- today
Masterchef Australia Season 17 Episode 38 - Full
Category
🎥
Short filmTranscript
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.
00:58Hello y'all we 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.
01:33Now I'm nervous.
01:35Andre 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.
01:55Bet 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...
03:37Oh!
03:38Oh boy!
03:39Oh my God!
03:40Oh my God!
03:42Damn!
03:43Wow!
03:44What is that?
03:46Dawn of a tropical new day.
03:49That is beautiful.
03:51Nice.
03:55Wow!
03:56Isn't that stunning.
03:57Now this dish is one of the most delicately decorated desserts that I've ever made.
04:13And it's 100% plant-based.
04:15Oh my God!
04:16Oh my God!
04:17Oh my God!
04:18Oh my God!
04:19Oh wow!
04:21Wow!
04:22I...
04:23It's a little work of art.
04:24I mean, this is going to be precise.
04:27But also there's no eggs in this.
04:29And there's no dairy.
04:30So...
04:31You can't necessarily use your intuition so much.
04:33Wow!
04:34I'm so worried for these guys.
04:35I'm so bad I'm not doing it.
04:37Ah, that was a whole lot of shocked faces just soon.
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.
04:49Yeah, right.
04:51Oh my God, what is that?
04:52Oh my gosh, it looks like paper.
04:54That chocolate work is tissue paper thin.
04:56So I'm going to have to control the shakes of the hands, I think, when the nerves kick in.
05:00Especially in the assembly.
05:01Because the decoration is kind of precision engineered.
05:06Okay, let's have a look inside.
05:11It's so...
05:12Wow!
05:13It's so gorgeous.
05:14That looks like...
05:15It's a paper.
05:16Yeah.
05:19Oh my gosh.
05:20Oh!
05:22It's unbelievable.
05:23It's magic.
05:24Oh my goodness, exciting.
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 shanty, which is like a light texture.
05:45The dawn of a tropical day.
05:47I mean that name, just like perfect name for it.
05:50That mango compote in the middle is just so bright and fresh.
05:55I also think it's so special because there's zero jelly.
05:58Yep.
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?
06:09Yeah, so for example in the chocolate where there's no milk solids, it sets a bit faster than milk chocolate.
06:13So 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 2 hours and 15 minutes.
06:30Oh!
06:31That's not enough.
06:32The 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 10.
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 tests.
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 just keep it calm.
07:24I'm collected.
07:27I absolutely still want to be in this competition.
07:29I feel like I'm just tasting this kind of top 10 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.
07:41It'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.
07:58For my coconut cream chantilly, I need to heat up to 50 degrees my soy milk, coconut cream powder, vanilla seeds and sugar.
08:08Then I add my coconut butter and coconut chocolate and blend it all together.
08:12The consistency, it looks right to me.
08:17I'm tasting as I go.
08:19It tastes delicious.
08:20So I'm pretty happy with it so far.
08:22The nerves are definitely there, but 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.
08:51Because 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.
09:04The gingerbread is so burnt, you can't eat it.
09:08I don't want to step out at this point.
09:10I want to go all the way.
09:12I 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.
09:24And 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.
09:40And then blend it so it's completely emulsified.
09:46It just goes everywhere.
09:48It had no viscosity to it.
09:50I've made a million dairy based chantilly creams before.
09:53And it's usually thicker than this at this stage.
09:55But this is using plant based ingredients.
09:58Everything is different.
10:00What's up with Alana here?
10:02Has she missed something?
10:04I'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.
10:17That's a big problem, right?
10:19Yeah.
10:20Right, mango compote.
10:21I really remember this element well in Phil's dessert.
10:25It was really kind of fresh and acidic from that line.
10:29So I'm going to make sure I get the same flavour.
10:32She's cutting that mango how I imagine a pirate would cut a mango.
10:35Yes, exactly.
10:36I need to chop the mango finely.
10:40God, that's a lot of mango.
10:42And also I need to puree another batch of mango.
10:46Mix it with some lime juice.
10:50It's a lime zest.
10:53Nice work, Senegi.
10:55It tastes 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.
11:19I'm just trying to keep my head on straight.
11:21That's it.
11:22That is the name of the game for you today.
11:23Yeah.
