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#MasterChef Australia
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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.
00:17This 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 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?
01:00What 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.
01:53With this chef at the helm, this iconic restaurant earned him his second Michelin star just eight months after opening.
02:02You heard me right.
02:04You heard me right.
02:05Second Michelin star.
02:09Please 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 MasterChef kitchen.
02:44Thank you, Poe.
02:45First time.
02:46Tell us about Marguerite in Singapore.
02:48So Marguerite in Singapore, it's a fine dining restaurant based off European seasons.
02:53It's what we call creative cuisine.
02:55So our experiences through life and nature is what dictates how we cook in the restaurant.
03:00That's beautiful.
03:01That'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.
03:23Oh, 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.
03:44Whoa.
03:45Whoa.
03:46Whoa.
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.
03:58Whereas this is, like, skinny.
04:00It's tall.
04:01It looks like it's going to tumble over any moment in time.
04:04Wow.
04:05Looks gorgeous.
04:07Eight 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.
04:18Wow.
04:19I love this.
04:20Look, when I thought Tower of Terror, I was thinking crockenbush.
04:25So, for something so petite to be nicknamed the Tower of Terror
04:28means this dish is exactly the kind of technical dessert
04:31you'd expect out of a Michelin star kitchen.
04:35OK.
04:36So, from the bottom to the top, guys,
04:38we've got a tuile made from cacao,
04:40hazelnut parfait,
04:42a plain tuile.
04:44There'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,
04:54roasted hazelnuts,
04:56cacao nib nougatine
04:58and 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.
05:19That hazelnut on the bottom is just phenomenal.
05:24I love how, um, that kind of dark, rosy bitterness
05:28that goes through the whole dish.
05:29There's kind of the coffee, the dark cocoa nibs,
05:32that roastiness 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.
05:44Every layer has a purpose.
05:46Like, the softness of that parfum,
05:48the creaminess of that gelato
05:49is offset by the crack of the tempered chocolate
05:52and 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,
06:01you've got to roast the artichokes, OK?
06:03So what you're looking for is caramelisation.
06:06Not black, but a deep golden colour.
06:10The 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.
06:24I'm worried that mine is going to be more like
06:26a leading tower of pizza.
06:31Masterpieces 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.
06:44You'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
06:57are at your benches.
06:59Whoever's dishes best resemble Michael's
07:01in looks and tastes
07:03will be immune from Sunday's elimination.
07:07All right, guys, I hope you're ready.
07:09Your time starts...
07:11now.
07:19Here we go.
07:21Oh, it's so beautiful.
07:25The pressure in this competition right now is sky high.
07:29Not 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.
07:44Yeah, 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
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.
08:16My 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
08:24and you end up in not a good place.
08:33I feel great actually, I'm really enjoying
08:35and 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
08:41and hopefully have five perfect dishes on the plate.
08:47So far I've done pretty good in pressure test.
08:50Some of them I won't.
08:52So, 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,
09:01that will be amazing.
09:03So, the first step of the recipe today
09:05is to work on this artichoke gelato.
09:07Michael's artichoke gelato tasted kind of savoury
09:12and you could taste the artichokes kind of being caramelised.
09:15I need to nail this because that gelato just brings everything together
09:20and cool down the whole dessert.
09:21The first thing I do is I slice my artichokes and they can't be too thin,
09:27otherwise 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?
09:35And I put them in the oven.
09:36That's good.
09:37We're going to cook cook so quickly.
09:38Jerusalem artichokes are roasting. I'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.
10:03Nice, Cal. Good cremo-ing.
10:05I then strain it off, fold it through my cream.
10:14More. Give us one more. Give us one more.
10:16That's my only professional move.
10:17You 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 little 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, couple of Michelin stars under your belt
10:44and then come back to the MasterChef Kitchen and 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,
10:54you've been doing a lot, mate, because there is a bit going on here
10:56and you are putting our contestants under the pump with a dish nicknamed the Tower of Terror.
11:04It's definitely called pressure test for a reason, isn't it?
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?
11:17And what is interesting today, the contestant won't be using any moulds.
11:21Trying to create something which is obviously elevated without moulds
11:24and that's going to be a bit of a trick.
11:28I feel a little bit bad.
11:30Already?
11:31Yeah.
11:35I'm feeling pretty good.
11:37I've got my cremo 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.
11:50It's beautiful and nutty and luxurious.
11:54First thing you need to do is create a pate bomb.
