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NARRATOR: Previously
on MasterChef Australia...
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00:00:09,510 --> 00:00:11,079
(POP!)
CONTESTANTS: Oh!
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00:00:11,079 --> 00:00:13,547
(CONTESTANTS LAUGH)
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...the week kicked off with a bang...
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Surprise!
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That is exactly what we want
you to capture in a dish.
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...with a Mystery Box challenge
where the tables were turned.
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CATH: It's our chance to
actually surprise the judges
this time.
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00:00:29,863 --> 00:00:34,635
RUE: I am really pushing
myself to do something I've
never done before.
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They delivered
some stunning creations.
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JOCK: I love the visual surprise.
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MELISSA: Profoundly good. Amazing.
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JOCK: Perfect, mate. Nailed
the brief. I was surprised.
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Well done.
DECLAN: Thanks, guys.
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(APPLAUSE AND CHEERING)
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Tonight, the bottom three
face a Pressure Test...
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RALPH: I am terrified.
It's gonna be tricky.
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...based on a fairytale
with a plot twist.
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(TENSE MUSIC)
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(MALISSA SIGHS)
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It doesn't quite feel as good
as a white-apron day.
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No.
No
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You know, I've been
in so many eliminations now.
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This one just
feels... different.
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I want to be in the top 8
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and feel really proud about
making it this far.
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I don't want this to end yet.
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(APPLAUSE AND CHEERING)
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Morning!
CONTESTANT: Hello!
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I can feel the weight of the
moment this morning.
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There is definitely
a seriousness in the air.
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And there should be.
It's a Pressure Test.
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Today's Pressure Test
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00:02:01,389 --> 00:02:04,192
is one of the most beautiful
we've seen this season.
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This Pressure Test
has been set by a chef
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who started working
in Michelin-star restaurants
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when he was just 14 years old.
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Wow.
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Now he heads up
a successful Sydney restaurant
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where every single dish is
full of wonder and beauty.
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For this chef, inspiration
comes from everywhere,
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whether it's children's books,
Broadway productions or fairytales.
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Please welcome
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from Surry Hills restaurant Nel...
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...it's Nelly Robinson!
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(CHEERING)
I've been there!
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(APPLAUSE AND CHEERING)
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(NORTHERN ENGLISH ACCENT) Hi, guys.
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RHIANNON: Oh, my God!
Nelly Robinson is in the house.
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Hi, guys. How are you? Hello!
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I've been to Nel
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and his food is next level,
but now I'm scared.
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Hey, guys.
CONTESTANTS: Hi.
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How are you?
Good.
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Bit of tension in here, isn't
there? Yeah. (CHUCKLES)
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Nelly Robinson, first time
in the MasterChef kitchen.
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Finally! Thank you for having
me, guys. Thank you.
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Tell me about the restaurant, Nel.
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I mean, what kind of food are
you doing and why do you do
it?
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We basically work on childhood
memories, memories of... of life,
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and we we put it into themed menus.
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Beautiful.
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Now, without giving too much away,
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talk about the dish that
you brought in with you today.
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Ah. In capital letters, it's
FUN. Yeah.
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(RALPH LAUGHS)
It's... it's FUN.
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How difficult is this dish?
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I'd say 11 out of 10.
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CONTESTANTS: Oh!
RALPH: Eeeh!
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He could've lied.
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11 out of 10 difficulty.
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Do I even have a chance today?
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Unbelievable.
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Look at your faces.
Yeah. Oh.
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Should we put them
out of their misery?
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Let's do this, guys.
Come on, let's do it.
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(SUSPENSEFUL MUSIC)
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OK.
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RALPH: Oh!
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CONTESTANTS: Ohhh!
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Today, you're gonna be making my...
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Oh, look at that! (GASPS)
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...Mr McGregor Garden.
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(WONDROUS MUSIC)
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RALPH: This is straight out of
a fairytale book.
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It looks whimsical.
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How crazy does that look?
I know. It's amazing.
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JOCK: Wow, Nelly, mate.
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Talk me through the inspiration
behind this dish.
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Peter Rabbit's garden.
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Oh! Mr McGregor! Of course!
Beatrix... From Beatrix Potter.
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'Cause he's stealing all the
carrots and all the sweet potatoes.
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So we created a garden around
that, so that's where the story
comes from.
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Amazing!
