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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 for elimination and only three contestants so the odds are getting smaller and competition is harder but you know what I've started getting a bit of confidence with these pressure tests especially because I had a couple for immunity and I did well and I feel good about them now so this is new snage.
00:54No stress on a pressure test day.
00:57Morning all.
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.
01:11Allana, how are you feeling today?
01:15Fourteen years ago I got eliminated on the giant Adriano Zumbo gingerbread house over four and a half hours.
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.
01:48I'm invigorated today.
01:50I'm invigorated for this one.
01:52Right, let's get to the nitty gritty.
01:55I bet 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 and Adriana Zumbo.
02:10Ooh!
02:12He won the La List pastry award for innovation in Paris and he was the head pastry chef at Harrods in London for six years.
02:23Oh, God.
02:24Please welcome the incredible Philip Curry!
02:40Philip's such an incredible chef.
02:44And he has his own personal style.
02:46And I think when it comes to pastry, he tends to like to put his own spin on it.
02:56Phil, welcome to the MasterChef kitchen.
02:58Thanks for having me.
02:59Now, you recently left Harrods, but what's next?
03:02Got 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?
03:31Definitely.
03:34Today, you'll be making my...
03:37Oh!
03:38Oh!
03:39Oh, my God!
03:40Oh, my God!
03:42Damn!
03:43Wow.
03:44What is that?
03:45Dawn of a tropical new day.
03:49That is beautiful.
03:50Nice.
03:53Oh!
03:55Wow.
03:57Isn't that stunning?
03:59Wow.
04:00I...
04:01It's a little work of art.
04:02I mean, this is going to be precise, but also there's no eggs in this.
04:05There's no dairy, so you can't necessarily use your intuition so much.
04:06Wow.
04:07I'm so worried for these guys.
04:08I'm so glad I'm not doing it.
04:09Oh, that was a whole lot of shocked faces.
04:10Oh, that was a whole lot of shocked faces.
04:11I'm so worried for these guys.
04:12I'm so worried for these guys.
04:13I'm so glad I'm not doing it.
04:14Oh, that was a whole lot of shocked faces just soon.
04:15André, can you get words out?
04:16Nah, I need a close look at this.
04:17You know what?
04:18I'm so worried for these guys.
04:19I'm so glad I'm not doing it.
04:20Oh, that was a whole lot of shocked faces just soon.
04:21André, can you get words out?
04:22Nah, I need a close look at this.
04:23He needs to be a little more.
04:24Honestly, it's the only way to see that.
04:26It's a little work of art.
04:27It's a little work of art.
04:28I mean, this is going to be precise, but also there's no eggs in this.
04:29There's no dairy.
04:30So you can't necessarily use your intuition so much.
04:33Wow.
04:34I'm so worried for these guys.
04:35I'm so glad I'm not doing it.
04:36Ah, that was a whole lot of shocked faces just soon.
04:38André, can you get words out?
04:40Nah, I need a close look at this little boy, man.
04:41Honestly, it's scarier the closer you get.
04:43Yeah, right.
04:44Thanks, Andy.
04:46Oh my God, why I...
04:48it's so scary.
04:49I know, I know.
04:50Oh my gosh, it 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,
04:58when the nerves kick in.
05:00Especially in the assembly,
05:01because the decoration is kind of precision-engineered.
05:05OK, let's have a look inside.
05:11It's so gross.
05:13It's so gross.
05:15It's a paper.
05:16Yeah.
05:19Oh my gosh.
05:20Gorgeous.
05:22It's unbelievable.
05:23It's magic.
05:24Oh my goodness, it looks stunning.
05:26So around the outside, we have a coconut cremeux.
05:29The compote is fresh, so there's no setting agent.
05:32We have a nice, juicy texture.
05:33We have a coconut sponge.
05:34We've got the super-fine decoration.
05:36And the coconut chantilly, which is like a light texture.
05:40The 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.
05:55I also think it's so special because zero jelly.
05:58Yeah.
05:59Wow.
06:00And 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.
06:29Whoa.
06:30That's not enough.
06:31The 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.
06:45Guys, 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.
07:00So, leave enough time for that.
07:03You guys ready?
07:04Your time starts now.
07:06Good.
07:09Um, I haven't felt good in the pressure test.