11:57Where the pressure point comes in is mixing the hazelnut paste with the cream and making sure that's not over whipped.
12:04Nice work, Jamie.
12:08Artichokes are looking really good for my artichoke gelato.
12:12They look perfectly golden and caramelised.
12:14Come on, buddy.
12:16Every single drop.
12:18Whoa!
12:20And it really tastes like chef's dessert.
12:22Hey, in the boxing ring, Shnetty.
12:23Huh?
12:24Bang, bang.
12:25No, just celebrating every element.
12:26And a girl.
12:28We love the vibe.
12:29We'll have a celebration.
12:31Read the recipe.
12:32You've got two and a half hours to go.
12:33That's good, guys.
12:34Come on, great work.
12:35Doing really well.
12:36So they're good.
12:37Let's get past the loan.
12:38Oh, I can smell the lameatoch and tomatoes.
12:39What is that?
12:40Oh, yeah.
12:41They smell a bit burn-y.
12:42Don't they?
12:43They're good for us.
12:44That's good.
12:45You're good for us.
12:46And you're good for us.
12:47That's what you're doing.
12:48And you're good for us.
12:49Let's do it guys. Come on, we work doing really well.
12:53Let's get pasteline.
12:57Oh, I can smell the tomatoes.
12:58What is that? Oh, yeah.
13:01Smell a bit burny, don't they?
13:03Mm, they do actually.
13:04Yeah.
13:06The J-chokes burning.
13:08Can you smell them?
13:09They smell like burny.
13:11What's a stab, chef?
13:13What's a stab?
13:14Stabiliser? Oh, stabiliser.
13:16Got it.
13:16That's like five and a half grams of stab.
13:20So I've got my Jerusalem artichokes roasting away.
13:23I've got the coffee cremeux in the fridge, which is good.
13:26My hazelnut parfaits in the blast chiller.
13:29Working on the artichoke gelato as we speak.
13:31Yeah, feeling good.
13:36Oh.
13:38They're definitely burnt. I can smell them.
13:41Mm.
13:43Have you done your J-artichokes yet?
13:45Wait, not quite as dark as yours, bruv.
13:47Mine are pretty dark.
13:49Yeah.
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,
13:59why 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
14:07into the artichoke gelato
14:09is going to be not the flavour I'm after.
14:12Callum, how's it going?
14:13Hello.
14:15I'd say terribly, to be honest.
14:17Yeah, bad start.
14:18So these are your Jerusalem artichokes
14:20for the artichoke gelato.
14:22Mate, they are burnt.
14:34These are your Jerusalem artichokes
14:36for the artichoke gelato.
14:38Yes.
14:39Mate, they are burnt.
14:41How crucial are these Jerusalem artichokes
14:43that they're like, you know,
14:44perfect to the recipe?
14:46Like we say,
14:47crucial that they're a deep golden colour
14:49but not black.
14:51If they're undercooked,
14:52you're not going to get the caramelisation
14:53and the flavour into the dish.
14:55Yeah.
14:55If they're overcooked,
14:56it's just going to be bitter.
14:57Yeah.
14:58Callum, I think my advice is,
15:00like, you're a very smart cook.
15:02You've got great instincts.
15:03Don't overthink this.
15:04Will do.
15:05Make sure your first mistake
15:06is your last mistake.
15:08Good luck, mate.
15:09Thanks, guys.
15:09Come on, Cal.
15:10Come on, Cal.
15:11At least it's early on in the recipe.
15:12I've got enough time.
15:13You know, I've got enough time to redo it.
15:15This is probably not the start
15:16to the cook that I'd hoped for
15:17but if there's any cook
15:19that's going to start terribly,
15:20it's probably a three-hour and 15-minute one
15:22because I've got time
15:24if I hustle and work hard from now
15:26to bring this bad boy back.
15:27This Tower of Terror from Michael Wilson
15:29is going to be the difference
15:30between me and having that immunity
15:32at the end of the day,
15:32so let's do it.
15:33Come on, Cal.
15:34Do what heaps of time is, mate.
15:35Yeah.
15:40Good sifting.
15:42Yeah.
15:43Yeah.
15:43Yeah.
15:44You do that.
15:45Yeah.
15:46You sift that.
15:46Yeah.
15:47I think I'm tracking OK.
15:51I've got my parfait
15:52and artichoke gelato
15:54in the blasty.
15:56Cremos are just resting in the fridge.
