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00:00.
00:10Can't believe we made it.
00:11I know. How good.
00:12What do you reckon they said, um, tall order yesterday?
00:15I'm feeling like it's gonna be distal.
00:16This 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 gonna 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, mate.
00:51Oh, this is nice.
00:53Whoa.
00:54Hello, hello, hello.
00:56Yes, go for the equipment.
00:58What do you think?
00:59Hello.
01:00Morning, all.
01:01Morning.
01:02It is a big day for you three.
01:07We are about to welcome a culinary star into the kitchen.
01:13This guy, he was born and raised right here in Australia, but he has an international reputation.
01:22At 14, he was washing dishes in kitchens.
01:26Before long, he was creating them.
01:28And 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.
01:43Today, he has two successful restaurants in Singapore.
01:46And this chef is reshaping the world of fine dining.
01:52With this chef at the helm, this iconic restaurant earned him his second Michelin star just eight months after opening.
02:02You heard me right.
02:03You heard me right.
02:04Second Michelin star.
02:05Please welcome chef patron of Marguerite, Michael Wilson.
02:09Michael 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.
02:42Michael, welcome to the MasterChef kitchen.
02:45Thank you, Poe.
02:46First 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.
03:02That'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, it's probably one of the most difficult dishes in any restaurant that I've opened.
03:20And 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.
03:42Oh.
03:43Oh.
03:44Whoa.
03:45Whoa.
03:46Whoa.
03:47God.
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, whiter than it is high, whereas this is, like, skinny, it's tall.
04:01It looks like it's going to tumble over any moment in time.
04:04Wow.
04:05Looks gorgeous.
04:06Eight layers of absolute precision.
04:09Eight layers.
04:11Yes.
04:12Do you want to come in and have a gander?
04:13Yes, please.
04:14Yes, please.
04:16Get down.
04:17Get down.
04:18Don't go on that thing.
04:19I 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 means this dish is exactly the kind of technical dessert you'd expect out of a Michelin star kitchen.
04:35Okay.
04:36So, from the bottom to the top, guys, we've got a tuile made from cacao, hazelnut parfait, a plain tuile, there's a chocolate cake.
04:46Soaked into the chocolate cake is 21-year-old balsamic vinegar and coffee oil.
04:50Cool.
04:51Nice.
04:52A tempered chocolate disc, a coffee cremeux, roasted hazelnuts, cacao nib nougatine, and Jerusalem artichoke ice cream.
05:00Uh, who wants to try?
05:03Oh.
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, go straight down.
05:12Be very firm with it.
05:13Wow.
05:14Oh no, that hazelnut on the bottom is just phenomenal.
05:24I love how, um, that kind of dark, rosy bitterness that goes through the whole dishes, the kind of the coffee, the dark cocoa nibs, that roastiness of the Jerusalem artichoke ice cream.
05:34So even though there is some sweetness there, it's really well balanced when you eat the whole thing together.
05:38So yes, delicious.
05:40I love the flavour profiles here.
05:42And the textures are stunning.
05:44Every layer has a purpose.
05:46Like the softness of that parfum, the creaminess of that gelato is 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.
06:00When making the gelato, you've got to roast the artichokes, okay?
06:04So what you're looking for is caramelisation, not black, but a deep golden colour.
06:11The main pressure point is that it has to remain in balance.
06:14You've got to keep it to the same ratios.
06:17If one layer is bad, the whole thing could collapse.
06:22In that dessert, it's out of this world.
06:25I'm worried that mine is going to be more like Leaning Tower of Pisa.
06:30Masterpieces like that take time.
06:34And you're going to need to make every second count today.
06:38Because you're not plating just one of Michael's dishes.
06:43Oh.
06:44You're plating five.
06:45Oh, my God.
06:47Wild.
06:50We're giving you three hours and 15 minutes.
06:54Not much.
06:55The recipe, equipment and ingredients you need are at your benches.
06:58Whoever's dishes best resemble Michael's in looks and tastes will be immune from Sunday's elimination.
07:05All right, guys, I hope you're ready.
07:07Your time starts now.
07:11Here we go.
07:12Oh, it's so beautiful.
07:13The pressure in this competition right now is sky high.
07:28Not unlike the Tower of Terror that we're making now, which is frankly a little terrifying.
07:32I've been lucky enough to have immunity the last couple of weeks and I know what an advantage it is to be able to sit back, watch the elimination and not have that risk of going home.
07:40So, I want to make a three from three this week and give it everything I've got.
07:48Yeah, first pressure test of the season.
07:50It's a good one.
07:51I've been sitting up there watching other people go for these all season and every now and then I'll be like, oh, I want to make that or 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 and that one didn't have a great result.