11:24Like you are too skilled of a cook to let any outside noise get in the way of you and this
11:30recipe.
11:31You know how to get in the zone.
11:32I do.
11:33I can see it.
11:34You kind of look very bad.
11:35Oh, 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.
11:40This 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.
11:48I 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.
12:15So, I've just got to concentrate because in the end, I'm doing it for them.
12:20I'm going to cry.
12:23I'm going to cry.
12:24Come on, Andre.
12:25This is a friendly reminder.
12:30You have no time to dilly-dally.
12:3490 minutes to go.
12:3590 minutes to go.
12:36Time is moving really quickly, but I'm feeling like I'm on track.
12:48And I'm going to start my coconut cremeux.
12:51Oh 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 up 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.
13:33What am I thinking?
13:40I've made a mistake.
13:42I forgot to put the dry ingredients in the coconut Chantilly.
13:46This 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, so I really quickly blend this into it.
14:03Nice one, Alana.
14:05And get it back into the blast chiller.
14:08I hope that it sets properly, ready for whipping.
14:17Nice, Nish.
14:18Looks good.
14:19My coconut cremeux is ready.
14:20Cool blast freezer.
14:22So I need to put in a blast freezer to set.
14:24Yeah, nice.
14:27So next I start on a coconut sponge.
14:30I need to blend together plain flour, coconut and baking powder.
14:36And I've no idea how they're going to be done without egg whites.
14:42But just need to trust the recipe.
14:44Okay.
14:45Chef, I need help.
14:46I can't open it.
14:47I want to check if the oil has separated.
14:50Yeah, it clumps up.
14:52It's clumped up.
14:53Yep, that's good.
14:54Beautiful.
14:55Thank you, Chef.
14:56You going alright?
14:57You're like a traditional style home baker.
15:00Yes, that's it.
15:01This is not that.
15:02The way it tastes it, you actually don't miss any of this traditional baking and cooking
15:06and patisserie style.
15:07Yeah.
15:08I'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.
15:15Ah!
15:16I'm loving it.
15:17It's fine.
15:18Not a white.
15:19The texture is looking now beautiful and smooth.
15:22Exactly what I want.
15:23Niceness.
15:24Now 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.
15:38I think I'm going really well with time.
15:42Perfect.
15:43Nice Andre.
15:44Looks good.
15:45My coconut cremeuse is in the blast chilli.
15:50Feeling like I did it at the start of the challenge.
15:52Just 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.
16:01You alright?
16:02Sorry.
16:03Okay, 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.
16:13Yeah, keep going.
16:14Head down.
16:15Bum 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 Monday job again.
16:34Yeah, there he goes.
16:36I combine all of my ingredients into the bowl and then pour it into a tray.
16:43What'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?
16:52No, 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.
17:01I am a little bit worried that both Andre and Alana's sponge is going to be too thick, which
17:06in a layered dessert like this can be a big problem.
17:12Schnezz 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
17:24like the ultimate leveller.
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
17:32their instincts.
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.
17:43The soy milk, they have to create a stable emulsion.
17:45If that doesn't have stability, the fat's not going to coalesce.
17:49Yeah, yeah.
17:50Fat 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.
17:58The 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.
18:14For my coconut cream chantilly, I need to get my chilled coconut cream chantilly mixture
18:19and whisk it together for five to six minutes until you get that soft medium peak.
18:24Let's go, girl.
18:26So with normal dairy chantilly cream, you would know exactly when it's whipped and when it's
18:31ready.
18:32But with the plant-based chantilly cream, I have no idea.
18:36So I need to watch it like a hawk.
18:38Tomorrow 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!
18:47But 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.
18:56Yeah.
18:57So 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.
19:17And 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.
19:34It's just not right.
19:35How did it cool that quickly?
19:37It's fool's gold.
19:38Fool's gold.
19:39Yeah.
19:40Tempering a coconut chocolate without the milk solid is going to be way harder and
19:43more challenging 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, Andre.
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.
20:27It'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
20:39dish, which are these beautiful spiky elements on the dessert.
20:42Sorry, Matt.
20:43There's temperatures I need to hit up high.
20:48All right.
20:49There's temperatures I need to hit down low.
20:51And it's kind of like you're playing Snakes and Ladders.
20:56You're getting up the board.
