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S17 E47 >>> https://dai.ly/x9n0by6

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00:00.
00:10Can't believe we made it.
00:11I know, how good.
00:12What do you reckon?
00:13They said tall order yesterday.
00:15I'm feeling like it's going to be distal.
00:17This is a crock and bush again.
00:18Top three yesterday.
00:20Feels good to continue this little roll I'm on.
00:23I feel like I'm cooking with a lot of clarity.
00:27Winning today would be huge.
00:29We are at the pointy end of the competition
00:32and every single immunity is going to count tenfold right now.
00:36There has been no illusion since the start of this competition
00:39why I'm here.
00:40I am 100% back to win.
00:43Oh, this feels good.
00:44Let's do it, guys.
00:50Oh, this is nice.
00:53Hello, hello, hello.
00:56Yes, go for the equipment.
00:58Hello, equipment.
00:59What do you think?
01:04Good morning, all.
01:05Morning.
01:06It is a big day for you three.
01:10We are about to welcome a culinary star into the kitchen.
01:14This guy, he was born and raised right here in Australia, but he has an international reputation.
01:23At 14, he was washing dishes in kitchens.
01:26Before long, he was creating them.
01:29And at 27, he was the executive chef at a luxury hotel in Shanghai.
01:34Wow.
01:35Where he went on to earn his first Michelin star.
01:40And he didn't stop there.
01:42Today, he has two successful restaurants in Singapore.
01:47And this chef is reshaping the world of fine dining.
01:54With this chef at the helm, this iconic restaurant earned him his second Michelin star just eight months after opening.
02:02You heard me right, second Michelin star.
02:08Please welcome, chef patron of Marguerite, Michael Wilson.
02:14Michael Wilson is not to be messed with.
02:28He is at the top of his game.
02:31Marguerite is changing the way the fine dining runs all over the world.
02:36So I know that this dish, whatever it is, is going to be epic.
02:40Michael, welcome to the Master Chef kitchen.
02:45Thank you, Poe. First time.
02:47Tell us about Marguerite in Singapore.
02:49So Marguerite in Singapore, it's a fine dining restaurant based off European seasons.
02:54It's what we call creative cuisine.
02:56So our experiences through life and nature is what dictates how we cook in the restaurant.
03:01That's beautiful. That's lovely.
03:03I bet you're keen to see which of Michael's creations you have to replicate to win immunity today.
03:10Michael, I've heard you've got a nickname for this dish.
03:13So this dish you're going to be replicating today.
03:16It's probably one of the most difficult dishes in any restaurant that I've opened.
03:21And we nickname it the Tower of Terror.
03:23Tower of Terror.
03:24Oh, gosh.
03:27Even I'm a bit nervous now.
03:29Do you want to put them out of their misery?
03:31Let's do it.
03:32Today, guys, you're going to be making...
03:41Marguerite Opera.
03:43Whoa.
03:45Whoa.
03:47Look out.
03:48It's a little tower.
03:52The sheer mechanics of this dish don't make a lot of sense.
03:55Usually food is, like, wider than it is high.
03:59Whereas this is, like, skinny.
04:00It's tall.
04:01It looks like it's going to tumble over any moment in time.
04:04Wow.
04:06Looks gorgeous.
04:08Eight layers of absolute precision.
04:10Eight layers.
04:12Yes.
04:13Do you want to come in and have a gander?
04:14Yes, please.
04:16Get down. Get down.
04:18Oh, wow.
04:19What do you think?
04:20Gee, I love this.
04:21Look, when I thought Tower of Terror, I was thinking crock and bush.
04:25So, for something so petite to be nicknamed the Tower of Terror
04:29means this dish is exactly the kind of technical dessert
04:32you'd expect out of a Michelin star kitchen.
04:35Okay.
04:36So, from the bottom to the top, guys,
04:39we've got a tuile made from cacao.
04:41Hazelnut parfait.
04:43A plain tuile.
04:45There's a chocolate cake.
04:46Soaked into the chocolate cake is 21-year-old balsamic vinegar
04:49and coffee oil.
04:50Cool. Nice.
04:51A tempered chocolate disc.
04:53A coffee cremeux.
04:55Roasted hazelnuts.
04:57Cacao nib nougatine.
04:59And Jerusalem artichoke ice cream.
05:02Uh, who wants to try?
05:04Go on. Get stuck in.
05:06You want to get everything in one bite.
05:09Yeah, that's a good idea.
