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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
00:42and competition is harder but you know what I've started getting a bit of confidence with
00:46these pressure tests especially because I had a couple for immunity and I did well and
00:51I feel good about them now so this is new snaz no stress on a pressure test day.
00:58We said after you hit the top 10 things were gonna heat up and we were not exaggerating.
01:05You are in for one score chart of a pressure test today.
01:10Alana how are you feeling today?
01:1514 years ago I got eliminated on the giant Adriano Zumbo gingerbread house over four and a half hours.
01:21I remember that.
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.
01:31That 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.
01:40Tell us about that.
01:41Um well yeah I love them now.
01:47That 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?
01:59This challenge has been set by an absolute trailblazer.
02:04He was an apprentice under Peter Gilmour.
02:07And has worked with the likes of Anna Poliview and Adriana Zumbo.
02:13He 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.
02:24Please welcome the incredible Philip Curry!
02:40Philip'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.
02:55Phil, welcome to the MasterChef kitchen.
02:58Thanks for having me.
02:59Now you recently left Harrods, but what's next?
03:03Got another book coming out at some point.
03:05And venturing out on my own.
03:07Amazing.
03:08Yeah.
03:09Now Phil, your cookbook is absolutely smashing it.
03:13You've focused a lot on plant-based desserts.
03:15How come?
03:16My approach is really to strip baking right back to basic ingredients.
03:21Things that, you know, we already have.
03:23I'm just trying to bring out their functionalities in new and exciting ways.
03:28Okay, well, do you want to show these guys what dish they'll be tackling today?
03:31Yeah.
03:34Today you'll be making my...
03:37Boy!
03:38Boy!
03:39Boy!
03:40Boy!
03:42Boy!
03:43Boy!
03:44Boy!
03:45Boy!
03:46Boy!
03:47Boy!
03:48Boy!
03:49Boy!
03:50Boy!
03:51Boy!
03:52Boy!
03:53Boy!
03:54Boy!
03:55Boy!
03:56Boy!
03:57Boy!
03:58Boy!
03:59Boy!
04:00Boy!
04:01Boy!
04:02Boy!
04:03Boy!
04:04Boy!
04:05Now this dish is one of the most delicately decorated
04:07desserts that I've ever made.
04:13And it's 100% plant-based.
04:21Wow, it's a little work of art.
04:24I mean, this is going to be precise,
04:27but also there's no eggs in this, and there's no dairy.
04:29So 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.
04:37That was a whole lot of shocked faces just then.
04:40Andre, can you get words out?
04:42Nah, I need a close look at this.
04:44He needs a minute.
04:46Honestly, it's scarier the closer you get.
04:48Yeah, right.
04:49Thanks, Mandy.
04:51Oh my gosh, it looks like paper.
04:53That chocolate work is tissue paper thin.
04:56So I'm going to have to control the shakes of the hands,
04:58I think, when the nerves kick in.
05:00Especially in the assembly, because the decoration
05:02is kind of precision-engineered.
05:06OK, let's have a look inside.
05:11It's so neat.
05:12Wow.
05:12It's so gorgeous.
05:13That looks like, it's a paper.
05:15Yeah.
05:16Oh my gosh.
05:17Gorgeous.
05:18It's unbelievable.
05:19It's magic.
05:20Oh my goodness.
05:21It's exciting.
05:22So around the outside, we have a coconut cremeau.
05:25The compote is fresh, so there's no setting agent.
05:27We have a nice, juicy texture.
05:28We have a coconut sponge.
05:29We've got the super fine decoration.
05:30And the coconut shanty, which is like a light texture.
05:32The dawn of a tropical day.
05:34I mean, that name, just like, perfect name for it.
05:36That mango compote in the middle is just so bright and fresh.
05:41I also think it's so special because it's zero jelly.
05:44Yeah.
05:45Wow.
05:46Yeah.
05:47And Phil, you're a wizard in using plant-based ingredients
05:49in desserts.
05:50Yeah.
05:51They do behave a little bit differently to dairy ingredients,
05:53right?
05:54Yeah.
05:55Yeah.
05:56So, for example, in the chocolate, where there's no milk solids,
05:57sets a bit faster than milk chocolate.
06:02So, yeah, working with it, keep that in mind.
06:03OK.
06:04It's a completely new, unknown way of cooking for me.
06:20Definitely a tough fight today.
06:22Okay, there's no going back now.