07:12I've actually kind of hated them a little bit.
07:15Uh, but I need to put that aside today and, uh, celebrate that I'm going to love this cook.
07:20Yeah, okay, cool.
07:21Let's go.
07:22Let's go.
07:23Let's go.
07:24Let's go.
07:25Let's go.
07:26Let's go.
07:27Let's go.
07:28Absolutely still want to be in this competition.
07:29I feel like I'm just tasting this kind of top ten vibe and I will be devastated to live.
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.
07:42It's a completely different concept.
07:43Which one is coconut milk powder?
07:46So, my step-by-step plan is read the recipe to the tea, double-tick every single ingredient,
07:53because I have no idea how these ingredients work together.
07:56So, I can't really rely on my intuition today.
07:59For my coconut cream Chantilly, I need to heat up to 50 degrees my soy milk, coconut cream
08:06powder, 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.
08:16So, I'm pretty happy with it so far.
08:19I mean, it is tough.
08:20Even me, I struggle to just to comprehend all these different techniques.
08:34The nerves are definitely there, but I'm really excited to make that beautiful dessert that
08:41Philip gave us.
08:42I've been doing lots of great desserts in this competition so far, but not a single one
08:48of them has been plant-based, which is scary, because I've been eliminated on a pressure test
08:53before.
08:54It's all the lollies, the tubes, the tangerine rock.
08:57This is absolutely brilliant.
08:59Delicious.
09:00But.
09:01That.
09:02The 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've just read, reread the recipe.
09:14Just don't get anything wrong.
09:15Don't make any mistakes, because that's where you lose time is when you make mistakes.
09:19I'm working on my coconut Chantilly.
09:22Measure my encastard sugar and the coconut milk powder.
09:27And I need to microwave it now to warm it up so that the sugar dissolves.
09:37I need to now add the cocoa butter and the coconut chocolate to it, and then blend it
09:41so it's completely emulsified.
09:46It just goes everywhere.
09:47It had no viscosity to it.
09:50I've made a million dairy-based Chantilly creams before, and it's usually thicker than this at
09:55this stage.
09:56But this is using plant-based ingredients.
09:59Everything is different.
10:01What's up with Alana here?
10:03Has she missed something?
10:05I'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.
10:13I hope this mistake doesn't cost her her whole place in the competition.
10:18That's a big problem, right?
10:19Yeah.
10:20Right, mango compote.
10:22I really remember this element well in Phil's dessert.
10:26It was really kind of fresh and acidic from that lime, so I'm going to make sure I get
10:30the same flavour.
10:33She's cutting that mango how I imagine a pirate would cut a mango.
10:36Yes, exactly.
10:38I need to chop the mango finely.
10:40God, that's a lot of mango.
10:43And also I need to puree another batch of mango.
10:48Mix it with some lime juice.
10:51Some lime zest.
10:53Nice work, Senegi.
10:55Nice.
10:56Tastes delicious.
10:57Okay.
10:58And then straight in blast freezer.
11:03My 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 girl.
11:20Just trying to keep my head on straight.
11:21Yeah.
11:22That's it.
11:23You 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?
11:35No, I don't know.
11:36You look like a cousin or something.
11:38This is getting out of the zone.
11:39We're getting out of the zone.
11:40This is getting out of the zone.
11:41My head just does that right?
11:44It's like talking to you about something else.
11:46Yeah.
11:47It's weird.
11:48It's a safe word.
11:49Whenever you're getting out of the zone, I'm just going to yell out a safe word.
11:53Thanks.
11:54I appreciate it.
11:55I hate pressure tests.
11:56Reading a recipe.
11:57I 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.
12:15So, I've just got to concentrate.
12:17Because in the end, I'm doing it for them.
12:20Oh, f...
12:21I'm going to cry.
12:24Come on Andre.
12:25This is a friendly reminder.
12:32You have no time to dilly dally.
12:3490 minutes to go.
12:43Time is moving really quickly, but I'm feeling like I'm on track.
12:48And I'm going to start my coconut cremo.
12:52My 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 cream mix.
13:08What's she do that for?
13:10She 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.
13:37What 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.
13:48I'm not reading it properly already.
13:50Nah, come on.
13:51You 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.
14:10Ready for whipping.
14:11Nice Nish.
