MasterChef Australia Season 17 Episode 38

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MasterChef Australia Season 17 Episode 38  #MasterChefAustralia #PrimeUSTV   🎞 Please join  https://t.me/CinemaSeriesUSFilm

Transcript

00:00So, unfortunately, Air Fry Challenge got me into bottom three, and now I have to fight

00:26to stay in this competition.

00:28Pressure test for elimination and only three contestants, so the odds are getting smaller

00:42and competition is harder.

00:43But you know what?

00:44I've started getting a bit of confidence with these pressure tests, especially because

00:48I had a couple for immunity, and I did well, and I feel good about them now.

00:53So this is new snage.

00:54No stress on a pressure test day.

00:56Morning, all.

00:58Morning.

00:59Morning.

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 score chart of a pressure test today.

01:10Allana, how are you feeling today?

01:13Fourteen years ago, I got eliminated on the giant Adriano Zumbo gingerbread house over four

01:17and a half hours.

01:18Oh, I remember that.

01:19Yeah.

01:20But I'm feeling pretty clear-headed actually.

01:21Yeah, I'm excited to hopefully learn some new skills that I can take on into the next

01:30challenges.

01:31That will be happening.

01:32Now I'm nervous.

01:33Andre, 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.

01:44That was so hard to say.

01:48I'm invigorated today.

01:50I'm invigorated for this one.

01:52Right, let's get to the nitty gritty.

01:55Bet you're all pretty keen to know what you're up against, eh?

01:58This challenge has been set by an absolute trailblazer.

02:03He was an apprentice under Peter Gilmour, and has worked with the likes of Anna Polaview

02:08and Adriana Zumbo.

02:10Ooh.

02:11He won the La List Pastry Award for Innovation in Paris, and he was the head pastry chef at

02:19Harrods in London for six years.

02:22God.

02:23Please welcome the incredible Philip Curry!

02:39Philip's such an incredible chef.

02:44And he has his own personal style.

02:48And 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.

02:57Thanks for having me.

02:58Now, you recently left Harrods, but what's next?

03:02Got another book coming out at some point, and venturing out on my own.

03:06Amazing.

03:07Yeah.

03:08Now, Phil, your cookbook is absolutely smashing it.

03:12You've focused a lot on plant-based desserts.

03:14How come?

03:15My approach is really to strip baking right back to basic ingredients.

03:19Things that, you know, we already have.

03:22I'm just trying to bring out their functionalities in new and exciting ways.

03:26Okay, well, do you want to show these guys what dish they'll be tackling today?

03:30Yeah.

03:33Today, you'll be making my...

03:35Boy!

03:36Boy!

03:37Boy!

03:38Boy!

03:39Boy!

03:40Boy!

03:41Boy!

03:42Boy!

03:43Boy!

03:44Boy!

03:45Damn!

03:46Wow!

03:47What is that?

03:48Dawn of a tropical new day.

03:49That is beautiful.

03:50Oh, nice.

03:51Wow.

03:52Isn't that stunning?

03:53Now, this dish is one of the most delicately decorated desserts that I've ever made.

04:12And it's 100% plant-based.

04:14Oh, my God.

04:15Oh, my God.

04:17Oh, my God.

04:18Oh, my God.

04:19Oh, my God.

04:20Oh, my God.

04:21Wow.

04:22I...

04:23It's a little work of art.

04:24I 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, Andy.

04:50Oh, my God.

04:51Oh, my gosh.

04:52It looks like paper.

04:53That chocolate work is tissue paper thin.

04:55I'm going to have to control the shakes of the hands, I think, when the nerves kick

04:59in.

05:00Especially in the assembly, because the decoration is kind of precision engineered.

05:03Okay, let's have a look inside.

05:06It's so neat.

05:07Wow.

05:08So gorgeous.

05:09That looks like...

05:10It's a paper.

05:11Yeah.

05:12Oh, my gosh.

05:13Gorgeous.

05:14It's unbelievable.

05:15It's magic.

05:16Oh, my goodness.

05:17Exciting.

05:18So around the outside, we have a coconut cremeau.

05:20The compote is fresh, so there's no setting agent.

05:22We have a nice, juicy texture.

05:23We have a coconut sponge.

05:24We've got the super fine decoration.

05:25And the coconut shanty, which is like a light texture.

05:29The dawn of a tropical day.