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Almost looks
a bit too pretty to eat,
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but you guys need to know
exactly what you're dealing with,
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so should we have a taste?
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Yeah, please.
Come on, now.
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00:04:59,700 --> 00:05:03,837
He says the dish is 11 out of
10. That's exactly how my
nerves are.
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11 out of 10.
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00:05:05,072 --> 00:05:07,240
Chocolate soil maybe or
something. Yeah.
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NELLY: We've got a carrot cake
that's got all spices through it,
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so very Christmassy flavours.
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The foam is
a vanilla buttermilk yoghurt.
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So that's what's under this
crumb, right? The soil, if you like.
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Crumbled chocolate.
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On top of that is all the leaves.
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Crystallised carrot fronds.
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And then tempered chocolate
twigs at the top.
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The carrot is raw,
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but in a hot, sweet stock syrup.
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And we've got that sorbet with
carrot yuzu and ginger juice
through that.
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MALISSA: He's used sweet potato
and carrots as the inspiration
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to bring the sweetness in the dish.
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Yeah, it's so beautiful.
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Nel, why don't you walk us
through the pressure points in here.
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What are the big things that
you've got to look out for?
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Yeah, so the foam -
that foam has to hold properly.
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If it doesn't, you can't
stand anything up in that.
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It's a failure straightaway.
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The carrot cake has got to be
moist in the middle.
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And then the biggest one for me
is the sorbet.
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It's got to balance right.
Mm-hm.
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If it's too too much ginger,
when you eat the whole dish together,
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you just get ginger and you
lose the carrot flavour.
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Rhiannon, what are you tasting?
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I absolutely love this foam.
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RALPH: This foam.
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It's so yummy. The cake is yummy.
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Even these little leaves...
So they're the...
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Like, they're really sugary.
They're the top of the carrot.
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So we don't waste anything.
It is delicious.
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It... it really reminds me
of, um, my childhood as well.
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These are all very familiar
sort of flavours.
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This actually reminds me of my
dad and Christmas in England
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where you have this massive
big feed and then out comes
the dessert.
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Malissa, questions?
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How do I do it?
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(LAUGHTER)
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There is so much going on, but
when you have it all in out mouthful,
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it all just works together.
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Mate, my best advice to the
three of you is don't get overwhelmed.
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When you break it down and you
pull it together, you'll be fine.
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I've never made anything
close to resembling this.
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Desserts are not my strong suit,
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so being a Pressure Test
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00:07:00,554 --> 00:07:04,324
with desserts, it's gonna be tricky.
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ANDY: Ralph, Malissa, Rhiannon...
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00:07:07,995 --> 00:07:10,363
...you've got two hours
and 15 minutes
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to re-create Nelly's
Mr McGregor Garden.
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ADI: Wow!
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Before we taste,
you'll have seven minutes
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to finish the dishes in front
of us.
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Two of you will make it
to the top 8 today
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and the dish that least
resembles Nelly's in taste and looks
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will unfortunately send
their maker home.
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Nelly, do you want to
kick them off, mate?
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Alright, guys, let's go, eh?
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Your time starts now!
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(GANTRY CONTESTANTS CHEER AND
CLAP)
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Go, go, go, go!
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BRENT: Let's go, guys!
ADI: Yes, guys, let's do it!
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CATH: Oh, good idea, Rhi.
Good idea, Rhi!
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RHIANNON: First thing I do
is sketch Nelly's dish
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so I can re-create it
at the end of the cook
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because there's no way I'm
gonna remember what it looked like
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two hours and 15 later.
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(GROANS)
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00:08:02,282 --> 00:08:04,384
Starting with a sweet potato
wrapped up in foil,
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put it in the oven, I can do
that, that's really easy!
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Tick that off my list. I'm
done. What's next?
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"300 grams. Wrap sweet potato
in foil. Place in the oven..."
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RALPH: "Wrap the sweet potato
in foil and place in the oven
at 180."
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Strategy coming into today's
cook is to read the recipe once...
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...and just start executing
immediately and with confidence.
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I need to keep a fast pace
from the beginning
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so that I don't run out of time
at the end.
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Nelly, firstly,
beautiful dish, mate.
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00:08:41,321 --> 00:08:43,724
It looks and tastes
absolutely stunning.