14:12Looks good.
14:13My coconut cremeux is ready.
14:14Cool blast freezer.
14:15So I need to put in a blast freezer to set.
14:16Yeah.
14:17Nice.
14:18So next I start on coconut sponge.
14:19I need to blend together.
14:20Plain flour, coconut and baking powder.
14:22And I've no idea how they're going to be done without egg whites.
14:23But just need to trust the recipe.
14:24Okay.
14:25Chef, I need help.
14:26I can't open it.
14:27I want to check if the oil has separated.
14:28Yeah.
14:29Clummed up.
14:30It's clumped up.
14:31Yep, that's good.
14:32Beautiful.
14:33Thank you, Chef.
14:34Go ahead, go ahead.
14:35Go ahead.
14:36Okay.
14:37Go ahead.
14:38Go ahead.
14:39Go ahead.
14:40Go ahead and close it.
14:41Go ahead, go ahead.
14:42My comments are just good.
14:43Go ahead.
14:44You can tell me how to make it turn out.
14:46So.
14:47I'm ready.
14:48Hey, my comments are warm.
14:49I'm ready to do this.
14:50Oh, I'm ready for the work.
14:52Take a closer look.
14:53This is good.
14:54That's good.
14:55The next is good.
14:56You doing alright?
14:57Because you're like a traditional style home baker, right?
15:00Yes, that's it.
15:01This is not that.
15:02The way it tastes, you actually don't miss any of this traditional baking and cooking
15:06and patisserie style.
15:07I'm really enjoying it and I think that's the main thing for me.
15:10I've noticed that if I'm enjoying when I'm cooking, I usually have a delicious dish.
15:14I can feel the energy.
15:16I'm loving it.
15:18It's fine, not egg white.
15:20The texture is looking now beautiful and smooth.
15:23Exactly what I want.
15:24Nice, Nez.
15:25Now, the recipe says use 220 grams of the butter.
15:30Put 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
15:37as Phil's.
15:39I think I'm going really well with time.
15:42Perfect.
15:43I'm getting proud of this.
15:45Nice, Andre.
15:46Looks good.
15:47My coconut creme is in the blast chilli.
15:50I'm feeling like I did it at the start of the challenge.
15:52I just need to concentrate, stay in my zone and no distractions because my mind goes over
15:57there.
15:58Hey, how are you?
15:59Down.
16:00Down.
16:01All right.
16:02Sorry.
16:04Okay, so right now I'm onto the coconut sponge.
16:06All good.
16:07Killing it, Andre.
16:08Yes, Andre.
16:09Yes.
16:10Long way to go, man.
16:11Yeah, keep going.
16:12Head down.
16:13Bum up, Andre.
16:14Head down.
16:15Bum up, Andre.
16:16I need to blitz the ingredients.
16:21That top grey thing turns.
16:24That guy there?
16:25Yeah.
16:26Like this.
16:27Yeah.
16:28Learning my new job again.
16:33Yeah, there he goes.
16:35I combine all of my ingredients into the bowl and then pour it into a tray.
16:44What's that, Andre?
16:45You're supposed to weigh it out.
16:46Is it?
16:47Yeah.
16:48Oh.
16:49If you weighed all the ingredients that went into it and you're using it all, does it matter?
16:52No, she didn't add all of it.
16:53She didn't use it all.
16:54It was like a really thin layer.
16:55Andre and Alana have just both put all of their matter 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.
17:11Schnezz is out in front, but not by much.
17:15You know, not by much at all.
17:17Andre 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 leveller.
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 instinct.
17:33Yep.
17:34Because plant-based ingredients really do behave differently.
17:36They do, yeah.
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, the soy milk.
17:43They have to create a stable emulsion.
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.
17:52Like, I say it's simple, but it could all come undone very quickly.
17:55Yeah.
17:56It's simple for you.
17:57Yeah.
17:58The thing which I think is going to be the biggest headache is the coconut white chocolate.
18:02Yeah, yeah, yeah.
18:03And it's just chocolate.
18:04It's like a white chocolate with coconut instead of milk powder.
18:07Yeah, I mean, that chocolate is a tricky one.
18:09It scares me.
18:10Probably something that none of them have ever done before.
18:12For sure.