05:30I mean, that name.

05:31Just like perfect name for it.

05:32That mango compote in the middle is just so bright and fresh.

05:36I also think it's so special because zero jelly.

05:39Yeah.

05:40Wow.

05:41Yeah.

05:42Yeah.

05:43Yeah.

05:44Wow.

05:45Yeah.

05:46Yeah.

05:47Yeah.

05:48Yeah.

05:49Yeah.

05:50Yeah.

05:51Yeah.

05:52Yeah.

05:53Yeah.

05:54Yeah.

05:55Yeah.

05:56Yeah.

05:57Yeah.

05:58Yeah.

05:59Yeah.

06:00And Phil, you're a wizard in using plant-based ingredients in desserts.

06:03Yeah.

06:04They 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

06:12chocolate.

06:13So, yeah, working with it, keep that in mind.

06:15Okay.

06:16It's a completely new, unknown way of cooking for me.

06:19Definitely a tough fight today.

06:21Okay, there's no going back now.

06:24To recreate Phil's dish, we're giving you two hours and 15 minutes.

06:28Whoa.

06:29That's not enough.

06:30The recipe, ingredients, and equipment you need are all at your benches.

06:36Whoever makes the dish that looks and tastes the least like Phil's will be going home.

06:43Guys, you just got to the top 10.

06:47I know you don't want to leave yet.

06:49Phil, any final words of advice for these guys?

06:52Yeah, this dessert lives and dies by its flavour, texture, and presentation.

06:58So leave enough time for that.

07:01You guys ready?

07:03Your time starts now.

07:05Good!

07:09I haven't felt good in the pressure tests.

07:11I've actually kind of hated them a little bit.

07:14But I need to put that aside today and celebrate that I'm going to love this cook.

07:19Yeah, okay, cool.

07:20Let's go.

07:21Let's go.

07:22Let's go.

07:23Let's go.

07:24Let's go.

07:25Let's go.

07:26Let's go.

07:27Absolutely still want to be in this competition.

07:28I feel like I'm just tasting this kind of top 10 vibe and I will be devastated to leave.

07:33So 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?

07:47So my step-by-step plan is read the recipe to the tea, double-tick every single ingredient

07:52because I have no idea how these ingredients work together.

07:55So 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

08:05powder, vanilla seeds and sugar.

08:08Then I add my coconut butter and coconut chocolate and blend it all together.

08:13The consistency, it looks right to me.

08:17I'm tasting as I go.

08:18It tastes delicious, so I'm pretty happy with it so far.

08:21The 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.

08:45But not a single one of them has been plant-based.

08:49Which is scary, because I've been eliminated on a pressure test before.

08:53It's all the lollies, the tubes, the tangerine rock.

08:56This is absolutely brilliant.

08:58Delicious.

08:59But...

09:03The gingerbread is so burnt, you can't eat it.

09:07I don't want to step out at this point. I want to go all the way.

09:10So I've just read, re-read 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.

09:31I need to now add the cocoa butter and the coconut chocolate to it,

09:40and then blend it so it's completely emulsified.

09:46It just goes everywhere.

09:47It had no viscosity to it.

09:49I've made a million dairy-based Chantilly creams before,

09:52and it's usually thicker than this at this stage.

09:55But this is using plant-based ingredients.

09:58Everything is different.

10:01What's up with Alana here? Did she miss something?

10:05I'm pretty sure that Alana was supposed to put those dry ingredients

10:08into the coconut Chantilly, because 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.

10:17That'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.

10:28So I'm going to make sure I get the same flavour.

10:30She's cutting that mango how I imagine a pirate would cut a mango.

10:34Yes, exactly.

10:35I need to chop the mango finely.

10:39God, it's a lot of mango.

10:40And also I need to puree another batch of mango.

10:47Mix it with some lime juice.

10:50Some lime zest.

10:52Nice work, Sneji.

10:55Tastes delicious.

10:56Okay.

10:57And then straight in blast freezer.

10:59My coconut cream Chantilly is in the blast chiller.

11:05Nice, Andre.

11:06And now I move straight on to my mango compote.

11:09At the moment I'm feeling great.

11:11I'm concentrating.

11:13The instructions are going into my brain.

11:16Andre.

11:17Hey man.

11:18How you going?

11:19Just trying to keep my head on straight.

11:20Yeah.

11:21That's it.