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00:08:43,724 --> 00:08:46,393
And I think the taste of the
dish is all about balance,
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00:08:46,393 --> 00:08:49,262
and for that,
all of these different elements
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need to be absolutely spot-on.
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How many elements are there?
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Nine. Nine? And only two hours
and 15?
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It's a short one today. I
think that's gonna challenge them.
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I mean, Rhiannon's first time
in a Pressure Test,
187
00:09:00,007 --> 00:09:02,375
so I'm interested to see
how she goes.
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00:09:02,375 --> 00:09:05,879
MELISSA: Starting this recipe,
that first chunk, what's in there
189
00:09:05,879 --> 00:09:08,916
that they really need to focus
on getting really, really
right?
190
00:09:08,916 --> 00:09:10,818
They gotta get that sorbet
into the blast chiller
191
00:09:10,818 --> 00:09:12,853
'cause it's gotta be completely set.
192
00:09:12,853 --> 00:09:14,387
Sweet potato's gotta be in cooking
193
00:09:14,387 --> 00:09:16,590
so they can make those
beautiful, beautiful leaves.
194
00:09:16,590 --> 00:09:19,993
Carrot tops into the
dehydrator. They gotta
crystallise for two hours.
195
00:09:19,993 --> 00:09:22,696
So the first half an hour
is crucial on this dish.
196
00:09:22,696 --> 00:09:26,433
MALISSA: I'm getting my
crystallised carrot fronds ready.
197
00:09:26,433 --> 00:09:28,969
I need to lightly brush them
with egg whites
198
00:09:28,969 --> 00:09:32,372
and then dip them into
some really fine caster sugar
199
00:09:32,372 --> 00:09:36,476
so they can then be placed
into the dehydrator throughout
the cook.
200
00:09:36,476 --> 00:09:38,178
Is that closed?
ANDY: Mm-hm.
201
00:09:38,178 --> 00:09:39,613
Yeah, that's it.
That's it?
202
00:09:39,613 --> 00:09:41,181
Yeah.
OK. Thank you.
203
00:09:43,617 --> 00:09:45,719
DECLAN: Shake it
like a Polaroid picture.
204
00:09:45,719 --> 00:09:47,420
Nice, Rhi.
205
00:09:47,420 --> 00:09:50,157
Believe it or not,
you've already used 15 minutes.
206
00:09:50,157 --> 00:09:51,591
Only two hours to go.
207
00:09:51,591 --> 00:09:53,627
(GANTRY CONTESTANTS CHEER
AND CALL OUT)
208
00:09:58,365 --> 00:10:00,100
RHIANNON: Carrot.
209
00:10:00,100 --> 00:10:02,369
Rhiannon.
G'day.
210
00:10:02,369 --> 00:10:04,537
First Pressure Test
First Pressure Test.
211
00:10:04,537 --> 00:10:06,640
How hard can this possibly be?
Yeah, I know.
212
00:10:06,640 --> 00:10:10,277
A few crumbs, couple of
leaves, eh? Bugger-all, mate.
213
00:10:10,277 --> 00:10:11,979
I love this.
The flavours are delicious.
214
00:10:11,979 --> 00:10:14,715
My dad's English, so this
really resonates with me.
215
00:10:14,715 --> 00:10:15,716
Yeah.
216
00:10:15,949 --> 00:10:18,351
As soon as I saw this dish
and tasted it, "Oh, my God!"
217
00:10:18,351 --> 00:10:19,920
Exactly.
I feel like I'm at home.
218
00:10:19,920 --> 00:10:21,554
Yeah, well, that's what we're
doing. Yeah.
219
00:10:21,554 --> 00:10:24,391
He didn't have an accent like
that? No, no, he didn't have...
(LAUGHS)
220
00:10:24,391 --> 00:10:26,827
He sounds a little more
British than me.
221
00:10:26,827 --> 00:10:28,328
I definitely sound
very North Queensland.
222
00:10:28,328 --> 00:10:30,998
He's kinda like, "Oh, my God,
what happened to my kids?"
223
00:10:30,998 --> 00:10:32,866
(RHIANNON LAUGHS HEARTILY)
224
00:10:32,866 --> 00:10:35,869
If I'm in a Pressure Test,
this is the one I want to be in.
225
00:10:35,869 --> 00:10:38,739
It reminds me of my dad,
it reminds me of the UK.