08:04It was for a spot in the semi-finals.
08:07The dish I went out on was the final pressure test and unfortunately, tempering chocolate, not my jam.
08:16My goal today is to read the recipe, do things once, make sure that they're done properly the first time because all of those little mistakes end up snowballing and you end up in not a good place.
08:26I feel great actually, I'm really enjoying and the fact that I'm recreating a Michelin star recipe, it's blowing my mind.
08:39So, I really want to do my best and hopefully have five perfect dishes on the plate.
08:46So 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.
09:07Michael'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?
09:36And I put them in the oven.
09:37And I put them in the oven.
09:45That's good.
09:46They're going to cook so quickly.
09:48The rest of the artichokes are roasting.
09:53I'm working on the coffee cremo.
09:56The cremo is so silky smooth and luscious and the way to get that texture is by cooking it in a water bath.
10:01Nice, Cal.
10:04Good cremo-ing.
10:05good cremoing I then strain it off fold it through it my cream
10:11hey give us one more give us one more that's all my only professional
10:20you need your own TV shows news master sneeze pop it in the fridge to rest I'm
10:27gonna crack on with that hazelnut parfait
10:31what a spin well Michael firstly thank you so much for coming into the master
10:37chef kitchen I think it's so amazing to see Aussies go abroad do their thing a
10:42couple of Michelin stars under your belt and then come back to the master chef
10:45kitchen and really show Australia what you've been up to and I think if this
10:49dish is a little bit of a representation of what you've been doing you've been
10:54doing a lot mate because there is a bit going on here and you are putting our
10:58contestants under the pump with a dish nicknamed the tower of terror yes
11:04definitely it's definitely called pressure test for a reason yeah have you
11:08ever made it in three hours and 15 minutes no and what is interesting today
11:17the contestant won't be using any molds trying to create something which is
11:22obviously elevated without molds and that's gonna be a bit of a trick I feel a
11:28little bit bad already yeah I'm feeling pretty good I've got my cremo base in the
11:38circulator I've got my Jerusalem artichokes roasting which is gonna go
11:41into the milk base from my gelato I'm working on my hazelnut parfait now for me
11:48the hazelnut parfait is absolutely delicious it's beautiful and nutty and
11:52luxurious first thing you need to do is create a pate bomb where the pressure
11:59point comes in is mixing the hazelnut paste with the cream and making sure
12:03that's not over whipped
12:08nice work Jamie
12:11how did you still looking really good for my art of gelato they look perfectly
12:17golden then caramelized
12:20every single drop
12:24whoa and he really tastes like chef's dessert
12:31hey in the boxing ring shnessy huh bang bang no just like a celebrator every
12:37element thank you we love the vibe a celebration read the recipe you've got
12:45two and a half hours to go
12:47oh I can smell there yeah smell that Bernie don't they mmm do actually yeah the j
13:07chokes burning can you smell it they smell like Bernie what's up what's a stab chef
13:13what's a stab stabilizer oh stabilizer got it that's like five and a half
13:18grams of stab so I've got my Jerusalem artichokes roasting away and I've got
13:23the coffee cremeux in the fridge which is good my hazelnut parfait is in the
13:28blast chiller working on the artichoke gelato as we speak yeah feeling good
13:34oh they're definitely burnt I can smell them hmm have you done your j artichokes yet wait not
13:45quite as dark as yours bruv mine are pretty dark yeah yeah they're dark hey I'm a little
13:53bit confused because I'm kind of thinking okay the temperature in the oven I think is
13:57right the timing was right why are they so dark brown then I think I've just sliced them too
14:03thinly they've burned in that 25 minutes they're in the oven infusing these artichoke
14:07chips into the artichoke gelato is going to be not the flavor I'm after
14:12Callum how's it going hello I'd say terribly yeah bad start so these are your
14:19Jerusalem artichokes for the artichoke gelato mate they are burnt
14:23these are your Jerusalem artichokes for the artichoke gelato yes mate they are burnt how 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 color but not black if they're
14:51undercooked you're not going to get the caramelization and the flavor into the dish
14:54yeah if they're overcooked this is going to be bitter yeah come I think my advice is like you're a very smart cook you've got great instincts don't overthink this will do make sure your first mistake is your last mistake good luck mate thank you thanks guys
15:09come on Cal
15:11at least it's early on in the recipe I've got enough time and you know I've got enough time to redo it
15:14this is probably not the start to the cook that I'd hoped for but if there's any cook that's going to start terribly it's probably a three hour and 15 minute one because I've got time if I hustle and work hard from now to bring this bad boy back
