1 00:00:07,308 --> 00:00:09,510 Previously on MasterChef Australia... 2 00:00:09,510 --> 00:00:11,079 Oh! 3 00:00:13,547 --> 00:00:16,117 ...the week kicked off with a bang... 4 00:00:16,117 --> 00:00:17,751 Surprise! 5 00:00:17,751 --> 00:00:21,255 That is exactly what we want you to capture in a dish. 6 00:00:21,255 --> 00:00:26,560 ...with a Mystery Box challenge where the tables were turned. 7 00:00:26,560 --> 00:00:29,863 It's our chance to actually surprise the judges this time. 8 00:00:29,863 --> 00:00:34,635 I am really pushing myself to do something I've never done before. 9 00:00:34,635 --> 00:00:38,472 They delivered some stunning creations. 10 00:00:38,472 --> 00:00:41,542 I love the visual surprise. 11 00:00:41,542 --> 00:00:43,577 Profoundly good. Amazing. 12 00:00:43,577 --> 00:00:47,748 Perfect, mate. Nailed the brief. I was surprised. 13 00:00:47,748 --> 00:00:49,783 Well done. Thanks, guys. 14 00:00:51,419 --> 00:00:57,191 Tonight, the bottom three face a Pressure Test... 15 00:00:57,191 --> 00:01:00,428 I am terrified. It's gonna be tricky. 16 00:01:00,428 --> 00:01:05,333 ...based on a fairytale with a plot twist. 17 00:01:19,980 --> 00:01:22,049 It doesn't quite feel as good as a white-apron day. 18 00:01:22,049 --> 00:01:23,050 No. No 19 00:01:23,151 --> 00:01:25,519 You know, I've been in so many eliminations now. 20 00:01:25,519 --> 00:01:28,922 This one just feels... different. 21 00:01:29,923 --> 00:01:32,293 I want to be in the top 8 22 00:01:32,293 --> 00:01:35,696 and feel really proud about making it this far. 23 00:01:35,696 --> 00:01:37,398 I don't want this to end yet. 24 00:01:43,137 --> 00:01:45,273 Morning! Hello! 25 00:01:50,278 --> 00:01:52,980 I can feel the weight of the moment this morning. 26 00:01:52,980 --> 00:01:55,483 There is definitely a seriousness in the air. 27 00:01:55,483 --> 00:01:58,852 And there should be. It's a Pressure Test. 28 00:01:59,953 --> 00:02:01,389 Today's Pressure Test 29 00:02:01,389 --> 00:02:04,192 is one of the most beautiful we've seen this season. 30 00:02:05,193 --> 00:02:07,928 This Pressure Test has been set by a chef 31 00:02:07,928 --> 00:02:10,464 who started working in Michelin-star restaurants 32 00:02:10,464 --> 00:02:13,167 when he was just 14 years old. 33 00:02:13,167 --> 00:02:14,468 Wow. 34 00:02:14,468 --> 00:02:17,004 Now he heads up a successful Sydney restaurant 35 00:02:17,004 --> 00:02:21,275 where every single dish is full of wonder and beauty. 36 00:02:21,275 --> 00:02:25,279 For this chef, inspiration comes from everywhere, 37 00:02:25,279 --> 00:02:29,550 whether it's children's books, Broadway productions or fairytales. 38 00:02:30,918 --> 00:02:32,253 Please welcome 39 00:02:32,253 --> 00:02:34,588 from Surry Hills restaurant Nel... 40 00:02:35,589 --> 00:02:37,391 ...it's Nelly Robinson! 41 00:02:37,391 --> 00:02:39,793 I've been there! 42 00:02:44,398 --> 00:02:46,033 Hi, guys. 43 00:02:46,033 --> 00:02:48,236 Oh, my God! Nelly Robinson is in the house. 44 00:02:48,236 --> 00:02:50,371 Hi, guys. How are you? Hello! 45 00:02:50,371 --> 00:02:51,772 I've been to Nel 46 00:02:51,772 --> 00:02:54,708 and his food is next level, but now I'm scared. 47 00:02:54,708 --> 00:02:56,310 Hey, guys. Hi. 48 00:02:56,310 --> 00:02:57,811 How are you? Good. 49 00:02:57,811 --> 00:03:01,615 Bit of tension in here, isn't there? Yeah. 50 00:03:03,684 --> 00:03:06,220 Nelly Robinson, first time in the MasterChef kitchen. 51 00:03:06,220 --> 00:03:09,757 Finally! Thank you for having me, guys. Thank you. 52 00:03:09,757 --> 00:03:11,191 Tell me about the restaurant, Nel. 53 00:03:11,191 --> 00:03:14,395 I mean, what kind of food are you doing and why do you do it? 54 00:03:14,395 --> 00:03:17,631 We basically work on childhood memories, memories of... of life, 55 00:03:17,631 --> 00:03:19,533 and we we put it into themed menus. 56 00:03:19,533 --> 00:03:20,668 Beautiful. 57 00:03:20,668 --> 00:03:22,770 Now, without giving too much away, 58 00:03:22,770 --> 00:03:25,673 talk about the dish that you brought in with you today. 59 00:03:25,673 --> 00:03:28,776 Ah. In capital letters, it's FUN. Yeah. 60 00:03:28,776 --> 00:03:31,345 It's... it's FUN. 61 00:03:31,345 --> 00:03:33,581 How difficult is this dish? 62 00:03:33,581 --> 00:03:35,749 I'd say 11 out of 10. 63 00:03:35,749 --> 00:03:37,251 Oh! Eeeh! 64 00:03:37,251 --> 00:03:38,519 He could've lied. 65 00:03:38,519 --> 00:03:40,588 11 out of 10 difficulty. 66 00:03:40,588 --> 00:03:42,290 Do I even have a chance today? 67 00:03:42,290 --> 00:03:43,491 Unbelievable. 68 00:03:43,491 --> 00:03:45,058 Look at your faces. Yeah. Oh. 69 00:03:45,058 --> 00:03:46,794 Should we put them out of their misery? 70 00:03:46,794 --> 00:03:48,662 Let's do this, guys. Come on, let's do it. 71 00:03:54,702 --> 00:03:55,736 OK. 72 00:03:55,736 --> 00:03:57,738 Oh! 73 00:03:57,738 --> 00:04:00,007 Ohhh! 74 00:04:01,642 --> 00:04:03,844 Today, you're gonna be making my... 75 00:04:07,014 --> 00:04:10,217 Oh, look at that! 76 00:04:11,552 --> 00:04:13,421 ...Mr McGregor Garden. 77 00:04:28,602 --> 00:04:31,138 This is straight out of a fairytale book. 78 00:04:31,138 --> 00:04:32,640 It looks whimsical. 79 00:04:32,640 --> 00:04:35,876 How crazy does that look? I know. It's amazing. 80 00:04:35,876 --> 00:04:37,945 Wow, Nelly, mate. 81 00:04:37,945 --> 00:04:40,681 Talk me through the inspiration behind this dish. 82 00:04:40,681 --> 00:04:42,215 Peter Rabbit's garden. 83 00:04:42,215 --> 00:04:44,585 Oh! Mr McGregor! Of course! Beatrix... From Beatrix Potter. 84 00:04:44,585 --> 00:04:47,688 'Cause he's stealing all the carrots and all the sweet potatoes. 85 00:04:47,688 --> 00:04:51,058 So we created a garden around that, so that's where the story comes from. 86 00:04:51,058 --> 00:04:52,125 Amazing! 87 00:04:52,125 --> 00:04:53,861 Almost looks a bit too pretty to eat, 88 00:04:53,861 --> 00:04:56,530 but you guys need to know exactly what you're dealing with, 89 00:04:56,530 --> 00:04:58,065 so should we have a taste? 90 00:04:58,065 --> 00:04:59,700 Yeah, please. Come on, now. 91 00:04:59,700 --> 00:05:03,837 He says the dish is 11 out of 10. That's exactly how my nerves are. 92 00:05:03,837 --> 00:05:05,072 11 out of 10. 93 00:05:05,072 --> 00:05:07,240 Chocolate soil maybe or something. Yeah. 94 00:05:07,240 --> 00:05:10,110 We've got a carrot cake that's got all spices through it, 95 00:05:10,110 --> 00:05:12,513 so very Christmassy flavours. 96 00:05:12,513 --> 00:05:14,948 The foam is a vanilla buttermilk yoghurt. 97 00:05:14,948 --> 00:05:17,518 So that's what's under this crumb, right? The soil, if you like. 98 00:05:17,518 --> 00:05:18,919 Crumbled chocolate. 99 00:05:18,919 --> 00:05:20,821 On top of that is all the leaves. 100 00:05:20,821 --> 00:05:23,223 Crystallised carrot fronds. 101 00:05:23,223 --> 00:05:26,159 And then tempered chocolate twigs at the top. 102 00:05:26,159 --> 00:05:28,228 The carrot is raw, 103 00:05:28,228 --> 00:05:30,230 but in a hot, sweet stock syrup. 104 00:05:30,230 --> 00:05:34,502 And we've got that sorbet with carrot yuzu and ginger juice through that. 105 00:05:34,502 --> 00:05:38,071 He's used sweet potato and carrots as the inspiration 106 00:05:38,071 --> 00:05:39,873 to bring the sweetness in the dish. 107 00:05:39,873 --> 00:05:42,209 Yeah, it's so beautiful. 108 00:05:42,209 --> 00:05:45,345 Nel, why don't you walk us through the pressure points in here. 109 00:05:45,345 --> 00:05:47,981 What are the big things that you've got to look out for? 110 00:05:47,981 --> 00:05:50,551 Yeah, so the foam - that foam has to hold properly. 111 00:05:50,551 --> 00:05:53,253 If it doesn't, you can't stand anything up in that. 112 00:05:53,253 --> 00:05:54,888 It's a failure straightaway. 113 00:05:54,888 --> 00:05:57,357 The carrot cake has got to be moist in the middle. 114 00:05:57,357 --> 00:05:59,627 And then the biggest one for me is the sorbet. 115 00:05:59,627 --> 00:06:00,928 It's got to balance right. Mm-hm. 116 00:06:01,061 --> 00:06:04,732 If it's too too much ginger, when you eat the whole dish together, 117 00:06:04,732 --> 00:06:07,701 you just get ginger and you lose the carrot flavour. 118 00:06:07,701 --> 00:06:09,136 Rhiannon, what are you tasting? 119 00:06:09,136 --> 00:06:11,238 I absolutely love this foam. 120 00:06:11,238 --> 00:06:12,372 This foam. 121 00:06:12,372 --> 00:06:14,542 It's so yummy. The cake is yummy. 