226
00:10:38,739 --> 00:10:41,374
I feel a little bit
more comfortable now
227
00:10:41,374 --> 00:10:44,377
and I feel like I can relax
into this cook.
228
00:10:44,377 --> 00:10:46,313
I've done a bit of juicing
in my time,
229
00:10:46,313 --> 00:10:48,716
you know, when I go on health
kicks every 10 years.
230
00:10:48,716 --> 00:10:53,186
I'm making carrot juice
for the carrot sorbet.
231
00:10:53,186 --> 00:10:57,590
It's a sorbet. I'm following
this recipe to the gram.
232
00:10:57,590 --> 00:10:59,960
There's such random numbers
in there.
233
00:10:59,960 --> 00:11:03,163
Like, there's 1.1,
there's 33, there's 333,
234
00:11:03,163 --> 00:11:04,698
and I'm going "Oh, my God!"
235
00:11:04,698 --> 00:11:06,133
Just do it.
236
00:11:06,133 --> 00:11:10,270
Because I want this balance
to be exactly like Nelly's.
237
00:11:11,471 --> 00:11:15,542
And I've got to put it in a
bowl and into the blast
chiller asap
238
00:11:15,542 --> 00:11:18,478
because it needs time for it
to set and be beautiful.
239
00:11:20,113 --> 00:11:21,849
CATH: Great, Rhi!
(TIMER BEEPS)
240
00:11:23,150 --> 00:11:26,820
MALISSA: I love to eat sorbet,
but I haven't made many in my time.
241
00:11:28,088 --> 00:11:29,489
(GROANS)
242
00:11:29,489 --> 00:11:30,690
Bloody hell!
243
00:11:30,824 --> 00:11:33,961
I know that so it's not
crystallised and so it's not icy,
244
00:11:33,961 --> 00:11:36,496
you need to make sure
that everything is spot-on.
245
00:11:37,731 --> 00:11:39,366
Carrot juice.
246
00:11:39,366 --> 00:11:42,803
The measurements are so precise.
247
00:11:42,803 --> 00:11:48,341
33 grams of ginger
and 333 grams of carrot juice,
248
00:11:48,341 --> 00:11:50,077
and I am measuring them to the
tee!
249
00:11:50,077 --> 00:11:54,214
CATH: Mal, you're looking
really good, really clean,
really focused.
250
00:11:55,215 --> 00:11:57,017
There is no room for mistakes.
251
00:11:57,017 --> 00:11:58,118
Yum!
252
00:11:59,119 --> 00:12:01,421
Head's up, your sorbet should
be in the blast chiller.
253
00:12:01,421 --> 00:12:03,090
You should be working on your cake.
254
00:12:03,090 --> 00:12:06,626
One and a half hours to go!
(CHEERING AND APPLAUSE)
255
00:12:06,626 --> 00:12:10,197
CATH: Go, Mal! Come on,
Rhi-Rhi! Let's go!
256
00:12:10,197 --> 00:12:13,834
(CONTESTANTS CALL OUT)
257
00:12:13,834 --> 00:12:15,302
ADI: Keep working.
258
00:12:15,302 --> 00:12:17,537
RALPH: Jesus. Alright, I've
got to keep motoring.
259
00:12:20,073 --> 00:12:22,876
ADI: Ralph is being so careful
to measure all the ingredients
260
00:12:22,876 --> 00:12:24,878
before he even starts
on the next step.
261
00:12:24,878 --> 00:12:27,747
And you can see him trying to
be so methodical and careful,
262
00:12:27,747 --> 00:12:29,516
but he doesn't have time to do that.
263
00:12:29,516 --> 00:12:32,119
He needs to get a move on if
he's gonna get this finished.
264
00:12:32,119 --> 00:12:34,621
Keep going! RUE: Ralph, you
need to work quicker.
265
00:12:38,058 --> 00:12:39,026
RALPH: Perfect.
266
00:12:39,259 --> 00:12:41,628
I've measured everything up
precisely to what's needed
267
00:12:41,628 --> 00:12:44,164
'cause you want the sorbet to set.
268
00:12:44,164 --> 00:12:47,367
And I feel like he's given us
these exact measurements
269
00:12:47,367 --> 00:12:49,436
'cause that's how
the sorbet's gonna set.
270
00:12:50,437 --> 00:12:51,404
RUE: Good?
