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00:00So unfortunately Air Fry Challenge got me into bottom three and now I have to fight to stay in this competition.
00:30Pressure test elimination and only three contestants, so the odds are getting smaller and competition
00:43is harder.
00:44But you know what?
00:45I've started getting a bit of confidence with these pressure tests, especially because I
00:48had a couple for immunity and I did well and I feel good about them now.
00:53So this is new snitch.
00:54No stress on a pressure test day.
00:56Morning all.
01:00We said after you hit the top ten things were going to heat up and we were not exaggerating.
01:06You are in for one scorcher of a pressure test today.
01:12Alana, how are you feeling today?
01:1514 years ago I got eliminated on the giant Adriano Zumbo gingerbread house over four and a half
01:20hours.
01:21I remember that.
01:22Yeah.
01:23But I'm feeling pretty clear headed actually.
01:26Yeah, I'm excited to hopefully learn some new skills that I can take on into the next challenges.
01:30That will be happening.
01:32Now I'm nervous.
01:34Andre, you've got a bit of a love-hate relationship going on with pressure tests.
01:39Tell us about that.
01:40Um, well, yeah, I love them now.
01:45That was so hard to say.
01:49I'm invigorated today.
01:51I'm invigorated for this one.
01:53Right, let's get to the nitty gritty.
01:55I bet you're all pretty keen to know what you're up against, eh?
02:00This challenge has been set by an absolute trailblazer.
02:04He was an apprentice under Peter Gilmour and has worked with the likes of Anna Polaview and
02:09Adriana Zumbo.
02:11Ooh.
02:12He won the La List Pastry Award for Innovation in Paris.
02:17And he was the head pastry chef at Harrods in London for six years.
02:23God.
02:24Please welcome the incredible Philip Curry!
02:31Philip's such an incredible chef.
02:42And he has his own personal style.
02:47And I think when it comes to pastry, he tends to like to put his own spin on it.
02:54Phil, welcome to the MasterChef kitchen.
02:58Thanks for having me.
02:59Now, you recently left Harrods, but what's next?
03:02I've got another book coming out at some point and venturing out on my own.
03:07Amazing.
03:08Yeah.
03:09Now, Phil, your cookbook is absolutely smashing it.
03:12You've focused a lot on plant-based desserts.
03:15How come?
03:16My approach is really to strip baking right back to basic ingredients.
03:20Things that, you know, we already have.
03:23I'm just trying to bring out their functionalities in new and exciting ways.
03:27Okay.
03:28Well, do you want to show these guys what dish they'll be tackling today?
03:30Yeah.
03:31Today, you'll be making my...
03:34Oh!
03:35Oh, my God!
03:36Oh, my God!
03:37Oh, my God!
03:38What?
03:39Damn.
03:40Wow.
03:41What is that?
03:42Dawn of a tropical new day.
03:44That is beautiful.
03:45Right.
03:46Wow.
03:47Wow.
03:48Isn't that stunning?
03:49Now, this dish is one of the most delicately decorated desserts that I've ever made.
04:08And it's 100% plant-based.
04:09Oh, my God!
04:10Oh, my God!
04:11Oh, my God!
04:12Oh, my God!
04:13Oh, my God!
04:14Oh, my God!
04:15Oh, my God!
04:16Oh, my God!
04:17Oh, my God!
04:18Oh, my God!
04:19Oh, my God!
04:20Wow.
04:21I...
04:22It's a little work of art.
04:23I mean, this is going to be precise, but also, there's no eggs in this, and there's
04:28no dairy.
04:29So, you can't necessarily use your intuition so much.
04:32Wow.
04:33I'm so worried for these guys.
04:35I'm so glad I'm not doing it.
04:36Oh, that was a whole lot of shocked faces just soon.
04:39Andre, can you get words out?
04:41Nah, I need a close look at this.
04:43He needs a minute.
04:44Honestly, it's scarier the closer you get.
04:48Yeah, right.
04:49Thanks, Mandy.
04:50Oh, my God!
04:51Oh, my gosh!
04:52It looks like paper.
04:53That chocolate work is tissue paper thin.
04:55So, I'm going to have to control the shakes of the hands, I think, when I...
04:58the nerves kick in.
04:59Especially in the assembly, because the decoration is kind of precision engineered.
05:04Okay, let's have a look inside.
05:11It's so...
05:12Wow.
05:13So gorgeous.
05:14That looks like...
05:15It's a paper.
05:16Yeah.
05:18Oh, my gosh.
05:19Oh, gorgeous.
05:21It's unbelievable.
05:23It's magic.
05:24Oh, my goodness.
05:25It looks stunning.
05:26So, around the outside, we have a coconut cremeau.
05:29The compote is fresh, so there's no setting agent.
05:31We have a nice, juicy texture.
05:33We have a coconut sponge.
05:34We've got the super fine decoration.
05:36And the coconut chantee, which is like a light texture.
05:45The dawn of a tropical day.
05:47I mean, that name, just like, perfect name for it.
05:50That mango compote in the middle is just so bright and fresh.
05:54Yeah.
05:55I also think it's so special because zero jelly.
05:58Yeah.
05:59Wow.
06:00Yeah.
