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Short filmTranscript
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 to the equipment.
00:58What do you think?
00:59Hello.
01:00Morning, all.
01:01Morning.
01:02It is a big day for you three.
01:05We are about to welcome a culinary star into the kitchen.
01:11This 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.
01:25Before 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.
01:42Today, he has two successful restaurants in Singapore.
01:47And 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.
02:04You heard me right.
02:05Second Michelin star.
02:09Please welcome Chef Patron of Marguerite, Michael Wilson.
02:26Michael Wilson is not to be messed with.
02:29He 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.
02:43Michael, 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.
03:21And we nickname it the Tower of Terror.
03:23I'm terrible.
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.
03:44Whoa.
03:45Whoa.
03:46Whoa.
03:47Look out.
03:48Back to the little tower.
03:49The sheer mechanics of this dish don't make a lot of sense.
03:55Usually food is, like, whiter than it is high.
03:58Whereas this is, like, skinny, it's tall, but it 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.
04:15Get down.
04:16Get down.
04:17Get down.
04:18Wow.
04:19Look at that.
04:20I 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
04:30the 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.
04:41Hazelnut parfait.
04:42A plain tuile.
04:44There's a chocolate cake.
04:46Soaked into the chocolate cake is 21-year-old balsamic vinegar and coffee oil.
04:50Nice.
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.
05:05Get stuck in.
05:07You 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.
05:21That hazelnut under the bottom is just phenomenal.
05:24I love how, um, that kind of dark, rosy bitterness that goes through the whole dish.
05:29There's 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, and 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.
06:07Not black, but a deep golden colour.
06:10The 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 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.
06:34And 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, 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.
07:06All right, guys.
07:07I hope you're ready.
07:09Your time starts.
07:11Now.
07:12Here we go.
07:13Oh, this is so beautiful.
07:14The 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.
07:31I'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.
07:39So, I want to make it 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, I want to eat that.
07:57Today I'm getting to do both.
07:59It'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 semifinals.
08:08The 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.
08:43So far, I've done pretty good in pressure test, some of them I want.
08:51So, I feel really good today, I'm confident, I feel motivated, I 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 cools down the whole dessert.
09:22The first thing I do is I slice my artichoke and they can't be too thin, otherwise it can burn quite quickly and that can ruin the flavour.
09:30I sprinkle them with sea salt.
09:33Isn't throwing salt behind your shoulder good luck?
09:37And I put them in the oven.
09:45That's good.
09:47We're going to cook so quickly.
09:53Jerusalem artichokes are roasting, I'm working on the coffee creme-o.
09:56The 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-o-ing.
10:07I then strain it off, fold it through my cream.
10:13Weeg.
10:15More. Give us one more. Give us one more.
10:17That's my only professional move.
10:21You need your own TV show, Snizz.
10:23Master Snizz.
10:24Pop 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 and then come back to the MasterChef kitchen.
10:45And really show Australia what you've been up to. And 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.
10:55Because there is a bit going on here and you are putting our contestants under the pump with a dish nicknamed the Tower of Terror.
11:03It's definitely called pressure test for a reason, isn't it?
11:08Have you ever made it in 3 hours and 15 minutes?
11:10No.
11:12Why would I do that?
11:14Why would I do that to myself?
11:16That's right. And 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. I'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.
11:51It'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.
12:17They look perfectly golden and caramelised.
12:18Come on, buddy.
12:19Every single drop.
12:22Whoa.
12:24And it really tastes like chef's dessert.
12:29Hey, in the boxing ring, Shnessy.
12:34Huh?
12:35Bang, bang.
12:36No, just celebrate every element.
12:39And a girl.
12:40We love the vibe.
12:41We'll have a celebration.
12:44Read the recipe.
12:45You've got two and a half hours to go.
12:49That's it, 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.
13:01They smell a bit burny, don't they?
13:03Mmm.
13:04They do, actually.