15:58See you soon, buddy.
15:59Stay in the fridge.
16:02After that's the chocolate sponge
16:03but before that we need to get
16:04both of these twills done.
16:07Nice, Jamie.
16:11170 fans, six minutes.
16:18A chocolate sponge.
16:19The next element I'm working on
16:24is my chocolate sponge.
16:26Michael's chocolate sponge
16:28tasted really kind of aerated
16:30but with a hint of coffee
16:32and balsamic vinegar.
16:33I feel like the balsamic vinegar
16:35just lifts it
16:36and it gives it
16:36a beautiful, beautiful flavour.
16:38And then I fold in meringue
16:40in my chocolate mixture.
16:40My butter is very light
16:45and airy.
16:46It's definitely a recipe to keep.
16:54Come on.
16:54There's so much more to do.
16:56Not to mention chocolate.
17:00Come on, Snaish.
17:01Yep.
17:02Quick, quick, quick.
17:04Now to burn these as well,
17:05I'll see how I go.
17:06So I'm in the middle of recovering
17:08from my artichoke mishap
17:10at the start
17:10which means I'm pretty much
17:11back on track looking around
17:12because I've actually got
17:13my twills in the oven
17:14and I've sort of skipped ahead
17:15to then catch up
17:16which will become
17:17even Stevens in the end,
17:18I reckon.
17:19Right now I'm going to crack on
17:20with the chocolate sponge.
17:22It's sugar and salt.
17:24I'm trying to motor through
17:25this recipe today
17:25because I think in a dish like this
17:27it has eight layers
17:28that have to be delicately placed
17:29on top of each other
17:29and we're making five plates.
17:31I think I'm going to need
17:32every second I can get
17:33right at the end of the cook.
17:34Yum.
17:34I've just put my sponge in,
17:44twills are out.
17:46I'm moving on to my nougatine.
17:47The nougatine in this dish
17:49is super important
17:50because it provides
17:51a bit of sweetness
17:51that a lot of this dish
17:52doesn't actually have.
17:54I've got my base
17:55for my nougatine on the stove
17:57bubbling nicely,
17:58pour it out onto the counter,
18:00cool it down
18:01and then I start to roll it out
18:03with a rolling pin.
18:04The nougatine from memory
18:06was perfectly crisp.
18:07It was thin enough to crack
18:09but still thick enough
18:10to hold that structure
18:11and hold that beautiful gelato
18:14on the top.
18:19Go!
18:19No!
18:22You want a taste?
18:23Yes, Poe, we love you.
18:26Aunty Poe never forgets the kids
18:28on the gantry.
18:29Don't worry, Callum,
18:30they're not cheering for us.
18:32Oh, that's a good idea.
18:33Do we ever tell you
18:34you're our favourite judge?
18:36That's what I was aiming for.
18:37Oh, my God.
18:38Oh, my God.
18:38Oh, my God.
18:38Oh, my God.
18:38Oh, my God.
18:39Oh, my God.
18:39Oh, my God.
18:39Oh, my God.
18:40Oh, my God.
18:40Now we understand.
18:41Can you take us to all the layers?
18:42Feeding time at the zoo.
18:48I want to eat all the way.
18:49That's gross.
18:50I love that ice cream.
18:51It's, like, salty.
18:53Mmm.
18:55I take the tray out of the oven
18:56and chuck it straight onto the bench.
19:00Mmm.
19:02Coffee.
19:02Mmm, wow.
19:05I remove the cast-iron trays
19:06under there to make sure
19:08they don't continue
19:08to cook my nougatine.
19:10And then I grab my mould
19:12and start to press out
19:13really lightly
19:14these little discs.
19:17Nice, mate.
19:17Nice.
19:19Staying on top of things
19:20is the most important thing right now.
19:22I've started strong.
19:23I'm staying focused.
19:24But it's all about making sure
19:25that continues
19:26to the end of the cook.
19:28You're good, mate.
19:29Just think about how many you need.
19:30Get onto the chocolate.
19:33Only one of you can win immunity
19:34and there's only one hour to go.
19:36Woo!
19:37Nice job.
19:38I love an hour, guys.
19:39No more timers.
19:42That's it, yeah.
19:51Five.
19:52One.
19:54Two.
19:56Three.
19:58That's not perfect.
19:59Four.
19:59Okay.
20:03Snaz, you've really got to concentrate now.