11:22That is the name of the game for you today.

11:23Like, you are too skilled of a cook

11:25to let any outside noise get in the way of you and this recipe.

11:29You know how to get in the zone.

11:30I do.

11:31I can see it.

11:32You kind of look like a man.

11:33Oh really?

11:35No, I don't know.

11:36You look like a cousin or something.

11:37This is getting out of the zone.

11:38We're getting out of the zone.

11:39This is getting out of the zone.

11:40My head just does that, right?

11:43It's like talking to you about something else.

11:45Yeah.

11:46It's weird.

11:47We'll have a safe word.

11:48Whenever you get out of the zone,

11:50I'm just going to yell out a safe word.

11:52Thanks, Henry.

11:53Thanks, appreciate it.

11:54I hate pressure tests.

11:55Reading a recipe.

11:56I really struggle with that.

11:57But being in this competition,

11:58I've been away from my family.

12:00Wow.

12:01My beautiful wife, Hannah,

12:02who's been looking after the kids and the businesses

12:05while we're gone.

12:06And that's been really, really hard.

12:08Here's a hand.

12:09They're waiting for me,

12:11but they're cheering for me at the same time.

12:13So I've just got to concentrate

12:16because in the end, I'm doing it for them.

12:18Oh, f...

12:19I'm going to cry.

12:20I'm just...

12:21Come on, Andre.

12:30This is a friendly reminder.

12:32You have no time to dilly-dally.

12:3490 minutes to go.

12:35Time is moving really quickly,

12:45but I'm feeling like I'm on track.

12:47And I'm going to start my coconut cremo.

12:52Oh, my God, I've made a mistake already.

12:54I can see my dry ingredients of the coconut milk powder

12:59and the caster sugar for the coconut chantilly.

13:01Actually still sitting on my bench.

13:04It should be in my cream mix.

13:07What's she do that for?

13:09She forgot to put the coconut powder in it.

13:11Oh.

13:12I wondered if she was supposed to put that coconut powder in there.

13:15Shit.

13:16I immediately go into panic mode.

13:21Come on, Alana.

13:23Because silly mistakes like that could lead me to elimination today.

13:26What am I thinking?

13:39I've made a mistake.

13:40I forgot to put the dry ingredients in the coconut chantilly.

13:44This is not a good start.

13:47I'm not reading it properly already.

13:49Nah, come on.

13:50You can do it.

13:53I've lost some time,

13:54so I really quickly blend this into it.

14:02Nice one, Alana.

14:04And get it back into the blast chiller.

14:07I hope that it sets properly, ready for whipping.

14:14Nice, Nish.

14:16Looks good.

14:17My coconut cremeux is ready.

14:19Cool blast freezer.

14:21So I need to put in a blast freezer to set.

14:23Yeah, nice.

14:26So next I start on coconut sponge.

14:29I need to blend together plain flour, coconut and baking powder.

14:35And I've no idea how they're going to be done without egg whites.

14:41But I just need to trust the recipe.

14:43Okay.

14:44Chef, I need help.

14:46I can't open it.

14:47I want to check if the oil has separated.

14:50Yeah, it clumps up.

14:51It's clumped up.

14:52Yep, that's good.

14:53Beautiful.

14:54Thank you, Chef.

14:55You going alright?

14:56Because you're like a traditional style home baker.

14:59Yes, that's it.

15:00This is not that.

15:01The way it tastes,

15:02you actually don't miss any of this traditional baking and cooking

15:05and patisserie style.

15:06Yeah.

15:07I'm really enjoying it.

15:08And 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.

15:13I can feel the energy.

15:14I'm loving it.

15:15I'm loving it.

15:16It's fine.

15:17Not a white.

15:18The texture is looking now beautiful and smooth.

15:21Exactly what I want.

15:22Niceness.

15:23Now, the recipe says use 220 grams of the butter.

15:29Put it flat on the tray.

15:30I know this is important because the sponge needs to be super thin.

15:35And needs to be the same as Phil's.

15:38I 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 creme is in the blast chilli.

15:49Feeling like I did it at the start of the challenge.

15:51Just need to concentrate, stay in my zone, and no distractions.

15:54Because my mind goes over there.

15:56Hey, how are you?

15:57Down.

15:58Down.

15:59It's alright.

16:03Okay, so right now I'm onto the coconut sponge.

16:05All good.

16:06Killing it Andre.