05:10Get the knife.
05:11Go straight down.
05:12Be very firm with it.
05:15Wow.
05:17That hazelnut on the bottom is just phenomenal.
05:23I love how, um, that kind of dark, roasty bitterness
05:27that goes through the whole dish.
05:29There's kind of the coffee, the dark cocoa nibs.
05:32That roistiness of the Jerusalem artichoke ice cream.
05:34So even though there is some sweetness there,
05:36it's really well balanced when you eat the whole thing together.
05:38So, yes, delicious. Thank you.
05:40I love the flavour profiles here.
05:42And the textures are stunning.
05:43Every layer has a purpose.
05:45Like, the softness of that parfum, the creaminess of that gelato
05:49is offset by the crack of the tempered chocolate and the twills,
05:53and that cacao nib nougatine is absolutely divine.
05:57Give us some pressure points on some of the components.
05:59When making the gelato, you've got to roast the artichokes, OK?
06:04So what you're looking for is caramelisation.
06:07Not black, but a deep golden colour.
06:11The main pressure point is that it has to remain in balance.
06:13You've got to keep it to the same ratios.
06:17If one layer is bad, the whole thing could collapse.
06:22In that desert, it's out of this world.
06:25I'm worried that mine is going to be more like Leaning Tower of Pisa.
06:31Masterpieces like that take time.
06:33And you're going to need to make every second count today.
06:37Because you're not plating just one of Michael's dishes.
06:42Oh.
06:44You're plating five.
06:46Oh, Michael.
06:48Wild.
06:50We're giving you three hours and fifteen minutes.
06:53Not much.
06:55The recipe, equipment and ingredients you need are at your benches.
06:59Whoever's dishes best resemble Michael's in looks and tastes,
07:03will be immune from Sunday's elimination.
07:06Alright guys, I hope you're ready.
07:09Your time starts.
07:11Now.
07:19Here we go.
07:21Oh, that's so beautiful.
07:23The pressure in this competition right now is sky high.
07:28Not unlike the Tower of Terror that we're making now.
07:31Which is frankly a little terrifying.
07:33I've been lucky enough to have immunity the last couple of weeks
07:35and I know what an advantage it is to be able to sit back,
07:37watch the elimination and not have that risk of going home.
07:40So, I want to make a three from three this week
07:43and give it everything I've got.
07:48Yeah, first pressure test of the season.
07:49It's a good one.
07:51I've been sitting up there watching other people go for these all season
07:54and every now and then I'll be like,
07:56oh, I want to make that, I want to eat that.
07:58Today I'm getting to do both.
08:00It's been about 12 years since my last pressure test
08:02and that one didn't have a great result.
08:05It was for a spot in the semi-finals.
08:08The dish I went out on was the final pressure test
08:11and unfortunately, tempering chocolate, not my jam.
08:15My goal today is to read the recipe, do things once,
08:20make sure that they're done properly the first time
08:22because all of those little mistakes end up snowballing
08:25and you end up in not a good place.
08:26I feel great actually, I'm really enjoying it and the fact that I'm recreating a Michelin star recipe,
08:38it's blowing my mind.
08:40So, I really want to do my best and hopefully have five perfect dishes on the plate.
08:43So far, I've done pretty good in pressure test.
08:49Some of them I won't.
08:51So, I feel really good today.
08:53I'm confident, I feel motivated.
08:56I really want this today.
08:58If I do get a bit Callum and Jamie today, that will be amazing.
09:02So, the first step of the recipe today is to work on this artichoke gelato.
09:06Michael's artichoke gelato tasted kind of savoury and you could taste the artichokes kind of being caramelised.
09:15I need to nail this because that gelato just brings everything together and cool down the whole dessert.
09:21The first thing I do is I slice my artichokes and they can't be too thin, otherwise it can burn quite quickly and that can ruin the flavour.
09:31I sprinkle them with sea salt.
09:33Isn't throwing salt behind your shoulder good luck?
09:37And I put them in the oven.
09:46We're going to cook so quickly.
09:52Jerusalem artichokes are roasting.
09:55I'm working on the coffee creme-o.
09:58The creme-o is so silky smooth and luscious and the way to get that texture is by cooking it in a water bath.
10:03Nice, Cal.
10:05Good creme-oing.
10:07I then strain it off, fold it through my cream.
10:12Hey.
10:14More.
10:15Give us one more.
10:16Give us one more.
10:17That's my only professional move.