271
00:12:51,404 --> 00:12:53,206
Yep!
OK.
272
00:12:54,407 --> 00:12:55,475
CATH: Sorbet done?
273
00:12:55,475 --> 00:12:56,810
Sorbet done. Check.
274
00:12:56,810 --> 00:12:58,979
Looks beautiful, Ralph.
Thank you!
275
00:13:02,082 --> 00:13:03,616
(READS) "..the mix running.
276
00:13:03,616 --> 00:13:07,120
"Add eggs one at a time until
eggs and mixture's combined.
277
00:13:07,120 --> 00:13:08,989
"Sieve in the self-raising
flour."
278
00:13:08,989 --> 00:13:11,391
Pretty much normal cake.
279
00:13:11,391 --> 00:13:13,260
Carrot sorbet's in the blast chiller
280
00:13:13,260 --> 00:13:16,196
and now I'm working on
the carrot cake.
281
00:13:16,196 --> 00:13:18,698
It is one of the main elements.
282
00:13:18,698 --> 00:13:21,501
It is the base, so I've got
make sure it's perfect.
283
00:13:21,501 --> 00:13:23,136
Rhiannon.
Hey.
284
00:13:23,136 --> 00:13:25,638
How are you travelling?
Oh, you know, I'm bloody goin'.
285
00:13:25,638 --> 00:13:27,140
Just bloody goin'.
Yeah.
286
00:13:27,140 --> 00:13:29,910
Can't ask for anything more,
can we? No. (LAUGHS)
287
00:13:29,910 --> 00:13:32,379
Sorbet, confident with the
sorbet? It's in the blast
chiller?
288
00:13:32,379 --> 00:13:33,881
It's in the blast chiller. Yeah.
289
00:13:33,881 --> 00:13:35,315
Did you taste?
No.
290
00:13:35,315 --> 00:13:36,716
(DRAMATIC MUSIC)
291
00:13:36,716 --> 00:13:38,318
You didn't taste?
You didn't taste it?
292
00:13:38,318 --> 00:13:40,620
No. No!
Beg your pardon?
293
00:13:40,620 --> 00:13:42,355
We'll leave you with that.
You gotta taste.
294
00:13:42,355 --> 00:13:43,823
Oh, shit.
It's all about balance.
295
00:13:43,823 --> 00:13:45,458
I know it is!
So taste it.
296
00:13:45,458 --> 00:13:46,726
My eyes!
297
00:13:54,334 --> 00:13:55,969
(DRAMATIC MUSIC)
298
00:13:55,969 --> 00:13:57,570
You gotta taste.
RHIANNON: Oh, shit.
299
00:13:57,570 --> 00:13:59,739
We said it's all about balance.
I know it is!
300
00:13:59,739 --> 00:14:01,674
So taste it.
My eyes!
301
00:14:01,674 --> 00:14:04,611
I know I followed the recipe
to the letter,
302
00:14:04,611 --> 00:14:06,446
but I can't stuff an element up
303
00:14:06,446 --> 00:14:08,415
because there's no time
to do it again.
304
00:14:12,285 --> 00:14:13,921
Oh, it's yummy!
There you go.
305
00:14:13,921 --> 00:14:16,056
CATH: There you go, Rhi!
Awesome! (ANDY AND NELLY
LAUGH)
306
00:14:16,056 --> 00:14:18,325
I'm trusting the measurements.
Bloody hell!
307
00:14:18,325 --> 00:14:20,827
(NELLY LAUGHS) Oh, my God! This
is chaos, mate.
308
00:14:20,827 --> 00:14:22,362
I've got to, like, calm the brain.
309
00:14:22,362 --> 00:14:23,931
Calm down.
Calm the brain.
310
00:14:23,931 --> 00:14:27,134
Oh, my God!
Imagine if that wasn't right!
311
00:14:27,134 --> 00:14:28,835
Oh, yum! That is yum!
312
00:14:28,835 --> 00:14:32,705
I am just working as fast as I
can with this recipe,
313
00:14:32,705 --> 00:14:35,608
but if I get one element wrong
in this dish...
314
00:14:35,608 --> 00:14:38,245
(MUTTERS) It's not plain.
That's self-raising. This is plain.
315
00:14:38,245 --> 00:14:40,080
RHIANNON: ..it could bring down
the whole thing.