20:57And then if you don't get it right, you're back down the snake to 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.
21:09So I'm keeping a real close eye on it.
21:13Yes!
21:14Yes!
21:15Yes!
21:16Yes!
21:17So my chocolate is tempered and now I need to stencil it for those beautiful shapes on top
21:22of the dessert.
21:25Nice, Andre.
21:26Beautiful.
21:27Nice, Dre.
21:28Let's go.
21:29Let's go.
21:30All right.
21:31What's...
21:33Quite chaotic.
21:34So, yeah.
21:35At the moment I'm just tempering my chocolate.
21:37I've just got half the Dorit to go.
21:38I'm trying not to focus on what Andre or Snakes are doing.
21:42Every time I felt like I looked, I was a step behind.
21:45But I am absolutely multitasking at its best right now.
21:53You're making this tea.
21:54It really slows you down.
21:56Oh, yeah.
21:57I had to remake my coconut chanceli cream at the start.
22:00It's had less time to chill but I'm really hoping that it still works.
22:06I go back to check on my chocolate.
22:08Probably it's been a blessing that I've been pulled out there because it's literally just
22:11sat here and it's cooling down to the exactly the right temperature.
22:14Let's go.
22:15Nice, Alana.
22:16That looks amazing.
22:17Guys, it's getting serious now.
22:33Please hurry up.
22:3445 minutes to go.
22:35All right, all right.
22:36Good luck.
22:37Yeah, nice, Nez.
22:38So, finally my coconut cream chanceli whips up to the right consistency.
22:40I pipe it in this mould.
22:41Let me add one.
22:42Yes, Chef.
22:44How's your chocolate?
22:45Yeah, so my chocolate kind of cooled really quickly into 24.
22:46I'm going to redo it again.
22:47Get those in the freezer.
22:48Remember you only need one.
22:49Yes.
22:50I keep mixing my chocolate.
22:51Looks like it's setting.
22:52It says if it goes over 35, I have to do it again.
22:53Come, I have to do it again.
22:54If I don't get it right this time, I can literally kiss my place in this competition.
22:57And say goodbye.
22:58I have to do it again.
22:59I have to do it again.
23:00If I don't get it right this time, I can literally kiss my place in this competition.
23:05And say goodbye everyone.
23:06Come.
23:07I can't.
23:08Looks like it's setting.
23:09And it says if he goes over 35, I have to do it again.
23:15Come, I have to do it again.
23:17If I don't get it right this time,
23:19I can literally kiss my place in this competition
23:23and say goodbye, everyone.
23:32Come.
23:34Shnez has fallen well behind.
23:41Come on, Snez.
23:42Come on, Shnez, you got this.
23:43What temperature do you need to get it down to?
23:4526.
23:46It says here 26.
23:48And then when I put it back here to 31.
23:50But every time I put it back in there, it goes to 35.
23:53It goes over 35.
23:56This one just benches too hot now.
23:58So I'm a little bit stressed.
24:00Let's go, Shnez.
24:01Come on, babe.
24:02You can do it.
24:03Something that I can also learn about myself here.
24:06I never give up.
24:07Keep it together.
24:08Smash it through.
24:09Do it again.
24:10As long as it takes, do it again until it's perfect.
24:13It's a bit annoying, but I'll get it done again.
24:17So the coconut whipping cream.
24:18Yeah.
24:19When they're whipping it,
24:20it takes a bit longer than dairy whipping cream.
24:22Yeah, right.
24:23And it also turns faster.
24:24Mm-hmm.
24:25You know, it goes, it splits.
24:26Yeah.
24:27So they're going to be like, why isn't this going?
24:29Why isn't this going?
24:30Why isn't this going?
24:31Oh, it's gone.
24:32Yes.
24:33Three suns, 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.
24:48I'm feeling great at the moment because I'm in the lead and I need to keep it up.
24:54I check on my Chantilly cream.
24:56I'm trying to get this guy to a soft peak and it's whipped perfectly.
25:02I'm stoked.
25:03That looks amazing.
25:04Yes, Andre!
25:05Woo!
25:06Woo!
25:07I need to pipe the Chantilly cream into the moulds, get them into the blast chiller so
25:11they can set.
25:12Go, Andre!
25:13Focus.
25:14All right.