122 00:06:14,542 --> 00:06:16,877 Even these little leaves... So they're the... 123 00:06:16,877 --> 00:06:19,680 Like, they're really sugary. They're the top of the carrot. 124 00:06:19,680 --> 00:06:22,015 So we don't waste anything. It is delicious. 125 00:06:22,015 --> 00:06:26,153 It... it really reminds me of, um, my childhood as well. 126 00:06:26,153 --> 00:06:28,989 These are all very familiar sort of flavours. 127 00:06:28,989 --> 00:06:32,225 This actually reminds me of my dad and Christmas in England 128 00:06:32,225 --> 00:06:37,330 where you have this massive big feed and then out comes the dessert. 129 00:06:37,330 --> 00:06:38,932 Malissa, questions? 130 00:06:38,932 --> 00:06:40,468 How do I do it? 131 00:06:41,969 --> 00:06:45,473 There is so much going on, but when you have it all in out mouthful, 132 00:06:45,473 --> 00:06:47,374 it all just works together. 133 00:06:47,374 --> 00:06:50,410 Mate, my best advice to the three of you is don't get overwhelmed. 134 00:06:50,410 --> 00:06:53,947 When you break it down and you pull it together, you'll be fine. 135 00:06:53,947 --> 00:06:57,417 I've never made anything close to resembling this. 136 00:06:57,417 --> 00:06:59,052 Desserts are not my strong suit, 137 00:06:59,052 --> 00:07:00,554 so being a Pressure Test 138 00:07:00,554 --> 00:07:04,324 with desserts, it's gonna be tricky. 139 00:07:05,325 --> 00:07:06,994 Ralph, Malissa, Rhiannon... 140 00:07:07,995 --> 00:07:10,363 ...you've got two hours and 15 minutes 141 00:07:10,363 --> 00:07:13,567 to re-create Nelly's Mr McGregor Garden. 142 00:07:13,567 --> 00:07:14,835 Wow! 143 00:07:14,835 --> 00:07:17,605 Before we taste, you'll have seven minutes 144 00:07:17,605 --> 00:07:19,940 to finish the dishes in front of us. 145 00:07:21,008 --> 00:07:23,477 Two of you will make it to the top 8 today 146 00:07:23,477 --> 00:07:27,815 and the dish that least resembles Nelly's in taste and looks 147 00:07:27,815 --> 00:07:29,817 will unfortunately send their maker home. 148 00:07:31,451 --> 00:07:33,821 Nelly, do you want to kick them off, mate? 149 00:07:33,821 --> 00:07:35,455 Alright, guys, let's go, eh? 150 00:07:35,455 --> 00:07:37,357 Your time starts now! 151 00:07:42,596 --> 00:07:44,064 Go, go, go, go! 152 00:07:44,064 --> 00:07:46,800 Let's go, guys! Yes, guys, let's do it! 153 00:07:46,800 --> 00:07:49,770 Oh, good idea, Rhi. Good idea, Rhi! 154 00:07:49,770 --> 00:07:51,705 First thing I do is sketch Nelly's dish 155 00:07:51,705 --> 00:07:54,174 so I can re-create it at the end of the cook 156 00:07:54,174 --> 00:07:57,611 because there's no way I'm gonna remember what it looked like 157 00:07:57,611 --> 00:07:59,279 two hours and 15 later. 158 00:08:02,282 --> 00:08:04,384 Starting with a sweet potato wrapped up in foil, 159 00:08:04,384 --> 00:08:07,320 put it in the oven, I can do that, that's really easy! 160 00:08:08,556 --> 00:08:11,358 Tick that off my list. I'm done. What's next? 161 00:08:11,358 --> 00:08:14,662 "300 grams. Wrap sweet potato in foil. Place in the oven..." 162 00:08:14,662 --> 00:08:18,131 "Wrap the sweet potato in foil and place in the oven at 180." 163 00:08:18,131 --> 00:08:20,701 Strategy coming into today's cook is to read the recipe once... 164 00:08:23,236 --> 00:08:26,740 ...and just start executing immediately and with confidence. 165 00:08:31,344 --> 00:08:33,313 I need to keep a fast pace from the beginning 166 00:08:33,313 --> 00:08:35,549 so that I don't run out of time at the end. 167 00:08:38,686 --> 00:08:41,321 Nelly, firstly, beautiful dish, mate. 168 00:08:41,321 --> 00:08:43,724 It looks and tastes absolutely stunning. 169 00:08:43,724 --> 00:08:46,393 And I think the taste of the dish is all about balance, 170 00:08:46,393 --> 00:08:49,262 and for that, all of these different elements 171 00:08:49,262 --> 00:08:51,398 need to be absolutely spot-on. 172 00:08:51,398 --> 00:08:52,866 How many elements are there? 173 00:08:52,866 --> 00:08:55,268 Nine. Nine? And only two hours and 15? 174 00:08:55,268 --> 00:08:57,805 It's a short one today. I think that's gonna challenge them. 175 00:08:57,805 --> 00:09:00,007 I mean, Rhiannon's first time in a Pressure Test, 176 00:09:00,007 --> 00:09:02,375 so I'm interested to see how she goes. 177 00:09:02,375 --> 00:09:05,879 Starting this recipe, that first chunk, what's in there 178 00:09:05,879 --> 00:09:08,916 that they really need to focus on getting really, really right? 179 00:09:08,916 --> 00:09:10,818 They gotta get that sorbet into the blast chiller 180 00:09:10,818 --> 00:09:12,853 'cause it's gotta be completely set. 181 00:09:12,853 --> 00:09:14,387 Sweet potato's gotta be in cooking 182 00:09:14,387 --> 00:09:16,590 so they can make those beautiful, beautiful leaves. 183 00:09:16,590 --> 00:09:19,993 Carrot tops into the dehydrator. They gotta crystallise for two hours. 184 00:09:19,993 --> 00:09:22,696 So the first half an hour is crucial on this dish. 185 00:09:22,696 --> 00:09:26,433 I'm getting my crystallised carrot fronds ready. 186 00:09:26,433 --> 00:09:28,969 I need to lightly brush them with egg whites 187 00:09:28,969 --> 00:09:32,372 and then dip them into some really fine caster sugar 188 00:09:32,372 --> 00:09:36,476 so they can then be placed into the dehydrator throughout the cook. 189 00:09:36,476 --> 00:09:38,178 Is that closed? Mm-hm. 190 00:09:38,178 --> 00:09:39,613 Yeah, that's it. That's it? 191 00:09:39,613 --> 00:09:41,181 Yeah. OK. Thank you. 192 00:09:43,617 --> 00:09:45,719 Shake it like a Polaroid picture. 193 00:09:45,719 --> 00:09:47,420 Nice, Rhi. 194 00:09:47,420 --> 00:09:50,157 Believe it or not, you've already used 15 minutes. 195 00:09:50,157 --> 00:09:51,591 Only two hours to go. 196 00:09:58,365 --> 00:10:00,100 Carrot. 197 00:10:00,100 --> 00:10:02,369 Rhiannon. G'day. 198 00:10:02,369 --> 00:10:04,537 First Pressure Test First Pressure Test. 199 00:10:04,537 --> 00:10:06,640 How hard can this possibly be? Yeah, I know. 200 00:10:06,640 --> 00:10:10,277 A few crumbs, couple of leaves, eh? Bugger-all, mate. 201 00:10:10,277 --> 00:10:11,979 I love this. The flavours are delicious. 202 00:10:11,979 --> 00:10:14,715 My dad's English, so this really resonates with me. 203 00:10:14,715 --> 00:10:15,716 Yeah. 204 00:10:15,949 --> 00:10:18,351 As soon as I saw this dish and tasted it, "Oh, my God!" 205 00:10:18,351 --> 00:10:19,920 Exactly. I feel like I'm at home. 206 00:10:19,920 --> 00:10:21,554 Yeah, well, that's what we're doing. Yeah. 207 00:10:21,554 --> 00:10:24,391 He didn't have an accent like that? No, no, he didn't have... 208 00:10:24,391 --> 00:10:26,827 He sounds a little more British than me. 209 00:10:26,827 --> 00:10:28,328 I definitely sound very North Queensland. 210 00:10:28,328 --> 00:10:30,998 He's kinda like, "Oh, my God, what happened to my kids?" 211 00:10:32,866 --> 00:10:35,869 If I'm in a Pressure Test, this is the one I want to be in. 212 00:10:35,869 --> 00:10:38,739 It reminds me of my dad, it reminds me of the UK. 213 00:10:38,739 --> 00:10:41,374 I feel a little bit more comfortable now 214 00:10:41,374 --> 00:10:44,377 and I feel like I can relax into this cook. 215 00:10:44,377 --> 00:10:46,313 I've done a bit of juicing in my time, 216 00:10:46,313 --> 00:10:48,716 you know, when I go on health kicks every 10 years. 217 00:10:48,716 --> 00:10:53,186 I'm making carrot juice for the carrot sorbet. 218 00:10:53,186 --> 00:10:57,590 It's a sorbet. I'm following this recipe to the gram. 219 00:10:57,590 --> 00:10:59,960 There's such random numbers in there. 220 00:10:59,960 --> 00:11:03,163 Like, there's 1.1, there's 33, there's 333, 221 00:11:03,163 --> 00:11:04,698 and I'm going "Oh, my God!" 222 00:11:04,698 --> 00:11:06,133 Just do it. 223 00:11:06,133 --> 00:11:10,270 Because I want this balance to be exactly like Nelly's. 224 00:11:11,471 --> 00:11:15,542 And I've got to put it in a bowl and into the blast chiller asap 225 00:11:15,542 --> 00:11:18,478 because it needs time for it to set and be beautiful. 226 00:11:20,113 --> 00:11:21,849 Great, Rhi! 227 00:11:23,150 --> 00:11:26,820 I love to eat sorbet, but I haven't made many in my time. 228 00:11:29,489 --> 00:11:30,690 Bloody hell! 229 00:11:30,824 --> 00:11:33,961 I know that so it's not crystallised and so it's not icy, 230 00:11:33,961 --> 00:11:36,496 you need to make sure that everything is spot-on. 231 00:11:37,731 --> 00:11:39,366 Carrot juice. 