15:27this tower of terror from Michael Wilson is going to be the difference between me and having that immunity at the end of the day so let's do it
15:33come on Cal
15:34see what heaps of time is mate
15:35yeah
15:36thank you
15:40good sifting
15:41yeah
15:42yeah
15:43yeah
15:44you do that
15:45yeah
15:46you sift that
15:47yeah
15:48I think I'm tracking okay
15:51I'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
16:01after that's the chocolate sponge but before that we need to get both of these twills done
16:06nice Jamie
16:08thank you
16:10170 fans six minutes
16:14a chocolate sponge
16:20next element I'm working on is my chocolate sponge
16:26Michael's chocolate sponge tasted really kind of aerated but with a hint of coffee and balsamic vinegar
16:33I feel like the balsamic vinegar just lifts it and it gives it a beautiful beautiful flavour
16:38and then I folding meringue in my chocolate mixture my butter is very light and airy it's definitely a recipe to keep
16:47come on
16:50come on
16:54there's so much more to do
16:56not to mention chocolate
16:58come on smash
17:00yep
17:01quick quick quick
17:02now to burn these as well I'll see how I go
17:05so I'm in the middle of recovering from my artichoke mishap at the start
17:10which means I'm pretty much back on track looking around
17:12so I've actually got my chores in the oven and I've sort of skipped ahead to then catch up
17:16should all become even Stevens in the end I reckon
17:18right now I'm going to crack on with the chocolate sponge
17:21this is sugar and salt
17:23I'm trying to motor through this recipe today because I think in a dish like this it has eight layers that have to be delicately placed on top of each other
17:29and 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
17:34yum
17:43I've just put my sponge in
17:44tools are out
17:45I'm moving on to my nougatine
17:47the nougatine in this dish is super important because it provides a bit of sweetness that a lot of this dish doesn't actually have
17:53I've got my base for my nougatine on the stove bubbling nicely pour it out onto the kitchen
17:58pour it out onto the counter cool it down
18:01and then I start to roll it out with a rolling pin
18:04the nougatine from memory was perfectly crisp
18:07it was thin enough to crack but still thick enough to hold that structure and hold that beautiful gelato on the top
18:19go
18:21no
18:22oh my god
18:23oh my god
18:24yes Poe we love you
18:25yes
18:26auntie Poe never forgets the kids on the gantry
18:28oh
18:29don't worry Callum they're not cheering for us
18:32oh that's so bad
18:33do we ever tell you our favourite judge
18:35that's what I was aiming for
18:37oh my god
18:38oh my god
18:39oh wow
18:40now we understand
18:41can you take us to all the layers
18:43feeding time at the zoo
18:45I take the tray out of the oven and chuck it straight onto the bench
18:58mmm
19:01coffee
19:02mmm
19:03wow
19:05I remove the cast iron trays under there to make sure they don't continue to cook my nougatine
19:10and then I grab my mould and start to press out really lightly these little discs
19:16nice mate
19:17nice
19:19staying 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
19:27you're good mate
19:28just 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
19:35and there's only one hour a go
19:36I love it now guys
19:39oh no more timing
19:51it's it's here
19:52five
19:53one
19:54two
19:56three
19:58that's more perfect
20:00all
20:03Snez, you've really got to concentrate now.
20:05This is a really crucial part of the dish.
20:06Yeah.
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.
20:20Hang 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?
20:28Definitely not.
20:29Every single layer has to be perfect.
20:34Otherwise, Tower of Terror will not stand straight.
20:37I'm starting to be a little bit stressed now.
20:39I feel like this cookie's getting away from me
20:41and getting a little bit more frazzled.
20:55All eight layers need to be spot on.
20:57And you have 30 minutes to go.
21:00Come on, go.
21:00Lift it.
21:0130 minutes.
21:10There's so many steps to this nuggetin recipe
21:13and really hard to understand.
21:15I need to stay focused and keep moving.
21:17Come on, Snudgy.
21:20And then it hits me.
21:22Remove the tray underneath that's already hot.
21:24Move quickly, Snudgy.
21:29Sorry.
21:31I have pulled the whole tray out
21:33and my nuggetin is now sitting on the bench,
21:36perfectly cooled to take my circles out.
21:39Oh, this better come out.
21:45It's gorgeous.
21:46I'm pretty happy with that.
21:47Taking them out, they look phenomenal.
21:50I'm really happy.
21:51They look really good, Snudgy.
21:52They're gorgeous, honestly.
21:53And done.
21:54Move on.
21:55Beautiful girl.
21:57I need to start on the temperate chocolate disc.
22:01Temperate chocolate is just so fine.
22:04It's so thin.
22:05It's like perfect little discs sitting there in between
22:08and it just snaps.
22:10Snap.
22:16Just trying to temper my chocolate.
22:18I've got my nuggetin done.