06:26To recreate Phil's dish, we're giving you two hours and 15 minutes.
06:30Oh, that's not enough.
06:32The 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
06:42will 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.
07:02You guys ready?
07:04Your time starts now.
07:10I haven't felt good in the pressure test.
07:12I've actually kind of hated them a little bit.
07:15But I need to put that aside today and 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.
07:24I absolutely 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 leave.
07:33So that's why I'm going to go all out today.
07:35But I'm sure everyone else will.
07:37But you know, there is no usual like, hey, start your with the 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
07:53because I have no idea how these ingredients work together.
07:56So I can't really rely on my intuition today.
08:00For my coconut cream chantilly, I need to heat up to 50 degrees my soy milk, coconut cream
08:06powder, vanilla seeds and sugar.
08:09Then I add my coconut butter and coconut chocolate and blend it all together.
08:13The consistency, it looks right to me.
08:18I'm tasting as I go.
08:19It tastes delicious.
08:20So I'm pretty happy with it so far.
08:22I mean, it is tough.
08:27Even me, I struggle to just to comprehend all these different techniques.
08:35The nerves are definitely there.
08:38But I'm really excited to make that beautiful dessert that Philip gave us.
08:42I've been doing lots of great desserts in this competition so far.
08:46But not a single one of them has been plant-based.
08:50Which is scary because I've been eliminated on a pressure test before.
08:54It'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.
09:08I don't want to step out at this point.
09:09I want to go all the way.
09:11I've just read, reread the recipe.
09:14Just don't get anything wrong.
09:15Don't make any mistakes.
09:16Because that's where you lose time is when you make mistakes.
09:19I'm working on my coconut chantilly.
09:22Measure up my incaster sugar and the coconut milk powder.
09:27And I need to microwave it now to warm it up so that the sugar dissolves.
09:33I need to now add the cocoa butter and the coconut chocolate to it and 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 and it's usually thicker than this at this stage.
09:56But this is using plant-based ingredients.
09:59Everything is different.
10:01What's up with Alana here?
10:02Did she miss something?
10:04I'm pretty sure that Alana was supposed to put those dry ingredients into the coconut chantilly because 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.
10:17It'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.
10:29So I'm going to make sure I get the 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, it's a lot of mango.
10:42And also I need to puree another batch of mango.
10:47Mix it with some lime juice.
10:50Some lime zest.
10:52Nice work, Senegi.
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.
11:16Andre.
11:17Hey, man.
11:18Hey, Gil.
11:19Just trying to keep my head on straight.
11:20That's it.
11:21That is the name of the game for you today.
11:23Like, you are too skilled of a cook to let any outside noise get in the way of you and
11:29this 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.
11:38This is getting out of the zone.
11:39We're getting out of the zone.
11:40We're getting out of the zone.
11:41We're getting out of the zone.
11:42My head just does that, right?
11:44It's like talking to you about something else.
11:46Yeah.
11:47It's weird.
11:48I hate pressure tests.
11:49Reading a recipe.
11:50I really struggle with that.
11:51But being in this competition, I've been away from my family.
11:52Wow.
11:53My beautiful wife, Hannah, who's been looking after the kids and the businesses while we're
12:06gone.
12:07And that's been really, really hard.
12:10They'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.
12:19I'm going to cry.
12:21I'm just...
12:24Come on, Andre.
12:31This 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 and I'm going to start my
12:49coconut 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 cream mix.
13:08What's she do that for?
13:09She forgot to put the coconut powder in it.
13:10Oh.
13:11I wondered if she was supposed to put that coconut powder in there.
13:15Shit.
13:16I immediately go into panic mode.
13:17Come on, Alana.
13:18Because silly mistakes like that could lead me to elimination today.
13:31What am I thinking?
13:38I've made a mistake.
13:41I forgot to put the dry ingredients in the coconut chantilly.
13:45This is not a good start.
13:47I'm not reading it properly already.
13:49Nah, come on.
13:50You can do it.
13:51I've lost some time, so I really quickly blend this into it.
14:00Nice one, Alana.
14:04And get it back into the blast chiller.
14:07I hope that it sets properly, ready for whipping.
14:17Nice, Nish.
14:18Looks good.
14:19My coconut cremeux is ready.
14:20Cool blast freezer.
14:21So I need to put in a blast freezer to set.
14:24Yeah, nice.