232 00:11:39,366 --> 00:11:42,803 The measurements are so precise. 233 00:11:42,803 --> 00:11:48,341 33 grams of ginger and 333 grams of carrot juice, 234 00:11:48,341 --> 00:11:50,077 and I am measuring them to the tee! 235 00:11:50,077 --> 00:11:54,214 Mal, you're looking really good, really clean, really focused. 236 00:11:55,215 --> 00:11:57,017 There is no room for mistakes. 237 00:11:57,017 --> 00:11:58,118 Yum! 238 00:11:59,119 --> 00:12:01,421 Head's up, your sorbet should be in the blast chiller. 239 00:12:01,421 --> 00:12:03,090 You should be working on your cake. 240 00:12:03,090 --> 00:12:06,626 One and a half hours to go! 241 00:12:06,626 --> 00:12:10,197 Go, Mal! Come on, Rhi-Rhi! Let's go! 242 00:12:13,834 --> 00:12:15,302 Keep working. 243 00:12:15,302 --> 00:12:17,537 Jesus. Alright, I've got to keep motoring. 244 00:12:20,073 --> 00:12:22,876 Ralph is being so careful to measure all the ingredients 245 00:12:22,876 --> 00:12:24,878 before he even starts on the next step. 246 00:12:24,878 --> 00:12:27,747 And you can see him trying to be so methodical and careful, 247 00:12:27,747 --> 00:12:29,516 but he doesn't have time to do that. 248 00:12:29,516 --> 00:12:32,119 He needs to get a move on if he's gonna get this finished. 249 00:12:32,119 --> 00:12:34,621 Keep going! RUE: Ralph, you need to work quicker. 250 00:12:38,058 --> 00:12:39,026 Perfect. 251 00:12:39,259 --> 00:12:41,628 I've measured everything up precisely to what's needed 252 00:12:41,628 --> 00:12:44,164 'cause you want the sorbet to set. 253 00:12:44,164 --> 00:12:47,367 And I feel like he's given us these exact measurements 254 00:12:47,367 --> 00:12:49,436 'cause that's how the sorbet's gonna set. 255 00:12:50,437 --> 00:12:51,404 Good? 256 00:12:51,404 --> 00:12:53,206 Yep! OK. 257 00:12:54,407 --> 00:12:55,475 Sorbet done? 258 00:12:55,475 --> 00:12:56,810 Sorbet done. Check. 259 00:12:56,810 --> 00:12:58,979 Looks beautiful, Ralph. Thank you! 260 00:13:02,082 --> 00:13:03,616 "..the mix running. 261 00:13:03,616 --> 00:13:07,120 "Add eggs one at a time until eggs and mixture's combined. 262 00:13:07,120 --> 00:13:08,989 "Sieve in the self-raising flour." 263 00:13:08,989 --> 00:13:11,391 Pretty much normal cake. 264 00:13:11,391 --> 00:13:13,260 Carrot sorbet's in the blast chiller 265 00:13:13,260 --> 00:13:16,196 and now I'm working on the carrot cake. 266 00:13:16,196 --> 00:13:18,698 It is one of the main elements. 267 00:13:18,698 --> 00:13:21,501 It is the base, so I've got make sure it's perfect. 268 00:13:21,501 --> 00:13:23,136 Rhiannon. Hey. 269 00:13:23,136 --> 00:13:25,638 How are you travelling? Oh, you know, I'm bloody goin'. 270 00:13:25,638 --> 00:13:27,140 Just bloody goin'. Yeah. 271 00:13:27,140 --> 00:13:29,910 Can't ask for anything more, can we? No. 272 00:13:29,910 --> 00:13:32,379 Sorbet, confident with the sorbet? It's in the blast chiller? 273 00:13:32,379 --> 00:13:33,881 It's in the blast chiller. Yeah. 274 00:13:33,881 --> 00:13:35,315 Did you taste? No. 275 00:13:36,716 --> 00:13:38,318 You didn't taste? You didn't taste it? 276 00:13:38,318 --> 00:13:40,620 No. No! Beg your pardon? 277 00:13:40,620 --> 00:13:42,355 We'll leave you with that. You gotta taste. 278 00:13:42,355 --> 00:13:43,823 Oh, shit. It's all about balance. 279 00:13:43,823 --> 00:13:45,458 I know it is! So taste it. 280 00:13:45,458 --> 00:13:46,726 My eyes! 281 00:13:55,969 --> 00:13:57,570 You gotta taste. Oh, shit. 282 00:13:57,570 --> 00:13:59,739 We said it's all about balance. I know it is! 283 00:13:59,739 --> 00:14:01,674 So taste it. My eyes! 284 00:14:01,674 --> 00:14:04,611 I know I followed the recipe to the letter, 285 00:14:04,611 --> 00:14:06,446 but I can't stuff an element up 286 00:14:06,446 --> 00:14:08,415 because there's no time to do it again. 287 00:14:12,285 --> 00:14:13,921 Oh, it's yummy! There you go. 288 00:14:13,921 --> 00:14:16,056 There you go, Rhi! Awesome! (ANDY AND NELLY LAUGH) 289 00:14:16,056 --> 00:14:18,325 I'm trusting the measurements. Bloody hell! 290 00:14:18,325 --> 00:14:20,827 Oh, my God! This is chaos, mate. 291 00:14:20,827 --> 00:14:22,362 I've got to, like, calm the brain. 292 00:14:22,362 --> 00:14:23,931 Calm down. Calm the brain. 293 00:14:23,931 --> 00:14:27,134 Oh, my God! Imagine if that wasn't right! 294 00:14:27,134 --> 00:14:28,835 Oh, yum! That is yum! 295 00:14:28,835 --> 00:14:32,705 I am just working as fast as I can with this recipe, 296 00:14:32,705 --> 00:14:35,608 but if I get one element wrong in this dish... 297 00:14:35,608 --> 00:14:38,245 It's not plain. That's self-raising. This is plain. 298 00:14:38,245 --> 00:14:40,080 ...it could bring down the whole thing. 299 00:14:40,080 --> 00:14:42,215 So I really need to focus right now. 300 00:14:42,215 --> 00:14:44,617 Let's get this done. 301 00:14:45,953 --> 00:14:48,655 I'm working on my carrot cake. 302 00:14:48,655 --> 00:14:50,657 I need to make sure it is perfect. 303 00:14:50,657 --> 00:14:52,559 I need to make sure that it is moist. 304 00:14:52,559 --> 00:14:57,197 I've got my mixer going. I'm creaming my butter and my sugar. 305 00:14:57,197 --> 00:14:59,166 I'm getting all my other elements ready. 306 00:14:59,166 --> 00:15:03,370 I am following this recipe to a tee, but I'm not wasting any time 307 00:15:03,370 --> 00:15:05,772 because I want to put it in the oven asap. 308 00:15:05,772 --> 00:15:07,440 Malissa. Hello. How are you going? 309 00:15:07,440 --> 00:15:09,442 Good. How are the confidence levels? Yeah, good. 310 00:15:09,442 --> 00:15:10,944 Good? I don't know what it is. 311 00:15:10,944 --> 00:15:12,679 But when you put that black apron on, 312 00:15:12,679 --> 00:15:15,949 you cook at the highest level that you possibly can. 313 00:15:15,949 --> 00:15:18,385 Yeah, I don't know why I don't do that all the time. 314 00:15:18,385 --> 00:15:19,586 I don't know either. 315 00:15:19,919 --> 00:15:22,222 Oh, you know, I'm just permanently gonna wear this, I think. 316 00:15:22,222 --> 00:15:24,024 Today, how are you gonna make the perfect cake? 317 00:15:24,024 --> 00:15:26,093 It's gonna be perfectly moist today because... 318 00:15:26,093 --> 00:15:28,328 What did you learn? ..I'm gonna follow this to a tee. 319 00:15:28,328 --> 00:15:30,763 OK. And make sure there's no errors. 320 00:15:30,763 --> 00:15:32,399 Keep motoring, though. Yeah, I will, I will. 321 00:15:32,399 --> 00:15:34,001 Because, honestly, it's just gonna snowball... 322 00:15:34,001 --> 00:15:36,303 Yeah. Yeah. Yeah. ...if you fall behind. 323 00:15:36,303 --> 00:15:39,406 Everything needs to be perfectly balanced in this cake. 324 00:15:39,406 --> 00:15:43,310 The carrot cake mixture is looking really beautiful. 325 00:15:43,310 --> 00:15:46,746 It looks like a great texture. I've got all my ingredients in there. 326 00:15:46,746 --> 00:15:51,318 So I think it's perfect and it's ready to go in the oven. 327 00:15:51,318 --> 00:15:53,186 And now I need to start working on 328 00:15:53,186 --> 00:15:54,854 my charcoal crumble. 329 00:15:54,854 --> 00:15:56,323 Charcoal crumble, OK. 330 00:15:56,323 --> 00:15:59,426 "Place the butter and the raw sugar in a bowl on the stand mixer." 331 00:15:59,426 --> 00:16:01,028 OK. 332 00:16:01,028 --> 00:16:04,731 OK, so... that's that. 333 00:16:04,731 --> 00:16:06,666 Come on, Rhi! Cake's in the oven! 334 00:16:06,666 --> 00:16:08,768 Whoo-hoo! Cake's in the oven! Let's go, Rhi! 335 00:16:08,768 --> 00:16:10,870 Well done! Relax. 336 00:16:10,870 --> 00:16:11,904 Well done. 337 00:16:13,873 --> 00:16:16,476 Sorbet's done. Next step, carrot cake. 338 00:16:16,476 --> 00:16:20,347 Rhiannon and Malissa both have cakes in the oven, 339 00:16:20,347 --> 00:16:23,883 but I'm quite an analytical and logical person. 340 00:16:25,418 --> 00:16:28,188 So, I'm gonna measure out all my ingredients 341 00:16:28,188 --> 00:16:31,524 to make sure that I've got them ready to go so I can start the cake. 342 00:16:32,525 --> 00:16:34,094 It's important to get all the elements prepped 343 00:16:34,094 --> 00:16:35,462 'cause the dessert eats together 344 00:16:35,462 --> 00:16:37,864 and if one is element's off, it's not gonna eat the same. 345 00:16:37,864 --> 00:16:40,200 I don't want to rush things 346 00:16:40,200 --> 00:16:41,868 and then put the wrong measurement in 347 00:16:41,868 --> 00:16:43,403 and then mess up the whole dessert. 