13:05Yeah.
13:07The J-chokes burning.
13:09Can you smell them?
13:10They smell like burny.
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 parfait's 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.
13:49How?
13:50Yeah.
13:51They're dark, eh?
13:54I'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.
14:06Infusing these artichoke chips into the artichoke gelato
14:09is going to be not the flavour I'm after.
14:11Callum, how's it going?
14:13Hello.
14:14Um, I'd say terribly.
14:15Terribly?
14:16To be honest.
14:17Yeah, bad start.
14:18So these are your Jerusalem artichokes for the artichoke gelato.
14:21Yeah.
14:22Mate, they are burnt.
14:23These are your Jerusalem artichokes for the artichoke gelato.
14:37Yes.
14:38Mate, they are burnt.
14:40How 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.
14:50If 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, this is 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.
15:14I've got enough time to redo it.
15:15This 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.
15:35Do a heap of time with, mate.
15:36Yeah.
15:41Good sifting.
15:42Yeah.
15:43Yeah.
15:44Yeah.
15:45You do that.
15:46Yeah.
15:47I think I'm tracking okay.
15:51I've got my parfait and artichoke gelato.
15:54In 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.
16:08Nice, Jamie.
16:11One-seventy pan, six minutes.
16:19Chocolate sponge.
16:20The next element I'm working on is my chocolate sponge.
16:27Michael'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'm folding meringue in my chocolate mixture.
16:43My butter is very light and airy.
16:46It's definitely a recipe to keep.
16:54Come on.
16:55There's so much more to do.
16:57Not to mention chocolate.
16:58Come on, Smish.
16:59Yep.
17:00Quick, quick, quick.
17:01Now to burn these as well.
17:02I'll see how I go.
17:03So I'm in the middle of recovering from my artichoke mishap at the start, which means I'm pretty
17:11much 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
17:16up.
17:17Should all become even Stevens in the end, I reckon.
17:19Right now I'm going to crack on with the chocolate sponge.
17:21It's sugar and salt.
17:23I'm trying to motor through this recipe today because I think in a dish like this, it has eight
17:27layers that have to be delicately placed on top of each other.
17:30And 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.
17:45Twills are out.
17:46I'm moving on to my nougatine.
17:48The nougatine in this dish is super important because it provides a bit of sweetness that
17:52a lot of this dish doesn't actually have.
17:54I've got my base for my nougatine on the stove bubbling nicely.
17:58Pour it out onto the counter.
18:00Cool it down.
18:02And then I start to roll it out with a rolling pin.
18:05The nougatine from memory was perfectly crisp.
18:08It was thin enough to crack, but still thick enough to hold that structure and hold that
18:13beautiful gelato on the top.
18:15Go!
18:16No!
18:17You want a tag?
18:18Yes, Poe we love you!
18:19Yes Poe we love you!
18:20Yes Poe we love you!
18:21Yes Poe we love you!
18:22Yes Poe we love you!
18:23Yes Poe we love you!
18:24Yes Poe we love you!
18:25Yes Poe we love you!
18:26Wow!
18:27Aunty Poe never forgets the kids on the gantry.
18:28Don't worry Callum, they're not cheering for us!
18:30Oh that's too bad.
18:31Do we ever tell you our favourite judge?
18:32That's what I was aiming for.
18:33Oh wow!
18:34Can you take us to all the layers?
18:35Feeding time at the zoo.
18:36I want to eat all the food.
18:37That's gross.
18:38A lot of that ice cream.
18:39It's like salty.
18:40I take the tray out of the oven and chuck it straight onto the bench.
18:58Mmm.
18:59Coffee.
19:00Mmm.
19:01Wow!
19:02I remove the cast iron trays under there to make sure they don't continue to cook my nougatine.
19:10Then I grab my mould and start to press out really lightly these little discs.
19:15Nice mate!
19:16Nice!