14:27So next I start on coconut sponge.
14:30I 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.
14:49Yeah, 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, you actually don't miss any of this traditional baking and cooking
15:05and 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.
15:17It's by not egg white.
15:19The texture is looking now beautiful and smooth.
15:22Exactly what I want.
15:23Nice, Nish.
15:24Now the recipe says use 220 grams of the butter, put it flat on the tray.
15:31I know this is important because the sponge needs to be super thin and needs to be the
15:37same as Phil's.
15:38I think I'm going really well with time.
15:41Perfect.
15:42I'm getting proud of this.
15:43Nice, Andre.
15:44Looks good.
15:45My coconut creme is in the blast chilli.
15:50Feeling 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
15:56there.
15:57Hey, how are you?
15:58Down.
15:59Down.
16:00All right.
16:01Okay, so right now I'm onto the coconut sponge.
16:06All good.
16:07Excellent.
16:08Killing it, Andre.
16:09Yes, Andre!
16:10Andre!
16:11Yes.
16:12Long way to go, man.
16:13Yeah, keep going.
16:14Head down, bum up, Andre.
16:16I need to blitz the ingredients.
16:23That top grey thing turns.
16:25That guy there?
16:26Yeah.
16:27Like this?
16:28Yeah.
16:29Learning on the top again.
16:30Yeah, there he goes.
16:31I combine all of my ingredients into the bowl and then pour it into a tray.
16:44What's that, 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 and you're using it all, does it matter?
16:52She 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 batter.
16:58Put 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.
17:11Schnezz 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 instincts.
17:33Yep.
17:34Because plant-based ingredients really do behave differently.
17:36They do, yeah.
17:37Yeah.
17:38So, you know, in this, for the cream, they're making their own cream.
17:40They're bringing, you know, the fat into the recipe.
17:43The soy milk, they have to create a stable emulsion.
17:45Yeah.
17:46If that doesn't have stability, the fat's not going to coalesce.
17:49Yeah, yeah.
17:50And that cream isn't going to whip.
17:51Yeah.
17:52So, really important points.
17:53Like, I say it's simple, but it could all come undone very quickly.
17:55Yeah.
17:56Simple for you.
17:57Yeah.
17:58I think, 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.
18:07Yeah, 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
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
18:31it's ready.
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!
18:46But at the same time, the clock is ticking and I really need to start with this tempered
18:51chocolate.
18:52So, coconut concrete 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 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.
19:28Oh my God.
19:29I'm checking the temperature.
19:31Chill down to 24.
19:33It's just not right.
19:34How did it 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.
19:49All right, guys.
19:50I can see some are starting to move forward.
19:53Others are slipping behind.
19:55I'd really want to be melting that chocolate soon.
20:00I'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, Andrzej.
20:16I 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.
20:29It's my favourite thing in the MasterChef kitchen.
20:33The tempering chocolate in this recipe is really important because it is the showpiece
20:38of the dish, which are these beautiful spiky elements on the dessert.
20:44Sorry, man.
20:46There'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
21:00to step one again.
21:02Let's go.
21:04Phil 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.
21:12Yes!
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
21:21of the dessert.
21:22Nice, Andre.
21:23Beautiful.
21:24Nice, Andre.
21:25Let's go.
21:26Let's go.
21:27Let's go.
21:28Let's go.
21:30All right.
21:31What's...
21:33Quite chaotic.
21:34So, yeah.
21:35At the moment I'm just tempering my chocolate.
21:36I've just got half a Dorit 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.
21:48Yep.
21:49But I am absolutely multitasking at its best right now.
21:53You're making this thing.
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
22:11sat here and it's cooling down to the exactly the right temperature.
22:24Let's go.
22:25Nice, Alana.
22:26That looks amazing.
22:31Guys, it's getting serious now.
22:34Please hurry up.
22:3545 minutes to go.
22:38All right, all right.
22:39Good luck.
22:47Yeah, nice, Snez.
22:48So finally my coconut cream chantilly whips up to the right consistency.
22:51I pipe it in this mould.
22:53Maybe I need one.
22:54Yes, Chef, thank you.
22:55How's your chocolate?
22:56Yeah, 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.
23:06Looks like it's setting.
23:07It says if it goes over 35, I have to do it again.
23:12If I don't get it right this time, I can literally kiss my place in this competition and say goodbye everyone.
23:25Come on, Snez.