316
00:14:40,080 --> 00:14:42,215
So I really need to focus
right now.
317
00:14:42,215 --> 00:14:44,617
Let's get this done.
318
00:14:45,953 --> 00:14:48,655
MALISSA: I'm working on
my carrot cake.
319
00:14:48,655 --> 00:14:50,657
I need to make sure it is perfect.
320
00:14:50,657 --> 00:14:52,559
I need to make sure
that it is moist.
321
00:14:52,559 --> 00:14:57,197
I've got my mixer going. I'm
creaming my butter and my sugar.
322
00:14:57,197 --> 00:14:59,166
I'm getting all my other
elements ready.
323
00:14:59,166 --> 00:15:03,370
I am following this recipe to
a tee, but I'm not wasting any time
324
00:15:03,370 --> 00:15:05,772
because I want to put it
in the oven asap.
325
00:15:05,772 --> 00:15:07,440
Malissa.
Hello. How are you going?
326
00:15:07,440 --> 00:15:09,442
Good. How are the confidence
levels? Yeah, good.
327
00:15:09,442 --> 00:15:10,944
Good? I don't know what it is.
328
00:15:10,944 --> 00:15:12,679
But when you put
that black apron on,
329
00:15:12,679 --> 00:15:15,949
you cook at the highest level
that you possibly can.
330
00:15:15,949 --> 00:15:18,385
Yeah, I don't know why
I don't do that all the time.
331
00:15:18,385 --> 00:15:19,586
I don't know either.
332
00:15:19,919 --> 00:15:22,222
Oh, you know, I'm just
permanently gonna wear this, I
think. (LAUGHS)
333
00:15:22,222 --> 00:15:24,024
Today, how are you
gonna make the perfect cake?
334
00:15:24,024 --> 00:15:26,093
It's gonna be perfectly moist
today because...
335
00:15:26,093 --> 00:15:28,328
What did you learn? ..I'm
gonna follow this to a tee.
336
00:15:28,328 --> 00:15:30,763
OK. And make sure there's no errors.
337
00:15:30,763 --> 00:15:32,399
Keep motoring, though.
Yeah, I will, I will.
338
00:15:32,399 --> 00:15:34,001
Because, honestly,
it's just gonna snowball...
339
00:15:34,001 --> 00:15:36,303
Yeah. Yeah. Yeah.
...if you fall behind.
340
00:15:36,303 --> 00:15:39,406
Everything needs to be
perfectly balanced in this cake.
341
00:15:39,406 --> 00:15:43,310
The carrot cake mixture
is looking really beautiful.
342
00:15:43,310 --> 00:15:46,746
It looks like a great texture.
I've got all my ingredients in there.
343
00:15:46,746 --> 00:15:51,318
So I think it's perfect and
it's ready to go in the oven.
344
00:15:51,318 --> 00:15:53,186
And now I need to start
working on
345
00:15:53,186 --> 00:15:54,854
my charcoal crumble.
346
00:15:54,854 --> 00:15:56,323
Charcoal crumble, OK.
347
00:15:56,323 --> 00:15:59,426
"Place the butter and the raw
sugar in a bowl on the stand
mixer."
348
00:15:59,426 --> 00:16:01,028
OK.
349
00:16:01,028 --> 00:16:04,731
OK, so... that's that.
350
00:16:04,731 --> 00:16:06,666
CATH: Come on, Rhi!
Cake's in the oven!
351
00:16:06,666 --> 00:16:08,768
Whoo-hoo! Cake's in the oven!
Let's go, Rhi!
352
00:16:08,768 --> 00:16:10,870
ADI: Well done!
Relax.
353
00:16:10,870 --> 00:16:11,904
Well done.
354
00:16:13,873 --> 00:16:16,476
RALPH: Sorbet's done.
Next step, carrot cake.
355
00:16:16,476 --> 00:16:20,347
Rhiannon and Malissa
both have cakes in the oven,
356
00:16:20,347 --> 00:16:23,883
but I'm quite an analytical
and logical person.
357
00:16:25,418 --> 00:16:28,188
So, I'm gonna measure out
all my ingredients
358
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.
359
00:16:32,525 --> 00:16:34,094
It's important to get
all the elements prepped
360
00:16:34,094 --> 00:16:35,462
'cause the dessert eats together
361
00:16:35,462 --> 00:16:37,864
and if one is element's off,
it's not gonna eat the same.