10:21You need your own TV show snares.
10:23Master snares.
10:25Pop it in the fridge to rest.
10:27I'm going to crack on with that hazelnut parfait.
10:32A lot of spin.
10:34Well, Michael, firstly, thank you so much for coming into the MasterChef kitchen.
10:38I think it's so amazing to see Aussies go abroad, do their thing, a couple of Michelin stars under your belt and then come back to the MasterChef kitchen.
10:45And really show Australia what you've been up to.
10:49And I think if this dish is a little bit of a representation of what you've been doing, you've been doing a lot, mate.
10:56Because there is a bit going on here and you are putting our contestants under the pump with a dish nicknamed the Tower of Terror.
11:03Yeah, it's definitely called pressure test for a reason, isn't it?
11:07Yep.
11:08Have you ever made it in 3 hours and 15 minutes?
11:11No.
11:13Why would I do that?
11:15Why would I do that to myself?
11:16That's right.
11:17And what is interesting today, the contestant won't be using any moulds.
11:21Trying to create something which is obviously elevated without moulds, and that's going to be a bit of a trick.
11:27I feel a little bit bad.
11:30Already?
11:31Yeah.
11:35I'm feeling pretty good.
11:37I've got my creme-o base in the circulator.
11:39I've got my Jerusalem artichokes roasting, which is going to go into the milk base for my gelato.
11:44I'm working on my hazelnut parfait.
11:47Now, for me, the hazelnut parfait is absolutely delicious.
11:51It's beautiful and nutty and luxurious.
11:54First thing you need to do is create a pate bomb.
11:59Where the pressure point comes in is mixing the hazelnut paste with the cream and making sure that's not over-whipped.
12:08Nice work, Jamie.
12:13Artichokes are looking really good for my artichoke gelato.
12:16They look perfectly golden and caramelised.
12:19Come on, buddy.
12:21Every single drop.
12:22Wow.
12:26And it really tastes like chef's dessert.
12:33Hey, in the boxing ring, Shnetty.
12:34Huh?
12:35Bang, bang.
12:36No, just like a celebration of every element.
12:39And a girl.
12:40We love the vibe.
12:41We love a celebration.
12:44Read the recipe.
12:45You've got two and a half hours to go.
12:49That's great, guys.
12:50Come on.
12:51Great work.
12:52Doing really well.
12:53Let's keep hustling.
12:54Oh, I can smell the Jerusalem artichokes.
12:58What is that?
12:59Oh, yeah.
13:01Smell a bit burny, don't they?
13:03Mmm.
13:04They do, actually.
13:05Yeah.
13:07The J-chokes burning.
13:08Yeah.
13:09Can you smell them?
13:10They smell like burning.
13:11What's up?
13:12What's a stab, chef?
13:14What's a stab?
13:15Stabiliser?
13:16Oh, stabiliser.
13:17Got it.
13:18That's like five and a half grams of stab.
13:21So I've got my Jerusalem artichokes roasting away.
13:23I've got the coffee cremeux in the fridge, which is good.
13:27My hazelnut parfaits in the blast chiller.
13:29Working on the artichoke gelato as we speak.
13:32Yeah, feeling good.
13:36Oh.
13:39They're definitely burnt.
13:40I can smell them.
13:41Mmm.
13:43Have you done your J-artichokes yet?
13:45Wait, not quite as dark as yours, bruv.
13:47Mine are pretty dark.
13:48How?
13:49Yeah.
13:50They're dark, eh?
13:53I'm a little bit confused, because I'm kind of thinking,
13:55OK, the temperature in the oven, I think, is right.
13:57The timing was right.
13:58Why are they so dark brown?
14:01And I think I've just sliced them too thinly.
14:03They've burnt in that 25 minutes they're in the oven.
14:05Infusing these artichoke chips into the artichoke gelato
14:09is going to be not the flavour I'm after.
14:12Callum, how's it going?
14:13Hello.
14:14Um, I'd say terribly.
14:16Terribly?
14:17Yeah, bad start.
14:18So these are your Jerusalem artichokes for the artichoke gelato.
14:22Mate, they are burnt.
14:34These are your Jerusalem artichokes for the artichoke gelato.
14:37Yes.
14:38Mate, they are burnt.
14:41How crucial are these Jerusalem artichokes that they're, like, you know, perfect to the recipe?
14:46Like we say, crucial that they're a deep golden colour but not black.