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 and then when I put it back here to 31.
23:36But every time I put it back in there it goes to 35.
23:49It goes over 35.
23:55This one just benches too hot now.
23:58So I'm a little bit stressed.
24:00Let's go, Snez.
24:01Come on, babe.
24:02You can do it.
24:03something that I can also learn about myself here I never give up keep it
24:07together 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
24:18cream yeah when they're whipping it it takes a bit longer than dairy whipping
24:22cream yeah right and it also turns faster you know those it's it's so
24:27they're gonna be like why isn't this going why isn't this going why isn't
24:30this going oh it's gone yes three sons right I've tempted my chocolate I've
24:37made beautiful little patterns here it's hanging out chilling they're not quite
24:41sure what to do next but they're staying there I actually feel like on your eyes
24:45maybe the furthest ahead yeah I'm feeling great at the moment because I'm in the
24:52lead and I need to keep it up I check on my chantilly cream trying to get this guy
24:58to a soft peak and it's whipped perfectly I'm stoked I need to pipe the
25:08chantilly cream into the molds get them into the blast chiller so they can set focus
25:14all right it looks like it's sitting keep saying 27 so fingers cross
25:24oh thank god 31 we are in baby we are back focus nice nice
25:43they look right I'm happy now we need to start the chocolate crunchy I feel like I'm definitely
25:54behind I don't even know what Alana and Andre doing I need to go super speed super fast and just get
26:03out of the gun I 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
26:10it's a little dessert but it has huge consequences 30 minutes to go
26:13let's go guys
26:18if 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
26:34how long does this cream take to whip it's been whipping forever
26:38I'm just not sure like because it's been beating way more than that five to six minutes
26:42so yeah what do you think the base itself looked a little bit watery
26:52should I scrape the edges and stuff down and that well that yeah it does seem like it's thickening
26:57around the outside yeah it might be might be more of a reflection of the base how long has it been whipping for
27:05oh probably about ten minutes now I reckon
27:09I think that maybe it didn't set enough in the fridge when I redid it earlier
27:13I don't know if that's going to whip any further
27:17but I don't have time to redo this I just need to keep moving on
27:21pipe it into the moulds because I need to get it into the blast chiller so that it sets enough so I can dip it
27:27I pull out my sponge from the oven the cake feels springy to touch yep looks good and it looks perfect so I'm really happy
27:41now I need to start assembling these beautiful layers and to make it look just like Phil's
27:48so I start putting 30 grams of beautiful coconut creme out I push out the frozen mango compote
27:54and put the sphere in the center and then I finish it off with the my beautiful coconut sponge
28:00this needs to go in a blast freezer so you can set before I dip it
28:10some thick sponges going on
28:14it sounds look good
28:15yeah
28:18you got it Snash
28:19andres and Alana's sponge looks really thick
28:22and they're going to have to figure out a way to fix it if they want any chance of replicating Phil's delicate layers
28:28you have to start assembling your cakes ASAP otherwise they're not going to set in time
28:34got some decisions to make
28:3615 minutes to go
28:37come on Alana push
28:50I've made the decision to go with my soft chantilly whipped cream but it means I've caught up
28:55go Lana
28:56because we need to get the layers of this dessert assembled and set
28:59because if it's not set you can't dip anyway
29:02I know Phil's sponge was a lot thinner than mine so I need to cut it down
29:08and then get it into the blast chiller
29:14nice one Alana
29:16there's a lot going on I'm putting things in fridges blast chillers ovens timers are going off
29:29and it's starting to swell a little bit for me
29:33stay on track
29:35tick tick
29:36I'm layering my coconut cremeau
29:38my mango compote and my sponge
29:40and my levels are looking a bit off
29:44bit chunky
29:45sponge
29:46little bit too thick
29:48little bit too thick
29:49the sponge
29:50but I'm going with it
29:51all good
29:52are you going to do anything about the sponge?
29:53what am I going to do about the sponge?
29:54come on Andre
29:58I put my sponge in
29:59oh god
30:03Phil keeps looking at it like are you sure it's right?