06:01And Phil, you're a wizard in using plant-based ingredients in desserts.
06:04Yeah.
06:05They do behave a little bit differently to dairy ingredients, right?
06:08Yeah.
06:09So, for example, in the chocolate, where there's no milk solids, it sets a bit faster than milk
06:13chocolate.
06:14So, yeah, working with it, keep that in mind.
06:16Okay.
06:17It's a completely new, unknown way of cooking for me.
06:20Definitely a tough fight today.
06:23Okay, there's no going back now.
06:25To recreate Phil's dish, we're giving you two hours and 15 minutes.
06:29Oh, that's not enough.
06:31The recipe, ingredients, and equipment you need are all at your benches.
06:37Whoever makes the dish that looks and tastes the least like Phil's will be going home.
06:45Guys, you just got to the top ten.
06:48I know you don't want to leave yet.
06:50Phil, any final words of advice for these guys?
06:53Yeah, this dessert lives and dies by its flavour, texture, and presentation.
06:59So, leave enough time for that.
07:02You guys ready?
07:03Your time starts now.
07:09Um, I haven't felt good in the pressure tests.
07:12I've actually kind of hated them a little bit.
07:14Uh, but I need to put that aside today and, uh, celebrate that I'm going to love this cook.
07:19Yeah, okay, cool.
07:20Let's go, Spencer, keep it calm.
07:23I'm collected.
07:26I absolutely still want to be in this competition.
07:28I feel like I'm just tasting this kind of top ten vibe and I will be devastated to leave.
07:32So that's why I'm going to go all out today.
07:35But I'm sure everyone else will, so.
07:37But, you know, there is no usual, like, hey, start your with a milk, egg, and sugar.
07:41It's a completely different concept.
07:43Which one is coconut milk powder?
07:45So, my step-by-step plan is read the recipe to the tea, double-tick every single ingredient, because I have no idea how these ingredients work together.
07:56So I can't really rely on my intuition today.
07:58For my coconut cream chantilly, I need to heat up to 50 degrees my soy milk, coconut cream powder, vanilla seeds, and sugar.
08:08Then I add my coconut butter and coconut chocolate and blend it all together.
08:12The consistency.
08:13It looks right to me.
08:14I'm tasting as I go.
08:15It tastes delicious, so I'm pretty happy with it so far.
08:19The nerves are definitely there, but I'm really excited to make that beautiful dessert that Philip gave us.
08:41I've been doing lots of great desserts in this competition so far.
08:46But not a single one of them has been plant-based, which is scary.
08:51Because I've been eliminated on a pressure test before.
08:53It's all the lollies, the tubes, the tangerine rock.
08:57This is absolutely brilliant.
08:59Delicious.
09:00But...
09:01That.
09:03The gingerbread is so burnt, you can't eat it.
09:07I don't want to step out at this point.
09:09I want to go all the way.
09:11So I just read, reread the recipe, just don't get anything wrong, don't make any mistakes,
09:15because that's where you lose time, is when you make mistakes.
09:18I'm working on my coconut chantilly.
09:21Measure up my incaster sugar and the coconut milk powder.
09:26And I need to microwave it now to warm it up so that the sugar dissolves.
09:32I need to now add the cocoa butter and the coconut chocolate to it and then blend it so it's completely emulsified.
09:45It just goes everywhere.
09:47It had no viscosity to it.
09:49I've made a million dairy-based chantilly creams before and it's usually thicker than this at this stage.
09:55But this is using plant-based ingredients.
09:58Everything is different.
10:00What's up with Alana here?
10:03Did she miss something?
10:06I'm pretty sure that Alana was supposed to put those dry ingredients into the coconut chantilly
10:10because I don't think it's going to whip up without it.
10:12I hope this mistake doesn't cost her her whole place in the competition.
10:16That's a big problem, right?
10:18Yeah.
10:19Right, mango compote.
10:21I really remember this element well in Phil's dessert.
10:25It was really kind of fresh and acidic from that lime.
10:29So I'm going to make sure I get the same flavour.
10:32She's cutting that mango how I imagine a pirate would cut a mango.
10:35Yes, exactly.
10:37I need to chop the mango finely.
10:40God, it's a lot of mango.
10:41And also I need to puree another batch of mango.
10:48Mix it with some lime juice.
10:50Some lime zest.
10:52Nice work, Sneji.
10:55It's nice.
10:56Tastes delicious.
10:57Okay.
10:58And then straight in blast freezer.
11:02My coconut cream chantilly is in the blast chiller.
11:06Nice, Andre.
11:07And now I move straight on to my mango compote.
11:10At the moment I'm feeling great.
11:12I'm concentrating.
11:14The instructions are going into my brain.
11:17Andre.
11:18Hey man.
11:19Hey Gil.
11:20Just trying to keep my head on straight.
11:21That's it.
11:22That is the name of the game for you.
11:23Yeah.
11:24Like you are too skilled of a cook to let any outside noise get in the way of you and this recipe.
11:30You know how to get in the zone.
11:31I do.
11:32I can see it.
11:33You kind of look boring man.
11:34Oh really?
11:36No, I don't know.
11:37You look like a cousin or something man.
11:38This is getting out of the zone.
