency across the board.
06:26The recipe, equipment and ingredients you need are at your benches.
06:32Whoever makes the dishes that bear the least resemblance to Blaine's
06:36will be living the competition.
06:41Blaine, the floor is yours.
06:44Your time starts.
06:47Now.
06:48They definitely threw a spanner at us with saying we've got to get five desserts plated,
07:10not just one.
07:11So it's all going to come down to that execution, definitely in that plate up time to get all
07:16of these desserts looking beautiful on the plate.
07:18I am feeling okay.
07:19A little bit nervous because these are things that I normally make.
07:24When you normally do things, there's like an expectation from you.
07:25And maybe I'm just putting that expectation on myself, but I really want to do well.
07:30The first thing I need to do is my sobe.
07:31I get started on my simple syrup.
07:35It's pretty much just sugar and water.
07:36Getting it to a certain temperature and then bring it down.
07:38450.
07:39We're using frozen strawberries.
07:40whole.
07:41whole.
07:42whole.
07:43whole.
07:44because we need the greenness of the sobe.
07:45The first thing I need to do is my sobe.
07:50I get started on my simple syrup.
07:52It's pretty much just sugar and water.
07:55Getting it to a certain temperature and then bring it down.
08:004.50.
08:01We're using frozen strawberries whole because we need the greenness of the strawberries
08:14to add to the texture of the sobe.
08:17When I tasted blades, it was really soft and luscious.
08:23This is the biggest element on the plate.
08:27And I have to do five identical dishes.
08:31So I have to get it right.
08:34You got to push here, Ru.
08:37Yeah.
08:38Okay.
08:40My strategy today is to try and balance reading the recipe and also following my intuition.
08:47I add my simple syrup into the mix.
08:49Mix everything together towards the velvety and smooth texture.
08:56Stunning, Ru.
08:57Stunning.
08:58Let's go, Sarah.
08:59I've got my ice cream sorbet in the freezer.
09:00Moving now on to a very important step, which is to make the tuile.
09:08I remember Blaine's tuile being really thin and crisp.
09:29My tuile batter has come together and the recipe states that I must spread this as thinly as
09:38possible on a baking tray and repeat with any leftover mixture.
09:43Because of this, I'm going to divide the mixture onto two baking trays.
09:48Spread it as thinly as possible to make sure I have enough for all five of those plates.
09:54Good job, Sarah.
09:55Nice, Ru.
09:56Nice.
09:57I have them in the oven and I'm just keeping an eye on them.
10:10I'm using a bit of intuition.
10:12I really want to take them to that really dark golden edge.
10:15Guys, you're 30 minutes down, 90 minutes to go!
10:19That's it.
10:20Good pace, Tim.
10:21Sorry.
10:22Sorry, Sarah.
10:23That was close.
10:24You're absolutely...
10:25Hi, Poe, L, mate.
10:26...Hey.
10:27It's all go, go, go.
10:29Oh!
10:30I'm going to get away, guys.
10:33You're absolutely bothering me.
10:38I'm going to go.
10:40I'm going to get a little bit to go.
10:43Uh, well, it's all go, go, go.
10:50It's all go, go, go.
10:56I'm really just trying to stay ahead of the game.
10:58Just in case anything goes wrong, we've got that buffer.
11:01But I'm working on the sourdough twill at the moment.
11:04I've got time. That's not mine.
11:06Is it?
11:07Oh, it's all right.
11:10Everything's on the go.
11:11I'm just getting my egg whites now.
11:13How important is the twill?
11:15The twill will be one of the most important parts
11:17from an actual point of view.
11:18So, yeah, really need to nail that one
11:21and get the thickness right.
11:22Yeah. Okay.
11:24Leave loads of time to play
11:25because you want to be, yeah, focused when you're doing that.
11:27Awesome. Thanks, guys. Appreciate it.
11:30Good job, Timmy.
11:34So, at the moment, I'm just working on my balsamic gel
11:37and just a little bit frothy on top.
11:40So, when I blend it at the end,
11:42just going to make sure I don't have any of that.
11:46Blaine, I want to ask you,
11:48four different approaches.
11:50Yeah.
11:50What one do you like the most?
11:52I like Sarah's approach the best
11:53because I think that she's actually following the recipe direct
11:56in the order it needs to be,
11:57while not getting too flustered on it
11:59and also moving at a good patient control pace.
12:02She's in her happy space for sure.
12:04Yeah.