30:07I only need one
30:08oh my god
30:09oh my god
30:24we have eight minutes to go
30:29good job boys
30:39oh god help me
30:44come on
30:45whoo
30:46I almost lost him
30:47now it's time to get my frozen layers of dessert into a coconut chocolate dip
30:52dip the frozen skewer
30:54crunchy dip ensuring the curved sides only are covered
30:58it's really important not to dip the flat top of dessert
31:01otherwise it's going to be really hard to cut
31:03looking good
31:04looking good
31:05looking 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
31:20precision
31:21precision
31:22precision
31:23I 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 pressure's got to me
31:45pop and dip
31:46pop and dip
31:47use a skewer
31:48a skewer
31:49a skewer
31:50a skewer
31:51a skewer
31:52a skewer
31:53a skewer
31:54a skewer
31:55a skewer
31:56oh my god
31:57you're running out of time
31:58three 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
32:12I still need to take off my shards of the stencils and I still need to spray it all
32:17come on it's a deep breath
32:19deep breath
32:20deep breath girl
32:22only two minutes to go
32:29nice Alana
32:30the pressure is on to get those beautiful little sun ray chocolate work on top
32:36because 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
32:47that's it
32:48let's spray it
32:49let's go
32:50let's spray it Alana
32:51one minute to go
32:52that's it
32:53gentle
32:54gentle
32:55Andre come on
32:56plate
32:57rubbish
32:58my sunrise decorations
33:00they're so fragile
33:01come on Andre
33:04but I just need to get it on the plate
33:06finished desserts up in ten
33:09nine
33:11eight
33:12seven
33:13six
33:14one
33:15four
33:16three
33:17two
33:18one
33:19one
33:20that's it
33:21well done everybody
33:26oh my god
33:31med run
33:34if this is the last dish that I played it up to judges I would actually feel happy
33:39because it was a lot of effort it was a lot of new technique and I still managed to do it
33:44I will be proud
33:45good job guys
33:46good job everyone
33:47just 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
34:00I remember it so vividly when it was me it was devastating
34:07mmm
34:08I look at my plate I'm like mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
34:13more like Phil's and it is just devastating because I know all my components are beautiful
34:25oh god gotta go down to taste now tried my hardest and for most part of this cook I did really well
34:34taking up this plate to the judges
34:47oh I can feel this immense pressure and my heart is pounding
34:53oh wow
34:55wow
34:56wow
34:57the biggest worry is obviously the presentation
35:00just not having the time at the end to really finesse it
35:03and the texture of the cream
35:05so fingers crossed
35:08in the mood to cook?
35:16grab your aprons and try these delicious MasterChef approved recipes on 10 Play
35:28Alana
35:29do you feel like there's a lot more pressure this time around?
35:33yeah for sure I came in without any real expectation
35:38my expectation was just stay first week
35:40and then the deeper you go into the competition the more you're like oh my gosh
35:44actually I might actually have a chance at going further and getting into finals week or winning this competition
35:49and have you dared to dream?
35:51absolutely
35:52yeah?
35:53yeah absolutely have
35:54then the big question is do you think you've done enough today to stay in the competition?
35:58I've just got all fingers, toes, everything crossed
36:02I think Alana will taste now, thank you
36:05thank you Alana
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
36:37so you were just meant to dip the actual round part
36:41up to the edge yeah so that you can cut through it
36:43but if we look into that
36:45everything's in there
36:47whipped cream
36:48tiny bit soft
36:50this is going to be interesting
36:52yes
36:53she's made you job so much harder
36:56so much harder
37:26firstly the dip
37:28dipping the whole half sphere
37:30would make it hard to eat if you were trying to eat that whole thing yourself
37:33also I thought that the coconut chantilly was just a little bit loose
37:38and these are all things that kind of affect the way it eats
37:41but I think mango compote was really lovely
37:43coconut crema too
37:45it had some real nice richness about it
37:47and then you could just see how fine that coconut chocolate work was on top
37:51yes it wasn't like perfection
37:54yes some textural things I think we knew that she was struggling with the cream
37:58and the shell around the outside is a little bit for me on the thick side
38:03but 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
38:12she also she went and fashioned that back didn't she
38:16she did which is really smart
38:17I think she's done a pretty damn good job
38:20hey Snez
38:29hi
38:30hello
38:31alright Snez we're going to taste your dish now
38:33thank you
38:34thank you
38:35thank you
38:36thanks Snez
38:37well done
38:38good luck
38:39let's have a look
38:41looks pretty good
38:42you know it looks pretty good
38:43good touch
38:44wow
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
38:54yeah
38:55and I think Snez might be the only person today who hasn't dipped the top of the sphere
39:00yeah
39:01looking good so far
39:02yeah
39:03looking good from the outside
39:04looks like
39:05yeah
39:06oh that was pretty solid
39:09but I mean that construction is beautiful
39:14wow
39:15wow
39:16stunning
39:17perfect
39:18perfect
39:19perfect
39:20perfect
39:25perfect
39:28I'm happy to say that was crazy good from Snez
39:30Ah, I'm happy to say that was crazy good from Schnezz.