348 00:16:44,904 --> 00:16:48,708 I didn't think there'd be this many ingredients in a carrot cake! 349 00:16:49,709 --> 00:16:52,545 So it's taken me a bit longer than what I would like, 350 00:16:52,545 --> 00:16:54,881 but I feel like once I get them all together, 351 00:16:54,881 --> 00:16:57,117 I should be able to just get everything mixed together 352 00:16:57,117 --> 00:16:58,918 and motor through the cook. 353 00:16:58,918 --> 00:17:00,353 Ralph, sorry to tell you, 354 00:17:00,353 --> 00:17:03,256 but your caked needed to be in the oven five minutes ago. 355 00:17:03,256 --> 00:17:05,492 OK. Come on! Let's go! 356 00:17:05,492 --> 00:17:07,160 Come on, guys! 357 00:17:07,160 --> 00:17:08,895 Keep moving! 358 00:17:11,964 --> 00:17:14,201 Ralph still hasn't put his cake in. 359 00:17:14,201 --> 00:17:16,035 Like, come on. 360 00:17:18,971 --> 00:17:20,907 What's going on? 361 00:17:20,907 --> 00:17:22,842 Why is he taking so long? 362 00:17:28,081 --> 00:17:31,218 I'm working at a good pace. I just need to keep this up now. 363 00:17:31,218 --> 00:17:33,653 I'm now working on my charcoal crumble. 364 00:17:33,653 --> 00:17:36,889 I'm trying to work as quickly as I possibly can. 365 00:17:37,890 --> 00:17:40,360 Don't know where the charcoal... charcoal powder is. 366 00:17:40,360 --> 00:17:42,362 The key to getting the charcoal crumble right 367 00:17:42,362 --> 00:17:43,863 is to make sure that... 368 00:17:43,863 --> 00:17:44,964 There it is! 369 00:17:44,964 --> 00:17:46,466 ...it has that bitter flavour. 370 00:17:46,466 --> 00:17:49,536 I distinctly remember the bitterness from Nelly's dish. 371 00:17:50,870 --> 00:17:53,806 You've got to cook it for the exact amount of time 372 00:17:53,806 --> 00:17:56,042 and make sure it doesn't go over or under. 373 00:17:56,042 --> 00:17:57,677 That looks even. 374 00:17:57,677 --> 00:18:01,248 You're doing great, Rhi. Come on. That's it, Rhi. Great. 375 00:18:03,616 --> 00:18:05,118 Ralph, come on. Yeah. 376 00:18:05,118 --> 00:18:07,320 You gotta go quicker, bro. Move it. Come on. 377 00:18:07,320 --> 00:18:09,756 Come on, give him a clap. Come on, Ralph! 378 00:18:09,756 --> 00:18:13,560 So I've got my mixer going with the butter and then add my sugar. 379 00:18:13,560 --> 00:18:15,428 I just need to beat that together 380 00:18:15,428 --> 00:18:17,530 until you get a creamy consistency, 381 00:18:17,530 --> 00:18:19,832 but I'm falling so far behind, 382 00:18:19,832 --> 00:18:23,170 so I'm just rushing to add all the other ingredients. 383 00:18:23,170 --> 00:18:25,071 I'm a little bit worried about Ralph. 384 00:18:25,071 --> 00:18:28,441 I don't think he's actually creamed his butter with his sugar properly. 385 00:18:29,442 --> 00:18:33,045 It is vital with a cake like this to cream your butter and sugar. 386 00:18:33,045 --> 00:18:34,681 It makes for a lighter cake. 387 00:18:34,681 --> 00:18:36,449 It cooks evenly. 388 00:18:36,449 --> 00:18:40,587 And if you don't cream it, it's gonna be more dense. 389 00:18:40,587 --> 00:18:42,555 He's playing with fire here. 390 00:18:42,555 --> 00:18:45,925 Now's not the time to fall behind. You've only got one hour to go! 391 00:18:45,925 --> 00:18:47,560 Come on! Let's go! 392 00:18:48,795 --> 00:18:52,565 You can do this! Let's move! Move! 393 00:18:55,935 --> 00:18:57,504 Very interesting out there. 394 00:18:57,504 --> 00:19:00,240 Malissa, she does this weird thing when she puts that black apron on 395 00:19:00,240 --> 00:19:03,910 and starts to cook and it's like a totally different Malissa. 396 00:19:03,910 --> 00:19:06,179 So she's in a great spot at the moment. 397 00:19:07,180 --> 00:19:11,518 Moving forward, Rhiannon, she is 100-mile-an-hour. 398 00:19:11,518 --> 00:19:13,553 We were round her bench at the beginning. 399 00:19:13,553 --> 00:19:17,290 She sort of had this nostalgic light-bulb moment. 400 00:19:17,290 --> 00:19:18,891 You know, her dad's English. 401 00:19:18,891 --> 00:19:21,194 She's got this connection to this dish. 402 00:19:21,194 --> 00:19:23,396 I think she's found comfort in this, 403 00:19:23,396 --> 00:19:25,698 which, on her first Pressure Test, I think's a good thing. 404 00:19:25,698 --> 00:19:27,900 I think that's gonna carry her through quite well. 405 00:19:27,900 --> 00:19:30,102 Another element done. Well done. 406 00:19:30,102 --> 00:19:31,538 That's fantastic, Rhi. 407 00:19:31,538 --> 00:19:34,307 Good job! Awesome! Awesome! 408 00:19:34,307 --> 00:19:35,942 Ralph, he's falling behind. 409 00:19:35,942 --> 00:19:38,778 I'm worried for him. I'm worried. Yeah. 410 00:19:42,949 --> 00:19:44,317 Ralph. 411 00:19:44,317 --> 00:19:46,386 Come on, Ralph! 412 00:19:46,386 --> 00:19:48,988 He still does not have his cake in the oven. 413 00:19:52,225 --> 00:19:55,528 My head is in every direction possible. 414 00:19:57,830 --> 00:20:00,500 I've realised that the method I'm using at the moment 415 00:20:00,500 --> 00:20:02,502 of measuring out everything is not working. 416 00:20:02,502 --> 00:20:04,537 So I'm gonna have to chuck that to the side. 417 00:20:05,972 --> 00:20:08,040 I am terrified. 418 00:20:08,040 --> 00:20:11,110 I need to put this cake in as soon as I can 419 00:20:11,110 --> 00:20:13,780 to get in there with enough time to cook. 420 00:20:13,780 --> 00:20:15,615 That texture doesn't look right. 421 00:20:17,684 --> 00:20:20,152 I don't know if I'm gonna get this done. 422 00:20:31,498 --> 00:20:34,734 I need to put this cake in the oven as soon as I can. 423 00:20:34,734 --> 00:20:37,370 to get it in there with enough time to cook. 424 00:20:37,370 --> 00:20:40,273 That texture doesn't look right. 425 00:20:42,842 --> 00:20:44,544 I'm motoring at this point. 426 00:20:44,544 --> 00:20:46,779 I'm moving as quickly as I can. 427 00:20:46,779 --> 00:20:48,781 Look, the girls are superhuman. 428 00:20:48,781 --> 00:20:52,385 I have no idea how Mal and Rhiannon have got in front of me this much. 429 00:20:52,385 --> 00:20:54,721 I still have to make the chocolate branches, 430 00:20:54,721 --> 00:20:55,755 the charcoal crumble 431 00:20:55,755 --> 00:20:58,090 and the oak tree sweet potato chocolate leaf. 432 00:20:58,090 --> 00:21:00,059 And then the yoghurt foam. 433 00:21:01,661 --> 00:21:03,963 Ralph, get it together. Hurry up. 434 00:21:03,963 --> 00:21:06,933 Hurry up! Like, you're wasting time! 435 00:21:06,933 --> 00:21:10,703 OK, that's it. In the oven, Ralph. Well done. 436 00:21:10,703 --> 00:21:13,039 Tick that off too, buddy. Come on. 437 00:21:15,975 --> 00:21:18,445 There is under an hour left in this cook. 438 00:21:18,445 --> 00:21:20,212 My sorbet's in the freezer. 439 00:21:20,212 --> 00:21:23,049 I've got my carrot fronds in the dehydrator. 440 00:21:23,049 --> 00:21:25,652 I've got my carrot cake in the oven. 441 00:21:26,653 --> 00:21:29,055 My charcoal crumble and my sweet potato 442 00:21:29,055 --> 00:21:31,858 is still baking for my beautiful leaves. 443 00:21:31,858 --> 00:21:35,294 "Branches. 250 grams of dark chocolate." 444 00:21:35,294 --> 00:21:37,597 The chocolate branches is the step 445 00:21:37,597 --> 00:21:40,967 that I was least looking forward to in this cook. 446 00:21:40,967 --> 00:21:43,269 I am not an expert with chocolate. 447 00:21:45,672 --> 00:21:48,140 But I know that if you don't do it correctly, 448 00:21:48,140 --> 00:21:51,077 your chocolate isn't gonna shine, it's not gonna snap. 449 00:21:51,077 --> 00:21:52,645 "45 degrees." 450 00:21:52,645 --> 00:21:55,815 So, this is gonna be a real pressure point for me. 451 00:21:55,815 --> 00:21:59,619 But, you know, I've just gotta hope that it works out. 452 00:22:00,820 --> 00:22:02,589 Gosh. Come on. 453 00:22:05,825 --> 00:22:09,396 Come on, Rhi, you can do this, love. That's it. Come on. 454 00:22:09,396 --> 00:22:11,831 OK, let's just get to 45. 455 00:22:11,831 --> 00:22:14,734 I'm feeling quite anxious about the chocolate branches. 456 00:22:14,734 --> 00:22:16,603 Nelly's were perfect. 457 00:22:16,603 --> 00:22:19,539 They were, like, nice and glossy and beautiful. 458 00:22:21,207 --> 00:22:25,445 When tempering the chocolate, it's gotta be perfect to the degree. 459 00:22:26,579 --> 00:22:27,880 OK, we're at 30. 460 00:22:28,080 --> 00:22:31,784 My theory right now is just stay at the microwave and make it happen. 