12:04Yeah.
12:05You're doing good.
12:06Just keep it up.
12:08Bru is tracking all right
12:09because she's familiar with all the elements.
12:11And then there's Tim,
12:17who is literally sprinting back and forth
12:20from the blast chiller and the fridge and his vent.
12:22How do you want it?
12:23Super thing.
12:25I'm worried that he's racing so much
12:27that he might trick himself.
12:28That makes me so nervous.
12:29So order was like on top of things,
12:39but I feel like she's falling a little bit behind.
12:41Clean flour, sugar,
12:44canola oil and egg whites
12:45and blitz for 30 seconds.
12:48Or just a bit far behind.
12:49Hmm.
12:50These guys put their chills in
12:51about five minutes ago.
12:53Getting there.
12:55Slowly.
12:58Keep going, Ru.
12:59OK.
13:02She's only just making her butter now.
13:0630 seconds.
13:07Seven to breakfast.
13:10To survive this pressure test today,
13:13I really just need to keep really focused.
13:15I've got to follow that recipe to the T.
13:19Keep going, Audra.
13:23I ran behind.
13:27Everyone has got the tuile in the oven.
13:30So I've really got to double my speed
13:32and get cracking.
13:35Great work, Audra.
13:37She's putting it all on one tray.
13:40Damn.
13:44A good two lots.
13:47Oh, she's doing two.
13:48No, she's scrapping them off.
13:50I think she's real hard for her.
13:53Good girl, Audra.
13:58Finally, she's getting them in, OK?
14:03Time is flying, everyone.
14:05You've got one hour to go.
14:11Oh, beautiful, Ru.
14:13Yeah, she did hers nice and thin.
14:21Over two trays.
14:25But Tim Gould is on one tray.
14:28Oh, no.
14:28So that's right across two.
14:29It's only one.
14:41It's just one.
14:43Just one.
14:50Just one try.
14:51It's going to be thick.
14:53It's going to be thick for sure.
14:54If he can make three potions, he'd be lucky.
15:04Good luck to him.
15:05It's only one.
15:16It's just one.
15:17It's just one.
15:18It's going to be thick.
15:20It's going to be thick for sure.
15:24My twill's out of the oven.
15:26It's got a really nice golden colour like Blaine's did.
15:30Now, I'm rereading the recipe and it says,
15:32repeat with remaining mixture.
15:35Was I supposed to divide the twill mixture over two trays?
15:40I've got all mine on one tray.
15:42Here, let me go.
15:45I'm a bit confused.
15:47It's super thin.
15:48Just think how his look, Timmy.
15:50Just think how his look, mate.
15:51I mean, that's thin.
15:53Yeah, I'm just going to trust my gut.
15:59I don't think I've got enough time to be able to redo all this.
16:02I just have to trust my gut and keep going.
16:09Great work, Audra.
16:11Keep up that speed.
16:13Audra.
16:13Hey.
16:14How are you travelling?
16:15How are you?
16:15I'm good.
16:15Travelling all right, actually.
16:18Yeah.
16:19What happened with your twin?
16:21So I put all of it on one tray.
16:23So I just chucked some onto the other tray and thinned it out.
16:26Yeah.
16:27I don't want to be the bearer of bad news, but you've fallen behind.
16:30Yeah.
16:31Okay.
16:32You've just got to find another gear.
16:33All right.
16:33Okay.
16:33Good luck.
16:34Good luck.
16:34Thank you, guys.
16:39Looks like good bread, Ru.
16:40Did you make it?
16:41Yeah.
16:46Just starting on my pastry cream now.
16:49So just really need to stay focused and keep on top of it all.
16:53The sourdough pastry cream is the base of this dish.
16:59It really holds everything together, both in flavour, but also as the structure of the dish.
17:06Blaine's pastry cream was velvety, creamy, and had the right amount of sourdough flavour coming through.
17:12To achieve that, I mix together sourdough and milk and allow it to infuse.
17:24Once it's infused, I add in all of the ingredients into the pot, and I'm going to start to cook this.
17:39Transfer.
17:41Then lowering it as it starts to thicken, bring the mixture to 85.
17:44You know how to cook your cream parts, yeah?
17:51Yeah, yeah.
17:51You know what you want in town will take soon?
17:54Yeah.
17:54Big.
17:55All right.
17:57I'd be nervous as a helicopter, man.
17:59Yeah.