39:55The texture and the mouthfeel and the flavours in that were near identical to yours.
40:00For sure, what a remarkable lady, she doesn't give up and what I've enjoyed the most is the
40:07fact that the mango compote was gooey, glossy.
40:13The sponge is impeccable, so yeah, well done, well done to her.
40:20That cut shot is like every bit of evidence that we need, that 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.
40:37Hey Andre.
40:42Hello.
40:43Hello.
40:44Hello.
40:45Hello.
40:46Hello.
40:47How are you feeling Andre?
40:51Well this is, this competition has done a lot for me the second time around.
41:00It's reinvigorated my love for cooking when I got into food in the first place and 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 that support's been going for 16 years so in the first series we were dating and then
41:22all the way through three children now opening up multiple businesses and really Hannah's
41:28lived my dream through all those years and supported it so that's all come back to home
41:36now being away and recognising how special that is.
41:39Having that as a thought has actually spurred me on you know and how the children buy into
41:46it and love it watching MasterChef so.
41:48What 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 the
42:10bridge and now really coming back it's been liberating.
42:13All 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 much he
42:31did get right.
42:32All right let's cut into this.
42:35So I'm going to watch your fingers that scares me oh the table is shaking wow that is thick oof that's a lot of sponge.
43:01All right let's just say should I win too much .
43:10that's a tough one because i feel so hard for andre like for 90 of that cook he was on fire
43:37he was doing exactly what he's planned out to do and that's focus um and execute step by step
43:42and try and put up a dish that was so close to yours um but that last 10 15 minutes has just kind
43:50of undone all the good work that he did yeah and mainly because around the thickness of that outer
43:55shell it's really hard to distinguish any of the other flavors and textures because of just how
44:02robust and how thick that outer shell is i 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
44:17crema out and that's why there's not much in there so i think the balance is already a little bit off
44:24um i i saw so much brilliance in what he did yeah i mean the sponge was thick but it had a great
44:34texture so soft the mango was compote was very fresh good size of the dice yeah there were so many things
44:42that went right but then one one thing that went terribly wrong when he left that cake in the temperature
44:50in the melted chocolate it was game over i had no idea of the level of pressure that you guys are
45:02under um i have a new appreciation for that you all did so well tackling recipes that you've never done
45:07before um we tasted some beautiful things and i hope you took away something from today put your hands
45:15together for phil corey everyone now for one of you it's the end of the road
45:35the cook going home brought us a dish that did have great flavors
45:39but they were overshadowed by the thickness of both the chocolate shell and the sponge
45:49the ratios they were out of whack and that changed how the dish ate overall
45:56so i'm sorry to say you're going home
46:10andre
46:20andre we started this journey together 16 years ago
46:26and for the past 16 years i've watched you not only become a really brilliant cook and an amazing
46:41entrepreneur but also an incredible husband and dad
46:45it'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
46:59and i hope that never changes even though sometimes i do
47:10no i don't i really don't
47:11thank you i was pretty inspired that first time i walked in seeing my mate right in the shining bright
47:21light where she belongs and deserves and after all these years of hard work it blew my mind
47:27it's poe is a jewel in the crown of australian culinary scene and she's one of the most genuine and unique
47:38individuals i think that we've all been around there's no one better she is the top
47:42um she's basically going to start levitating any year now
47:47and um yeah thank you
47:57well andre we're going to miss you so so much but for now it's time to say goodbye
48:05you got me in the end
48:08being eliminated devastated but i've come so far in this competition
48:13you're the best it's taken me 16 years to re-emerge but i'm really really glad that i've come back
48:21on masterchef i um came in here with no expectations and got to top 10.
48:32so i'm feeling pretty invigorated i've rediscovered my passion for cooking after all these years
48:40and from now on to i time i die i'm going to keep cooking
48:55tomorrow night what is going on here these not so famous faces
49:01inspire dishes that are known throughout the world
49:06i have no idea who any of these people are which contestant will guess who's who
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