18:13For my coconut cream chantilly, I need to get my chilled coconut cream chantilly mixture and whisk it together for five to six minutes until you get that soft medium peak.
18:24Yeah.
18:25Let's go, girl.
18:26So, with normal dairy chantilly cream, you would know exactly when it's whipped and when it's
18:31ready.
18:32But 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.
18:43You have one hour to go.
18:45Woo!
18:46Woo!
18:47But at the same time, the clock is ticking and I really need to start with this tempered
18:51chocolate.
18:52So, coconut combative chocolate.
18:55Yeah.
18:56So, 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.
19:17And that means it's perfectly tempered.
19:19It takes forever for your top temperature when you get it back in.
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.
19:27This is complex.
19:30Oh, my God.
19:31I'm checking the temperature.
19:32Chill down to 24.
19:33It's just not right.
19:35How 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.
19:45The fact it dropped so low, it means I really need to start it again.
19:50All right, guys.
19:51I can see some are starting to move forward.
19:53Some others are slipping behind.
19:55I'd really want to be melting that chocolate soon.
19:58I'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.
20:08Oh.
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 soft peaks.
20:22So, on to the next process, which is tempering chocolate.
20:29It's my favourite thing in the MasterChef kitchen.
20:32The tempering chocolate in this recipe is really important because it is the showpiece of the dish,
20:39which are these beautiful spiky elements on the dessert.
20:44Sorry, man.
20:45There's temperatures I need to hit up high.
20:48All right.
20:49There's temperatures I need to hit down low.
20:52And 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 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.
21:09So I'm keeping a real close eye on it.
21:11Yes!
21:13Yes!
21:14Yes!
21:15Yes!
21:17So my chocolate is tempered, and now I need to stencil it for those beautiful shapes on top of the dessert.
21:24Nice, Andre.
21:26Beautiful.
21:27Nice, Andre.
21:28Let's go, let's go.
21:30All right, what's...
21:33Quite chaotic, so, yeah.
21:35At the moment, I'm just tempering my chocolate.
21:36I've just got half the degree to go.
21:38I'm trying not to focus on what Andre or Snez are doing.
21:42Every time I felt like I looked, I was a step behind.
21:45Just a bit of a start, straight up, just a check.
21:47Yep.
21:48Yep.
21:49But I am absolutely multitasking at its best right now.
21:53You're making me spit it.
21:54It 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 sat here and it's cooling down to exactly the right temperature.
22:15Let's go.
22:16Nice, Alana.
22:17That looks amazing.
22:18Guys, it's getting serious now.
22:34Please hurry up.
22:3645 minutes to go.
22:37Allez, allez, good luck.
22:38Yeah, nice, Sesh.
22:48So finally my coconut cream chantilly whips up to the right consistency.
22:52I pipe it in this mould.
22:54Chef, you need one.
22:55Yes, Chef, thank you.
22:56How's your chocolate?
22:57Yeah, so my chocolate kind of cooled really quickly into 24.
23:01I'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.
23:07It looks like it's setting.
23:09It says if it goes over 35, I have to do it again.
23:15Come, 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 and say goodbye everyone.
23:24Come on.
23:25Come on.
23:26Come on, Snez.
23:27Come on, Snez.
23:28You got this.
23:29What temperature do you need to get it down to?
23:3026.
23:31It says here, 26.
23:32And then when I put it back here to 31.
23:33But every time I put it back in there, it goes to 35.
23:38It goes over 35.
23:39This one just bench is too hot now.
23:40So I'm a little bit stressed.
23:41Let's go, Snez.
23:42Come on, Snez.
23:43Come on, Snez.
23:44Come on, Snez.
23:45Come on, Snez.
23:46Come on, Snez.
23:47Come on, Snez.
23:48Come this way.
23:49I'm always going to do it again.
23:50And do it again.
23:51As long as you're sitting there, you can do it again.
23:54Come on.
23:55And then when I put it back here to 31.
23:57But every time I put it back in there, it goes to 35.
24:00And if it goes over 35, this one just bench is too hot now.
24:03So I'm a little bit stressed.
24:04Let's go, Snez.
24:05Come on, babe.
24:06You can do it.
24:07Something that I can also learn about myself here.
24:08I never give up.
24:10Keep it together.
24:11Smash it through.