461 00:22:34,921 --> 00:22:39,626 Now is not the time to lose your temper. 45 minutes to go. 462 00:22:39,626 --> 00:22:41,728 Oh, come on, guys! 463 00:22:41,728 --> 00:22:44,564 Saw what you did there with temper the chocolate, and so on. 464 00:22:48,067 --> 00:22:49,602 Piping bags. 465 00:22:51,638 --> 00:22:53,573 Where were your piping bags, Mal? 466 00:22:53,573 --> 00:22:56,576 In the little container at the back. Oh. 467 00:22:57,677 --> 00:22:59,111 Thanks, love. 468 00:22:59,111 --> 00:23:02,014 I don't even know how many pages are to go in this recipe, 469 00:23:02,014 --> 00:23:03,149 and I don't wanna know. 470 00:23:03,149 --> 00:23:04,917 Because I feel like if I know, 471 00:23:04,917 --> 00:23:07,420 I think I'll spin out and go out of control. 472 00:23:07,420 --> 00:23:09,021 Hello. Hey. 473 00:23:10,022 --> 00:23:13,292 I just saw you spin around six times before you got your bag. 474 00:23:13,292 --> 00:23:16,028 Yes. Just calm down. 475 00:23:16,028 --> 00:23:18,397 I love a good Kylie Minogue spin-around. 476 00:23:18,397 --> 00:23:20,933 "I'm spinning around. Move out of my way." 477 00:23:20,933 --> 00:23:23,536 We can don the gold hotpants and have a party later 478 00:23:23,536 --> 00:23:25,672 when you finish this and you stay. 479 00:23:25,672 --> 00:23:27,306 But for right now, pick up. 480 00:23:27,306 --> 00:23:29,576 Keep going. Yeah, excellent. Thanks, guys. 481 00:23:32,311 --> 00:23:35,147 I am no artist. They don't look great. 482 00:23:35,147 --> 00:23:37,416 Oh, jeez, that's all pretty woeful. 483 00:23:37,416 --> 00:23:40,720 But time is running out very quickly. 484 00:23:40,720 --> 00:23:43,055 I've gotta just keep moving. 485 00:23:43,055 --> 00:23:44,757 Ha, look at my trees. 486 00:23:44,757 --> 00:23:46,493 They're beautiful. Keep moving. 487 00:23:46,493 --> 00:23:48,427 Nice. 488 00:23:50,229 --> 00:23:51,764 Good job, Ralph. 489 00:23:52,765 --> 00:23:55,902 That's it. Another element done, Ralphie. Well done. 490 00:23:55,902 --> 00:24:00,840 I'm running. Full sprinting across the kitchen. 491 00:24:00,840 --> 00:24:03,543 Usain Bolt and me are brothers at this point in time. 492 00:24:03,543 --> 00:24:05,978 I'm doing so much work to kind of catch up. 493 00:24:07,379 --> 00:24:09,448 I've just put my crumble in the oven 494 00:24:09,448 --> 00:24:11,918 and I need to start focusing on the chocolate branches. 495 00:24:13,553 --> 00:24:16,723 I could see Rhiannon finishing her chocolate branches. 496 00:24:16,723 --> 00:24:18,891 I'm just upping the speed on everything I'm doing 497 00:24:18,891 --> 00:24:21,460 and I'm trying to get the tempering done as quickly as possible. 498 00:24:23,930 --> 00:24:26,799 You can really feel Ralph is pushing hard to get this done. 499 00:24:26,799 --> 00:24:28,535 No-one wants to go home. 500 00:24:29,969 --> 00:24:32,104 It's getting electric. There's not long to go. 501 00:24:32,104 --> 00:24:34,541 And we want them all to put up a really good dish. 502 00:24:38,511 --> 00:24:41,681 I'm piping these trees as quickly as I can. 503 00:24:41,681 --> 00:24:44,316 I'm not gonna lie - these trees look a bit dodgy. 504 00:24:44,316 --> 00:24:47,520 Oh, that doesn't look very pretty. That looks like a chicken foot. 505 00:24:47,520 --> 00:24:50,056 They don't look as pretty as Nel's did, 506 00:24:50,056 --> 00:24:52,491 but it'll have to do. 507 00:24:53,492 --> 00:24:56,195 The pace has picked up but you've still got a lot to do. 508 00:24:56,195 --> 00:24:57,930 30 minutes to go. 509 00:24:57,930 --> 00:25:00,432 30 minutes to go. Go, Malissa! 510 00:25:05,838 --> 00:25:09,175 I need to start multitasking and I need to move quick. 511 00:25:09,175 --> 00:25:13,145 I have to get my pickling juice ready for my carrot ribbons. 512 00:25:13,145 --> 00:25:16,849 My charcoal crumble is ready. I need to get that out of the oven. 513 00:25:16,849 --> 00:25:18,350 OK, that's ready. 514 00:25:19,518 --> 00:25:21,487 My sweet potato is done. 515 00:25:23,222 --> 00:25:25,324 I'm pretty happy with how it's all going. 516 00:25:25,324 --> 00:25:27,059 OK. 517 00:25:28,327 --> 00:25:30,630 I've been rushing and zooming so much 518 00:25:30,630 --> 00:25:32,398 my kitchen bench is an absolute mess. 519 00:25:32,398 --> 00:25:36,803 But just, like, I've kicked it up a gear and I've actually caught up. 520 00:25:37,837 --> 00:25:39,171 I feel so happy. 521 00:25:39,171 --> 00:25:41,273 Good news, I've caught up. Oh, God. 522 00:25:43,475 --> 00:25:46,478 I've done the branches. They're covered in cocoa. 523 00:25:47,780 --> 00:25:50,482 And I've set the pickling liquid aside to cool. 524 00:25:50,482 --> 00:25:53,119 And now I'm getting on to the oak tree chocolate leaf. 525 00:25:56,322 --> 00:25:58,591 So, the oak tree chocolate leaf 526 00:25:58,591 --> 00:26:02,028 is actually made up of sweet potato as the base. 527 00:26:02,028 --> 00:26:04,664 So, you've gotta mix all that together 528 00:26:04,664 --> 00:26:08,935 and then you've gotta spread it in this leaf mould, which is so cool. 529 00:26:08,935 --> 00:26:10,770 And then you've gotta bake it. 530 00:26:10,770 --> 00:26:12,839 That's good, Rhi, nice and quick. 531 00:26:12,839 --> 00:26:15,842 The oak tree chocolate leaf has to look exactly like the mould, 532 00:26:15,842 --> 00:26:19,278 so I'm, like, making sure that there's no gaps, 533 00:26:19,278 --> 00:26:22,114 and then I get rid of any excess from the top. 534 00:26:22,114 --> 00:26:25,517 OK, so we want this in a 160, 10 minute. 535 00:26:25,517 --> 00:26:30,489 I've gotta get onto this foam, and time is running out very quickly. 536 00:26:30,489 --> 00:26:32,725 Um... timer. 537 00:26:34,193 --> 00:26:36,629 You're up with the others, Ralph, so you're doing OK, buddy. 538 00:26:36,629 --> 00:26:37,864 Thanks, Cath. 539 00:26:41,734 --> 00:26:43,069 Nice, Mal. 540 00:26:43,069 --> 00:26:44,871 I can see the finish line 541 00:26:44,871 --> 00:26:46,338 and I'm just gonna keep running. 542 00:26:46,338 --> 00:26:48,440 I'm not gonna lose any steam. 543 00:26:48,440 --> 00:26:50,977 I checked the cake and... 544 00:26:50,977 --> 00:26:52,011 OK. 545 00:26:52,011 --> 00:26:53,112 ...it was cooked. 546 00:26:53,112 --> 00:26:55,014 Yay! 547 00:26:55,014 --> 00:26:57,449 You've come this far. Don't lose your way now. 548 00:26:57,449 --> 00:26:59,151 You've only got 15 minutes to go! 549 00:26:59,151 --> 00:27:00,953 Come on! 550 00:27:04,657 --> 00:27:06,793 It's out! Look at that, Rhi! 551 00:27:08,661 --> 00:27:10,429 Put this in the fridge to cool. 552 00:27:12,364 --> 00:27:13,766 Yoghurt's done. 553 00:27:13,766 --> 00:27:15,567 Time to make my yoghurt foam. 554 00:27:15,567 --> 00:27:17,937 "2 grams of gold gelatine." 555 00:27:17,937 --> 00:27:20,139 This is important, this bit, because they're on the foam. 556 00:27:20,139 --> 00:27:21,908 So this is the... This is like... 557 00:27:21,908 --> 00:27:24,744 Has to be able to be perfect. It's gotta hold. 558 00:27:24,744 --> 00:27:26,779 500 grams of buttermilk. 559 00:27:26,779 --> 00:27:30,783 If the foam isn't right, then the whole dish, basically, is a failure. 560 00:27:30,783 --> 00:27:33,519 Knowing how much relies on this foam, 561 00:27:33,519 --> 00:27:37,690 it's really hard not to doubt yourself during this element. 562 00:27:37,690 --> 00:27:38,758 Nice, Mal. 563 00:27:38,758 --> 00:27:41,761 I won't know if the foam has actually worked 564 00:27:41,761 --> 00:27:44,363 until I serve it to the judges. 565 00:27:44,363 --> 00:27:45,732 Oooh. 566 00:27:45,732 --> 00:27:49,035 Everything's crossed, and I'm gonna hope for the best. 567 00:27:50,036 --> 00:27:51,938 Good, Malissa. Well done, Malissa. 568 00:27:53,639 --> 00:27:56,108 Am I doing the right thing? Yeah, I am. 569 00:27:59,278 --> 00:28:01,447 "Place under the bowl until mixture is cool." 570 00:28:05,818 --> 00:28:07,720 How's the timer on your cake, Ralph? 571 00:28:09,388 --> 00:28:11,357 Ralph? 572 00:28:14,260 --> 00:28:16,362 Do you have a timer for your cake? Huh? 573 00:28:16,362 --> 00:28:17,663 Your cake? 574 00:28:18,998 --> 00:28:20,466 Oh, my cake. 575 00:28:21,633 --> 00:28:23,302 Everyone's yelling at me 576 00:28:23,302 --> 00:28:26,238 and I realised I haven't checked on my cake. 577 00:28:26,238 --> 00:28:29,141 And it'd been about 45 minutes, 50 minutes. 578 00:28:30,542 --> 00:28:33,880 If it's not cooked, then that's it. 579 00:28:35,281 --> 00:28:36,515 I'm cooked. 