11:39We're getting out of the zone.
11:40This is getting out of the zone.
11:43My head just does that, right?
11:44It's like talking to you about something else.
11:46Yeah.
11:47It's weird.
11:48It's awkward.
11:49Whenever you get out of the zone, I'm just going to yell out of the zone.
11:53Thanks.
11:54I appreciate it.
11:55I hate pressure tests.
11:56Reading a recipe, I really struggle with that.
11:58But being in this competition, I've been away from my family.
12:01Wow.
12:02My beautiful wife Hannah, who's been looking after the kids and the businesses while we're
12:07gone.
12:08And that's been really, really hard.
12:11They're waiting for me, but they're cheering for me at the same time.
12:14So, I've just got to concentrate because in the end, I'm doing it for them.
12:19Oh, f...
12:20I'm going to cry.
12:24Come on, Andre.
12:30This is a friendly reminder.
12:32You have no time to dilly dally.
12:3490 minutes to go.
12:36Time is moving really quickly, but I'm feeling like I'm on track.
12:48And I'm going to start my coconut cremeux.
12:52Oh my God, I've made a mistake already.
12:55I can see my dry ingredients of the coconut milk powder and the caster sugar for the coconut
13:02Chantilly.
13:03Actually still sitting on my bench.
13:05It should be in my creme mix.
13:09What's she up for?
13:11She forgot to put the coconut powder in it.
13:13Oh.
13:14I wondered if she was supposed to put that coconut powder in there.
13:18Shit.
13:19I immediately go into panic mode.
13:22Come on, Alana.
13:24Because silly mistakes like that could lead me to elimination today.
13:33What am I thinking?
13:40I've made a mistake.
13:41I forgot to put the dry ingredients in the coconut Chantilly.
13:45This is not a good start.
13:48Not reading it properly already.
13:49Nah, come on.
13:50You can do it.
13:54I've lost some time.
13:55So I really quickly blend this into it.
14:03Nice one, Alana.
14:05And get it back into the blast chiller.
14:08I hope that it sets properly, ready for whipping.
14:17Nice, Nish.
14:18Looks good.
14:19My coconut cremeux is ready.
14:21Cool blast freezer.
14:22So I need to put in a blast freezer to set.
14:24Yeah, nice.
14:26So next I start on coconut sponge.
14:30I need to blend together plain flour, coconut and baking powder.
14:36And I've no idea how they're going to be done without egg whites.
14:41But just need to trust the recipe.
14:44Okay.
14:45Chef, I need help.
14:46I can't open it.
14:47I want to check if the oil has separated.
14:50Yeah.
14:51Clumps up.
14:52Clumped up.
14:53Yep, that's good.
14:54Beautiful.
14:55Thank you, Chef.
14:56You going alright?
14:57Because you're like a traditional style home baker.
14:59Yes, that's it.
15:00This is not that.
15:01The way it tastes, you actually don't miss any of this traditional baking and cooking and patisserie style.
15:06Yeah.
15:07I'm really enjoying it and I think that's the main thing for me.
15:09I've noticed that if I'm enjoying when I'm cooking, I usually have a delicious dish.
15:14I can feel the energy.
15:15Ah!
15:16I'm loving it.
15:18It's fine, not a white.
15:19The texture is looking now beautiful and smooth.
15:22Exactly what I want.
15:23Nice, Nez.
15:25Now the recipe says use 220 grams of the butter, put it flat on the tray.
15:32I know this is important because the sponge needs to be super thin and needs to be the same as Phil's.
15:39I think I'm going really well with time.
15:41Perfect.
15:42I'm getting proud of this.
15:44Nice, Andre.
15:45Looks good.
15:46My coconut cremeuse is in the blast chilli.
15:49I'm feeling like I did it at the start of the challenge.
15:51I just need to concentrate, stay in my zone and no distractions because my mind goes over there.
15:56Hey, how are you?
15:58Down.
15:59Down.
16:00You're alright.
16:02Okay, so right now I'm onto the coconut sponge.
16:05All good.
16:06Killing it, Andre.
16:07Yes, Andre.
16:08Yes, Andre.
16:09Long way to go, man.
16:12Yeah, keep going.
16:14Head down, bum up Andre.
16:16I need to blitz the ingredients.
16:22That top grey thing turns.
16:24That guy there?
16:25Yeah.
16:26Like this.
16:27Yeah.
16:28There he goes.
16:29I combine all of my ingredients into the bowl and then pour it into a tray.
16:44What's up, Andre?
16:45He's supposed to weigh it out.
16:46Is he?
16:47Yeah.
16:48Oh.
16:49If you weighed with the ingredients that went into it and you're using it all, does it matter?
16:51She didn't add all of it.
16:52She didn't use it all.
16:53It was like a really thin layer.
16:54Andre and Alana have just both put all of their matter into the tray.
16:59I am a little bit worried that both Andre and Alana's sponge is going to be too thick, which
17:05in a layered dessert like this can be a big problem.
17:11Schnazz is out in front, but not by much.
17:14You know, not by much at all.
17:16Andre and Alana are nipping at their heels.
17:18The thing is, with this whole recipe that you brought in, this plant-based dessert is like the ultimate leveller.