18:00Because when they're heating it, and if they're not heating and stirring well, and they're getting it over-temp and under-temp,
18:06and they add it over the eggs, I reckon they might.
18:08Tend a lot.
18:10I can really smell the bread.
18:12We'll be able to taste it if the eggs cook too much.
18:17Yeah, yeah.
18:19Looks nice and smooth and creamy.
18:23Yes, sir.
18:24Yes, sir.
18:27It's looking nice.
18:29The texture's looking good.
18:31Tastes good.
18:32Got to get this to chill down.
18:34So, um, whisking in my cold butter.
18:37I'm really happy with my sourdough pastry cream.
18:43It has that beautiful, creamy, delicious texture.
18:55Keep pushing, Odra.
18:57Woo!
19:00There, I'm getting some muscles.
19:03I've been known to make some good desserts in this kitchen.
19:08Pastry cream is something that I've also made a few times.
19:11You've done this before, yeah?
19:13Trust your instincts.
19:19Tastes are so much thicker than anybody else's.
19:21Yeah, hers is very thick.
19:33So, I'm looking at my pastry cream and something's not right.
19:38Oh, sorry.
19:40When I added the butter, it went thick really quick.
19:44That's never happened to me before.
19:50I taste it.
19:52It tastes fine.
19:53Ooh!
19:54Ooh!
19:55I think I should be okay.
20:02Right work.
20:06That's it.
20:06Keep that hustle going, all right?
20:08Yep.
20:10Pretty simple here, crew.
20:12Five perfect plates in just 45 minutes.
20:15Woo!
20:16Woo!
20:17Let's go, guys!
20:31Okay.
20:33Strawberry gum oil.
20:35Glutas.
20:36I need to move on to my strawberry gum emulsion.
20:40Strawberry gum can be quite powerful, so it really needs to have that right balance of flavour.
20:45It's really floral and fresh.
20:49First, I take my strawberry gum leaves.
20:52I add them to my mixer with some oil and blitz until this is infused.
20:57Now, I have to slow down and bring everything together.
21:02Slow and steady.
21:05Because if I pour the oil too quickly, this emulsion will split.
21:09Is this an important bit?
21:14Yeah, that's nice.
21:15This is the pouring.
21:15Yep.
21:16It's doing it well, though.
21:18Slow and steady.
21:18Yep.
21:20I've been trying to stay calm throughout this entire cook.
21:28Slow, slow, slow.
21:29But right now, my heart is racing.
21:34I only have one chance to get this right.
21:40Oh, it looks good, Sarah.
21:41That's not good.
21:42Great work.
21:43Good stuff.
21:44Your weapon.
21:45Put emulsifying.
21:46My strawberry gum emulsion is so beautiful.
21:50It smells and looks like Blaine's.
21:53Sarah's smashing it.
21:54Nice.
21:55Now, there is 40 minutes left on the clock.
21:57I feel very focused.
21:58I'm pushing through the elements, and I'm staying on track.
22:03Nice work, Sarah.
22:03That looks really good.
22:09Emulsion is so foreign to me.
22:11I'm just looking at the recipe and just reading it word by word.
22:18It still sounds like it's liquid.
22:27Chef?
22:28May I ask you a question?
22:34So, Chef, my emulsion's really thin.
22:36Yes.
22:37Is there any saving this?
22:39Let me have a look, maybe.
22:44Does it say in the recipe the thickness that it should be?
22:46That's really thin.
22:47That's really thin, yeah.
22:48Definitely split.
22:48That's really thin, yeah.
23:01Definitely split.
23:02Okay.
23:03All right.
23:04All right.
23:07My heart is sinking lower and lower and lower.
23:10I feel like in my time in the competition is slowly slipping away.
23:16How am I going to do this?
23:18The pressure's on.
23:19You have 30 minutes left.
23:20Let's go, everybody.
23:21What a push in.
23:23Let's go, guys.
23:24I've got such little time left.
23:31I really need to turn this around.
23:33The emulsion's just not emulsifying.
23:36Has it split?
23:41Yeah.
23:46It's a real pressure point here with this strawberry gum emulsion.
23:50I can see that Sarah's actually nailed hers.
23:54But the other three are really struggling.
23:57How's that looking, Rose?
24:00Like lipid.
24:02They're all stirring too fast.
24:04They're not allowing the first bit to incorporate.
24:06So the egg, the glucose, they're just not incorporating that first.
24:11It's a mayonnaise, but it's a sweet mayonnaise.