25:15It looks like it's setting.
25:20Yeah.
25:21It keeps saying 27, so fingers crossed.
25:25Oh, thank God, 31.
25:30Yes!
25:31We are in, baby!
25:32We are back.
25:33Focus, Schneze.
25:34Nice, Schneze.
25:35They look great.
25:36I'm happy.
25:37Okay.
25:38Yep.
25:39Now we need to start the chocolate crunchy dip.
25:53I feel like I'm definitely behind.
25:55I don't even know what Alana and Andre are doing.
25:58Come on, Schneze.
25:59Thank you so much, Schneze.
26:00I need to go super speed, super fast, and just get it done.
26:03I wonder if we are going to be lucky to get the finished dish on time.
26:08It's a little dessert, but it has huge consequences.
26:1130 minutes to go!
26:12Let's go, guys.
26:13Come on.
26:14If this was a normal dairy-based chantilly cream, I would know exactly what I'm looking
26:28for.
26:29This is the plant-based version, and it has been whipping for way longer than what the
26:33recipe says.
26:34How long was this cream tank to whip?
26:35It's been whipping forever.
26:36I'm just not sure.
26:37Like, because it's been beating way more than that five to six minutes.
26:41What do you think?
26:42What do you think?
26:43The base itself looked a little bit watery.
26:44Should I scrape the edges and stuff down?
26:45Will that look up in there?
26:46It does seem like it's thickening around the outside.
26:47Yeah.
26:48It might be.
26:49It might be more of a reflection of the base.
26:52How long has it been whipping for?
26:53Probably about ten minutes now, I reckon.
26:54I think that maybe it didn't set enough in the fridge when I redid it earlier.
27:00I don't know if that's going to whip any further.
27:03But I don't have time to redo this.
27:19I just need to keep moving on.
27:22Pipe it into the moulds, because I need to get it into the blast chiller so that it sets
27:26enough so I can dip it.
27:31I pull out my sponge from the oven.
27:35The cake feels springy to touch.
27:37Yep.
27:38It looks 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.
27:49So 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.
28:00This needs to go in a blast freezer so it can set before I dip it.
28:06I've got some thick sponges going on.
28:13Um, it's nice to look good.
28:15Yeah.
28:16You got it, Snesh.
28:19Andres and Alana's sponge looks really thick.
28:23And they're going to have to figure out a way to fix it if they want any chance of replicating
28:28Phil's delicate layers.
28:30You have to start assembling your cakes ASAP otherwise they're not going to set in time.
28:36Got some decisions to make.
28:3715 minutes.
28:38Go!
28:39Come on, Alana.
28:40Push.
28:41I've made the decision to go with my soft Chantilly whipped cream.
28:54But it means I've caught up.
28:56Go, Alana.
28:57Because we need to get the layers of this dessert assembled and set.
29:00Because if it's not set, you can't dip anyway.
29:04I know Phil's sponge was a lot thinner than mine.
29:07So I need to cut it down.
29:09And then get it into the blast chiller.
29:14Nice one, Alana.
29:16There's one.
29:17Oh, that's two.
29:18There's a lot going on.
29:19I've put things in fridges, blast chillers, ovens, timers are going off and it's starting
29:30to swell a little bit for me.
29:33Stay on track.
29:35Tick, tick.
29:36I'm layering my coconut cremeux, my mango compote and my sponge.
29:42And my levels are looking a bit off.
29:44Bit chunky.
29:45Sponge.
29:46Little bit too thick.
29:47Little bit too thick.
29:50A sponge.
29:51But I'm going with it.
29:52All good.
29:53Are you going to do anything about the sponge?
29:54What am I going to do about the sponge?
29:55Come on, Andre.
29:58I put my sponge in.
30:00Oh, God.
30:01Phil kept looking at it like, are you sure it's right?
30:06He's like, I only need one.
30:08Oh, my God.
30:10You have eight minutes to go!
30:23All right!
30:24Good job, guys.
30:25What have you done?
30:26Good job, guys.