17:25Yeah.
17:26Yeah.
17:27Because there's no eggs, no butter, so these guys are going to really have to follow the
17:30recipe and kind of go against their instincts.
17:33Yep.
17:34Because plant-based ingredients really do behave differently.
17:36They do, yeah.
17:37So, you know, for the cream, they're making their own cream.
17:40They're bringing, you know, the fat into the recipe.
17:43The soy milk, they have to create a stable emulsion.
17:45Yeah.
17:46If it doesn't have stability, the fat's not going to coalesce.
17:49Yeah, yeah.
17:50And that cream isn't going to whip.
17:51So, really important points.
17:52Like, I say it's simple, but it could all come undone very quickly.
17:55Yeah.
17:56Simple for you.
17:57Yeah.
17:58The thing which I think is going to be the biggest headache is the coconut white chocolate.
18:01Yeah, yeah, yeah.
18:02And it's just chocolate.
18:03It's like a white chocolate with coconut instead of milk powder.
18:06Yeah, I mean, that chocolate is a tricky one.
18:08It scares me.
18:09Probably something that none of them have ever done before.
18:11For sure.
18:12For my coconut cream chantilly, I need to get my chilled coconut cream chantilly mixture
18:19and whisk it together for five to six minutes until you get that soft medium peak.
18:24Let's go, girl.
18:26So, with normal dairy chantilly cream, you would know exactly when it's whipped and when it's
18:30ready.
18:31But with the plant-based chantilly cream, I have no idea.
18:35So, I need to watch it like a hawk.
18:37Tomorrow is the dawn of a new day.
18:40Whether you're here for it depends on it.
18:42You have one hour to go.
18:43Woo!
18:44But at the same time, the clock is ticking and I really need to start with this tempered
18:50chocolate.
18:51So, coconut corn repeat chocolate.
18:55Yeah.
18:56So, the first you melt the chocolate to 45 degrees, then pour two thirds of chocolate
19:02on your cold bench top and then stir it until you achieve 26 degrees.
19:07As soon as you get 26 degrees, you transfer it back to the rest of the hot chocolate.
19:12And when stirred together, you should achieve 31, 32 degrees.
19:16And that means it's perfectly tempered.
19:18It takes forever for your top temperature when you eat it like that.
19:21Yeah.
19:22I think Phil is a genius for the way he's put this dessert together.
19:25There's no dairy or anything in there.
19:26This is complex.
19:28Oh, my God.
19:30I'm checking the temperature.
19:31Chill down to 24.
19:33It's just not right.
19:34How do they cool that quickly?
19:36It's fool's gold.
19:37Fool's gold.
19:38Yeah.
19:39Tempering a coconut chocolate without the milk solid is going to be way harder and more
19:43challenging than normal chocolate.
19:44The fact it dropped so low, it means I really need to start it again.
19:49All right, guys.
19:50I can see some are starting to move forward.
19:53Others are slipping behind.
19:54I'd really want to be melting that chocolate soon.
19:57I'm feeling great, but we should be on to tempering the chocolate.
20:04But I'm pretty sure that Alana is behind me still at this stage.
20:08Oof.
20:09Let's go.
20:10You can do it, guys.
20:11And so that gives me a little bit of confidence.
20:14Yes, Andre.
20:15I now need to whip up my coconut cream chantilly and turn the stand mixer on high until I get
20:21soft peaks.
20:22So on to the next process, which is tempering chocolate.
20:26It's my favourite thing in the MasterChef kitchen.
20:31The tempering chocolate in this recipe is really important because it is the showpiece of the
20:39dish, which are these beautiful spiky elements on the dessert.
20:42Sorry, Matt.
20:43There's temperatures I need to hit up high.
20:48All right.
20:49There's temperatures I need to hit down low.
20:51And it's kind of like you're playing snakes and ladders.
20:56You're getting up the board and then if you don't get it right, you're back down the snake
21:00to step one again.
21:01Let's go.
21:03Phil has warned us that this tempering of the chocolate is different because it's plant-based.
21:08So I'm keeping a real close eye on it.
21:11Yes.
21:12Yes.
21:13Yes.
21:14Yes.
21:15Yes.
21:16So my chocolate is tempered and now I need to stencil it for those beautiful shapes on
21:21top of the dessert.
21:22Nice, Andre.
21:25Beautiful.
21:26Nice, Andre.
21:27Let's go.
21:28Let's go.
21:29All right.
21:30What's...
21:31Quite chaotic, so yeah.
21:34At the moment, I'm just tempering my chocolate.
21:36I've just got half a degree to go.
21:38I'm trying not to focus on what Andre or Snege are doing.
21:42Every time I felt like I looked, I was a step behind.
21:45Just a minute.
21:46Just a minute.
21:47Yep.
21:48Yep.
21:49But I am absolutely multitasking at its best right now.
21:53You're making this tea.
21:54Yeah.
21:55It really slows you down.
21:56Oh yeah.
21:57I had to remake my coconut chantilly cream at the start.
22:00It's had less time to chill, but I'm really hoping that it still works.
22:05I go back to check on my chocolate.