24:13It's a hard one.
24:15Just keep going.
24:15Don't worry.
24:16I gotta.
24:17Can't go home like this.
24:19Seriously.
24:20They can't get that strawberry gum emulsion on the plate properly.
24:23I'm not sure.
24:25The whole balance of the dish could be really thrown out.
24:2850 grams of glucose.
24:32This is my glucose.
24:33Oh, there it is.
24:35I've still got half a jug of the strawberry gum oil.
24:38I'm going to use that and make half a batch.
24:43If she doesn't get it right this time, that's it.
24:45Yeah.
24:46Tim, just think about it.
24:52Can you redo it?
24:54No, I don't have enough oil.
24:58I'm starting to get worried.
24:59I cannot serve this split emulsion on the dish.
25:02It'll send me home.
25:04I don't know if there's a way I can fix it.
25:08Think about what happens when you split a mayo.
25:11I am in this competition for a couple of reasons.
25:19One, to show my boys about resilience, not giving up and following your dreams.
25:26But I'm also back for me.
25:29OK.
25:31Um, let's see.
25:33Just to build my own confidence in cooking back up again and show that I still belong in
25:38this beautiful building.
25:42I need to trust my intuition on this.
25:44So I'm going to add two egg yolks, a little bit of xanthan gum, and a spoonful of glucose.
25:53May work.
25:56I turn on the mixer.
25:59Slowly start drizzling the split emulsion back in.
26:04Push, mate.
26:04And I'm just hoping for the best.
26:15Yes, Timmy.
26:19Come on.
26:20Yeah.
26:24It thickens.
26:25Yes.
26:28I cannot believe this has worked.
26:31I've saved this emulsion.
26:33I think you got it.
26:36Problem sorted.
26:37Problem sorted.
26:37Yeah, good.
26:39Happy?
26:40Yes.
26:41Awesome.
26:42Love your work.
26:45Keep that pace going.
26:47Come on, Rue.
26:47Let's go.
26:48Oh, I'm so jealous.
26:51Concentrate, Rue.
26:54Rue.
26:55Ask him how he fixed it.
26:56Rue, Rue, Rue.
26:58Ask Tim, Rue.
26:59Tim, how did you fix it?
27:01Pour it into a jug.
27:02Add a couple more egg yolks, a little bit of xanthan gun, and a little bit of glucose,
27:06and then just drizzle that back in nice and slowly.
27:08Okay, okay.
27:08Speed, speed, speed, speed, it'll work.
27:12I'm feeling good.
27:29I think I've just got a muscle.
27:31I've got two more elements, just two more elements, and then I can start lighting up.
27:36Oh, I'm just watching this emulsion, and it's still split.
27:45Oh, that's crap.
27:55I'm in such a panic mode.
27:59My emotion is whack.
28:02No, like, no, this can't, like, this cannot be happening to me.
28:06I just have to move on to my other elements, otherwise I would not even have one plated dish.
28:19Okay, guys, leave some time to plate.
28:22Ten minutes to go!
28:23My elderflower crisps, they're looking beautiful.
28:35The batter is really fine, and I can still see the flowers, but they're super crisp.
28:41And I need to quickly finish up my balsamic gel.
28:44I want to blend this into a smooth puree.
28:53It's thick.
28:56Do I get Sarah's on my second?
28:58I think so.
29:00Yeah.
29:03I've got five dishes to get out that all need to be consistent.
29:07I remember Blaine's dish looks like a blooming flower on the plate.
29:15I'm weighing out my pastry cream.
29:17I need exactly 25 grams.
29:27I add in a teaspoon of the strawberry gum emulsion on top.
29:32I think the biggest challenge in this would be plating it up to the way we did.
29:39Last few minutes, biggest concern is with the thickness of my tuile.
29:44But I have to get these on.
29:46They're going to add that real crunch factor that the dessert needs.
29:54Ah, Jesus.
29:58My pastry cream is quite heavy and thick.
30:03I'm using all my guns to squeeze that pastry cream out.
30:08Something's just not right.
30:17Ah, it's getting worse.
30:18Oh.
30:30Oh.
30:32Oh.
30:33Something's just not right.
30:35My pastry cream is quite thick.
30:43I am very concerned.
30:45It's pretty much like the base and the foundation of that dish.
30:49On top of that, my emulsion is still split.
30:54The textures will be completely off.
30:56So I am a little bit worried.
30:58Oh.