14:51If they're undercooked, you're not going to get the caramelisation and the flavour into the dish.
14:54Yeah.
14:55But if they're overcooked, it's just going to be bitter.
14:57Yeah.
14:58Callum, I think my advice is, like, you're a very smart cook.
15:02You've got great instincts.
15:03Don't overthink this.
15:04Will do.
15:06Make sure your first mistake is your last mistake.
15:07Good luck, mate.
15:09Thanks, guys.
15:10Come on, Cal.
15:11Come on, Cal.
15:12At least it's early on in the recipe.
15:13I've got enough time and, you know, I've got enough time to redo it.
15:16This is probably not the start to the cook that I'd hoped for.
15:18But if there's any cook that's going to start terribly, it's probably a 3 hour and 15 minute one.
15:23Because I've got time if I hustle and work hard from now to bring this bad boy back.
15:28This tower of terror from Michael Wilson is going to be the difference between me and having that immunity at the end of the day.
15:33So let's do it.
15:34Come on, Cal.
15:35See what heaps of time is, mate?
15:36Yeah.
15:37Good sifting.
15:38Yeah.
15:39Yeah.
15:40Yeah.
15:41You do that.
15:42Yeah.
15:43You sift that.
15:44Yeah.
15:45I'll take a moment now.
15:46I think I'm tracking okay.
15:47I've got my parfait and artichoke gelato in the blasty cremos are just resting in the fridge.
15:58See you soon, buddy.
15:59Stay in the fridge.
16:00After that's the chocolate sponge, but before that we need to get both of these twills done.
16:06Nice, Jamie.
16:081.75 minutes.
16:09This is quite a sponge.
16:10The next element I'm working on is my chocolate sponge.
16:13Michael's chocolate sponge tasted really kind of aerated, but with a hint of coffee and balsamic vinegar.
16:20I feel like the balsamic vinegar just lifts it and it gives it a beautiful, beautiful flavour.
16:25And then I folding meringue in my chocolate mixture.
16:26My butter is very light and airy.
16:30It's definitely a recipe to keep.
16:31Come on.
16:32There's so much more to do.
16:33Not to mention chocolate.
16:34Come on, Snaj.
16:35Yep.
16:36Quick, quick, quick.
16:37Okay.
16:38Okay.
16:39So much more to do.
16:41Not to mention chocolate.
16:42Come on, Snaj.
16:43Yep.
16:44Quick, quick, quick.
16:45Now to burn these as well, I'll see how I go.
16:47So I'm in the middle of recovering from my artichoke mishap at the start, which means I'm pretty
16:48much back on track looking around.
16:49I've actually got my chills in the oven and I've sort of skipped ahead to then catch up.
16:52Should it all become even Stevens in the end, I reckon.
16:53Right now I'm going to crack on with the chocolate sponge.
16:54That's the perfect.
16:55I'm so much more to do.
16:56No, I'm just making a lot of pancakes.
16:57I'm so much more to do.
16:58Not to mention chocolate.
16:59Come on, Snaj.
17:00Yep.
17:01Quick, quick, quick.
17:02Now to burn these as well.
17:05I'll see how I go.
17:07So I'm in the middle of recovering from my artichoke mishap at the start, which means
17:11I'm pretty much back on track looking around.
17:13So I've actually got my chills in the oven and I've sort of skipped ahead to then catch up.
17:16Should it all become even Stevens in the end, I reckon.
17:19Right now I'm going to crack on with the chocolate sponge.