22:08Probably it's been a blessing that I've been pulled out there because it's literally just
22:11sat here and it's cooling down to the exactly the right temperature.
22:14Let's go.
22:15Nice, Alana.
22:16That looks amazing.
22:17Guys, it's getting serious now.
22:34Please hurry up.
22:3645 minutes to go.
22:38All right, all right.
22:39Good luck.
22:45Yeah, nice, Snege.
22:48So finally my coconut cream chantilly whips up to the right consistency.
22:51I pipe it in this mold.
22:53Chef, you only need one.
22:54Yes, Chef.
22:56How's your chocolate?
22:57Yeah, so my chocolate kind of cooled really quickly into 24.
23:00I'm going to redo it again.
23:02Get those in the freezer.
23:03Remember, you only need one.
23:04Yes.
23:05I keep mixing my chocolate.
23:07Looks like it's setting.
23:08It says if it goes over 35, I have to do it again.
23:14Come, I have to do it again.
23:16If I don't get it right this time, I can literally kiss my place in this competition
23:22and say goodbye everyone.
23:32Come.
23:33Come on, Snege.
23:34Come on, Snege.
23:35Come on, Snege.
23:36You got this.
23:37What temperature do you need to get it down to?
23:3826.
23:39It says hit 26.
23:40And then when I put it back here to 31.
23:41But every time I put it back in there, it goes to 35.
23:42It goes over 35.
23:43This one just bench is too hot now.
23:44So I'm a little bit stressed.
23:45Let's go, Snege.
23:46Come on, babe.
23:47You can do it.
23:48You can do it.
23:49Something that I can also learn about myself here.
23:50I never give up.
23:51Keep it together.
23:52Smash it through.
23:53Do it again.
23:54As long as it takes, do it again until it's perfect.
23:56It's a bit annoying, but I'll get it done again.
23:58So, your coconut whipping cream.
23:59Yeah.
24:00When the coconut whipping cream, you can do it.
24:01It's a bit annoying, but I'll get it done again.
24:02So, your coconut whipping cream.
24:03Yeah.
24:04When they're whipping it, it takes a bit longer than dairy whipping cream.
24:05Yeah, right.
24:06And it also turns faster.
24:07You know it goes.
24:08It splits.
24:09So they're gonna be like, why isn't this going, why isn't this going?
24:10Why isn't this going?
24:11Why isn't this going?
24:12Oh, it's gone.
24:13Yes.
24:14Three sons, three sons, and then they'll get some of it gone.
24:15And then it's too.
24:16I've got some of it.
24:17And then you get a little bit of it, just all right.
24:19You've got some of it, but you've got some of them running in there.
24:20You've got some of them running in there.
24:21You can all of them running in there.
24:22You've got some of them running out there.
24:23That's it.
24:24All right.
24:25You know, it goes, it splits.
24:27So they're going to be like, why isn't this going?
24:29Why isn't this going?
24:30Why isn't this going?
24:31Oh, it's gone.
24:32Yes.
24:33Three sons.
24:35Right, I've tempered my chocolate.
24:37I've made beautiful little patterns here.
24:39They're hanging out, chilling there.
24:41Not quite sure what to do next, but they're staying there.
24:44I actually feel like Andre's maybe the furthest ahead.
24:47Yeah.
24:49I'm feeling great at the moment because I'm in the lead
24:52and I need to keep it up.
24:54I check on my Chantilly cream.
24:57Trying to get this guy to a soft peak.
25:00And it's whipped perfectly.
25:02I'm stoked.
25:03That looks amazing.
25:04Yes, Andre.
25:07I need to pipe the Chantilly cream into the molds,
25:10get them into the blast chiller so they can set.
25:12Go on your.
25:14Focus.
25:14All right.
25:19Looks like it's setting.
25:20Yeah.
25:22I keep saying 27, so fingers crossed.
25:29Oh, thank God.
25:3031.
25:33Yes.
25:34We are in, baby.
25:35We are back.
25:38Focus.
25:39Fnaz.
25:43Nice.
25:44Go, Tessie.
25:44They look great.
25:45I'm happy.
25:46Okay.
25:47Yep.
25:48Now we need to start the chocolate crunchy dip.
25:53I feel like I'm definitely behind.
25:55Crumbs.
25:56I don't even know what Alana and Andre are doing.
25:58Come on, Chantilly.
25:59Come on, Chantilly.
26:00I need to go super speed, super fast, and just get it done.
26:04I wonder if we are going to be lucky to get the finished dish on time.
26:08It's a little dessert, but it has huge consequences.
26:1130 minutes to go.
26:12Let's go, guys.
26:13Come on.
26:14If this was a normal dairy-based Chantilly cream, I would know exactly what I'm looking
26:28for.
26:29But this is the plant-based version, and it has been whipping for way longer than what
26:34the recipe says.
26:35How long is this cream thing to whip?
26:36It's been whipping forever.
26:37I'm just not sure.
26:38Because it's been beating way more than that five to six minutes.
26:41So, yeah.
26:42What do you think?
26:43The base itself looked a little bit watery.
26:44Should I scrape the edges and stuff down, and will that look up in this?
26:57Well, it does seem like it's thickening around the outside.
26:59Yeah.
27:00It might be.