20:05This is a really crucial part of the dish.
20:06Yeah.
20:07Oh, oh.
20:12Snaz.
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,
20:22allow to set just for 60 seconds
20:24and quickly cut.
20:25Do you think that it's set?
20:27Definitely not.
20:31Every 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.
20:42All eight layers need to be spot on.
20:57You have 30 minutes to go.
21:00Come on, go.
21:00Lift it.
21:0130 minutes.
21:02There's so many steps to this nugget in recipe
21:13and it's really hard to understand.
21:15I need to stay focused and keep moving.
21:18Come on, Snazzy.
21:20And then it hits me.
21:22Remove the tray underneath that's already hot.
21:27Move quickly, Snaz.
21:29Sorry.
21:29Whoa, whoa, whoa.
21:30I have pulled the whole tray out
21:33and my nugget in is now sitting on the bench,
21:36perfectly cooled to take my circles out.
21:39Oh, this better come out.
21:45It's gorgeous.
21:46Pretty happy with that.
21:48Taking them out, they look phenomenal.
21:50I'm really happy.
21:51They look really good, Snaz.
21:52They're gorgeous, honestly.
21:53And done.
21:54Move on.
21:55Beautiful, girl.
21:57I need to start on the temperature with this.
22:01Tempered 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.
22:10Just trying to temper my chocolate.
22:18I've got my nougatine 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,
22:28there will be tempers if I don't temper this chocolate.
22:31Go, Jamie.
22:31Come on, Jamie.
22:32I was actually in the kitchen the last time
22:36that 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.
22:49I 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 nougatine's a real sort of pressure point.
23:03Is it cool enough?
23:08Right now, I'm a little bit worried looking at this nougatine
23:10because I'm imagining these, like, perfect circles
23:12and I am not getting a perfect circle.
23:14Uh, Cal, why do you think it's not working for you?
23:23Maybe it's too hot because it's still too...
23:28I've left the nougatine 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.
23:40I let the nougatine mixture cool for another minute
23:43and I go to punch it out and...
23:44It comes out beautifully.
23:47It's looking thin.
23:48It's, like, really nice and even.
23:50It's a perfect circle.
23:51Eureka.
23:52Nice, Cal.
23:52Beautiful, Cal.
23:53Nice, Cal.
23:54Definitely.
23:55Good job, mate.
23:56Beautiful, Cal.
23:58You got the hang of it now, man.
24:00Lower, Cal.
24:00Lower.
24:01Must be the lower legs.
24:01Maybe it's frigidly.
24:02It's a bit wider, Al.
24:05I've spent a lot of time with this nougatine
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.
24:14Yeah, boy.
24:19The chocolate is finally at the right temperature.
24:22I'm feeling the texture.
24:23It'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.
24:30Not so thin it's going to shatter,
24:33but thin enough that I want a perfect snack.
24:37I take my ring mold
24:38and start to press out these little discs.
24:42It's going to set beautifully
24:43and create that perfect middle layer
24:45to this beautiful dessert.
24:47Can we just overcome your 12-year fear
24:49of tempering chocolate in this kitchen?
24:50Let me, uh...
24:51Let me finish the challenge first.
24:53Wait.
24:5431? Am I so lucky?
25:00Just roll with it, mate.
25:01Oh, my God! 31!
25:02There you go, go, go.
25:03Snash, go.
25:04Woo!
25:05Chocolate looks good.
25:06It's spreaded on the beautiful acetate sheet.
25:10It's nice and thin.
25:13Add a sheet and place it in the baking tray.
25:16Cover with the other one.
25:17And it says,
25:18put 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.
25:34Oh, my God.
25:38Oh, I shouldn't put this.
25:40I realized 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 shattered by myself.
25:55I 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.
26:08That looks so thin.
26:10Yeah, so...
26:12You're running out of time thinking 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.
26:31Flash.
26:32Sorry, sorry, sorry.
26:33Probably for the first time in the cook, I'm starting to get a little bit concerned that
26:45I'm running out of time.
26:48Still too hot.
26:50Damn you, tempered chocolate.
26:52Tempering chocolate is quite time consuming and chocolate doesn't like to be rushed.
26:56I'm going to use this couple of minutes while it's cooling down to get my gelato churned.
27:01To set the gelato and give it that beautiful kind of creamy, unctuous sort of texture,
27:06we're using liquid nitrogen today.