17:21I'm trying to motor through this recipe today because I think in a dish like this that has
17:27eight layers that have to be delicately placed on top of each other and we're making five plates
17:31I think I'm going to need every second I can get right at the end of the cook
17:34I've just put my sponge in tools are out I'm moving on to my nougatine the nougatine in this
17:48dish is super important because it provides a bit of sweetness that a lot of this dish doesn't
17:53actually have I've got my base for my nougatine on the stove bubbling nicely pour it out onto the
17:59counter cool it down and then I start to roll it out with a rolling pin the nougatine from memory
18:06was perfectly crisp it was thin enough to crack but still thick enough to hold that structure and
18:12hold that beautiful gelato on the top
18:19go
18:21no
18:23oh my god
18:25yes Poe we love you
18:27Aunty Poe never forgets the kids on the gantry
18:29don't worry Callum they're not cheering for us
18:31do we ever tell you our favourite judge
18:34that's what I was aiming for
18:41can you take us to all the layers
18:44feeding time at the zoo
18:47I want to eat that ice cream
18:51it's like salty
18:55I take the tray out of the oven and chuck it straight onto the bench
18:59I remove the cast iron trays under there to make sure they don't continue to cook my nougatine
19:09and then I grab my mould and start to press out really lightly these little discs
19:15nice mate
19:17nice
19:18staying on top of things is the most important thing right now
19:21I've started strong I'm staying focused but it's all about making sure that continues to the end of the cook
19:28you're good mate
19:29just think about how many you need
19:30get onto the chocolate
19:32only one of you can win immunity and there's only one hour to go
19:36oh no more diapers
19:49that's it yeah
19:51five
19:52one
19:53two
19:55three
19:57that's all perfect
19:59four
20:00snez you really got to concentrate now this is a really crucial part of the dish
20:06yeah
20:11oh
20:12snez
20:13yes
20:14think about why that's happening
20:16yeah
20:17I need to clean this
20:18that's why it's happening
20:19uh
20:20hang on
20:21what does the recipe say
20:22it says allow to set just for 60 seconds then quickly cut
20:25do you think that it's set
20:27definitely not
20:29every single layer has to be perfect otherwise Tower of Terror will not stand straight
20:36I'm starting to be a little bit stressed now I feel like this cookie is getting away from me and getting a little bit more frazzled
20:42all eight layers need to be spot on you have 30 minutes to go
20:59there's so many steps to this nugget in recipe and really hard to understand I need to stay focused and keep moving
21:16come on sticky
21:17come on sticky
21:18come on sticky
21:19come on sticky
21:20and then it hits me
21:21remove the tray
21:22remove the tray
21:23underneath that's already hot
21:24move quickly
21:27sorry
21:28move
21:29move
21:30move
21:31move
21:32move
21:33move
21:34move
21:35move
21:36move
21:37to take my circles out oh this better come out
21:45it's gorgeous pretty happy with that taking them out they look phenomenal i'm really happy
21:51they look really good they're gorgeous honestly and done move on beautiful girl i need to start
21:58on the temperate chocolate disc temperate chocolate is just so fine it's so thin it's like perfect
22:06little discs sitting there in between and it just snaps uh just trying to temper my chocolate i've
22:18got my nougatine done i've still got heaps to do the layer i'm most worried about is the tempered
22:24chocolate because it's tempered chocolate there will be tempers if i don't temper this chocolate
22:30go jamie come on jamie i was actually in the kitchen the last time that jamie tempered chocolate
22:38bloody hell come on it was not a pretty day for him so i'm hoping that doesn't happen again and he just
22:46kind of comes through with the goods come on i feel like i'm behind time um i've got to temper the
22:55chocolate i've got to churn the ice cream i've got to bring the whole thing together
22:58and i know this nougatine's a real sort of pressure point is it cool enough
23:08right now i'm a little bit worried looking at this nougatine because
23:10i'm imagining these like perfect circles and i am not getting a perfect circle
23:17uh cal why do you think it's not working for you
23:21maybe it's too hot because it's still too
23:29i've left the nougatine to cool for another minute it's still not quite working it's still
23:33really kind of sticky and tacky so i need to let it cool for a little bit longer again
23:39oh come on cow i let the nougatine mixture cool for another minute and i go to punch it out and
23:44it comes out beautifully it's looking thin it's like really nice and even it's a perfect circle
23:51eureka nice cow beautiful cow good job mate beautiful cow well you got the hang of it now
23:59man lower callum lower that's mean the lower legs i've spent a lot of time with this nougatine trying
24:07to get it right but i'm breathing a sigh of relief because i think it looks perfect it's time to get
24:11onto this tempered chocolate disc
24:17yeah boy the chocolate is finally at the right temperature i'm feeling the texture it's drying
24:24on the edge of the bowl it's looking the goods i'm going to pour it out onto the acetate and spread
24:29it super thin nice jamie not so thin it's going to shatter but thin enough that i want a perfect snack