27:01It might be more of a reflection of the base.
27:05How long has it been whipping for?
27:06Oh, probably about ten minutes now, I reckon.
27:10I think that maybe it didn't set enough in the fridge when I redid it earlier.
27:14I don't know if that's going to whip any further.
27:18But I don't have time to redo this.
27:20I just need to keep moving on.
27:22Pipe it into the moulds, because I need to get it into the blast chiller so that it sets
27:27enough so I can dip it.
27:29Go, Lana.
27:30I pull out my sponge from the oven.
27:35The cake feels springy to touch.
27:37Yep.
27:38Looks good.
27:39And it looks perfect, so I'm really happy.
27:42Now I need to start assembling these beautiful layers.
27:45And to make it look just like Phil's.
27:50So I start putting 30 grams of beautiful coconut cremeux.
27:53I push out the frozen mango compote and put the sphere in the centre.
27:58And then I finish it off with my beautiful coconut sponge.
28:01This needs to go in a blast freezer so you can set before I dip it.
28:10Some thick sponges going on.
28:13Um, this does look good.
28:16Yeah.
28:17You got it, Snez.
28:20Andres and Alana's sponge looks really thick.
28:23And they're going to have to figure out a way to fix it if they want any chance of replicating
28:28Phil's delicate layers.
28:30You have to start assembling your cakes ASAP.
28:34Otherwise they're not going to set in time.
28:36Got some decisions to make.
28:3715 minutes to go.
28:38Well done.
28:39Come on Alana, push.
28:51I've made the decision to go with my soft chantilly whipped cream.
28:54But it means I've caught up.
28:56Go Alana.
28:57Because we need to get the layers of this dessert assembled and set.
29:01Because if it's not set, you can't dip anyway.
29:05I know Phil's sponge was a lot thinner than mine.
29:08So I need to cut it down.
29:13And then get it into the blast chiller.
29:17Nice one Alana.
29:18There's a lot going on.
29:25I've put things in fridges, blast chillers, ovens.
29:28Timers are going off.
29:30And it's starting to swell a little bit for me.
29:33Stay on track.
29:35I'm layering my coconut cremeux, my mango compote and my sponge.
29:41And my levels are looking a bit off.
29:44Bit chunky.
29:45A sponge.
29:46Little bit too thick.
29:49Little bit too thick.
29:50A sponge.
29:51But I'm going with it.
29:52All good.
29:53Are you going to do anything about the sponge?
29:54What am I going to do about the sponge?
29:55Come on Andre.
29:59I put my sponge in.
30:00Oh God.
30:04Phil kept looking at it like, are you sure it's right?
30:06I only need one.
30:07Oh my God.
30:08We have eight minutes to go.
30:25Oh God help me.
30:26I almost lost him.
30:27Now it's time to get my frozen layers of dessert into a coconut chocolate dip.
30:40Dip the frozen skewer.
30:41Crunchy dip.
30:42Ensuring the curved sides only are covered.
30:43It's really important not to dip the flat top of dessert.
30:45Otherwise it's going to be really hard to cut.
30:46Looking good, Chinesk, looking good.
30:53Keep going Alana.
31:11I still have all those really fine chocolate decorations to get finished.
31:15get finished, and I know how intricate it was.
31:21Precision. Precision. Precision.
31:23I don't have time to be gentle here.
31:26Oh, my God.
31:31Wait.
31:37I've worked this recipe so well for this time,
31:41and I get up to this final page and...
31:46Pop and dip.
31:49Use a skewer.
31:50A skewer, a skewer, a skewer, a skewer, a skewer, a skewer.
31:54Oh, my God.
31:57You're running out of time. Three minutes to go!
32:03I'm finishing it off with the chocolate ray,
32:06and then I finish it off with this small dome
32:08of coconut cream chantilly
32:10that's been dipped in a passion fruit glaze.
32:12Beautiful, girl.
32:13I still need to take off my shards of the stencils.
32:17Thorough.
32:18And I still need to spray it all.
32:19Come on, it's a deep breath.
32:21Deep breath, girl.
32:24Only two minutes to go!
32:26Nice, Alana.
32:27The pressure is on to get those beautiful little sun ray chocolate work on top
32:38because that was the first thing we noticed,
32:41and it will be the first thing the judges notice
32:43when I take the dish into them.
32:45That's okay, Alana.
32:46That's it!
32:47Go spray it!
32:48Go spray it, Alana!
32:49Go spray it, Alana!
32:50Go spray it!
32:51One minute to go!
32:53That's it.
32:54Gentle, gentle, gentle.
32:55Andre, come on.
32:57Plate your dish.
32:59My sunrise decorations, they're so fragile.
33:03Come on, Andre.
33:04But I just need to get it on the plate.
33:07Finished desserts up in ten!
33:10Five, eight, seven, six, one, four, three, two, one!
33:20That's it!
33:21Well done, everybody.
33:31Oh, my God.
33:35Mid run.
33:37If this is the last dish that I plated up to judges,
33:39I would actually feel happy because it was a lot of effort.
33:42It was a lot of new technique, and I still managed to do it.
33:45I will be proud.
33:47Good job, guys.
33:48Good job, everyone.