27:09Because it freezes ice cream so quickly, you just get a texture that you'll never get in
27:13any other method of making it.
27:15That looks better.
27:16Fifteen minutes to go!
27:22Come on, guys!
27:24Let's go, guys.
27:30Your dish is fantastic.
27:32It's not too sweet, which is interesting.
27:34I'm stressed about the scoop.
27:36Yeah, I mean, the scoop's going to be difficult.
27:38And I can guarantee that gelato spiral is something that they have never practiced before.
27:42So, it's the first time.
27:43Not to mention, the gelato has to be the right texture to be able to scoop in the first place.
27:50Yeah, yeah, super important that they keep an eye on that.
27:54What is my ice cream scoop?
27:57So, I start scooping.
27:58This is going to be tricky.
28:10Oh, my God, I have a rose.
28:13The actual coming together, I'm having a roses, and I'm like, ah, I have roses.
28:19I don't have a chocolate twill, but I do have a rose.
28:22Beautiful.
28:23Oh, my God, it's gorgeous.
28:27I think my gelato today is beautiful.
28:31Yes, Nettie, beautiful.
28:32They are stunning.
28:33I'm so proud.
28:34So, I put it on a blast freezer until the rest is done, and put it on top last.
28:42Go, Jamie.
28:42Come on, Jamie.
28:44I'm scooping, and some of it's starting to come.
28:52Come on, Jamie.
28:54Confidence, confidence.
28:55Jesus.
29:03It's cracking.
29:05It's icy.
29:07I scoop again.
29:09Not working.
29:11All still too icy.
29:12Oh, my God.
29:20This is not Michelin-starred.
29:22So far, my entire cook has been relatively fun.
29:25It's been really easy.
29:27And now, I'm scooping ice cream like 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.
29:55I take my fifth scoop out, and it's probably the only one that 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 with what I've got.
30:12You should be planting up.
30:14Oh, God.
30:15I can't get that tea-ting-ting.
30:18You should be planting up.
30:20I'm sorry.
30:20I can't do it.
30:22I can't do that.
30:23I'm doing it.
30:24Okay, guys.
30:25You should be planting up now.
30:27Come on, guys.
30:28Get it on the clay.
30:30Come on.
30:31First thing to plate this dish is a chocolate twill down.
30:39My hazelnut parfait, down.
30:42Plain twill, down.
30:44That tower will topple if I don't do this properly.
30:47I take my sponge, cut them down to size.
30:49We can't have a massive layer, which is going to throw the balance of the whole dish.
30:54And then our chocolate.
30:55Check.
30:57Now, these chocolate discs need to have some of the cremo piped on top, and then little pieces of hazelnut go on top of that.
31:03The nougatine goes on top.
31:06Once that's done, it's precariously rested on top of that sponge cake.
31:11If I've done everything right, this will work.
31:14If I haven't, it's going to be falling towers.
31:18I don't want that.
31:2012 years since the last pressure test, and tempering chocolate was my downfall.
31:25This time, it could be scooping some ice cream.
31:29Ludicrous.
31:31Keep going, keep going.
31:32Push, push, push.
31:34Get those chocolates in.
31:36Still need to finish off this tempered chocolate disc.
31:38Oh, my God.
31:43Oh, my God.
31:43Oh, my God.
31:43Oh, my God.
31:44Come on, Cal.
31:45Just do your best, man.
31:46Get something in there.
31:47I'm trying.
31:48Come on, Cal.
31:51They've toothed in and the snaps and breaks.
31:53Caput.
31:55I just, yeah, spent too bloody long on that nougatine, I think, and I just cost myself that
31:59extra two or three minutes to get that chocolate right at the end.
32:02Oh.
32:05Cal.
32:05I am disappointed in myself because I have run out of time to actually redo this tempered
32:10chocolate.
32:11Having a key element missing when it is a constructed dessert, the whole thing's going to fall over,
32:15which is, frankly, a little terrifying.
32:19Can't go without a layer, and so I'm just going to use an extra twill biscuit to sort of
32:23form that eighth layer, if you will.
32:25Nidoki.
32:26Let's do this thing.
32:28Plating my dish up, I'm going to start with the twills on the bottom of the plate.
32:31On goes the hazelnut parfait onto each one.
32:34I'm going to get the twills.
32:35And pop that sponge on top.
32:37Another twill on top of that to hopefully replace the tempered chocolate.
32:41So it's not going to be exactly the same, but I'm kind of replacing kind of a crunchy
32:44thing for a crunchy thing.