16:07Yes Andre.

16:08Andre.

16:09Yes.

16:10Long way to go man.

16:12Yeah, keep going.

16:13Head down, bum up Andre.

16:15I need to blitz the ingredients.

16:22That top grey thing turns.

16:24That guy there?

16:25Yeah, like this.

16:26Yeah.

16:31Learn him on the top again.

16:33Yeah.

16:34There he goes.

16:36I combine all of my ingredients into the bowl.

16:40And then pour it into a tray.

16:44Steph Andre.

16:45He's supposed to weigh it out.

16:46Is he?

16:47Yeah.

16:48Oh.

16:49If you weighed all the ingredients that went into it,

16:50and you're using it all, does that matter?

16:51No, didn't add all of it.

16:52She didn't use it all.

16:53That's a really thin layer.

16:54Andre and Alana have just both put all of their batter into the tray.

17:00I am a little bit worried that both Andre and Alana's sponge is going to be too thick,

17:05which in a layered dessert like this can be a big problem.

17:08Yeah.

17:09Yeah.

17:10Yeah.

17:11Yeah.

17:12Yeah.

17:13Not by much.

17:14You know, not by much at all.

17:16Andre and Alana are nipping at their heels.

17:19The thing is, with this whole recipe that you brought in, this plant-based dessert is like the ultimate leveler.

17:25Yeah.

17:26Yeah.

17:27Because there's no eggs, no butter.

17:28So these guys are going to really have to follow the recipe and kind of go against their

17:32instincts.

17:33Yep.

17:34Because plant-based ingredients really do behave differently.

17:35They do, yeah.

17:36Yeah.

17:37So, you know, in this, for the cream, they're making their own cream.

17:40They're bringing, you know, the fat into the recipe.

17:42The soy milk, they have to create a stable emulsion.

17:44Yeah.

17:45If that doesn't have stability, the fat's not going to coalesce.

17:48Yeah, yeah.

17:49And that cream isn't going to whip.

17:50So, really important points.

17:51Like, I say it's simple, but it could all come undone very quickly.

17:54Yeah.

17:55Simple for you.

17:56Yeah.

17:57The 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.

18:09It's probably 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

18:18and whisk it together for five to six minutes until you get that soft medium peak.

18:23Let's go, girl.

18:25So, with normal dairy chantilly cream, you would know exactly when it's whipped and when

18:30it's ready.

18:31But with the plant-based chantilly cream, I have no idea.

18:34So, I need to watch it like a hawk.

18:37Tomorrow is the dawn of a new day.

18:39Whether you're here for it depends on it.

18:42You have one hour to go.

18:46But at the same time, the clock is ticking and I really need to start with this tempered chocolate.

18:51So, coconut concrete chocolate.

18:54Yeah.

18:55So, the first you melt the chocolate to 45 degrees.

19:00Then pour two thirds of chocolate on your cold bench top and then stir it until you achieve

19:0626 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 get it back in.

19:20Yeah.

19:21I think Phil is a genius for the way he's put this dessert together.

19:24There's no dairy or anything in there.

19:26This is complex.

19:29Oh, 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.

19:39The coconut chocolate without the milk solid is going to be way harder and more challenging

19:42than 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.

19:52Others are slipping behind.

19:54I'd really want to be melting that chocolate soon.

20:00I'm feeling great, but we should be on to tempering the chocolate.

20:03But I'm pretty sure that Alana is behind me still at this stage.

20:07Oof.

20:08Let's go.

20:09You can do it, guys.

20:10And so that gives me a little bit of confidence.

20:13Yes, Anjay.

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.

20:28It's my favourite thing in the MasterChef kitchen.

20:32The tempering chocolate in this recipe is really important because it is,

20:36the showpiece of the dish, which are these beautiful spiky elements on the dessert.

20:43Sorry, Matt.

20:45There's temperatures I need to hit up high.

20:47All right.

20:48There's temperatures I need to hit down below.

20:51And it's kind of like you're playing snakes and ladders.

20:55You're getting up the board and then if you don't get it right, you're back down the snake to 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.

21:07So I'm keeping a real close eye on it.

21:11Yes!

21:12Yes!

21:13Yes!

21:14Yes!

21:16So my chocolate is tempered and now I need to stencil it for those beautiful shapes on top of the dessert.

21:21Nice, Andre.

21:25Beautiful.