22:20I've still got heaps to do.
22:22The layer I'm most worried about is the tempered chocolate.
22:25Because it's tempered chocolate,
22:27there will be tempers if I don't temper this chocolate.
22:31Go, Jamie.
22:31Come on, Jamie.
22:34I was actually in the kitchen
22:35the last time that Jamie tempered chocolate.
22:38Bloody hell, come on.
22:40It was not a pretty day for him.
22:43So I'm hoping that doesn't happen again
22:45and he just kind of comes through with the goods.
22:48Come on.
22:52I feel like I'm behind time.
22:54I've got to temper the chocolate.
22:56I've got to churn the ice cream.
22:57I've got to bring the whole thing together.
22:59I know this nuggetin's a real sort of pressure point.
23:03Is it cool enough?
23:05Right now, I'm a little bit worried
23:09looking at this nuggetin
23:10because I'm imagining these, like, perfect circles
23:13and I am not getting a perfect circle.
23:18Cal, why do you think it's not working for you?
23:23Maybe it's too hot because it's still too...
23:25I've left the nuggetin to cool for another minute.
23:31It's still not quite working.
23:33It's still really kind of sticky and tacky
23:34so I need to let it cool for a little bit longer again.
23:39Oh, come on, Cal.
23:41I let the nuggetin mixture cool for another minute
23:43and I go to punch it out
23:44and it comes out beautifully.
23:47It's looking thin.
23:48It's, like, really nice and even.
23:50It's a perfect circle.
23:51Eureka!
23:51Nice, Cal.
23:52Beautiful, Cal.
23:53Nice, Cal.
23:54That's amazing.
23:54Good job, mate.
23:57Beautiful, Cal.
23:58You got the hang of it now, man.
24:00Lower, Cal.
24:00Lower.
24:01Must be in the lower legs.
24:01Let me spread your legs a bit wider.
24:05I've spent a lot of time with this nuggetin
24:07trying to get it right
24:08but I'm breathing a sigh of relief
24:09because I think it looks perfect.
24:11It's time to get onto this tempered chocolate dish.
24:13Yeah, boy.
24:19The chocolate is finally at the right temperature.
24:22I'm feeling the texture.
24:24It's drying on the edge of the bowl.
24:25It's looking the goods.
24:27I'm going to pour it out onto the acetate
24:28and spread it super thin.
24:30Nice, Jamie.
24:31Not so thin it's going to shatter
24:33but thin enough that I want a perfect snack.
24:37I take my ring mould
24:38and start to press out these little discs.
24:40It's going to set beautifully
24:43and create that perfect middle layer
24:46to this beautiful dessert.
24:47Can we just overcome your 12-year fear
24:49of tempering chocolate in this kitchen?
24:50Let me, uh...
24:52Let me finish the challenge first.
24:53Wait.
24:5731. Am I so lucky?
25:00Just roll with it, babe.
25:01Oh, my God! 31.
25:02There you go, go, go.
25:03Snash, go.
25:05Chocolate looks good.
25:06It's spread it on the beautiful acetate shade.
25:09It's nice and thin.
25:12Add a sheet and place it in the baking tray.
25:16Probably the other one.
25:17And it says put the second sheet of acetate.
25:19So that's what I do.
25:20I take the second sheet
25:21and stack it on my hot, wet chocolate.
25:25So next, I need to cut five perfect circles.
25:28Oh, my God.
25:38Oh, I shouldn't put this.
25:40I realised I shouldn't have done this.
25:43Bloody hell, Snash.
25:45I take it off.
25:46Half of the chocolate is gone.
25:48I have no more chocolate left in my bowl.
25:50So I'm absolutely shuddered by myself.
25:53I stuffed it up.
25:56I covered it with the bloody thing.
25:58Oh!
25:59What did you do?
26:00I covered that with the...
26:01With the acetate?
26:02Yes.
26:02But that goes lighter.
26:04I kind of skipped the...
26:05I was reading quickly.
26:06Have you still got chocolate?
26:07No, no.
26:08It looks so thin.
26:10Yeah, so...
26:12You're running out of time.
26:14Thinking how you can rescue this.
26:15Come on.
26:16Snash, you've got your ice cream.
26:17Yeah.
26:18Maybe just do that.
26:19Yeah.
26:20There's nowhere I can save this chocolate.
26:22There's nowhere I can redo it.
26:24So I'm missing a layer.
26:26But I need to move on.
26:27At least have this gelato on a plate.
26:29On the side.
26:31Splash.
26:32Sorry, sorry, sorry.
26:43Probably for the first time in the cook,
26:44I'm starting to get a little bit concerned
26:45that I'm running out of time.
26:48Still too hot.
26:50Damn you, tempered chocolate.