31:06This is chaos.
31:19Oh.
31:20That's the liquid.
31:22That is not a job.
31:22oh no that's not right this is not the right consistency there is absolutely no time to fix
31:31that I still want this balsamic component to be on the plate so I decide to change the way I plate
31:36I start off with piping out the sourdough pastry cream to create a little molt in the middle of
31:43the plate so that the balsamic gel doesn't run there's a high chance I could be in trouble and
31:51going home time to run it out three minutes to go yes keep going this looks nothing like Wayne's dish
32:08I'm just hoping the flavors are there
32:11you need to finish in 10
32:21oh it's done I think I've got all elements whether they're in the state that's supposed to be I don't
32:45know so I'm really worried I really am it's a little bit emotional because I make desserts and
32:54it will be such a bummer to live on a dessert you know but I think I just put so much pressure on
33:01myself if I do leave today I'll leave with my head hold high but hopefully that's not the case yeah
33:09hi hi Sarah wow I'm shocked as well
33:23all right you can finish your dish now Sarah
33:29thanks Sarah these look incredible we're going to taste awesome enjoy
33:49I think all the little elements look really really lovely from from just looking at it
34:01this is really close if not perfectly to what mine is in every single way
34:29especially with the amount of time and amount of pressure and all the things that had to go
34:33right to achieve that is very very impressive I think looking at your plate no way the fact that
34:40you've completely polished that up that is the ultimate compliment and can I just point out the
34:46detail look how perfectly she's right these little flowers still see the stem and the separation of each
34:52each each little bloom it's so beautiful I think the lovely thing for me is that beautiful brightness of
35:00the strawberry sorbet that really does play against that kind of bubble gummy flavor of the strawberry
35:07gum and then it just all gets pulled back by all of that kind of bready goodness that you've got from
35:13the sourdough 12 she should be so proud she is so calm it was a delight watching Sarah cooking and she came up on time with something which is for me
35:31I was behind throughout the entire cook so many things went wrong now presenting my dish I am actually freaking out I'm pretty certain I'm going home today
36:01well thank you amazing enjoy thank you thank you thank you guys what do you think of orders dishes
36:30pretty on point yeah there's a lot of consistency in the plating some of the best quinoa's done to start with
36:40the only thing that is missing is really the balsamic gel so obviously that's fallen short and it's liquid
36:47wow
36:53what a stunning effort from order
37:06I thought she was in trouble
37:09this is the thing that is so fascinating about pressure tips
37:14I think the most outstanding thing for me is that sorbet
37:17it is deep with the color of the strawberries really punching with strawberry flavor love the sourdough pastry cream I think texturally and flavor wise it's absolutely spot on comparing it to yours
37:32yeah I really really love how order adapted the dish because of the mistake with the balsamic gel it was really clever and it actually saved everything there and it was really good for her to do that and think about that
37:43everything else apart from the balsamic was to me almost spot on
37:50very very happy for or draw because I think at one stage she she pretty much had one foot out the door she thought yeah yeah and to come back and produce a plate of food that looks and tastes so close to yours she's a danger in pressure test I say
38:10there he is
38:13I'm worried about the thickness of that twill and just that delicate finesse
38:17mine doesn't look as beautiful as Blaine's did but I'm hoping for the best
38:25two three four five
38:29thanks so much for that thanks guys enjoy thank you thanks so much
38:41uh maybe some obvious differences but what do we think um I think the twill is a little bit thicker
38:51thicker it is on the heftier side of the scale but so is everything in a weird way so maybe the balance is still there
39:00thank you
39:04the sorbet is vibrant it's delicious it's fresh it's stunning
39:22the sorbet is vibrant it's delicious it's fresh it's stunning
39:33the current part I think is top
39:40but
39:43this is where I'm sitting on top of the fence
39:46I am particularly not impressed with the strawberry gum in motion
39:51mmm yeah
39:54it's like eating margarine
39:57like he's tried to get it back so so hard and he's probably gone too far it's really stiff because he's added overload of glucose more egg yolks and also some xanthan the flavor is well off
40:12the emulsion did taste pretty much kind of like egg yeah it lost its strawberry gum flavor there
40:21but well done for him adapting and trying anyway and pulling something out of the hat to get it on the plate