24:12Do it again.
24:13As long as it takes, do it again until it's perfect.
24:15It's a bit annoying, but I'll get it done again.
24:17So the coconut whipping cream, when they're whipping it,
24:20it takes a bit longer than dairy whipping cream.
24:22Yeah, right.
24:22And it also turns faster, you know, it splits.
24:26So they're going to be like, why isn't this going?
24:29Why isn't this going?
24:29Why isn't this going?
24:31Oh, it's gone.
24:32Yes.
24:32Three sons, right.
24:35I've tempered my chocolate.
24:37I've made beautiful little patterns here.
24:39They're hanging out, chilling there.
24:40Not quite sure what to do next, but they're staying there.
24:43I 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, trying 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 moulds,
25:09get them into the blast chiller so they can set.
25:11Go, Andre.
25:13Focus.
25:19Looks like it's setting.
25:20Yeah.
25:22Keep staying 27, so fingers crossed.
25:29Oh, thank God, 31.
25:33We are in, baby.
25:35We are back.
25:38Focus, fness.
25:39Nice, Snes.
25:43Nice, Snes.
25:44They look great.
25:45I'm happy.
25:47Okay.
25:50Now we need to start the chocolate crunchy dip.
25:53I feel like I'm definitely behind.
25:54Crumbs.
25:56I don't even know what Alana and Andre are doing.
25:59Come on, Snes.
25:59I 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.
26:13Let's go, guys.
26:13Come on.
26:14If this was a normal dairy-based chantilly cream, I would know exactly what I'm looking for.
26:28But this is the plant-based version and it has been whipping for way longer than what the recipe says.
26:35How long does this cream take to whip?
26:37It's been whipping forever.
26:38I'm just not sure, like, because it's been beating way more than that five to six minutes.
26:45So, yeah.
26:49What do you think?
26:50The base itself looked a little bit watery.
26:53Should I scrape the edges and stuff down and will that help in there?
26:56Well, it does seem like it's thickening around the outside.
26:58Yeah.
27:01It might be.
27:01It might be more of a reflection of the base.
27:04How long has it been whipping for?
27:06Oh, probably about 10 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
27:25so that it sets enough so I can dip it.
27:29Go, Lana.
27:33I 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.
27:47So I start putting 30 grams of beautiful coconut cremote.
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.
28:04Some thick sponges going on.
28:13Um, sounds to look good.
28:15Yeah.
28:16You got it, Snes.
28:20Andre's and Alana's sponge looks really thick.
28:24And they're going to have to figure out a way to fix it
28:26if they want any chance of replicating Phil's delicate layers.
28:30You have to start assembling your cakes ASAP,
28:34otherwise they're not going to set in time.
28:35Got some decisions to make.
28:3715 minutes to go.
28:38Well done.
28:49Come 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, Lana.
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.
29:03I 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.
29:16Nice one, Alana.
29:19There's a three.
29:20Nice one.
29:22Oh, that's two.
29:24There's a lot going on.
29:25I've put things in fridges, blast chillers, ovens,
29:29timers are going off, and it's starting to swell a little bit for me.
29:34Stay on track.
29:37I'm layering my coconut cremeux, my mango compote and my sponge,
29:42and my levels are looking a bit off, a bit chunky.
29:45Sponge, a little bit too thick, a little bit too thick.
29:50A sponge, but I'm going with it, all good.
29:51Are you going to do anything about the sponge?
29:54What am I going to do about the sponge?
29:55Come on, Andre.
29:58I put my sponge in.
30:00Oh, God.
30:03Phil keeps looking at it like, are you sure it's right?
30:08I only need one.
30:09Oh, my God.
30:10I'm going to do it.
30:24We have eight minutes to go.
30:26Oh, my God.
30:27Good job, guys.
30:29Good job, guys.
30:30Good job, guys.
30:31Good job.
30:32Good job.
30:33Good job.
30:34Good job.
30:35Good job.
30:36Good job.
30:37Good job.
30:38Good job.
30:39Good job.
30:44Oh, God, help me.
30:45Come on.
30:45Woo!
30:46I almost lost him.
30:48Now it's time to get my frozen layers of dessert into a coconut chocolate dip.
30:53Dip the frozen skewer, crunchy dip, ensuring the curved sides only are covered.