32:45So texturally, it's going to be okay.
32:48Good thinking, Cal.
32:49Nice, Cal.
32:50But because I'm missing that tempered chocolate element, it could so easily topple over.
32:57Two minutes to go!
32:58Come on!
32:59Come on, guys!
33:00If balance is not right, and if one of the elements is not right shape, everything can
33:12kind of fall down.
33:13I don't have a chocolate disc.
33:16And I keep thinking, we're going to pipe the little chocolate cremeau, because that's usually
33:20sitting on the chocolate disc to make it firm.
33:23So it's not going to be ideal.
33:25So I need to pipe my cremeau instead of on twill.
33:28I need to do it on my chocolate sponge directly.
33:31That's okay.
33:33Just keep going.
33:35Missing element is a big deal.
33:37I'm doomed.
33:38Just roll with it, babe.
33:43It's five perfect plates in ten!
33:47Nine!
33:48Eight!
33:50Seven!
33:51Six!
33:52Five!
33:53Four!
33:54Three!
33:55Two!
33:57One!
33:58Yes!
33:59Well...
34:00Well, Michael, we knew your dessert, Marguerite Opera, was going to push our contestants,
34:18but I don't think we expected the intensity of those final few minutes.
34:22Yeah, you know, it could have spiralled out of control at any second then, couldn't it?
34:26Yeah, I see what you did.
34:28Shall we get the first dishes in?
34:29Yes.
34:30Do you like snares?
34:32Do you like snares?
34:34Still devastated, I'm missing the chocolate disc.
34:37And I know in pressure tests like this, you need to get it all right.
34:41I'm just hoping now that all my other elements are delicious and done well enough to keep me
34:47in this chance for immunity today.
34:49Hello.
34:50Hi, snares.
34:51Hi, snares.
34:51Hi, snares.
34:58Snares, how do you feel?
34:59Oh, I feel good.
35:02That was so much fun.
35:03Except that I'm missing the chocolate disc.
35:05In that last bit of the cookie, you had to make a choice.
35:08Yeah.
35:09Chocolate or gelato.
35:10Are you happy that you chose the gelato?
35:12Absolutely, because there's enough crisp and snap in this dessert already from those beautiful
35:17twills.
35:18Oh, thank you.
35:19You don't need the chocolate, by the way, chef.
35:21Oh, no, no, no.
35:22You'll definitely miss the chocolate.
35:24But I think without gelato, it just wouldn't be the same, because gelato gives the, like,
35:28coolness and the sultiness, and it's just...
35:30These are going to fall at some point.
35:31Here they go.
35:32Oh, this one's going timber as well.
35:41And there it goes.
35:43Oh, it's like a forest just slowly falling.
35:47Oh, no.
35:48Oh, no.
35:48Oh, no.
35:58Grab your aprons and try these delicious MasterChef-approved recipes on 10.
36:11This is so stressful.
36:14I just watched them fall down.
36:15Oh.
36:16I ended up with one leaning tower of pizza.
36:20It's a disaster.
36:22Shenanze, they look a little different to Michael's, but we're going to see how they taste.
36:25Yeah.
36:27Thank you so much.
36:27Thank you, Shenanze.
36:28Thanks, Shenanze.
36:29Great effort.
36:29Oh, my God.
36:30Enjoy.
36:31Oh.
36:36Michael, we've had a few falls here.
36:38Why do you reckon they're tumbling over?
36:39The cake's pretty high.
36:41The cake isn't as stable as the other things in between, so when you put something heavy on top
36:46like that gelato, if it's not exactly in the centre, it's going to move everything off.
36:50Yep.