580 00:28:39,285 --> 00:28:40,386 Shit. 581 00:28:41,954 --> 00:28:43,489 Still not cooked. 582 00:28:54,700 --> 00:28:57,636 Here's something new! Six minutes to go! 583 00:29:02,274 --> 00:29:05,677 It's a season of secrets and surprises after all. 584 00:29:08,915 --> 00:29:10,716 How much do I put in? 585 00:29:10,716 --> 00:29:12,251 Oh, my cake. 586 00:29:12,251 --> 00:29:13,752 So, I checked my cake. 587 00:29:14,987 --> 00:29:16,355 Still not cooked. 588 00:29:16,355 --> 00:29:18,157 Shit. 589 00:29:18,157 --> 00:29:22,428 If this isn't done by the time that clock ends... 590 00:29:22,428 --> 00:29:23,830 ...you're going home. 591 00:29:23,830 --> 00:29:27,633 But I've just gotta pivot my focus from the cake 592 00:29:27,633 --> 00:29:29,135 to everything else that I'm doing. 593 00:29:29,135 --> 00:29:30,269 Yeah, the yoghurt foam's next. 594 00:29:30,269 --> 00:29:32,504 And that's the one I know I need to get perfect, 595 00:29:32,504 --> 00:29:34,040 otherwise the dish won't hold. 596 00:29:34,040 --> 00:29:35,707 The gelatine needs to dissolve, 597 00:29:35,707 --> 00:29:38,710 but I don't have time to do any longer than a couple of stirs 598 00:29:38,710 --> 00:29:40,312 to make sure that it's dissolved. 599 00:29:40,312 --> 00:29:42,181 And then I cool it down. 600 00:29:42,181 --> 00:29:44,583 Come on, Ralph, come on. Come on. 601 00:29:45,584 --> 00:29:48,955 Will it stabilise so that when I spray the foam, it's gonna hold? 602 00:29:48,955 --> 00:29:50,289 I don't know. 603 00:29:59,465 --> 00:30:01,433 Has he even had that in an ice bin? 604 00:30:02,468 --> 00:30:04,937 That was in the ice bath for about 20 seconds. 605 00:30:04,937 --> 00:30:07,739 So it's actually hot? It's gonna be hot. 606 00:30:12,811 --> 00:30:15,014 I've only got a few short minutes left, 607 00:30:15,014 --> 00:30:17,349 and I still need to do my carrot ribbons. 608 00:30:17,349 --> 00:30:19,618 This the last element, Mal? Yes. 609 00:30:19,618 --> 00:30:20,619 That's it. 610 00:30:20,786 --> 00:30:23,589 I need to cut them so they're perfect on all edges 611 00:30:23,589 --> 00:30:26,025 and they're all exactly the same size. 612 00:30:26,025 --> 00:30:29,528 And then pop them in the pickling liquid, which I prepared earlier. 613 00:30:30,562 --> 00:30:34,300 I have to plate up in the tasting room in front of the judges. 614 00:30:34,300 --> 00:30:37,169 Every element of this dish needs to be ready to plate. 615 00:30:37,169 --> 00:30:39,305 I'm cutting up my carrot cake. 616 00:30:39,305 --> 00:30:42,074 Oh, Malissa, you're smashing it! 617 00:30:42,074 --> 00:30:44,476 I've got my leaves ready to go. 618 00:30:44,476 --> 00:30:47,546 Oh, that one broke. OK, that's fine. I only need one. 619 00:30:47,546 --> 00:30:50,316 I've got my sorbet in the freezer. 620 00:30:50,316 --> 00:30:54,586 I have my yoghurt foam, my chocolate branches. 621 00:30:54,586 --> 00:30:58,991 I've got my charcoal crumble. There's a lot going on here. 622 00:30:58,991 --> 00:31:01,593 90 seconds! 623 00:31:01,593 --> 00:31:05,197 Come on! Get it done! Come on! 624 00:31:07,399 --> 00:31:10,136 Yes, Ralph, let's get 'em all in containers, mate. 625 00:31:10,136 --> 00:31:12,371 It's finally time to cut the cake. 626 00:31:12,371 --> 00:31:15,441 And so moment of truth right now. 627 00:31:15,441 --> 00:31:17,676 Come on, Ralph. Let's go, let's go. 628 00:31:17,676 --> 00:31:19,378 Come on, Ralph, you've got this. 629 00:31:21,080 --> 00:31:23,415 Cut the first slice and... 630 00:31:25,284 --> 00:31:27,086 Beautiful. 631 00:31:27,086 --> 00:31:29,255 Thank God, it's actually cooked. 632 00:31:29,255 --> 00:31:30,256 I'm so happy. 633 00:31:30,256 --> 00:31:32,258 Nice, Ralph. Beautiful. 634 00:31:32,258 --> 00:31:33,960 I'm frantically moving around the kitchen, 635 00:31:33,960 --> 00:31:35,962 trying to make sure that I've got all my elements. 636 00:31:35,962 --> 00:31:37,463 Oh, where's my ruler? 637 00:31:37,463 --> 00:31:42,301 30 seconds! 30 seconds! Come on! Let's go! 638 00:31:42,301 --> 00:31:44,636 Oh, my God, I've gotta put all this stuff in containers? 639 00:31:44,636 --> 00:31:46,238 You're kidding me? 640 00:31:46,238 --> 00:31:47,839 Come on, guys! Come on! 641 00:31:47,839 --> 00:31:49,375 It is chaos! 642 00:31:49,375 --> 00:31:51,877 You can do it! Yeah, keep going, guys! 643 00:31:51,877 --> 00:31:55,081 Here we go! 644 00:31:55,081 --> 00:31:57,849 10, 9, 8, 645 00:31:57,849 --> 00:32:01,253 7, 6, 5, 646 00:32:01,253 --> 00:32:05,024 4, 3, 2, 1! 647 00:32:07,126 --> 00:32:11,397 Whoo-hoo! Yay! 648 00:32:14,233 --> 00:32:15,934 Oh, my God, that was so fun! 649 00:32:15,934 --> 00:32:17,703 Ahh! 650 00:32:18,804 --> 00:32:22,274 You know, frantic as it was, I got everything done. 651 00:32:22,274 --> 00:32:25,077 Till the last couple of seconds, but finished. 652 00:32:25,077 --> 00:32:26,912 So that's all that counts. 653 00:32:31,283 --> 00:32:35,521 Did that two hours and 15 minutes fly, or was it just me? 654 00:32:35,521 --> 00:32:38,324 They were under the pump from the absolute get-go. 655 00:32:38,324 --> 00:32:40,392 As a dessert, it's very deconstructed. 656 00:32:40,392 --> 00:32:42,294 There are lots of components. 657 00:32:42,294 --> 00:32:44,030 A huge amount of it is in balance 658 00:32:44,030 --> 00:32:45,998 and how they construct it at the last moment, 659 00:32:45,998 --> 00:32:49,335 so we don't really know who's done well and who hasn't. 660 00:32:49,335 --> 00:32:52,371 I'm looking forward to tasting it and seeing it all together. 661 00:32:52,371 --> 00:32:54,840 Well, we're about to see it all together right now. 662 00:32:54,840 --> 00:32:57,676 Shall we get the first one in? We should. 663 00:32:57,676 --> 00:32:59,345 Good luck. Good luck, love. 664 00:32:59,345 --> 00:33:00,412 Thank you. 665 00:33:00,412 --> 00:33:03,315 I've got every element ready to go. 666 00:33:03,315 --> 00:33:06,518 I'm hoping that I've done a really good job today 667 00:33:06,518 --> 00:33:08,854 and that this is gonna keep me safe in the competition. 668 00:33:10,389 --> 00:33:12,791 Hello. Hi. Hello. 669 00:33:14,893 --> 00:33:18,497 Well, well, well, here we are again. Back again. 670 00:33:18,497 --> 00:33:21,533 We have to stop meeting like this. 671 00:33:21,533 --> 00:33:24,036 We really do have to stop meeting like this. 672 00:33:24,036 --> 00:33:25,471 You were like night and day from 673 00:33:25,571 --> 00:33:27,906 when you walked through the doors this morning to when you finished. 674 00:33:27,906 --> 00:33:29,841 I think you had the recipe in one hand 675 00:33:29,841 --> 00:33:32,978 and you were jumping up and down, saying, "I did it, I did it!" 676 00:33:32,978 --> 00:33:36,482 I definitely didn't feel very good walking in today 677 00:33:36,482 --> 00:33:40,119 but, you know, now that the cook is done, I'm so proud of myself. 678 00:33:40,119 --> 00:33:43,355 And if today was my last day, then what a day to end it on. 679 00:33:43,355 --> 00:33:45,357 I'm really happy. Yeah. Awesome. 680 00:33:45,357 --> 00:33:48,627 Well, look, let's continue that really great energy you have. 681 00:33:48,627 --> 00:33:50,929 You have seven minutes to plate up. OK. 682 00:33:50,929 --> 00:33:52,064 Good luck. Thank you. 683 00:33:52,064 --> 00:33:53,699 Your time starts when you hit the bench. 684 00:33:53,699 --> 00:33:55,033 Good luck. OK. Thank you. 685 00:33:56,435 --> 00:34:01,173 Nel's dish was phenomenal, the way that it looked. It was so beautiful. 686 00:34:01,173 --> 00:34:03,942 So I need to do my best to replicate that. 687 00:34:03,942 --> 00:34:07,613 I've got my carrot cake on the plate. 688 00:34:07,613 --> 00:34:09,648 And now I need to get my foam all ready. 689 00:34:09,648 --> 00:34:10,916 OK. 690 00:34:18,157 --> 00:34:19,725 Ooh. 691 00:34:21,059 --> 00:34:25,431 I've got my charcoal crumble, my chocolate branches. 692 00:34:26,432 --> 00:34:29,000 Some carrot strips over the top. 693 00:34:30,769 --> 00:34:34,005 I've got my sweet potato beautiful leaf. 694 00:34:35,141 --> 00:34:37,176 Crystallised carrot fronds. 695 00:34:38,177 --> 00:34:40,612 And I've got my ginger and carrot sorbet. 696 00:34:41,647 --> 00:34:43,282 Finish strong, Mal. Gosh. 697 00:34:47,886 --> 00:34:49,020 It looks beautiful. 698 00:34:49,020 --> 00:34:50,256 Gosh. 699 00:34:51,657 --> 00:34:55,194 There you go. My trees look like chicken feet. 700 00:34:56,495 --> 00:34:58,697 Thank you, Malissa. We'll taste. Thank you. Thanks. 