19:17Staying on top of things is the most important thing right now.
19:22I've started strong, I'm staying focused but it's all about making sure that continues
19:26to the end of the cook.
19:27You're good mate.
19:28Just think about how many you need.
19:29Get onto the chocolate.
19:30Only one of you can win immunity and there's only one hour to go!
19:35Oh no more timers.
19:39That's it.
19:40Yeah.
19:41Five.
19:42One.
19:43Two.
19:44Three.
19:45That's not perfect.
19:46Four.
19:47You've really got to concentrate now.
19:48This is a really crucial part of the fish.
19:49Yeah.
19:50Four.
19:51Four.
19:52Four.
19:53Four.
19:54Four.
19:55Four.
19:56Four.
19:57Four.
19:58Five.
19:59Four.
20:00Four.
20:01Snez you've really got to concentrate now.
20:07Yeah.
20:09Four.
20:12Oh.
20:13Snez.
20:14Yes.
20:15about why why that's happening yeah what does the recipe say it says allow to
20:23set just for 60 seconds and quickly cut do you think that it's set definitely
20:29not
20:31every single layer has to be perfect otherwise power of terror will not stand
20:36straight I'm starting to be a little bit stressed now I feel like this cookie is
20:40getting away from me and getting a little bit more frazzled
20:55all eight layers need to be spot on you have 30 minutes to go
21:10there's so many steps to this nugget in recipe and I'm really hard to understand
21:14I need to stay focused and keep moving and then he hits me remove the tray
21:22underneath that's already hot move quickly sorry I have pulled the whole tray out and
21:33my nugget in is now sitting on the bench perfectly cooled to take my circles out
21:38oh this better come out
21:45it's gorgeous pretty happy with that taking them out they look phenomenal I'm really happy they
21:51look really good they're gorgeous honestly and done move on beautiful girl I need to start on the
21:58temperate chocolate disc temperate chocolate is just so fine it's so thin it's like perfect little
22:06discs sitting there in between and it just snaps snap
22:17just trying to temper my chocolate I've got my nougatine done I've still got heaps to do it
22:21the layer I'm most worried about is the tempered chocolate because it's tempered chocolate there
22:28will be tempers if I don't temper this chocolate go Jamie I was actually in the kitchen the last time
22:36that Jamie tempered chocolate oh come on it was not a pretty day for him so I'm hoping that doesn't
22:45happen again and it just kind of comes through with the goods come on I feel like I'm behind time I've
22:55got to temper the chocolate I've got a churn the ice cream I've got to bring the whole thing together
22:58and I know this nougatine is a real sort of pressure point
23:01is it cool enough
23:05right now I'm a little bit worried looking at this nougatine because I'm imagining these like perfect circles
23:13and I am not getting a perfect circle
23:14uh Cal why do you think it's not working for you
23:21maybe it's too hot because it's still too
23:25I'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
23:36oh come on Cal I let the nougatine mix you 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 Cal beautiful Cal good job mate beautiful Cal you got the hang of it now man
24:00lower Calum lower it must mean the lower legs I've spent a lot of time with this nougatine trying to
24:07get it right but I'm breathing a sigh of relief because I think it looks perfect it's time to
24:11get onto this tempered chocolate disc yeah boy the chocolate is finally at the right temperature I'm
24:22feeling the texture it's drying on the edge of the bowl it's looking the goods I'm gonna pour it out
24:28onto the acetate and spread it super thin nice Jamie not so thin it's going to shatter but thin enough
24:34that I want a perfect snack I take my ring mold and start to press out these little discs it's
24:42going to set beautifully and create that perfect middle layer to this beautiful dessert let me just
24:47overcome your 12 year fear of tempering chocolate in this kitchen let me uh let me finish the challenge