26:52Tempering chocolate is quite time consuming
26:54and chocolate doesn't like to be rushed.
26:56I'm going to use this couple of minutes
26:57while it's cooling down
26:58to get my gelato churned.
27:01To set the gelato
27:02and give it that beautiful,
27:04kind of creamy,
27:05unctuous sort of texture,
27:06we're using liquid nitrogen today.
27:09Because it freezes ice cream so quickly,
27:11you just get a texture
27:12that you'll never get
27:13in any other method of making it.
27:15That looks better.
27:1615 minutes to go!
27:22Come on, guys!
27:23Let's go, guys.
27:25Come on!
27:30The dish is fantastic.
27:32It's not too sweet,
27:32which is interesting.
27:34I'm stressed about the scoop.
27:36Yeah, I mean,
27:36the scoop's going to be difficult.
27:38And I can guarantee
27:38that gelato spiral
27:40is something
27:40that they have never practiced before.
27:42So it's the first time.
27:44Not to mention,
27:45the gelato has to be
27:46the right texture
27:47to be able to scoop
27:48in the first place.
27:50Yeah, yeah.
27:50Super important
27:51that they keep an eye on that.
27:52I've ordered my ice cream scoop.
27:55Oh!
27:57So I start scooping it.
27:59This is going to be tricky.
28:10Oh, my God!
28:10I have a rose!
28:13The actual coming together,
28:15I'm having a rose,
28:16and I'm like,
28:17I have roses.
28:19I don't have a chocolate wheel,
28:20but I do have a rose.
28:22Beautiful.
28:23Oh, my God, it's gorgeous.
28:27I think my gelato today
28:29is beautiful.
28:31Yes, Nettie.
28:32Beautiful.
28:32They are stunning.
28:33I'm so proud.
28:35So I put it on blast freezer
28:37until the rest is done
28:38and put it on top last.
28:42Go, Jamie.
28:42Go, Jamie.
28:44I'm scooping,
28:45and some of it's starting to come.
28:51Come on, Jamie.
28:54Confidence.
28:55Confidence.
28:59Jesus.
29:03It's cracking.
29:05It's icy.
29:05I scoop again.
29:09Not working.
29:11All still too icy.
29:18Oh, my God.
29:20This is not Michelin starred.
29:22So far,
29:23my entire cook
29:23has been relatively fun.
29:25It's been really easy,
29:27and now I'm scooping ice cream
29:29like I'm a seven-year-old.
29:30I'm furious.
29:31There is no time left.
29:43I need to make sure these work.
29:47Come on, Jamie.
29:48I take my fifth scoop out,
29:59and it's probably the only one
30:00that looks anywhere close
30:01to what Michael's look like.
30:03Here we go.
30:03Nice.
30:04Nice.
30:06Not quite.
30:08There's no time,
30:09so I just have to go
30:10with what I've got.
30:12You should be planting a...
30:14Oh, God,
30:15I can't get that
30:15tea-ting-ting.
30:17You should be planting up.
30:20I'm sorry,
30:20I can't do it.
30:22I can't do that.
30:24Okay, guys,
30:25you should be planting up now.
30:27Come on.
30:28Get it on the plate.
30:30Come on.
30:36First thing to plate this dish
30:37is a chocolate twill down.
30:39My hazelnut parfait,
30:41down.
30:42Plain twill,
30:43down.
30:44That tower will topple
30:45if I don't do this properly.
30:47I take my sponge,
30:48cut them down to size.
30:49We can't have a massive layer,
30:51which is going to throw
30:52the balance of the whole dish.
30:54And then our chocolate.
30:55Check.
30:57Now, these chocolate discs
30:58need to have
30:59some of the cremo piped on top,
31:00and then little pieces
31:02of hazelnut
31:03go on top of that.
31:04The nuggetine goes on top.
31:07Once that's done,
31:08it's precariously rested
31:10on top of that sponge cake.
31:11If I've done everything right,
31:13this will work.
31:14If I haven't,
31:15it's going to be
31:16falling towers.
31:18I don't want that.
31:2012 years since the last pressure test,
31:22and tempering chocolate
31:24was my downfall.
31:25This time,
31:26it could be
31:26scooping some ice cream.
31:29Ludicrous.
31:30Keep going, keep going.
31:32Push, push, push.
31:34Get those chocolates in.
31:36Still need to finish
31:37off this tempered chocolate disc.
31:42Oh, my God.
31:43Oh, my God.
31:43Oh, my God.
31:43Oh!
31:44Come on, Cal.
31:45Just do your best, man.
31:46Get something in there.
31:47I'm trying.
31:48Come on, Cal.
31:51There's two dinner
31:52snaps and breaks.