30:59It's really important not to dip the flat top of the dessert.
31:02Otherwise, it's going to be really hard to cut.
31:03Looking good, Shnesk.
31:05Looking good.
31:08Keep going, Alana.
31:11I still have all those really fine chocolate decorations to get finished and I know how intricate
31:17it was that it was.
31:20Precision.
31:21Precision.
31:21Precision.
31:22Precision.
31:23I don't have time to be gentle here.
31:26Oh, my God.
31:31Wait.
31:31Oh, man.
31:32I've worked this recipe so well for this time and I get up to this final page and the pressure's
31:45got to me.
31:46Pop and dip.
31:48Use a skewer.
31:49A skewer, a skewer, a skewer, a skewer, a skewer, a skewer, a skewer, a skewer.
31:54Oh, my God.
31:57You're running out of time.
31:58Three minutes to go.
32:03I'm finishing it off with the chocolate rye and then I finish it off with this small dome
32:09of coconut cream chantilly that's been dipped in a passion fruit glaze.
32:12Beautiful, girl.
32:13I still need to take off my shards of the stencils and I still need to spray it off.
32:19Come on, it's a deep breath.
32:21Deep breath, girl.
32:24Only two minutes to go.
32:29Nice, Alana.
32:31The pressure is on to get those beautiful little sunray chocolate work on top because that was the
32:39first thing we noticed and it will be the first thing the judges notice when I take the dish into them.
32:47That's okay, Alana.
32:48That's it.
32:48Let's spray it.
32:49Let's go.
32:49Let's spray it, Alana.
32:50Let's spray it.
32:51One minute to go.
32:52That's it.
32:53That's it.
32:54Gentle, gentle, gentle, gentle.
32:55Andre, come on.
32:56Plate your dish.
32:58My sunrise decorations, they're so fragile.
33:02Come on, Andre.
33:03But I just need to get it on the plate.
33:06Finish desserts up in ten.
33:09Nine, eight, seven, six, one, four, three, two, one.
33:19Oh, that's it.
33:25Well done, everybody.
33:31Oh, my God.
33:34Mad run.
33:35If this is the last dish that I played it up to judges, I would actually feel happy because it
33:41was a lot of effort.
33:41It 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.
33:48Good job, everyone.
33:52Just this part of the competition where someone has to go home and you're either going home or you're
33:58responsible for somebody else going home is really difficult.
34:01I remember it so vividly.
34:03When it was me, it was devastating.
34:10I look at my plate, I'm like, hmm, not exactly like Phil's.
34:16I look at Schnezz's and Alana's, I'm like, hmm, more like Phil's.
34:21And it is just devastating because I know all my components are beautiful.
34:27Oh, God, got to go down to taste now.
34:30Tried my hardest.
34:32And for most part of this cook, I did really well.
34:45Taking up this plate to the judges.
34:49Oh, I can feel this immense pressure and my heart is pounding.
34:54Oh, wow.
34:55Wow.
34:56The biggest worry is obviously the presentation.
35:01Just not having the time at the end to really finesse it.
35:04And the texture of the cream.
35:07So, fingers crossed.
35:08Alana, do you feel like there's a lot more pressure this time around?
35:23Yeah, for sure.
35:25I came in without any real expectation.
35:28My expectation was just stay first week.
35:31And then the deeper you go into the competition, the more you're like, oh, my gosh, actually,
35:35I might actually have a chance at going further and getting in finals week or winning this competition.
35:40And have you dared to dream?
35:41Absolutely.
35:42Absolutely.
35:42Yeah?
35:43Yeah, absolutely have.
35:45Then the big question is, do you think you've done enough today to stay in the competition?
35:49I've just got all fingers, toes, everything crossed.
35:53Alana, we'll taste now.
35:55Thank you, Alana.
35:56Thanks.
35:57Well done.
35:57What do you think, everyone?
36:03I think we've got all the components, but it's a tiny bit rough around the edges.
36:08Phil, I reckon we should cut into it and see how the inside is.
36:11Let's do this.
36:18It looks like she's dipped the top of the dome.
36:20So we have a slightly thick layer of chocolate on top.
36:28So you were just meant to dip the actual round part, yeah, so that you can cut through it.
36:34But if we look into that, everything's in there, whipped cream, a tiny bit soft.