21:26Nice, Andre.

21:27Let's go, let's go.

21:29All right.

21:30What's...

21:32Quite chaotic, so, yeah.

21:34At the moment I'm just tempering my chocolate.

21:36I've just got half a Dorit ago.

21:38Trying not to focus on what Andre or Snez are doing.

21:41Every time I felt like I looked, I was a step behind.

21:47Yep, yep.

21:48But I am absolutely multitasking at its best right now.

21:52You're making me still.

21:54It really slows you down.

21:56I had to remake my coconut chantilly cream at the start.

21:59It'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

22:10because it's literally just sat here and it's cooling down to the exactly the right temperature.

22:23Let's go.

22:24Nice, Alana.

22:25That looks amazing.

22:30Guys, it's getting serious now.

22:34Please hurry up.

22:3545 minutes to go.

22:37Allez, allez.

22:38Good luck.

22:40Yeah, nice, Nesh.

22:41So finally my coconut cream chantilly whips up to the right consistency.

22:42I pipe it in this mould.

22:43Chef, you need one.

22:44Yes, Chef.

22:46How's your chocolate?

22:47Yeah, so my chocolate kind of cooled really quickly into 24.

22:48I'm going to redo it again.

22:49Get those in the freezer.

22:50Remember, you only need one.

22:51Yes.

22:52I keep mixing my chocolate.

22:53It looks like it's setting.

22:54It says if it goes over 35, I have to do it again.

22:55I have to do it again.

22:56If I don't get it right this time, I can literally kiss my place in this competition and say goodbye everyone.

22:57I have to do it again.

22:58I have to do it again.

22:59I have to do it again.

23:00If I don't get it right this time.

23:01I can literally kiss my place in this competition and say goodbye everyone.

23:03Come on.

23:03Oh my god.

23:06Oh my god.

23:07And Vic.

23:10Oh there we go.

23:12Oh my god, we look...

23:14What kind of candy?

23:15let's do it again.

23:16It says, Dad's sabe.

23:18You only need me ibma.

23:21If I don't get it right this time, I can literally kiss my place in this competition and say goodbye everyone.

23:32Come on snares you got this what temperature do you need to get it down to

23:4526 and then when I put it back here to 31 but every time I put it back in there

23:51it goes to 35 it goes over 35 this one just benches too hot now so I'm a little

23:59bit stressed come on babe you can do it something that I can also learn about myself here I never

24:06give up keep it together smash it through do it again as long as it takes do it again until it's

24:12perfect it's a bit annoying but I'll get it done again so the coconut whipping cream yeah when

24:19they're whipping it it takes a bit longer than dairy whipping cream and it also turns faster you know

24:25those it splits so they're gonna be like why isn't this going why isn't this going why isn't this

24:30going oh it's gone yes three sons right I've tempted my chocolate I've made beautiful little patterns

24:38here they're hanging out chilling they're not quite sure what to do next but they're staying there I

24:43actually feel like Andre's maybe the furthest ahead yeah I'm feeling great at the moment because I'm

24:51in the lead and I need to keep it up I check on my chantilly cream I'm trying to get this guy to a

24:58soft peak and it's whipped perfectly I'm stoked I need to pipe the chantilly cream into the molds

25:10get them into the blast your list so they can set it looks like it's sitting keep saying 27 so fingers

25:24cross cross thank God 31 we are in baby we are back focus nice nice they look right I'm happy okay

25:48now we need to start the chocolate crunchy dip I feel like I'm definitely behind I don't even know

25:57what Alana and Andre are doing I need to go super speed super fast and just get it done I wonder if

26:05we are going to be lucky to get the finished dish on time it's a little dessert but it has huge consequences

26:1130 minutes to go if this was a normal dairy-based chantilly cream I would know exactly what I'm

26:28looking for but this is the plant-based version and it has been whipping for way longer than what

26:34the recipe says I'm just not sure like it because it's been beating way more than that five to six

26:42minutes so yeah what do you think the the base itself looked a little bit watery just scrape the

26:54edges and stuff down and that what that does seem like it's thickening around the outside yeah I might

27:01be might be more of a reflection of the base how long has it been whipping for I think that maybe it

27:11didn't set enough in the fridge when I redid it earlier but I don't have time to redo this I just

27:21need to keep moving on pipe it into the molds because I need to get it into the blast chiller so