33:52Just this part of the competition where someone has to go home,
33:56and you're either going home or you're responsible for somebody else going home
34:00is really difficult.
34:02I remember it so vividly.
34:03When it was me, it was devastating.
34:11I look at my plate, I'm like,
34:13mmm, not exactly like Phil's.
34:16I look at Schnezzers and Alanas, I'm like, mmm,
34:20more like Phil's.
34:22And it is just devastating because I know all my components are beautiful.
34:27Oh, God.
34:28Got to go down to taste now.
34:30Tried my hardest.
34:32And for most part of this cook, I did really well.
34:35Taking up this plate to the judges.
34:49Oh, I can feel this immense pressure and my heart is pounding.
34:55Wow.
34:56Wow.
34:58The biggest worry is, obviously, the presentation.
35:01Just not having the time at the end to really finesse it.
35:05And the texture of the cream.
35:07So, fingers crossed.
35:08In the mood to cook?
35:09Grab your aprons and try these delicious MasterChef approved recipes on TenPlay.
35:23Alana, do you feel like there's a lot more pressure this time around?
35:34Yeah, for sure.
35:35I came in without any real expectation.
35:38My expectation was just stay first week and then the deeper you go into the competition,
35:43the more you're like, oh, my gosh, actually, I might actually have a chance at going further
35:48and getting into finals week or winning this competition.
35:51And have you dared to dream?
35:52Absolutely.
35:53Yeah?
35:54Yeah, absolutely have.
35:56Then the big question is, do you think you've done enough today to stay in the competition?
35:59I've just got all fingers, toes, everything crossed.
36:04Alana, we'll taste now.
36:06Thank you, Alana.
36:07Thanks.
36:12What do you think, everyone?
36:14I think we've got all the components, but it's a tiny bit rough around the edges.
36:19Phil, I reckon we should cut into it and see how the inside is.
36:22Let's do this.
36:23Oh.
36:28It looks like she's dipped the top of the dome.
36:32Oh.
36:34So we have a slightly thick layer of chocolate on top.
36:39So you were just meant to dip the actual round part?
36:41Up to the edge, yeah, so that you can cut through it.
36:45But if we look into that, everything's in there.
36:48Whipped cream, tiny bit soft.
36:51This is going to be interesting.
36:54Yeah, she's made your job so much harder.
37:21Firstly, the dip. Dipping the whole half sphere would make it hard to eat if you were trying to eat that whole thing yourself.
37:34Also, I thought that the coconut chantilly was just a little bit loose.
37:39And these are all things that kind of affect the way it eats, but I think mango compote was really lovely.
37:45Coconut crema too, it had some real nice richness about it.
37:49And then you could just see how fine that coconut chocolate work was on top.
37:53Yes, it wasn't like perfection.
37:55Yes, some textural things.
37:56I think we knew that she was struggling with the cream and the shell around the outside is a little bit, for me, on the thick side.
38:05But if I was eating that with my eyes closed, it tasted fantastic.
38:08I thought her sponge was really nice and had that lovely chew to it.
38:13She also, she went and fashioned that back, didn't she?
38:17She did, which is really smart.
38:18I think she's done a pretty damn good job.
38:20Hey, Snash.
38:21Hi.
38:22Hello.
38:23Alright, Snash, we're going to taste your dish now.
38:26Thanks, Snash.
38:27Well done.
38:28Good luck.
38:29Let's have a look.
38:30Looks pretty good.
38:31You know, that's pretty good.
38:32Good touch.
38:33Wow.
38:34That coconut chantilly half sphere looks immaculate.
38:37Yeah.
38:38The dip on that, it's like a perfect nucleus or egg yolk or something.
38:41It's gorgeous.
38:42Yeah.
38:43And I think Shanae's might be the only person today who hasn't dipped the top of the sphere.
39:01Yeah.
39:02Looking good so far.
39:03Yeah.
39:04Looking good from the outside.
39:05Yeah.
39:06Oh, that was pretty solid.
39:13But I mean, that construction is beautiful.
39:15Wow.
39:16That's stunning.
39:17Perfect.
39:36I'm happy to say that was crazy good from Snash.
39:49The texture and the mouthfeel and the flavours in that were near identical to yours.
40:00For sure.
40:01For sure.
40:02What a remarkable lady.
40:03She doesn't give up.
40:04And what I've enjoyed the most is the fact that the mango compote was gooey, glossy.
40:13Yeah.
40:14The sponge is impeccable.
40:15The sponge is impeccable.
40:16So, yeah.
40:17Well done.
40:18Well done to her.
40:19That cut shot is like every bit of evidence that we need.
40:23That it was really well executed.
40:25The balance of textures, flavours, everything was there.
40:30Her chocolate work was the best that we saw today.
40:32Yeah.
40:33Mm.
40:34Hey Andre.
40:35Hello.
40:36Hello.
40:37Hello.
40:38Hello.
40:39How are you feeling Andre?
40:42Well this is, this competition has done a lot for me the second time around.
41:01It's reinvigorated my love for cooking when I got into food in the first place.
41:07And my industry.
41:08It's made me appreciate my wife and my children heaps.
41:13That's pretty special to have that support at home.