36:42It's going to be interesting.
36:43Yes, she's made you job so much harder.
36:50Firstly, the dip, dipping the whole
37:20half sphere would make it hard to eat if you were trying to eat that whole thing yourself.
37:24Also, I thought that the the coconut chantilly was just a little bit loose.
37:29And these are all things that kind of affect the way it eats.
37:31But I think mango compote was really lovely.
37:34Coconut crema too.
37:35It had some real nice richness about it.
37:38And then you could just see how fine that coconut chocolate work was on top.
37:43Yes, it wasn't like perfection.
37:45Yeah, some textural things.
37:46I think we knew that she was struggling with the cream and the shell around the outside is a little
37:52bit for me on the thick side.
37:54But if I was eating that with my eyes closed, it tasted fantastic.
37:58I thought her sponge was really nice and had that lovely chew to it.
38:02She also, she went and fashioned that back, didn't she?
38:06She did, which is really smart.
38:08I think she's done a pretty damn good job.
38:10Hey, Snash.
38:19Hi.
38:19Hello.
38:22All right, Snash, we're going to taste your dish now.
38:25Thanks, Snash.
38:25Well done.
38:25Good luck.
38:29Let's have a look.
38:31Looks pretty good.
38:33No, that's pretty good.
38:33Good touch.
38:34Wow.
38:35That coconut chantilly half sphere looks immaculate.
38:39The dip on that, it's like a perfect nucleus or egg yolk or something.
38:43It's gorgeous.
38:44Yeah.
38:44And I think Sinez might be the only person today who hasn't dipped the top of the sphere.
38:51Yeah.
38:51Looking good so far.
38:53Yeah.
38:53Looking good from the outside.
38:54The inside looks like.
38:55Yeah.
38:57Oh, that was pretty solid.
39:03But I mean, that construction is beautiful.
39:05Wow.
39:06That's stunning.
39:08Wow.
39:15Yeah.
39:17Oh.
39:20Oh.
39:27Oh.
39:28Oh, oh.
39:33I'm happy to say that was crazy good from Schneze.
39:45The texture and the mouthfeel and the flavours in that
39:48were near identical to yours.
39:50For sure.
39:52What a remarkable lady.
39:54She doesn't give up.
39:55What I've enjoyed the most is the fact that the mango compote
39:59was gooey, glossy.
40:03The sponge is impeccable, so, yeah, well done.
40:08Well done to her.
40:09That cut shot is like every bit of evidence that we need
40:13that it was really well executed.
40:15The balance of textures, flavours, everything was there.
40:19Her chocolate work was the best that we saw today.
40:22Yeah.
40:23Mm.
40:33Hey, Andre.
40:36Hello.
40:37Hello.
40:37Hello.
40:44How are you feeling, Andre?
40:47Well, this is, this competition's done a lot for me the second time around.
40:50It's reinvigorated my, um, my love for cooking, where I got into food in the first place and
40:56my industry.
40:57Um, it's made me appreciate my wife and my children heaps.
41:03That's pretty special to have that support at home.
41:06Yeah, that support's been going for 16 years.
41:10So, in the first series we were dating and then, um, all the way through to three children
41:15now opening up multiple businesses.
41:17And, and really Hannah's lived my dream, um, through all those years, uh, and supported
41:22it.
41:23So, um, it, that's all come back to home now being away and recognising how special that
41:29is.
41:29Yeah, having that as a thought has actually spurred me on, you know, and how the children
41:36buy into it and love it, watching MasterChef, so.
41:40What happens if this is your last day in the competition, Andre?
41:52I had a lot to prove back then.
41:55That first series, all, all that, all that, that time without, you know, runs on the board
41:59and water under the bridge.
42:00Um, and now really coming back, it's been liberating.
42:06All right, Andre, we're going to taste your dish.
42:09Peace.
42:09Cheers, Matt.
42:10Thanks, Andre.
42:14All right, what do we think?
42:16I mean, despite the outside appearance, I can't wait to cut into it because I saw how
42:20much he did get right.
42:23All right, let's cut into this.
42:29All right, let's cut into this.
42:37So I'm going to...
42:41Watch your fingers.
42:42That scares me.
42:45Oh, the table's shaking.