24:37i take my ring mold and start to press out these little discs
24:42it's going to set beautifully and create that perfect middle layer to this beautiful dessert
24:47have you just overcome your 12-year fear of tempering chocolate in this kitchen
24:50let me uh let me finish the challenge first wait
24:5731 am i so lucky
25:00just roll with it babe oh my god
25:02there you go go go smash go chocolate looks good it's spread it on the beautiful acetate sheet
25:10it's nice and thin add a sheet and place in the bigger baking tray cover with the other one
25:17and it says put the second sheet of acetate so that's what i do i take the second sheet and
25:21stack it on my hot wet chocolate so next i need to cut five perfect circles
25:34oh my god
25:35oh i shouldn't put this i realized i shouldn't have done this
25:43bloody hell's niche i took it off half of the chocolate is gone i have no more chocolate left
25:49in my bowl so i'm absolutely shattered by myself i stuffed it up i covered it with the bloody thing
25:59what did you do i covered that with the with the acetate yes but that goes lighter i kind of skipped
26:05the i was reading quickly have you still got chocolate no no it looks so thin yeah so
26:11you're running out of time thinking how you can rescue this come on as soon as you've got your
26:17ice cream just maybe just do that yeah there's no way i can save this chocolate there's no way i can
26:22redo it so i'm missing a layer but i need to move on at least have this gelato on a plate on the side
26:30splash sorry sorry sorry probably for the first time in the cook i'm starting to get a little bit
26:45concerned that i'm running out of time still too hot damn you tempered chocolate tempering chocolate is
26:53quite time consuming and chocolate doesn't like to be rushed i'm going to use this couple of minutes
26:57while it's cooling down to get my gelato churned to set the gelato and give it that beautiful kind of
27:04creamy unctuous sort of texture we're using liquid nitrogen today because it freezes ice cream so
27:10quickly you just get a texture that you'll never get in any other method of making it that looks better
27:2015 minutes to go
27:22let's go
27:30your dish is fantastic it's not too sweet which is interesting i'm stressed about the scoop yeah i mean
27:36the scoop's going to be difficult and i can guarantee that gelato spiral is something that they have
27:41never practiced before so it's the first time not to mention the gelato has to be the right texture to
27:47be able to scoop in the first place yeah yeah super important that they keep an eye on that
27:54what is my ice cream scoop oh so i start scooping this is going to be tricky
28:00the actual coming together i'm having a roses and i'm like
28:18i have roses i don't have a chocolate wheel but i do have a rose
28:21beautiful oh my god it's gorgeous
28:27i think my gelato today is beautiful yes neti beautiful stunning i'm so proud so i put it on
28:36blast freeze until the rest is done and put it on top last
28:39i'm scooping and some of it's starting to come
28:52come on jamie confidence confidence
28:59jesus
28:59it's cracking it's icy i scoop again not working all still too icy
29:18oh my god this is not michelin starred so far my entire cook has been relatively fun it's been
29:26really easy and now i'm scooping ice cream like i'm a seven year old i'm furious
29:40there is no time left i need to make sure these work
29:48come on jamie
29:56i take my fifth scoop out and it's probably the only one that looks anywhere close to what michael's
30:02look like here we go nice nice not quite there's no time so i just have to go with what i've got
30:12you should be planting up oh god i can't get that tea ting ting you should be planting up i'm sorry i
30:20can't do it okay guys you should be planting up now
30:36first thing to plate this dish is a chocolate twill down my hazelnut parfait down plain twill down
30:44that tower will topple if i don't do this properly i take my sponge cut them down to size we can't
30:50have a massive layer which is going to throw the balance of the whole dish
30:54and then our chocolate check
30:57now these chocolate discs need to have some of the cremo piped on top and then little pieces of hazelnut go
31:03on top of that the nougatine goes on top
31:07once that's done it's precariously rested on top of that sponge cake if i've done everything right
31:13this will work if i haven't it's going to be falling towers i don't want that 12 years since
31:21the last pressure test and tempering chocolate was my downfall this time it could be scooping some ice
31:28cream ludicrous keep going keep going push push push get those chocolates in
31:36still need to finish off this tempered chocolate disc
31:42oh my god oh my god oh my god oh come on cow just do your best man get something in there
31:47i'm trying come on cow they're too thin and the snaps and breaks cup port i just yeah i spent too
31:56bloody long on that nougatine i think and i just cost myself that extra two or three minutes to get that
32:01chocolate right at the end oh i am disappointed in myself because i have run out of time to actually
32:09redo this tempered chocolate having a key element missing when it is a constructed dessert the whole thing's
32:14going to fall over which is frankly a little terrifying can't go without a layer and so i'm