41:17Yeah.
41:18That support's been going for 16 years.
41:20So in the first series we were dating.
41:22And then all the way through to three children now opening up multiple businesses.
41:27And really Hannah's lived my dream through all those years and supported it.
41:33So that's all come back to home now being away and recognising how special that is.
41:42Having that as a thought has actually spurred me on, you know.
41:45And how the children buy into it and love it watching MasterChef.
41:49So.
41:50What happens if this is your last day in the competition Andre?
42:02I had a lot to prove back then.
42:05That first series, all that time without, you know, runs on the board and water under
42:10the bridge.
42:11And now really coming back it's been liberating.
42:15All right Andre, we're going to taste your dish.
42:19Thanks.
42:21Cheers Matt.
42:22Thanks Andre.
42:23All right, what do we think?
42:26I mean, despite the outside appearance, I can't wait to cut into it because I saw how
42:31much he did get right.
42:33All right, let's cut into this.
42:36So I'm going to.
42:49Watch your fingers.
42:53That scares me.
42:55Oh, the table is shaking.
42:57Wow, that is thick.
42:59Oof.
43:00That's a lot of sponge.
43:02That's a tough one.
43:31Because I feel so hard for Andre.
43:34Like for 90% of that cook, he was on fire.
43:37He was doing exactly what he planned out to do and that's focus and execute step by
43:42step and try and put up a dish that was so close to yours.
43:46But that last 10-15 minutes has just kind of undone all the good work that he did.
43:52Yeah.
43:53And mainly because around the thickness of that outer shell.
43:56It's really hard to distinguish any of the other flavours and textures because of just
44:02how robust and how thick that outer shell is.
44:07I can hardly get any of the coconut crema in mine.
44:11I think when he went to squash it further down into the cake, it I think squished all the crema out.
44:19And that's why there's not much in there.
44:22So I think the balance is already a little bit off.
44:25I saw so much brilliance in what he did.
44:31Yeah, I mean the sponge was thick, but it had a great texture.
44:35So soft.
44:36The mango was, compote was very fresh, good size of the dice.
44:41Yeah, there were so many things that went right, but then one thing that went terribly wrong.
44:47When he left that cake in the temperature, in the melted chocolate, it was game over.
44:59I had no idea of the level of pressure that you guys are under.
45:03I have a new appreciation for that.
45:05You all did so well tackling recipes that you've never done before.
45:08We tasted some beautiful things, and I hope you took away something from today.
45:14Absolutely.
45:15Put your hands together for Phil Corey, everyone!
45:27Now, for one of you, it's the end of the road.
45:33The cook going home brought us a dish that did have great flavours.
45:39But they were overshadowed by the thickness of both the chocolate shell and the sponge.
45:46The ratios, they were out of whack.
45:51And that changed how the dish ate overall.
45:54So, I'm sorry to say, you're going home.
46:01André.
46:06André, we started this journey together 16 years ago.
46:27And for the past 16 years, I've watched you not only become a really brilliant cook,
46:40and an amazing entrepreneur, but also an incredible husband and dad.
46:46It's been so nice and fun to be back in the kitchen with you.
46:57I love that you've always marched to the beat of your own drum.
47:02And I hope that never changes, even though sometimes I do.
47:05No, I don't. I really don't.
47:17I was pretty inspired that first time I walked in, seeing my mate right in the shining bright light
47:22where she belongs and deserves.
47:24And after all these years of hard work, it blew my mind.
47:27Poe is a jewel in the crown of Australian culinary scene, and she's one of the most genuine and unique individuals,
47:38I think, that we've all been around.
47:40There's no one better.
47:41She is the top.
47:43She's basically going to start levitating any year now.
47:51And, yeah, thank you.
47:57Well, Andre, we're going to miss you so, so much.
48:00But for now, it's time to say goodbye.
48:06You got me in the end.
48:09Being eliminated, devastated, but I've come so far in this competition.
48:13You're the best.
48:14Love you.
48:15Love you.
48:16It's taken me 16 years to re-emerge.
48:18But I'm really, really glad that I've come back on MasterChef.
48:23I came in here with no expectations and got to top ten.
48:32So I'm feeling pretty invigorated.
48:35I've rediscovered my passion for cooking after all these years.
48:40And from now on, till the time I die, I'm going to keep cooking.
48:44Leave it over, Andre, everybody!
48:55Tomorrow night...
48:56What is going on here?
48:57These not-so-famous faces...
49:00OK.
49:01...inspired dishes that are known throughout the world.
49:05I have no idea who any of these people are.
49:08Which contestant will guess who's who and put the best spin on a classic?
49:15Come on!
49:16Come on!
49:17Come on!
49:18Come on!
49:19Come on!
49:20Come on!
49:21Come on!
49:22Come on!
49:23Come on!
49:24Come on!
49:25Come on!
49:26Come on!
49:27Come on!
49:28Come on!
49:29Come on!
49:30Come on!
49:31Come on!
49:32Come on!
49:33Come on!
49:34Come on!
49:35Come on!
49:36Come on!
49:37Come on!
49:38Come on!
49:39Come on!
49:40Come on!
49:41Come on!
49:42Come on!
49:43Come on!
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