30:27I almost lost him now it's time to get my frozen layers of dessert into a coconut chocolate dip dip
30:54the frozen skewer crunchy deep ensuring the curved sides only are covered it's really important not
31:00to dip the flat top of dessert otherwise it's gonna be really hard to cut looking good nice
31:05looking good keep going Alana I still have all those really fine chocolate decorations to get
31:15finished and I know how intricate it was precision precision precision I don't have
31:23time to be gentle here wait I've worked this recipe so well for this time and I get up to this final
31:42page and the pressures got to me pop and dip use a skewer skewer skewer oh my god you're running out of
31:58time three minutes ago I'm finishing it off with the chocolate right and then I finish it off with
32:07this small dome of coconut cream chantilly that's been dipped in a passion fruit glaze beautiful girl
32:13I still need to take off my shards of the stencils and I still need to spray it all come on
32:19nice Alana the pressure is on to get those beautiful little Sunray chocolate work on top because that was
32:39the first thing we noticed and it will be the first thing the judges notice when I take the dish into them
32:44my sunrise decorations they're so fragile but I just need to get it on the plate finish desserts up in
33:09ten nine eight seven six one four three two one that's it well done everybody
33:26oh my god if this is the last dish that I played it up to judges I would actually feel happy because
33:40it was a lot of effort it was a lot of new technique and I still managed to do it I will be proud good
33:46good job guys good job everyone just this part of the competition where someone has to go home and
33:56you're you're either going home or you're responsible for somebody else going home is really difficult I
34:01remember it so vividly when I was me and was it was devastating I look at my plan I'm like mmm not
34:13exactly like Phil's I look at Schnezz's and Alana's I'm like mmm more like Phil's and it is just
34:23devastating because I know all my components are beautiful oh god gotta go down to taste now tried
34:30my hardest and for most part of this cook I did really well taking up this plate to the judges I can
34:50feel this immense pressure and my heart is pounding oh wow well the biggest worry is obviously the
35:00presentation just not having the time at the end to really finesse it and the texture of the
35:05cream so fingers crossed in the mood to cook grab your aprons and try these delicious Masterchef
35:21approved recipes on 10 play Alana do you feel like there's a there's a lot more pressure this time
35:33around yeah for sure I came in without any real expectation my expectation was just stay first week
35:41and then the deeper you go into the competition the more you're like oh my gosh actually I might
35:46actually have a chance at going further and getting in finals week or winning this competition and have
35:51you dared to dream absolutely yeah yeah absolutely have then the big question is do you think you've
35:57done enough today to stay in the competition I'm just got all fingers toes everything crossed
36:02Alana will taste now thank you thank you what do you think everyone I think we've got all the
36:14components but it's a tiny bit rough around the edges Phil I reckon we should cut into it see how
36:21the inside is let's do this it looks like she's dipped the top of the dome so we have a slightly thick
36:36layer of chocolate on top so you're just meant to dip the actual to the edge yeah that you can cut
36:43through it but if we look into that everything's in there whipped cream tiny bit soft it's gonna
36:52be interesting yes she's made your job so much harder
37:13um firstly the dip dipping the whole um half sphere would make it hard to eat if you were trying
37:33to eat that whole thing yourself also I thought that the the coconut chantilly was just a little bit
37:38loose and these are all things that kind of affect the way it eats but I think mango compote was really
37:44lovely coconut crema too it had some real nice richness about it and then you could just see
37:50how fine that coconut chocolate work was on top yes it wasn't like perfection yes some textural things
37:56I think we knew that she was struggling with the cream and the shell around the outside is a little
38:03bit for me on the thick side but 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 she also she went and
38:14um fashioned that back didn't she she did which is really smart I think she's done pretty damn good
38:20job hey snaz hi hello all right snaz we're gonna taste your dish now thank you thank you thank you
38:35well done good luck let's have a look looks pretty good wow that coconut chantilly half sphere looks
38:48immaculate the dip on that it's like a perfect nucleus or egg yolk or something it's gorgeous yeah
38:54yeah and I think she knows might be the only person today who hasn't dipped the top of the sphere
39:01yeah looking good so far yeah you can go to the outside looks like yeah oh that was pretty solid
39:09but I mean that construction is beautiful right wow stunning perfect
39:19yeah
39:30yeah
39:34yeah
39:39yeah
39:40yeah
39:42yeah
39:45I'm happy to say that was crazy good from Schneze.
39:56The 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
40:07the fact that the mango compote was gooey, glossy.