24:53first wait chocolate looks good it's spread it on the beautiful acetate sheet it's nice and thin
25:11I have a sheet and place in the bigger vacuum tray cover with the other one it says put the second
25:18sheet of acetate so that's what I do I take the second sheet and stack it on my
25:22hot wet chocolate so next I need to cut five perfect circles oh my god oh I shouldn't put this I
25:40realized shouldn't done this check 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 stopped it up a cover the bloody thing oh what did
25:59you do I cover that with the with the acetate yes but that goes lighter I kind of skipped the I was
26:05reading quickly have you still got chocolate no no it looks so thin yeah so you're running out of time
26:13thinking how you can rescue this come on as soon as you've got your ice cream just maybe just do that
26:19yeah there's no way I can save this chocolate there's no way I can redo it so I'm missing a layer but I need
26:27to move on at least have this gelato on a plate on the side slash sorry sorry sorry sorry
26:42probably for the first time in the cook I'm starting to get a little bit concerned that I'm running out of time
26:46it's still too hot damn you tempering chocolate tempering chocolate is quite time consuming and
26:54chocolate doesn't like to be rushed I'm going to use this couple of minutes while it's cooling down to
26:58get my gelato churned to set the gelato and give it that beautiful kind of creamy unctuous sort of
27:05texture we're using liquid nitrogen today because it freezes ice cream so quickly you just get a texture
27:12that you'll never get in any other method of making it 15 minutes to go
27:22the dish is fantastic it's not too sweet which is interesting I'm stressed about the scoop yeah I
27:36mean the scoops gonna be difficult and I can guarantee that gelato spiral is something that they have never
27:41practiced 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
27:52the actual coming together I'm having a roses and I'm like I have roses don't have a chocolate wheel but I
28:20do have a rose beautiful oh my god it's gorgeous being my gelato today is beautiful yes Nettie beautiful
28:32stunning I'm so proud so I put it on blast freeze until the rest is done and put it on top last
28:39I'm scooping and some of it's starting to come come on Jamie confidence confidence
28:56Jesus
28:59it's cracking it's icy I scoop again not working all still too icy
29:12oh my god this is not Michelin starred so far my entire cook has been relatively fun
29:25it's been really easy and now I'm scooping ice cream like I'm a seven-year-old I'm furious
29:31there is no time left I need to make sure these work
29:44come on Jamie
29:48I take my fifth scoop out and it's probably the only one that looks anywhere close to what Michael's
30:02right there's no time so I just have to go with what I've done you should be planting up oh god I
30:15can't get that tea ting ting you should be planting up up so yeah I can't do it okay guys you should be
30:26planting up now
30:34come on
30:35first things plate this dish is a chocolate twill down my hazelnut parfait down plain
30:42twill down that tower will topple if I don't do this properly I take my sponge cut
30:48them down to size we can't have a massive layer which is going to throw the balance of the whole
30:52dish and then our chocolate check it's now these chocolate discs need to have some of the cremo piped
31:00on top and then little pieces of hazelnut go on top of that the nougatine goes on top once that's done
31:07it's precariously rested on top of that sponge cake if I've done everything right this will work
31:14if I haven't it's going to be falling towers I don't want that 12 years since the last pressure
31:21test and tempering chocolate was my downfall this time it could be scooping some ice cream ludicrous
31:30keep going keep going push push push get those chocolates in still need to finish off this tempered