31:53Caput.
31:55I just, yeah,
31:56spent too bloody long
31:57on that nuggetine,
31:58I think,
31:58and I just cost myself
31:59that extra two or three minutes
32:00to get that chocolate
32:01right at the end.
32:02Oh.
32:05Cal.
32:06I am disappointed in myself
32:07because I have run out of time
32:09to actually redo
32:09this tempered chocolate.
32:11Having a key element
32:12missing when it is
32:13a constructed dessert,
32:14the whole thing's
32:14going to fall over,
32:15which is, frankly,
32:16a little terrifying.
32:19Can't go without a layer,
32:20and so I'm just going to use
32:21an extra twill biscuit
32:22to sort of form that
32:23eighth layer, if you will.
32:25Yeroki.
32:26Let's do this thing.
32:28Plating my dish up,
32:28I'm going to start
32:29with the twills
32:30on the bottom of the plate.
32:31On goes the hazelnut parfait
32:33onto each one.
32:34I'm going to get the twills
32:35and pop that sponge on top.
32:37Another twill on top of that
32:38to hopefully replace
32:40the tempered chocolate.
32:41So it's not going to be
32:42exactly the same,
32:43but I'm kind of replacing
32:44kind of a crunchy thing
32:44for a crunchy thing,
32:45so texturally it's going
32:46to be okay.
32:48Good thinking, Cal.
32:49Nice, Cal.
32:51But because I'm missing
32:52the tempered chocolate element,
32:53it could so easily
32:54topple over.
32:55Two minutes to go!
32:58Come on!
32:59Come on!
32:59Come on!
33:05Come on!
33:07If balance is not right
33:08and if one of the elements
33:09is not right shape,
33:11everything can kind of
33:12fall down.
33:14I don't have a chocolate disc
33:15and I keep thinking,
33:17we're going to pipe
33:17the little chocolate cremeant
33:19because that's usually
33:20sitting on the chocolate disc
33:22to make it firm.
33:23So it's not going to be ideal.
33:25So I need to pipe my cremeant
33:27instead of on twill.
33:28I need to do it
33:29on my chocolate sponge directly.
33:32That's okay.
33:33Just keep going.
33:35Missing element is a big deal.
33:37I'm doomed.
33:38Just roll with it, babe.
33:44In five perfect plates
33:46in 10, 9, 8, 7, 6, 5, 4, 3, 2, 1.
33:58Yes!
33:59Well done.
34:04Well done, Sam.
34:05Well done.
34:06I'm going to finish.
34:07Well, Michael,
34:15we knew your dessert
34:16Marguerite Opera
34:17was going to push
34:18our contestants
34:18but I don't think
34:19we expected the intensity
34:20of those final few minutes.
34:22Yeah, you know,
34:23it could have spiralled
34:24out of control
34:25at any second then,
34:26couldn't it?
34:26Yeah, I see what you did.
34:27You too.
34:28Shall we get the first dishes in?
34:29Yes.
34:31Good luck, Snitch.
34:32Good luck, Snitch.
34:34Still devastated
34:35and I'm missing
34:36the chocolate disc.
34:37And I know
34:38in pressure tests
34:38like this
34:39you need to get it all right.
34:41I'm just hoping now
34:42that all my other elements
34:44are delicious
34:44and done well enough
34:47to keep me
34:47in this chance
34:48for immunity today.
34:49Hello.
34:50Hi, Snitch.
34:58Snitch, how do you feel?
35:00I feel good.
35:02That was so much fun.
35:03Except that I'm missing
35:05the chocolate disc.
35:06In that last bit
35:07of the cook
35:08you had to make a choice.
35:09Yeah.
35:09Chocolate or gelato.
35:10Are you happy
35:10that you chose the gelato?
35:12Absolutely,
35:13because there's enough
35:14crisp and snap
35:16in this dessert
35:16already from those
35:17beautiful twills.
35:18Oh, okay.
35:19You don't need the chocolate
35:20by the way, Chef.
35:21Oh, no, no, no.
35:22You'll definitely
35:23miss the chocolate.
35:24But I think
35:24without gelato
35:25it just wouldn't be the same
35:27because gelato gives
35:27the coolness
35:28and the saltiness
35:29and it's just
35:30these are going to fall
35:31at some point.
35:31Here they go.
35:36Oh, this one's
35:37going timber as well.
35:41And there it goes.
35:43It's like a forest
35:44just slowly falling.
35:47Oh, no.
35:48Oh, no.
35:48Grab your aprons
36:00and try these
36:01delicious
36:02MasterChef
36:02approved recipes
36:04on 10.
36:11This is so stressful.
36:14I just watched
36:14them fall down.
36:15Oh.