42:47Wow, that is thick.
42:49Oof.
42:50That's a lot of sponge.
42:51That's a lot of sponge.
43:21Tough one.
43:22Because I feel so hard for Andre, like, for 90% of that cook, he was on fire.
43:27He was doing exactly what he's planned out to do, and that's focus and execute step-by-step
43:32and try and put up a dish that was so close to yours.
43:34But that last 10, 15 minutes has just kind of undone all the good work that he did.
43:42Yeah.
43:42And mainly because around the thickness of that outer shell, it's really hard to distinguish
43:48any of the other flavours and textures because of just how robust and how thick that outer
43:56shell is.
43:56I can hardly get any of the coconut crema in mine.
44:01I think when he went to squash it further down into the cake, it, I think, squished all
44:06the crema out.
44:08And that's why there's not much in there.
44:12So I think the balance is already a little bit off.
44:14I saw so much brilliance in what he did.
44:22Yeah, I mean, the sponge was thick, but it had a great texture.
44:25So soft.
44:26The mango was, compote was very fresh.
44:29Good size of the dice.
44:31Yeah, there were so many things that went right, but then one thing that went terribly wrong.
44:36When he left that cake in the temperature, in the melted chocolate, it was game over.
44:48I had no idea of the level of pressure that you guys are under.
44:52I have a new appreciation for that.
44:54You all did so well tackling recipes that you've never done before.
44:58We tasted some beautiful things, and I hope you took away something from today.
45:04Absolutely.
45:04Put your hands together for Phil Coorey, everyone.
45:17Now, for one of you, it's the end of the road.
45:24The cook going home brought us a dish that did have great flavours.
45:29But they were overshadowed by the thickness of both the chocolate shell and the sponge.
45:39The ratios, they were out of whack.
45:41And that changed how the dish ate overall.
45:46So, I'm sorry to say, you're going home.
45:51Andrei.
46:00Andrei.
46:02Sorry, buddy.
46:09Andrei.
46:11We started this journey together 16 years ago.
46:17And for the past 16 years, I've watched you not only become a really brilliant cook
46:30and an amazing entrepreneur, but also an incredible husband and dad.
46:35It's been so nice and fun to be back in the kitchen with you.
46:46I love that you've always marched to the beat of your own drum.
46:52And I hope that never changes, even though sometimes I do.
46:55No, I don't.
47:01I really don't.
47:06I was pretty inspired that first time I walked in,
47:09seeing my mate right in the shining bright light where she belongs and deserves.
47:14And after all these years of hard work, it blew my mind.
47:17Poe is a jewel in the crown of Australian culinary scene.
47:25And she's one of the most genuine and unique individuals, I think, that we've all been around.
47:30There's no one better.
47:32She is the top.
47:34She's basically going to start levitating any year now.
47:41And, yeah, thank you.
47:42Well, Andre, we're going to miss you so, so much.
47:50But for now, it's time to say goodbye.
47:55You got me in the end.
47:58Being eliminated, devastated, but I've come so far in this competition.
48:03It's got the best.
48:04Love you.
48:04It's taken me 16 years to re-emerge.
48:08But I'm really, really glad that I've come back on MasterChef.
48:12I came in here with no expectations and got to top ten.
48:21So I'm feeling pretty invigorated.
48:25I've rediscovered my passion for cooking after all these years.
48:30And from now on, till the time I die, I'm going to keep cooking.
48:34Give it up for Andre, everybody!
48:36Tomorrow night...
48:46What is going on here?
48:47These not-so-famous faces...
48:50OK.
48:51...inspire dishes that are known throughout the world.
48:55I have no idea who any of these people are.
48:58Which contestant will guess who's who
49:02and put the best spin on a classic?
49:05Yes!
49:06Aww!
49:13Woooo 2021!
49:15Woooo!
49:16Woo!
49:17Woooo.
49:18Woooo!
49:22It was pretty much fun, better.
49:23I don't know.
49:24Woooo!
49:24Woooo!
49:25Woooo!
49:25Woooo!
49:26Woooo!
49:26Woooo!
49:26Woooo!
49:26Woooo!
49:29Woooo!
49:29Woooo!
49:30Wooooo!
49:31Woooo!
49:31Woooo!
49:32Woooo!
49:33Wooooo!
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