31:38chocolate disc oh my god oh my god oh my god oh come on Cal do your best man get something in there
31:47I'm trying come on Cal there's two dinner the snaps and breaks kaput I just yeah I spent too
31:56bloody long on that nougatine I think and I just cost myself extra two or three minutes to get that
32:01chocolate right at the end 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
32:14thing's gonna fall over which is frankly a little terrifying can't go without a layer and so I'm
32:20just gonna use an extra twill biscuit to sort of form that eighth layer if you will okay let's do this
32:26thing plating my dish up I'm gonna start with the twills on the bottom of the plate on goes the hazelnut
32:32parfait onto each one I'm gonna get the twills and pop that sponge on top another twill on top of that
32:38to hopefully replace the tempered chocolate so it's not gonna be exactly the same but I'm kind of
32:43replacing kind of a crunchy thing for a crunchy thing so texturally it's going to be okay good
32:48thinking Cal nice Cal but because I'm missing that tempered chocolate element it could so easily topple over
32:55two minutes to go
33:00come on
33:04come on
33:06if balance is not right and if one of the elements is not right shape everything can kind of fall down I
33:14don't have a chocolate disc and I keep thinking we're gonna pipe the little chocolate cremeant because that's
33:20usually sitting on the chocolate disc to make it firm so it's not gonna be ideal so I need to pipe my
33:27chrono instead of on 12 I need to do it on my chocolate sponge directly that's okay just keep going
33:33missing element is a big deal I'm doomed just roll with it babe
33:39in five perfect plates in 10 9 8 7 6 5 4 3 2 1
33:57well Michael we knew your dessert marguerite opera was going to push our contestants but I don't think we expected the intensity of those final few minutes
34:04yeah you know it could have spiraled out of control at any second then couldn't it yeah I see what you did
34:11should we get the first dishes in yes
34:13good luck snows you like you
34:16thank you
34:19thank you
34:21thank you
34:22thank you
34:23thank you
34:24thank you
34:25thank you
34:26thank you
34:28thank you
34:29thank you
34:30thank you
34:31thank you
34:32thank you
34:33thank you
34:34it's still devastated I'm missing the chocolate disc
34:36and I know in pressure tests like this you need to get it all right
34:40I'm just hoping now that all my other elements are delicious and done well enough to keep me in this chance for immunity today
34:48today. Hello. Hi, Schneers.
34:58Schneers, 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
35:10happy that you chose the gelato? Absolutely, because there's enough crisp and snap in this
35:16dessert already from those beautiful twills. Oh, okay. You don't need the chocolate, by
35:20the way, Chef. Oh, no, no, no. You'll definitely miss the chocolate. But I think without gelato,
35:25it just wouldn't be the same, because gelato gives the, like, coolness and the sultness,
35:29and it's just... These are going to fall. Here they go. Oh, this one's going timber as well.
35:38And there it goes. Oh, it's like a forest just slowly falling. Oh, no. Oh, no. Oh, no.
35:50Grab your aprons and try these delicious MasterChef approved recipes on 10.
36:08Oh, no. Oh, no. This is so stressful. I just watched them fall down. Oh. I ended up with
36:17one leaning tower of visa. It's disaster. Sinead, they look a little different to Michael's,
36:24but we're going to see how they taste. Yeah. Thank you. Thank you. Thank you so much.
36:27Thank you, Sinead. Thanks, Sinead. Great effort. Oh, my God. Enjoy. Oh.
36:31Michael, we've had a few falls here. Why do you reckon they're tumbling over?
36:39The cake's pretty high. The cake isn't as stable as the other things in between,
36:44so when you put something heavy on top, like that gelato,
36:47if it's not exactly in the centre, it's going to move everything off. Yep.
36:51She's delivered that she's kept, beautiful.