36:16I ended up
36:17with one
36:17leaning tower
36:18of visa.
36:20It's disaster.
36:22Shananns,
36:23they look a little
36:23different to Michael's
36:24but we're going to
36:25see how they taste.
36:25Yeah.
36:27Thank you so much.
36:27Thank you, Shananns.
36:28Thanks, Shananns.
36:29Great effort.
36:29Oh, my God.
36:30Enjoy.
36:31Oh.
36:36Michael,
36:37we've had a few falls here.
36:38Why do you reckon
36:38they're tumbling over?
36:39The cake's pretty high.
36:41The cake isn't as stable
36:42as the other things
36:43in between
36:44so when you put
36:45something heavy on top
36:46like that gelato
36:46if it's not exactly
36:48in the centre
36:49it's going to move
36:50everything off.
36:50Yep.
36:51OK.
36:51She's delivered that she's capable
36:55in terms of flavors
36:58to buy something as nearly
36:58as good as she is.
37:00And she's delivered that she's capable
37:02in terms of flavors to buy something
37:04nearly as nearly as good as you.
37:12The artichoke, Jerusalem artichoke gelato,
37:16the flavor was unbelievable.
37:20The texture of that gelato was sublime, sublime, sublime, sublime, whatever.
37:36Next, the sponge, the sponge, wow.
37:39What a sponge.
37:41It's just unbelievable.
37:43I love the amount of the balsamic and the coffee oil to it.
37:48It's just melting inside and really I enjoyed it into my mouth.
37:52I am super impressed by Schneze.
37:59I think her gelato was almost as good as yours, Michael, and I'm so glad she prioritized that
38:07over the chocolate disc.
38:10I thought she just packed that with so much of that beautiful, earthy, sweet, roasted Jerusalem
38:16artichoke flavor, and I thought the seasoning on it was absolutely identical to yours, Michael.
38:21The cake, be it two and a half times the size, is exceptional.
38:27And then the parts which probably let her down a little bit were the thickness of the nougatine.
38:33It's just really too thick.
38:35And that tempered chocolate disc not being there, it just becomes a little bit unbalanced.
38:40But as a whole, the flavor of everything though, she's done a really good job at getting
38:44the seasoning right on the dish.
38:46So she should be very happy with herself.
38:48I think if you sum it up, this is just like flat out Schneze.
38:51The flavors are spot on.
38:53You know, she's such a weapon.
38:55She just takes that next little step up.
38:58She's unbeatable.
39:00Yeah.
39:05I 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.
39:14So I'm happy-ish.
39:16Hi, Callum.
39:17Ooh.
39:18I just have to hope that my dishes hold together.
39:21Wow.
39:25Callum, these look pretty much identical.
39:29Yeah, I think I'm really happy with how they look.
39:32The elephant in the room is that I had to think on my feet and do an interpretation of the dish
39:38by using a second chewle biscuit instead of where the tempered chocolate layer would go.
39:42But I figured that it was better to put up a complete dish that still looked like the dish should,
39:48rather than sort of just missing that altogether.
39:50Well, well done in completing the dishes, Callum, and for thinking on your feet.
39:53We're going to taste them now.
39:55Thanks, Callum.
39:56Thanks, Callum.
39:57Thanks, Callum.
39:58Thanks, Callum.
39:59I think that this was a really, really good effort.
40:28The biggest thing is the chocolate that's missing.
40:31He essentially swapped something bitter for something sweet,
40:35which has thrown the sweetness of the dessert slightly out of whack.
40:39But a really, really fantastic effort, I think.
40:41Yeah.
40:42It's amazing because, like, to the eye, you know, it looked pretty good,
40:47and I think I thought it was going to eat really well.
40:50And don't get me wrong, there were some great elements in here.
40:53I really loved that cremo.
40:54I thought it was beautiful, both in texture and in flavour.
40:58And same can be said about that hazelnut parfait on the bottom as well.
41:01But I think, for me, the biggest thing was the texture.
41:04You said before that we wanted, like, a snap.
41:07Yeah.
41:08And this is definitely a crunch.
41:09Yeah.
41:10Both the twills, they are just a little...
41:13Like, and I'm talking...
41:14It's the tiniest bit thick, right?
41:15It's like half a mil.
41:16It's a huge difference, though.
41:17It's half a mil, but the way that it eats is just night and day.
41:21I felt like with yours, when I tasted it,
41:24you could almost just kind of press it on the top of your palate with your tongue
41:28and it would crack.
41:29But that one you definitely had to chew through.
41:32But as a whole, I think that was an enormous effort.
41:35I'm nervous.
41:44Here we go.
41:45G'day, mate.
41:46G'day.