40:14The 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.
40:33Yeah.
40:34Hey Andre.
40:36Hello.
40:37Hello.
40:38How are you feeling Andre?
40:40Well this is, this competition has done a lot for me the second time around.
40:46It's reinvigorated my, um, my love for cooking when I got into food in the first place and
40:52my industry.
40:53Um, it's made me appreciate my wife and my children heaps.
40:56That's pretty special to have that support at home.
41:00Yeah, that support's been going for 16 years.
41:02So in the first series we were dating and then, um, all the way through, three children now opening
41:09up multiple businesses and, and really Hannah's lived my dream, um, through all those years.
41:15Uh, and supported it so, um, if that's all come back to home now being away and recognising
41:35how special that is.
41:39having that as a thought has actually spurred me on you know and how the children buy into it and
41:47love it watching MasterChef so what happens if this is your last day in the competition Andre
41:53I had a lot to prove back then that first series all that time without you know runs on the board
42:09and water under the bridge and now really coming back it's been liberating all right Andre we're
42:18gonna taste your dish thank you cheers man thanks all right what do we think I mean despite the
42:27outside appearance I can't wait to cut into it because I saw how much he did get right all right
42:33let's cut into this all right let's cut into this I'm gonna watch your fingers that scares me oh the
42:55table's shaking wow that is thick that's a lot of sponge
43:25that's a tough one because I feel so hard for Andre like for 90% of that cook he was on fire he was
43:37doing exactly what he's planned out to do and that's focus and execute step by step and try and put up a
43:43dish that was so close to yours but that last 10-15 minutes has just kind of undone all the good work
43:51that he did yeah and mainly because around the thickness of that outer shell it's really hard
43:58to distinguish any of the other flavors and textures because of just how robust and how thick that outer
44:06shell is I can hardly get any of the coconut crema in mine I think when he went to squash it further
44:14down into the cake it I think squished all the crema out and that's why there's not much in there so I
44:22think the balance is already a little bit off I I saw so much brilliance in what he did yeah I mean
44:32the sponge was thick but it had a great texture the mango was compote was very fresh good size of the dice
44:40yeah there were so many things that went right but then on one thing that went terribly wrong when
44:47he left that cake in the temperature in the melted chocolate it was game over I had no idea of the
45:00level of pressure that you guys are under I have a new appreciation for that you all did so well
45:05tackling recipes that you've never done before we tasted some beautiful things and I'm I hope you took
45:12away something from today put your hands together for Phil Corey everyone now for one of you it's the end of
45:29the road the cook going home brought us a dish that did have great flavors but they were overshadowed by
45:44the thickness of both the chocolate shell and the sponge the ratios they were out of whack and that
45:52changed how the dish ate overall so I'm sorry to say you're going home Andre Andre
46:20we started this journey together 16 years ago and for the past 16 years I've watched you not only
46:38become a really brilliant cook and an amazing entrepreneur but also an incredible husband and dad
46:45it's been so nice and fun to be back in the kitchen with you I 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 no I don't I really don't thank you I was
47:17pretty inspired that first time I walked in seeing my mate right in the shining bright light where she
47:22belongs and deserves and after all these years of hard work it blew my mind um Po is a jewel in the
47:33crown of Australian culinary scene and she's one of the most genuine and unique individuals I think
47:39that we've all been around there's no one better she is the top she's basically going to start levitating
47:46any year now and yeah thank you Andre we're going to miss you so so much but for now it's time to say goodbye
48:02you got me in the end being eliminated devastated but I've come so far in this competition it's your
48:14best it's taken me 16 years to re-emerge but I'm really really glad that I've come back on Masterchef I
48:23came in here with no expectations and got to top 10 so I'm feeling pretty invigorated I've rediscovered
48:37my passion for cooking after all these years and from now on till I time I die I'm going to keep cooking
48:44tomorrow night what is going on here these not so famous faces okay inspire dishes that are known
49:04throughout the world I have no idea who any of these people are which contestant will guess who's who
49:12and put the best spin on a classic
Recommended
51:49
|
Up next
41:11
48:05
1:01:18
1:02:54
1:02:43
52:31
1:03:12
46:39
50:39
47:32
48:02
50:56
41:27
41:27
44:51
42:42
1:23:15