27:26that it sets enough so I can dip it I pull out my sponge from the oven the cake feels springy to

27:36touch yep looks good and it looks perfect so I'm really happy now I need to start assembling these

27:43beautiful layers and to make it look just like Phil's so I start putting 30 grams of beautiful

27:52coconut cremote I push out the frozen mango compote and put the sphere in the center and then I finish

27:59it off with the my beautiful coconut sponge this needs to go in a blast freezer so you can set before I dip

28:04some thick sketches going on this one it sounds to look good yeah you got it Snash Andre's and Alana's sponge looks really thick and they're gonna have to figure out a way to fix it if they want any chance of replicating Phil's delicate layers

28:29you have to start assembling your cakes asap otherwise they're not going to set in time got some

28:36decisions to make 15 minutes go come on Alana push I've made the decision to go with my soft chantilly whipped cream but it means I've caught up go Lana because we need to get the layers of this dessert assembled and set because if it's not set you can't dip anyway I know Phil's

28:54sponge was a lot thinner than mine so I need to cut it down and then get it into the blast

29:15chiller nice one Alana

29:17there's a lot going on I'm putting things in fridges blast chillers ovens timers are going off and it's

29:32starting to swell a little bit for me stay on track I'm layering my coconut cremote my mango compote and my

29:41sponge and my levels are looking a bit off a bit chunky sponge a little bit too thick a little bit too thick in the sponge but I'm going with it all good

29:52are you going to do anything about the sponge what am I going to do about the sponge come on Andre

29:56I put my sponge in oh god

30:01Phil keeps looking at it like you sure it's right

30:05I only need one

30:09oh my god

30:10you have eight minutes to go

30:26oh god help me come on

30:46I almost lost him now it's time to get my frozen layers of dessert into a coconut chocolate dip dip the frozen

30:54skewer crunchy dip ensuring the curved sides only are covered it's really important not to dip the flat top of dessert

31:02otherwise it's going to be really hard to cut looking goodness looking good

31:07Keep going Alana

31:11I still have all those really fine chocolate decorations to get finished and I know how intricate it was

31:17precision precision precision precision I don't have time to be gentle here

31:24I've worked this recipe so well for this time and I get up to this final page and the pressures got to me

31:44the pressure's got to me pop and dip

31:47pop and dip use a skewer

31:49skewer skewer skewer

31:51skewer skewer

31:53oh my god

31:55you're running out of time three minutes to go

31:59I'm finishing it off with the chocolate ray and then I finish it off with this small dome of coconut cream chantilly that's been dipped in a passion fruit glaze

32:11beautiful girl I still need to take off my shards of the stencils and I still need to spray it all

32:18come on

32:19deep breath

32:21deep breath girl

32:23only two minutes to go

32:29nice Alana

32:31the pressure is on to get those beautiful little sun ray chocolate work on top

32:37because that was the first thing we noticed and it will be the first thing the judges notice when I take the dish into them

32:44that's okay Alana

32:46that's it

32:47let's spray it

32:48let's go

32:49let's spray it Alana

32:50let's spray it

32:51one minute to go

32:52that's it

32:53gentle

32:54gentle

32:55andre come on

32:56plate your dish

32:57my sunrise decorations

33:00they're so fragile

33:01come on andre

33:02but I just need to get it on the plate

33:05finished desserts up in ten

33:06nine

33:07eight

33:08seven

33:09six

33:10one

33:11four

33:12three

33:13two

33:14one

33:15that's it

33:16well done everybody

33:18well done everybody

33:20oh my god

33:22mid run

33:35if this is the last dish that I played it up to judges I would actually feel happy

33:40because it was a lot of effort it was a lot of new technique and I still managed to do it

33:45I will be proud

33:46good job guys

33:47good job everyone

33:52just this part of the competition where someone has to go home and you're either going home or you're responsible for somebody else going home is really difficult

34:01I remember it so vividly when I was me it was it was devastating

34:10I look at my plate I'm like mmm not exactly like Phil's

34:14I look at Schnezz's and Alana's and I'm like mmm more like Phil's and it is just devastating because I know all my components are beautiful

34:27oh god gotta go down to taste now tried my hardest and for most part of this cook I did really well

34:44taking up this plate to the judges I can feel this immense pressure and my heart is pounding

34:55wow

34:56wow

34:57the biggest worry is obviously the presentation just not having the time at the end to really finesse it and the texture of the cream

35:06so fingers crossed

35:16In the mood to cook? Grab your aprons and try these delicious MasterChef approved recipes on 10 Play

35:23Alana

35:29do you feel like there's a there's a lot more pressure this time around?