37:17she's delivered that she's capable in term of flavors to buying something as nearly as good
37:25as you the artichoke jerusalem artichoke gelato the flavor was unbelievable the texture of that
37:35gelato was sublime sublime sublime whatever next the sponge wow what a sponge it's just
37:46unbelievable i love the amount of the balsamic and the coffee all to it it's just melting inside
37:54and really i enjoyed it into my mouth i am superbly impressed by schnees i think her gelato
38:03was almost as good as yours michael and i'm so glad she prioritized that over the chocolate disc
38:09i 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 and then the parts which probably
38:29let her down a little bit were the thickness of the nougatine it's just really too thick
38:34and that tempered chocolate just 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
38:44getting the seasoning right on the dish so she should be very happy with herself i think if
38:49you sum it up this is just like flat out schnees the flavors are spot on you know she's such a weapon
38:55she just takes that next little step up she's unbeatable yeah
39:01i 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 i'm
39:15happy ish hi calum oh i just have to hope that my dishes hold together wow
39:25calum these look pretty much identical yeah i think um i'm really happy with how they look
39:32the elephant in the room is that i had to think of 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
39:43that was better to um put up a complete dish that still looked like uh the dish should rather than
39:48sort of just missing that all together well well done in completing the dishes calum and for thinking
39:53on your feet we're going to taste them now thank you calum thanks
40:13so
40:23i 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 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
40:54i 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
41:06that we wanted like a snap and this is definitely a crunch yeah both the twills they are just a little
41:13like and i'm talking what it's a tiniest it's like a half a mil it's a huge difference it's half a mil
41:18but 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 palate 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
41:35i'm nervous here we go g'day mate g'day you're presenting something to a chef that is at the top
41:51of his game and you want to do it justice if it comes down to how i scoop this ice cream i'm going to
42:00be devastated jamie first pressure test after 12 years off how was that that was wild that was a
42:17good time though uh out of everything i did today i think scooping that ice cream was probably the
42:22hardest thing yeah well you got every single element on that plate so you should be incredibly
42:30proud of yourself thank you and we're going to taste now great cheers
42:48well all these towers are still standing and that is an amazing effort in itself
43:00oh look at that i heard it that's good
43:14so 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 even
43:39though 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
43:49but as a whole i think the whole thing ate really well still i think it is an immense effort from jamie
43:57i can't get over that chocolate that chocolate disc was so beautifully tempered
44:03so thin and so delicate that even though i could taste it and the effect that it had on the dish
44:10overall when i remembered to look for it there were just these tiny little shards left because it was
44:14breaking apart and melding with everything which i think is kind of what your dish did as well yeah
44:20and it's interesting that the part of the dish which scared in the most probably was the strongest part
44:24of his dish just about the textures are close right like all of those twills are taken nice and far in
44:32the oven they're also really thin the tempered chocolate was really thin the gelato like is
44:40unapologetically jerusalem on a choke yeah you know and that's that's exactly what yours was like you
44:45knew it was a jay choke and i love that about it so he's flat out crushed this i'm really happy for him
44:50did you just say jay choke i've never heard jay choke before tremendous effort the balance of earthiness
45:01saltiness sweetness is really good so same as the first time jamie's made this it's a really solid
45:07effort kudos to jamie
45:17you 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
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 very
45:49similar to michael's
45:52snares your gelato was exceptional thank you silky sweet and the salty hit was spot on
45:59guess what definitely gelato of the day
46:04jamie taste wise your elements were superb the snap of those twill and the chocolate disc were music to
46:11our ears thank you and when we compared it to michael's he said it was almost perfect
46:19it was your first pressure test in 12 years
46:29and you won it
46:34oh my god look at this smoke
46:39what do you think the smoke
46:40oh yeah jamie the tables can turn last time you did a pressure test you walked out those doors
46:48this time you got immunity mate how's that feel feels great that's absolutely amazing i had so much
46:54fun today um i honestly thought i'm like i'm doing everything i can to mess this up right at the end when
47:00i was struggling with that ice cream but it was a great dish and i'm really happy that i made something
47:05we felt was pretty close so thank you very much thank you well nice one mate you smashed it you're
47:10safe for the rest of the week sick everyone else tomorrow immunity is back on the table
47:18see you then good night good night good night thank you thank you oh my god thank you thank you
47:26thank you so good congratulations tomorrow night it's a lucky dip a could be anything from apples to
47:36abalone i'm so nervous so these mystery ingredients could spell disaster
47:44oh hell no m is four oh my god mistake or a good spell supercalifragilistice expertly delicious
48:04this is a stroke of genius
48:14this is a stroke of genius
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