36:54she's delivered that she's capable in term of flavors to buying something as
37:24nearly as good as you the artichoke jerusalem artichoke gelato the flavor was on the
37:32live ever the texture of the gelato was sublime sublime sublime whatever next the sponge wow
37:41what sponge it's just unbelievable I love the amount of the balsamic and the coffee
37:51oil to it it's just melting inside and really I enjoyed it into my mouth I am super Lee impressed
37:59by Schneze I think her gelato was almost as good as yours Michael and I'm so glad she prioritized
38:07that over the chocolate disc I thought she just packed that with so much of that beautiful earthy
38:14sweet roasted Jerusalem artichoke flavor and I thought the seasoning on it was absolutely identical
38:20to yours Michael the cake be it two and a half times the size is exceptional and then the parts
38:28which probably let her down a little bit were the thickness of the nougatine it's just really too
38:34thick and that tempered chocolate is not being there it just becomes a little bit unbalanced but
38:41as a whole the flavor of everything though she's done a really good job at getting the seasoning right
38:45on the dish so she should be very happy with herself I think if you sum it up this is just
38:50like flat-out Schneze the flavors are spot-on you know she's such a weapon she just takes that next
38:57little step up she's unbeatable yeah I know that my dish isn't perfect today because clearly I'm missing
39:08that tempered chocolate element but I think the other elements are pretty good and it looks pretty
39:13similar to Michael's dish so I'm happy ish I just have to hope that my dishes hold together
39:21Wow Callum these look pretty much identical yeah I think I'm I'm really happy with how they look the
39:32elephant in the room is that I had to think of my feet and do a interpretation of the dish by using
39:39a second tulle biscuit instead where the tempered chocolate layer would go but I figured that was
39:43better to put up a complete dish that still looked like the dish should rather than sort of just missing
39:49that all together well well done in completing the dishes Callum and for thinking on your feet we're
39:54gonna taste them now thanks
40:24I 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 is throwing 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
40:54cremo I thought it was beautiful both in texture and in flavor and same can be said about that hazelnut
41:00parfait on the bottom as well but I think for me the biggest thing was the texture you said before that
41:06we wanted like a snap and this is definitely a crunch both the twills I are just a little like
41:13and I'm talking what it's the tiniest it's a huge difference it's half a meal but the way that it
41:19eats is just night and day I felt like with yours when I tasted it you could almost um just kind of
41:26press it on the top of your part of your tongue and it would crack but that one you definitely had
41:31to chew through but as a whole I think that was an enormous effort I'm nervous here we go g'day mate
41:46yeah hey you're presenting something to a chef that is at the top of his game and you want to do it
41:54justice if it comes down to how I scoop this ice cream I'm gonna be devastated Jamie first pressure
42:12test after 12 years off how was that that was wild it was a good time though out of everything I did
42:21today I think scooping that ice cream is probably the hardest thing yeah well you got every single
42:27element on that plate so you should be incredibly proud of yourself thank you and we're gonna taste
42:32now great cheers mate well all these towers are still standing and that is an amazing effort in
42:51itself oh look at that I heard it it's good
43:21so 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
43:44the 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
44:17everything which I think is kind of what your dish did as well yeah and it's interesting that the part
44:22of the dish which scared in the most probably was the strongest part of his dish just about the
44:27textures are close right like though all of those twills are taken nice and far in the oven they're also
44:34really thin the tempered chocolate was really thin the gelato like is unapologetically Jerusalem
44:42amount of choke yeah 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 crushes I'm really happy for him did you just say jay
44:52choke tremendous effort the balance of earthiness saltiness sweetness is really good so same as the
45:04first time Jamie's made this it's a really solid effort kudos to Jamie you guys did really really
45:20well it's not something that you would really wish upon anyone to have to do professional pastry
45:26chefs would have a hard time executing that in the same amount of time so you should all be very proud
45:31of yourself chef Michael a pleasure from all of us thank you thank you now to your dishes there were
45:42positives in all of them Callum your dishes were visually gorgeous very similar to Michael's
45:49snares your gelato was exceptional thank you silky sweet and a 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 the
46:10chocolate disc were music to our ears thank you and when we compared it to Michael's he said it was
46:17almost perfect it was your first pressure test in 12 years
46:24Jamie the tables can turn last time you did a pressure test you walked out those doors this time you got immunity mate how's that feel feels great
46:51that was absolutely amazing I had so much fun today I honestly thought I'm like I'm doing everything I can
46:58to mess this up right at the end when I was struggling with that ice cream but it was a great dish and I'm really happy that I made something
47:04I felt was pretty close so thank you very much thank you well nice one mate you smashed it you're safe for the rest of the week
47:10sick everyone else tomorrow community it's back on the table
47:18see you then goodnight goodnight goodnight thank you thank you thank you thank you thank you so good
47:27great work congratulations
47:29tomorrow night it's a lucky dip a could be anything from apples to abalone
47:37I'm so nervous so these mystery ingredients could spell disaster
47:46oh hell no
47:47m is for oh my god
47:53mistake
47:55or it could spell supercalifragilistic expertly delicious
48:03yes this is a stroke of genius
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