701 00:35:01,300 --> 00:35:04,436 Got everything up and everything tastes really yummy. 702 00:35:04,436 --> 00:35:08,674 I'm just hoping that it perfectly represents Mr McGregor Garden. 703 00:35:10,008 --> 00:35:11,410 What do we think of the appearance? 704 00:35:11,410 --> 00:35:13,812 There's some elements of it, looking at it straightaway, 705 00:35:13,812 --> 00:35:15,147 that are really good. 706 00:35:15,147 --> 00:35:18,450 Her leaf is excellent. The foam looks like it's holding. 707 00:35:18,450 --> 00:35:21,920 So until we taste it, we'll never know. 708 00:35:46,345 --> 00:35:48,113 I'm pretty impressed. 709 00:35:48,113 --> 00:35:50,682 The flavour balance of the dish is pretty good. 710 00:35:50,682 --> 00:35:52,784 Yeah. I think she's done really well. 711 00:35:52,784 --> 00:35:54,986 The cake texture is beautiful. 712 00:35:54,986 --> 00:35:57,189 I really like her charcoal crumb. 713 00:35:57,189 --> 00:35:59,225 The flavour of it was absolutely spot-on. 714 00:35:59,225 --> 00:36:01,593 The same goes for the sorbet. 715 00:36:01,593 --> 00:36:04,196 And the tempered chocolate had a great snap to it. 716 00:36:04,196 --> 00:36:06,097 There's a lot of positives on the plate. 717 00:36:06,097 --> 00:36:08,133 It may not have been as pretty as yours. 718 00:36:08,133 --> 00:36:12,103 Yours is a very elegant, very romantic-looking dish of food. 719 00:36:12,103 --> 00:36:14,873 This didn't have that kind of finesse and that delicacy, 720 00:36:14,873 --> 00:36:17,476 but I really liked the bitterness of the leaf 721 00:36:17,476 --> 00:36:19,411 and of the charcoal crumb as well. 722 00:36:19,411 --> 00:36:21,913 And I loved the zing in the sorbet. 723 00:36:21,913 --> 00:36:24,450 Yeah, all the components were really beautiful. 724 00:36:24,450 --> 00:36:26,218 The cake was gorgeous. 725 00:36:26,218 --> 00:36:27,953 The foam flavour, texture fantastic. 726 00:36:27,953 --> 00:36:30,422 I think it was so very well done. 727 00:36:30,422 --> 00:36:34,226 Fortunately for her, it ate 10 times better than it looked. 728 00:36:34,226 --> 00:36:36,395 Good effort, really good effort. Yeah. 729 00:36:37,963 --> 00:36:39,431 Good luck, Rhi. Good luck, Rhi. 730 00:36:39,431 --> 00:36:41,233 Thank you. 731 00:36:41,233 --> 00:36:43,134 First-ever Pressure Test 732 00:36:43,134 --> 00:36:47,473 and this could be my last cook in the MasterChef kitchen. 733 00:36:47,473 --> 00:36:50,141 I'm concerned about the whole thing. 734 00:36:51,543 --> 00:36:53,512 I do not wanna go home today. 735 00:36:54,913 --> 00:36:57,916 Are you known for your desserts? No. 736 00:36:57,916 --> 00:37:01,420 Are you known for your finesse? No. 737 00:37:01,420 --> 00:37:04,623 I'm gonna say this was a bit out of your wheelhouse, am I right? 738 00:37:04,623 --> 00:37:07,726 100%. You're so right. 739 00:37:18,737 --> 00:37:20,038 Get inspired 740 00:37:20,038 --> 00:37:21,640 by our fabulous home cooks. 741 00:37:21,640 --> 00:37:23,141 Stream full episodes 742 00:37:23,141 --> 00:37:24,676 of MasterChef Australia 743 00:37:24,676 --> 00:37:26,612 now on 10 play. 744 00:37:32,451 --> 00:37:34,620 I'm gonna say this was a bit out of your wheelhouse. 745 00:37:34,620 --> 00:37:37,489 Am I right? 100%. You're so right. 746 00:37:37,489 --> 00:37:39,291 Like, are you known for your desserts? 747 00:37:39,291 --> 00:37:40,626 No. 748 00:37:40,626 --> 00:37:43,662 Are you known for your finesse? No. 749 00:37:43,662 --> 00:37:46,698 How did you go into this, then? It must have been daunting. 750 00:37:46,698 --> 00:37:50,302 It was so daunting. Like, I literally was so anxious this morning. 751 00:37:50,302 --> 00:37:53,705 But then when I tasted it, I was like, "Oh, my God." 752 00:37:53,705 --> 00:37:55,441 It just transported me to my dad. 753 00:37:57,275 --> 00:37:58,944 That calmed me. 754 00:37:58,944 --> 00:38:00,579 You're on the verge of top 8. 755 00:38:00,579 --> 00:38:02,548 Like, did you ever think you'd get this far? 756 00:38:02,548 --> 00:38:04,516 No. Like, not... not at all. 757 00:38:04,516 --> 00:38:07,586 This is what dreams are made of for me. 758 00:38:07,586 --> 00:38:09,555 Like, I just really wanna be here. 759 00:38:10,722 --> 00:38:14,726 Well, one thing you have to do is nail this plate-up. 760 00:38:14,726 --> 00:38:17,896 You've got seven minutes. Good luck. Thank you. 761 00:38:18,897 --> 00:38:21,567 I've gotta assemble the dish in front of the judges and Nelly, 762 00:38:21,567 --> 00:38:23,034 and I am freaking out. 763 00:38:26,338 --> 00:38:27,906 Oh, shit. 764 00:38:27,906 --> 00:38:29,441 Oh! 765 00:38:32,778 --> 00:38:34,880 It's fine. Don't worry. 766 00:38:34,880 --> 00:38:37,783 It's OK. Slight explosion. 767 00:38:37,783 --> 00:38:39,751 You've got this. 768 00:38:39,751 --> 00:38:41,353 It's just crumbs. 769 00:38:41,353 --> 00:38:44,823 Like Andy said, I am not known for my finesse in plating. 770 00:38:44,823 --> 00:38:46,592 Her twigs look better. Mmm. 771 00:38:48,059 --> 00:38:50,829 I don't know if mine looks anything like Nelly's dish. 772 00:38:53,164 --> 00:38:54,466 Oh, dear. 773 00:38:56,201 --> 00:38:58,103 But I got the job done. 774 00:38:59,471 --> 00:39:01,106 Oh, my goodness. 775 00:39:04,142 --> 00:39:06,344 We're gonna taste it. See you later. 776 00:39:06,344 --> 00:39:08,914 Thanks. Thanks, guys. Enjoy. 777 00:39:11,950 --> 00:39:15,721 It's a little flat, and there's not enough twigs. 778 00:39:15,721 --> 00:39:17,756 But she's had a good effort. 779 00:39:20,892 --> 00:39:24,863 Carrot top's a little bit more... rustic. 780 00:39:50,956 --> 00:39:54,025 Thought the crumble was a little overdone. 781 00:39:54,025 --> 00:39:56,895 I think there's just a little touch of burntness in the back of it. 782 00:39:56,895 --> 00:40:00,131 And I thought the Christmas-tree-sized carrot fronds 783 00:40:00,131 --> 00:40:02,333 at the top were just a little bit too much. 784 00:40:02,333 --> 00:40:04,703 And too much sugar, adds to the dish. 785 00:40:05,871 --> 00:40:09,875 But... I think the cake's beautiful. I think the foam's beautiful. 786 00:40:09,875 --> 00:40:12,177 And I think the sorbet's beautifully balanced. 787 00:40:12,177 --> 00:40:15,547 So I think bringing that together, I thought it's a good effort. 788 00:40:16,915 --> 00:40:21,453 But the flavour of the cake, especially, was spot-on. 789 00:40:21,453 --> 00:40:22,954 And she may not have the finesse, 790 00:40:22,954 --> 00:40:25,857 but she definitely can bring the flavour. 791 00:40:25,857 --> 00:40:30,629 And with the cake, with the sorbet, and also with the foam, 792 00:40:30,629 --> 00:40:32,831 they are spot-on flavour-wise. 793 00:40:33,965 --> 00:40:36,635 I think Rhiannon's done a really good job. 794 00:40:36,635 --> 00:40:38,837 Whatever it was that she connected with 795 00:40:38,837 --> 00:40:40,739 when she tasted your dish at the beginning, 796 00:40:40,739 --> 00:40:43,709 you can definitely get a little bit of a sense of that 797 00:40:43,709 --> 00:40:45,977 in the dish itself, especially in the cake. 798 00:40:45,977 --> 00:40:49,147 I don't know if it was the Douglas fir tree Christmas trees on there, 799 00:40:49,147 --> 00:40:52,017 I felt like it was festive and Christmassy in a way. 800 00:40:52,017 --> 00:40:53,852 I loved the delicacy of the chocolate work. 801 00:40:53,852 --> 00:40:55,554 I think she did very, very well there. 802 00:40:55,554 --> 00:40:59,691 I just think this is so far away from what Rhiannon would normally do 803 00:40:59,691 --> 00:41:04,462 that I am absolutely, like, stoked for her. 804 00:41:04,462 --> 00:41:07,799 To see her finish that product as she has, 805 00:41:07,799 --> 00:41:09,801 I think she should be very proud of herself. 806 00:41:13,238 --> 00:41:14,706 Good luck! Thanks, guys. 807 00:41:14,706 --> 00:41:15,741 Good luck, Ralph. 808 00:41:16,775 --> 00:41:20,579 The pressure is immense because I want to do Nelly's food justice, 809 00:41:20,579 --> 00:41:24,049 but the smallest thing at this point in time will send us home, 810 00:41:24,049 --> 00:41:26,918 so it's extremely nerve-racking. 811 00:41:29,655 --> 00:41:30,889 Oh! 812 00:41:33,358 --> 00:41:37,162 Mate, it didn't look like a pretty cook, I've gotta say. 813 00:41:37,162 --> 00:41:39,297 No, it did look frantic. 