35:33yeah for sure I came in without any real expectation my expectation was just stay first week

35:40and then the deeper you go into the competition the more you're like oh my gosh actually I might actually have a chance at going further and getting into finals week or winning this competition

35:50and have you dared to dream?

35:52absolutely

35:53yeah?

35:54yeah absolutely have

35:55then 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

36:03Alana we'll taste now thank you

36:05thank you

36:06thanks

36:07well done

36:11what do you think everyone?

36:13I think we've got all the components but it's a tiny bit rough around the edges

36:18Phil I reckon we should cut into it and see how the inside is

36:21let's do this

36:23it looks like she's dipped the top of the dome

36:30oh

36:32so we have a slightly thick layer of chocolate on top

36:38so you're just meant to dip the actual round part

36:41up to the edge yeah so that you can cut through it

36:44but if we look into that

36:46everything's in there whipped cream

36:48tiny bit soft

36:51it's gonna be interesting

36:53yes

36:54she's made your job so much harder

36:58no

36:59yep

37:04if he's a perfect

37:05so

37:06it looks identical

37:07well

37:08yeah

37:10yeah

37:12no

37:13yeah

37:24you

37:25Firstly, the dip, dipping the whole half sphere would make it hard to eat if you were trying

37:33to 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 the mango compote

37:43was really lovely, coconut crema too, it had some real nice richness about it.

37:49And then you could just see how fine that coconut chocolate wort was on top.

37:52Yes, it wasn't like perfection, yes some textural things, I think we knew that she was struggling

37:58with 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.

38:09I 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?

38:16She did, which is really smart.

38:18I think she's done a pretty damn good job.

38:22She ends her in her head in the head.

38:24She's done a behind a face-to-face with my beard and my face.

38:28All right Snephs, we're going to taste your dish now.

38:36Thanks Snephs.

38:37Last time Brad may have used the colour of prose.

38:41It looks pretty good.

38:45That coconut Chantilly half-sphere looks immaculate.

38:49The dip on that, it's like a perfect nucleus or egg yolk or something.

38:53It's gorgeous.

38:54And I think Sinez might be the only person today

38:58who hasn't dipped the top of the sphere.

39:01Looking good so far.

39:03Yeah.

39:03Looking good from the outside.

39:05Yeah.

39:07Ooh, that was pretty solid.

39:09Ooh, but I mean, that construction is beautiful.

39:15Wow.

39:16That's stunning.

39:18Perfect.

39:39I'm happy to say that was crazy good from Sinez.

39:55The texture and the mouthfeel and the flavours in that

39:58were near identical to yours.

40:00For sure.

40:02What a remarkable lady.

40:04She doesn't give up.

40:05And what I've enjoyed the most is the fact that the mango compote

40:09was gooey, glossy.

40:13The sponge is impeccable.

40:16So, yeah, well 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.

40:26The balance of textures, flavours, everything was there.

40:30Her chocolate work was the best that we saw today.

40:33Yeah.

40:33Mm-hmm.

40:35Hey, Andre.

40:46Hello.

40:47Hello.

40:55How are you feeling, Andre?

40:57Well, this is...

40:58This competition's done a lot for me the second time around.

41:01It's reinvigorated my, um...

41:03My love for cooking, where I got into food in the first place

41:06and my industry.

41:09It's made me appreciate my wife and my children heaps.

41:13That's pretty special to have that support at home.

41:17Yeah, that support's been going for 16 years.

41:20So, in the first series, we were dating,

41:22and then, um, all the way through to three children now,

41:25opening up multiple businesses.

41:27And really, Hannah's lived my dream, um, through all those years

41:31and supported it.

41:33So, um...

41:34That's all come back to home now, being away

41:37and recognising how special that is.

41:42Yeah, having that as a thought has actually spurred me on, you know,

41:45and how the children buy into it and love it,

41:48watching MasterChef, so...

41:49What happens if this is your last day in the competition, Andre?

41:53I had a lot to prove back then.

42:05That first series, all that time without, you know,

42:08runs on the board and water under the bridge.

42:11Um, and now, really, coming back, it's been liberating.