32:20just going to use an extra twill biscuit to sort of form that eighth layer if you will
32:25nidoki let's do this thing plating my dish up i'm going to start with the twills on the bottom of the
32:30plate on goes the hazelnut parfait onto each one i'm going to get the twills and pop that sponge on top
32:37another twill on top of that to hopefully replace the tempered chocolate so it's not going to be exactly the
32:42same but i'm kind of replacing kind of a crunchy thing for a crunchy thing so texturally it's going
32:46to be okay good thinking cow nice cow but because i'm missing that tempered chocolate element it could
32:54so easily topple over two minutes to go
32:58come on if balance is not right and if one of the elements is not right shape everything can kind of
33:13fall down i don't have a chocolate disc and i keep thinking we're going to pipe the little
33:19chocolate cremeau because that's usually sitting on the chocolate disc to make it firm so it's not going
33:24to be ideal so i need to pipe my chrono instead of on twill i need to do it on my chocolate sponge
33:30directly that's okay just keep going missing element is a big deal i'm doomed just roll with it babe
33:39in five perfect plates in ten nine eight seven six five four three two one yes well done
34:05well done well michael we knew your dessert marguerite opera was going to push our contestants but i
34:19don't think we expected the intensity of those final few minutes yeah you know it could have
34:24spiraled out of control at any second then couldn't it yeah i see what you did should we get the first
34:29dishes in yes you like snaz still devastated i'm missing the chocolate disc and i know in pressure
34:38tests like this you need to get it all right i'm just hoping now that all my other elements are
34:44delicious and done well enough to keep me in this chance for immunity today hello hi
34:50snaz snaz snaz how do you feel i feel good that was so much fun except that i'm missing the chocolate
35:05disc in that last bit of the cook you had to make a choice yeah chocolate or gelato are you happy that
35:10you chose the gelato absolutely because there's enough crisp and snap in this dessert already from
35:17those beautiful twill oh okay you don't need the chocolate by the way chef you'll definitely miss
35:23the chocolate but i think without gelato it just wouldn't be the same because gelato gives the
35:27like coolness and the saltiness and it's just these are gonna fall it's here they go
35:36whoa this one's going timber as well
35:38there it goes it's like a forest just slowly falling oh no oh no oh no
35:59grab your aprons and try these delicious master chef approved recipes on 10.
36:08this is so stressful i just watched them fall down oh i ended up with one leaning tower of visa
36:20it's disaster shenan's they look a little different to michael's but we're gonna see how they taste yeah
36:26thank you thank you thank you thank you thank you great effort oh my god enjoy
36:30oh my god michael we've had a few falls here why do you reckon they're tumbling over the cake's pretty
36:40high cake isn't as stable as the other things in between so when you put something heavy on top like
36:46that gelato if it's not exactly in the center it's going to move everything off yep
37:00so
37:18she's delivered that she's capable in terms of flavors to buying something as nearly as good as you
37:26the artichoke jerusalem artichoke gelato the flavor was unbelievable the texture of that gelato was
37:36sublime sublime sublime whatever next the sponge wow what a sponge it's just unbelievable i love the amount of
37:49the balsamic and the coffee oil to it it's just melting inside and really i enjoyed it into my mouth
37:57i am superbly impressed by schneez i think her gelato was almost as good as yours michael and i'm so glad
38:06she prioritized that over the chocolate disc i thought she just packed that with so much of that beautiful
38:14earthy sweet roasted jerusalem artichoke flavor and i thought the seasoning on it was absolutely
38:19identical to yours michael the cake be it two and a half times the size is exceptional and then the
38:28parts which probably let her down a little bit were the thickness of the nougatine it's just really too
38:34thick and that tempered chocolate just not being there it just becomes a little bit unbalanced
38:39but as a whole the flavor of everything though she's done a really good job at getting the
38:44seasoning right on the dish so she should be very happy with herself i think if you sum it up this is
38:50just like flat out schneez the flavors are spot on you know she's such a weapon she just takes that
38:56next little step up she's unbeatable yeah
39:00i know that my dish isn't perfect today because clearly i'm missing that tempered chocolate element
39:10but i think the other elements are pretty good and it looks pretty similar to michael's dish so
39:15i'm happy-ish hi calum i just have to hope that my dishes hold together wow
39:22wow callum these look pretty much identical yeah i think um i'm really happy with how they look um
39:32the elephant in the room is that um i had to think on my feet and uh do a interpretation of the dish by
39:38using a second chewle biscuit um instead where the tempered chocolate layer would go um but i figured that
39:43was better to um put up a complete dish that still looked like uh the dish should rather than sort of