814 00:41:39,297 --> 00:41:43,969 And I was running all over the place, just trying to keep up. 815 00:41:43,969 --> 00:41:48,640 But got all the elements together, so... Just. 816 00:41:48,640 --> 00:41:50,208 So I'm happy about that. 817 00:41:50,208 --> 00:41:54,546 In the meantime, you have got seven minutes to finish this dish. 818 00:41:54,546 --> 00:41:56,815 Thank you so much, guys. Thank you. Good luck. 819 00:42:01,953 --> 00:42:04,122 That cook was the hardest cook I've had, 820 00:42:04,122 --> 00:42:05,891 and I still have to plate the dish 821 00:42:05,891 --> 00:42:07,959 and make it look beautiful. 822 00:42:15,100 --> 00:42:17,402 No, no, no, no, no, no, no, no, no, 823 00:42:17,402 --> 00:42:19,805 no, no, no, no, no, no, no, no, no. 824 00:42:23,108 --> 00:42:25,711 Why would you press the air 825 00:42:25,711 --> 00:42:29,114 out of the thing you put the air into? 826 00:42:29,114 --> 00:42:30,749 I'm happy that I've got 827 00:42:30,749 --> 00:42:32,383 all the elements on the dish. 828 00:42:32,383 --> 00:42:35,486 But the biggest concern is the flavours 829 00:42:35,486 --> 00:42:37,188 and how they're gonna work together. 830 00:42:40,025 --> 00:42:42,527 Today is not the day I wanna go home. 831 00:42:46,998 --> 00:42:48,433 Nice one, mate. 832 00:43:07,653 --> 00:43:09,420 Thoughts? 833 00:43:09,420 --> 00:43:11,256 A little large. Yeah. 834 00:43:11,256 --> 00:43:13,191 A little bit messy. 835 00:43:13,191 --> 00:43:14,359 Um... 836 00:43:14,359 --> 00:43:16,227 There's a bit of height on this one, though. 837 00:43:16,227 --> 00:43:18,997 A little bit of height. Big twigs. 838 00:43:18,997 --> 00:43:22,768 Yeah, I don't know. Let's try it. Let's try it. 839 00:43:24,903 --> 00:43:26,404 Thanks, mate. 840 00:43:49,394 --> 00:43:51,429 You know, I have the best of hope for him, 841 00:43:51,429 --> 00:43:52,931 especially because Ralph has just 842 00:43:52,931 --> 00:43:55,934 improved in leaps and bounds as a cook in this kitchen, 843 00:43:55,934 --> 00:43:58,303 and you want him to succeed. 844 00:43:58,303 --> 00:44:00,772 But, yep, it's definitely one of those things 845 00:44:00,772 --> 00:44:06,812 where it's a messy cook, it ends up compounding onto the plate. 846 00:44:06,812 --> 00:44:09,247 And it definitely is an indication of that today. 847 00:44:09,247 --> 00:44:12,684 I'm glad that he managed to achieve every single element on the plate, 848 00:44:12,684 --> 00:44:15,486 and he did the best that he could to put it together. 849 00:44:15,486 --> 00:44:19,290 I'm sad for him because this is... it's not close to yours at all. 850 00:44:20,792 --> 00:44:24,029 There is too much carrot cake on the... on the log, 851 00:44:24,029 --> 00:44:28,366 which then meant not enough yoghurt to balance the whole dish, 852 00:44:28,366 --> 00:44:30,335 which was unfortunate. 853 00:44:30,335 --> 00:44:34,105 His cake was a little bit underdone, which is a bit sad. 854 00:44:34,105 --> 00:44:38,676 And then his crumb was a little bit over as well, again, unfortunately. 855 00:44:38,676 --> 00:44:41,747 So I'm actually quite disappointed in this one, to be honest with you. 856 00:44:41,747 --> 00:44:44,415 Yeah, it's not... not good. 857 00:44:46,617 --> 00:44:48,720 It looked like a disaster, that cook. 858 00:44:48,720 --> 00:44:51,122 And I've gotta say, it eats like one. 859 00:44:54,359 --> 00:44:58,229 I am so gutted for him because this is gonna leave him in trouble. 860 00:44:58,229 --> 00:45:00,531 And I don't want him to go. No. 861 00:45:00,531 --> 00:45:02,100 Because he's just one of those guys, 862 00:45:02,100 --> 00:45:04,435 like, that he wears his heart on his sleeve, 863 00:45:04,435 --> 00:45:06,872 he comes in every day just wanting to learn 864 00:45:06,872 --> 00:45:10,475 and soak up everything that this competition is about. 865 00:45:10,475 --> 00:45:12,077 And they're the people that you just want 866 00:45:12,077 --> 00:45:13,845 to continue on in the competition. 867 00:45:13,845 --> 00:45:15,346 Totally, you can't help but... 868 00:45:30,128 --> 00:45:32,163 Re-creating Nelly's garden, 869 00:45:32,163 --> 00:45:35,200 it definitely wasn't a walk in the park. 870 00:45:35,200 --> 00:45:38,770 Magic on the plate, it is very difficult to replicate. 871 00:45:38,770 --> 00:45:42,407 And it just goes to show, Nelly, you are at the top of your game, mate. 872 00:45:42,407 --> 00:45:43,775 Thanks, guys. 873 00:45:43,775 --> 00:45:46,912 Give it up for Nelly Robinson! 874 00:45:46,912 --> 00:45:48,513 Thank you, guys. 875 00:45:56,021 --> 00:46:00,125 Today, one dish missed the mark on every element. 876 00:46:01,392 --> 00:46:05,063 One of you brought us a cake that was underdone 877 00:46:05,063 --> 00:46:08,366 and a dish as a whole that lacked balance. 878 00:46:10,301 --> 00:46:14,372 Unfortunately, that dish was cooked by... 879 00:46:17,108 --> 00:46:18,143 ...Ralph. 880 00:46:18,143 --> 00:46:19,210 Oh. 881 00:46:22,613 --> 00:46:25,316 Ah, my dear. 882 00:46:25,316 --> 00:46:26,818 Well done. 883 00:46:26,818 --> 00:46:29,554 I'm sorry. It's OK. Well done. 884 00:46:31,056 --> 00:46:32,657 We hate to see you go, mate. 885 00:46:32,657 --> 00:46:36,227 You've brought us so many incredible dishes 886 00:46:36,227 --> 00:46:38,830 during your time here in the MasterChef kitchen. 887 00:46:40,065 --> 00:46:42,333 You've shown us through those dishes 888 00:46:42,333 --> 00:46:46,171 that you're well and truly on your way to where you wanna be. 889 00:46:48,907 --> 00:46:51,542 You know what? We think you're gonna get there. 890 00:46:53,411 --> 00:46:55,881 It's just been so many good experiences, 891 00:46:55,881 --> 00:46:58,416 like, every day that we've been in here, 892 00:46:58,416 --> 00:47:01,452 so just the fact that I'm in here has been amazing for me. 893 00:47:01,452 --> 00:47:03,454 So I've appreciated every minute of it, 894 00:47:03,454 --> 00:47:06,157 and meeting lovely people who help each other along the way 895 00:47:06,157 --> 00:47:07,725 and you learn a lot from them. 896 00:47:07,725 --> 00:47:10,896 The experience will last a lifetime, so thank you, guys. 897 00:47:10,896 --> 00:47:14,499 Ralph, we love you, mate. We all love you. 898 00:47:14,499 --> 00:47:16,567 But for now, it's time to say goodbye. 899 00:47:16,567 --> 00:47:18,503 Time to go. Thank you so much. Well done. 900 00:47:18,503 --> 00:47:20,438 You did so well. Congratulations, mate. 901 00:47:20,438 --> 00:47:22,307 You've got this. Thank you so much. 902 00:47:22,307 --> 00:47:24,142 Thanks... (CONTINUES INDISTINCTLY) Thank you. 903 00:47:28,113 --> 00:47:30,548 Come here, big fella. Aww. 904 00:47:30,548 --> 00:47:32,250 Good luck, buddy. 905 00:47:32,250 --> 00:47:33,818 See ya. 906 00:47:34,886 --> 00:47:36,721 Thank you so much, guys. 907 00:47:36,721 --> 00:47:39,124 Leaving the kitchen today, as much as it hurts, 908 00:47:39,124 --> 00:47:41,292 I can walk out of here with my head high. 909 00:47:41,292 --> 00:47:45,096 Give it up for Ralph, everybody! (CONTESTANTS CHEER) 910 00:47:46,965 --> 00:47:48,366 I did my best. 911 00:47:48,366 --> 00:47:51,602 If there's something you're passionate about, do it. 912 00:47:52,837 --> 00:47:55,040 I'm literally going guns blazing, 913 00:47:55,040 --> 00:47:58,043 and I'm gonna take every opportunity I can to learn as much as I can. 914 00:47:58,043 --> 00:48:00,378 And this won't be the last you see of me. 915 00:48:03,248 --> 00:48:05,951 Tomorrow night on MasterChef Australia... 916 00:48:05,951 --> 00:48:06,985 Look at this! 917 00:48:06,985 --> 00:48:09,120 ...it's a Team Service Challenge... 918 00:48:09,120 --> 00:48:12,623 We wanna see Greek food, but we wanna see it re-imagined. 919 00:48:12,623 --> 00:48:13,624 Opa! 920 00:48:13,624 --> 00:48:15,760 ...where Greece is the word. 921 00:48:15,760 --> 00:48:16,894 I feel like the challenge 922 00:48:16,894 --> 00:48:18,296 was made for me today. 923 00:48:18,296 --> 00:48:21,066 But they'll need to modernise the classics... 924 00:48:21,066 --> 00:48:22,667 I'm so not modern. 925 00:48:22,667 --> 00:48:24,269 I'm still stuck in the '80s. 926 00:48:24,269 --> 00:48:27,505 ...to win their chance at immunity. 927 00:48:27,505 --> 00:48:29,874 Everyone is panicking. Come on! Push! 928 00:48:29,874 --> 00:48:30,976 Oh! 929 00:48:30,976 --> 00:48:32,377 This is not good. 930 00:48:37,182 --> 00:48:39,517 Captions by Red Bee Media