42:17All right, Andre, we're going to taste your dish.

42:19Thanks. Thank you.

42:20Cheers, Matt. Thanks, Andre.

42:20All right, what do we think?

42:26I mean, despite the outside appearance,

42:29I can't wait to cut into it

42:30because I saw how much he did get right.

42:33All right, let's cut into this.

42:44All right, let's cut into this.

42:47So, I'm going to...

42:48Watch your fingers.

42:52That scares me.

42:55Oh, the table's shaking.

42:57Wow, that is thick.

42:59Oof.

43:00That's a lot of sponge.

43:01That's a lot of sponge.

43:29Yeah.

43:30That's a tough one, because 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,

43:39and that's focus and execute step by step

43:42and try and put up a dish that was so close to yours.

43:46But that last 10, 15 minutes

43:48has just kind of undone all the good work that he did.

43:52Yeah.

43:52And mainly because around the thickness of that outer shell,

43:56it's really hard to distinguish

43:58any of the other flavours and textures

44:00because of just how robust

44:04and how thick that outer shell is.

44:07I can hardly get any of the coconut creme in mine.

44:11I think when he went to squash it further down into the cake,

44:15it, I think, squished all the creme out,

44:19and that's why there's not much in there.

44:22So I think the balance is already a little bit off.

44:24I saw so much brilliance in what he did.

44:32Yeah, I mean, the sponge was thick,

44:33but it had a great texture.

44:35So soft.

44:36The mango was...

44:37compote was very fresh,

44:39good size of the dice.

44:41Yeah, there were so many things that went right,

44:43but then one thing that went terribly wrong.

44:47When he left that cake

44:48in the temperature,

44:50in the melted chocolate,

44:51it was game over.

44:59I had no idea of the level of pressure

45:01that you guys are under.

45:03I have a new appreciation for that.

45:04You all did so well

45:06tackling recipes that you've never done before.

45:09We tasted some beautiful things,

45:11and I hope you took away something from today.

45:14Absolutely.

45:15Put your hands together for Phil Corey, everyone!

45:17Now, for one of you,

45:29it's the end of the road.

45:34The cook going home

45:36brought us a dish

45:37that did have great flavours,

45:41but

45:41they were overshadowed

45:43by the thickness

45:44of both the chocolate shell

45:45and the sponge.

45:47The ratios,

45:50they were out of whack,

45:51and that changed

45:52how the dish ate overall.

45:56So,

45:57I'm sorry to say,

45:59you're going home.

46:10Andre.

46:20Andre.

46:21Andre.

46:22We started this journey together,

46:24whoa,

46:2416 years ago.

46:27And for the past 16 years,

46:37I've watched you not only become

46:38a really brilliant cook

46:40and an amazing entrepreneur,

46:42but also

46:43an incredible husband and dad.

46:49It's been so nice and fun

46:51to be back in the kitchen with you.

46:56I love that you've always marched

46:58to the beat of your own drum.

47:02And I hope that never changes,

47:04even though sometimes I do.

47:05No, I don't.

47:11I really don't.

47:16I was pretty inspired that first time I walked in,

47:19seeing my mate right in the shining bright light

47:22where she belongs and deserves.

47:23And after all these years of hard work,

47:26it blew my mind.

47:31Poe is a jewel in the crown

47:33of Australian culinary scene.

47:35Oh, my God.

47:35And she's one of the most genuine

47:37and unique individuals, I think,

47:39that we've all been around.

47:40There's no one better.

47:42She is the top.

47:44She's basically going to start levitating

47:46any year now.

47:51And, yeah, thank you.

47:53Well, Andre, we're going to miss you

47:58so, so much.

48:00But for now, it's time to say goodbye.

48:05You got me in the end.

48:08Being eliminated, devastated,

48:11but I've come so far in this competition.

48:13It's your best.

48:14Bloody bloody.

48:15It's taken me 16 years to re-emerge,

48:18but I'm really, really glad

48:20that I've come back on MasterChef.

48:22I came in here with no expectations

48:26and got to top 10.

48:31So I'm feeling pretty invigorated.

48:35I've rediscovered my passion for cooking

48:38after all these years,

48:40and from now on,

48:41till the time I die,

48:43I'm going to keep cooking.

48:44Remember, I'm ready, everybody!

48:46Tomorrow night...

48:56What is going on?

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