41:47You're presenting something to a chef that is at the top of his game
41:52and you want to do it justice.
41:56If it comes down to how I scoop this ice cream,
41:59I'm going to be devastated.
42:05Jamie, first pressure test after 12 years off.
42:14How was that?
42:15That was wild.
42:17That was a good time, though.
42:19Out of everything I did today,
42:21I think scooping that ice cream was probably the hardest thing.
42:24Yeah.
42:25Well, you got every single element on that plate,
42:28so you should be incredibly proud of yourself.
42:31And we're going to taste now.
42:32Great.
42:33Cheers, mate.
42:34That's it.
42:35That's it.
42:36Get out of here.
42:37Clear.
42:48Well, all these towels are still standing
42:50and that is an amazing effort in itself.
43:01Oh, look at that.
43:02I heard it.
43:03That's good.
43:04I heard it.
43:05That's good.
43:06So, the structural integrity of it was fantastic.
43:07I thought the outstanding parts were, for me, the twill.
43:20They were so beautiful and thin and cooked perfectly, really nicely caramelised.
43:21I loved that.
43:22Even though the roses were a little bit wonky, the flavour of the artichoke ice cream was delicious.
43:35The nougatine, the flavour was delicious, but I thought it was a tiny bit thick, but as a whole, I think the whole thing ate really well still.
43:53I think it is an immense effort from Jamie.
43:57I can't get over that chocolate.
44:00That chocolate disc was so beautifully tempered, so thin and so delicate that even though I could taste it and the effect that it had on the dish overall, when I remembered to look for it, there were just these tiny little shards left because it was breaking apart and melding with everything, which I think is kind of what your dish did as well.
44:19Yeah, and it's interesting that the part of the dish which scared in the most probably was the strongest part of his dish just about.
44:27The textures are close, right?
44:29Like, all of those twills are taken nice and far in the oven.
44:33They're also really thin.
44:35The tempered chocolate was really thin.
44:37The gelato, like, is unapologetically Jerusalem on a choke, you know?
44:43And that's exactly what yours was.
44:45Like, you knew it was a jade choke and I love that about it.
44:48So, he's flat out crushed this. I'm really happy for him.
44:51Did you just say jade choke?
44:53I know! I've never heard of jade choke before.
44:56Tremendous effort.
44:59The balance of earthiness, saltiness, sweetness is really good.
45:03So, seeing this is the first time Jamie's made this, it's a really solid effort.
45:08Kudos to Jamie.
45:10You guys did really, really well. It's not something that you would really wish upon anyone to have to do.
45:25Professional pastry chefs would have a hard time executing that in the same amount of time, so you should all be very proud of yourself.
45:31Chef Michael, a pleasure from all of us. Thank you. Thank you.
45:40Now, to your dishes. There were positives in all of them.
45:45Callum, your dishes were visually gorgeous. Very similar to Michael's.
45:52Snez, your gelato was exceptional. Thank you.
45:56Silky, sweet and the salty hit was spot on.
45:59Guess what? Definitely gelato of the day.
46:02Jamie, taste-wise, your elements were superb.
46:08The snap of those twill and the chocolate disc were music to our ears.
46:15And when we compared it to Michael's, he said it was almost perfect.
46:22It was your first pressure test in 12 years.
46:25And you won it!
46:30Yes!
46:32Oh!
46:34Oh, my God.
46:37Look at the smoke.
46:39You only think the smoke stood in.
46:41Oh, man.
46:43Jamie, the tables can turn.
46:45Last time you did a pressure test, you walked out those doors.
46:47This time, you got immunity, mate. How's that feel?
46:50Feels great.
46:51Feels absolutely amazing.
46:53I had so much fun today.
46:55I honestly thought, like, I'm doing everything I can to mess this up
46:59right at the end when I was struggling with that ice cream.
47:01But it was a great dish and I'm really happy that I made something
47:04that felt was pretty close.
47:05So, thank you very much.
47:08Well, nice one, mate.
47:09You smashed it.
47:10You're safe for the rest of the week.
47:13Sick.
47:14Everyone else?
47:15Tomorrow, immunity is back on the table.
47:18See you then.
47:19Goodnight.
47:20Goodnight.
47:24Oh, my God.
47:26Thank you so much.
47:27Great work.
47:28Congratulations.
47:29Tomorrow night, it's a lucky dip.
47:34A could be anything from apples to abalone.
47:37I'm so nervous.
47:38So, these mystery ingredients could spell disaster.
47:44Oh!
47:45Oh, hell no.
47:47M is for...
47:49Oh, my God.
47:53Mistake?
47:54Oh!
47:55Or it could spell supercalifragilistic, expertly delicious.
48:03This is a sort of genius.
48:05This is a sort of genius.
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