39:49just missing that all together well well done in completing the dishes callum and for thinking
39:53on your feet we're going to taste them now thanks callum thanks
40:19i think that this was a really really good effort the biggest thing is the chocolate that's missing
40:31he essentially swapped something bitter for something sweet which has thrown the sweetness
40:37of the dessert slightly out of whack but a really really fantastic effort i think yeah it's amazing
40:43because like to the eye you know it looked pretty good and i think i thought it was going to eat
40:49really well and and don't get me wrong there are some great elements in here i really love that cremo i
40:54thought it was beautiful both in texture and in flavor and same can be said about that hazelnut parfait
41:00on the bottom as well but i think for me the biggest thing was the texture you said before that we
41:06wanted like a snap yeah and this is definitely a crunch yeah both the twills they are just a little
41:13like and i'm talking what it's the tiniest it's like half a mil it's a huge difference it's half a
41:18mil but the way that it eats is just night and day i felt like with yours when i tasted it you could
41:24almost um just kind of press it on the top of your palm and it would crack but that one you definitely
41:31had to chew through but as a whole i think that was an enormous effort i'm nervous here we go g'day mate
41:48you're presenting something to a chef that is at the top of his game and you want to do it justice
41:55if it comes down to how i scoop this ice cream i'm going to be devastated
42:11jamie first pressure test after 12 years off how was that that was wild it was a good time though
42:20out of everything i did today i think scooping that ice cream was probably the hardest thing yeah
42:25well you got every single element on that plate so you should be incredibly proud of yourself
42:31thank you and we're going to taste now great cheers
42:47well all these towers are still standing and that is an amazing effort in itself
42:55oh look at that i heard it it's good
43:03so the structural integrity of it was fantastic i thought the outstanding parts were for me the
43:31twill they were so beautiful and thin and cooked perfectly really nicely caramelized i loved that
43:39even though the roses were a little bit wonky the flavor of the artichoke ice cream was delicious
43:45the nougatine the flavor was delicious but i thought it was a tiny bit thick but as a whole i think the
43:51whole thing ate really well still i think it is an immense effort from jamie i can't get over that
43:59chocolate that chocolate disc was so beautifully tempered so thin and so delicate that even though
44:07i could taste it and the effect that it had on the dish overall when i remembered to look for it
44:12there were just these tiny little shards left because it was breaking apart and melding with
44:16everything which i think is kind of what your dish did as well yeah and it's interesting that the
44:21part of the dish which scared in the most probably was the strongest part of his dish just about
44:27the textures are close right like all of those twills are taken nice and far in the oven
44:33they're also really thin the tempered chocolate was really thin the gelato like is unapologetically
44:41jerusalem martyr show you know and that's that's exactly what yours was like you knew it was a jay
44:46choke and i love that about it so he's flat out crushed this i'm really happy for him did you just
44:51say jay choke i've never heard jay choke before tremendous effort the balance of earthiness saltiness
45:01sweetness is really good so seeing as the first time jamie's made this it's a really solid effort kudos to jamie
45:11you guys did really really well it's not something that you would really wish upon anyone to have to
45:23do professional pastry chefs would have a hard time executing that in the same amount of time so
45:30you should all be very proud of yourself chef michael a pleasure from all of us thank you thank you
45:35now to your dishes there were positives in all of them callum your dishes were visually gorgeous
45:48very similar to michael's
45:52snares your gelato was exceptional thank you silky sweet and the salty hit was spot on guess what
46:00definitely gelato of the day jamie taste wise your elements were superb the snap of those twill and
46:10the chocolate disc were music to our ears thank you and when we compared it to michael's he said it was
46:18almost perfect
46:22it was your first pressure test in 12 years
46:24this time you got immunity mate how's that feel it feels great that was absolutely amazing i had so
46:54much fun today um i honestly thought i'm like i'm doing everything i can to mess this up right at the
47:00end when i was struggling with that ice cream but it was a great dish and i'm really happy that i
47:04made something we felt was pretty close so thank you very much thank you well nice one mate you smashed
47:10it you're safe for the rest of the week sick everyone else tomorrow immunity is back on the table
47:17thank you thank you thank you so good thank you very much congratulations tomorrow night
47:32it's a lucky dip a could be anything from apples to abalone i'm so nervous so these mystery ingredients
47:41could spell disaster oh hell no m is four oh my god
47:53mistake or a could spell supercalifragilistic expertly delicious this is a stroke of genius
48:11mistake