40:27this is a dish of textures obviously he had a bit of a struggle with that strawberry gum emulsion
40:34but I think where it starts to fall apart a little bit is of course the twill
40:38yes they're a bit thicker but he's also probably plated twice the amount of twill you have on the plate
40:43so it's almost quadrupled the amount of biscuit on the plate
40:47yeah you look around everyone's plate and there's still so much of it left
40:51yeah
40:53I've got a little door wedge unfortunately when you get a big piece like that
41:00it's an overload of sweetness because it hasn't been taken really nice and dark
41:05where you get that nutty characteristic that really accentuates that sourdough flavor in there
41:09there are positives and negatives to this one
41:12we're just gonna have to see where Big Timmy ends up
41:16I really feel like this pressure test was supposed to be something that was made for me
41:39and I just feel like I've really let myself down
41:46hopefully there is enough in the dish to save me today
41:53thanks very much Bru we're gonna test your food
41:56thank you so much
41:57thank you
41:58thank you
41:59oh wow
42:12the strawberry sorbet is legit
42:29that's going off your pass any day of the week I reckon
42:33it's unbelievable
42:34yep
42:35and then again how well she has baked these twills
42:38they are absolutely perfect
42:40I love them I love them I love them
42:42love her elderflower
42:45it doesn't taste of oil at all
42:47you can actually still taste a little hint of bitterness from the elderflower
42:51which is really nice
42:52but I think where she's fallen short most is her sourdough crème patissier is definitely overcooked
43:03it's almost got sort of like a bechamel-y flavor to it
43:06yeah
43:07yeah
43:08I also can't really see or taste this rubbery gum emulsion
43:12mmm
43:13yeah
43:14in this in this regard I think she just got in her way a little bit by the looks of it
43:18obviously no no emulsion really because it's split
43:22I think that liquid is just kind of dissipated into different parts of the plate and I honestly couldn't taste it at all
43:29I'm really gutted for Rue because I know how much she wants this and I know that when she doesn't put herself under immense pressure
43:37that's when she absolutely shines
43:49fine
43:50where do you reckon that went?
43:51I thought you did an absolute fantastic job
43:54I was really impressed by the passion you guys cooked with and the care you put into all of the ingredients
44:00and you know these are all very special things to me so it was beautiful that you put that much attention into it
44:05yeah well done incredible
44:10okay guys put your hands together for Chef Blaine Bertoncello
44:23before we get into the nitty-gritty we want to take two of you off the table
44:32Sarah
44:33all five of your plates would have fit right in at Blaine's restaurant
44:38what?
44:39and
44:44order
44:46your sorbet was the best of the day
44:48no
44:49yes
44:54I did not expect that
44:55you're both safe
44:56now that obviously leaves Rue and Tim
45:05yeah
45:08I know you know that wasn't an easy cook for either of you
45:11yeah
45:13and even though there were elements we loved on your plates
45:16one of you served us desserts that had flaws that were tricky to overlook
45:25I'm sorry to say
45:28those dishes were made by
45:34Rue
45:36yeah
45:37you're going home I'm sorry
45:38you're going home I'm sorry
45:39yeah
45:40I'm sorry
45:46yeah
45:47yeah
45:49yeah
45:50yeah
45:51yeah
45:52yeah
45:53yeah
45:54you know what you are unique
45:58you got the most amazing spirit
46:00and for me I believe you are a ray of sunshine in any kitchens
46:07good chance
46:12good chance
46:14thank you so much chef
46:18I'm very honored to have cooked for you guys
46:22like you know just being called back among like such amazing chefs
46:27made me realize
46:29I'm also part of the great people
46:30yeah
46:31yeah
46:32absolutely
46:41Laura it seems like you've really bonded with Rue
46:44what's it going to be like without her
46:46God I think I didn't think I'd get this emotional
46:50I've gotten to know Rue in such a short time and she's been
46:53so good to me and she doubts herself a lot
46:57but I don't think she has to because she's so incredible at what she does
47:00and she should walk out with her head held very very high
47:03and it will be very exciting to see what you do next
47:06thank you Laura
47:08it's time to say goodbye
47:10thank you
47:14you did so well
47:16I am very proud of myself for even putting myself out for a second time
47:20I have learnt
47:24I am talented and I am skilled and I'm hoping I've left my mark here
47:33give it up for Rue everybody
47:37hopefully one day everyone will be coming to Rue's desert bar
47:41Rue's desert bar
47:47tomorrow night
47:49ding ding ding ding ding
47:51it's time to get their skates
47:52after a second
47:53everyone else going to go with her
47:54that all of her