362
00:16:37,864 --> 00:16:40,200
I don't want to rush things
363
00:16:40,200 --> 00:16:41,868
and then put
the wrong measurement in
364
00:16:41,868 --> 00:16:43,403
and then mess up the whole dessert.
365
00:16:44,904 --> 00:16:48,708
I didn't think there'd be this
many ingredients in a carrot
cake!
366
00:16:49,709 --> 00:16:52,545
So it's taken me a bit longer
than what I would like,
367
00:16:52,545 --> 00:16:54,881
but I feel like
once I get them all together,
368
00:16:54,881 --> 00:16:57,117
I should be able to just get
everything mixed together
369
00:16:57,117 --> 00:16:58,918
and motor through the cook.
370
00:16:58,918 --> 00:17:00,353
MELISSA: Ralph, sorry to tell you,
371
00:17:00,353 --> 00:17:03,256
but your caked needed to be
in the oven five minutes ago.
372
00:17:03,256 --> 00:17:05,492
OK.
BRENT: Come on! Let's go!
373
00:17:05,492 --> 00:17:07,160
ADI: Come on, guys!
374
00:17:07,160 --> 00:17:08,895
Keep moving!
375
00:17:11,964 --> 00:17:14,201
Ralph still hasn't put his
cake in.
376
00:17:14,201 --> 00:17:16,035
Like, come on.
377
00:17:17,270 --> 00:17:18,971
(EXHALES)
378
00:17:18,971 --> 00:17:20,907
(RALPH HUMS)
What's going on? (GIGGLES)
379
00:17:20,907 --> 00:17:22,842
Why is he taking so long?
380
00:17:28,081 --> 00:17:31,218
MALISSA: I'm working at a good
pace. I just need to keep this
up now.
381
00:17:31,218 --> 00:17:33,653
I'm now working
on my charcoal crumble.
382
00:17:33,653 --> 00:17:36,889
I'm trying to work as quickly
as I possibly can.
383
00:17:37,890 --> 00:17:40,360
Don't know where the
charcoal... charcoal powder is.
384
00:17:40,360 --> 00:17:42,362
RHIANNON: The key to getting
the charcoal crumble right
385
00:17:42,362 --> 00:17:43,863
is to make sure that...
386
00:17:43,863 --> 00:17:44,964
There it is!
387
00:17:44,964 --> 00:17:46,466
RHIANNON: ..it has
that bitter flavour.
388
00:17:46,466 --> 00:17:49,536
I distinctly remember the
bitterness from Nelly's dish.
389
00:17:50,870 --> 00:17:53,806
You've got to cook it
for the exact amount of time
390
00:17:53,806 --> 00:17:56,042
and make sure
it doesn't go over or under.
391
00:17:56,042 --> 00:17:57,677
(MIXER WHIRRS)
That looks even.
392
00:17:57,677 --> 00:18:01,248
THEO: You're doing great, Rhi.
Come on. That's it, Rhi. Great.
393
00:18:03,616 --> 00:18:05,118
Ralph, come on. Yeah.
394
00:18:05,118 --> 00:18:07,320
You gotta go quicker, bro.
Move it. Come on.
395
00:18:07,320 --> 00:18:09,756
Come on, give him a clap.
RUE: Come on, Ralph!
396
00:18:09,756 --> 00:18:13,560
So I've got my mixer going
with the butter and then add
my sugar.
397
00:18:13,560 --> 00:18:15,428
I just need to beat that together
398
00:18:15,428 --> 00:18:17,530
until you get a creamy consistency,
399
00:18:17,530 --> 00:18:19,832
but I'm falling so far behind,
400
00:18:19,832 --> 00:18:23,170
so I'm just rushing to add
all the other ingredients.
401
00:18:23,170 --> 00:18:25,071
CATH: I'm a little bit worried
about Ralph.
402
00:18:25,071 --> 00:18:28,441
I don't think he's actually
creamed his butter with his
sugar properly.
403
00:18:29,442 --> 00:18:33,045
It is vital with a cake like
this to cream your butter and sugar.
404
00:18:33,045 --> 00:18:34,681
It makes for a lighter cake.
405
00:18:34,681 --> 00:18:36,449
It cooks evenly.
406
00:18:36,449 --> 00:18:40,587
And if you don't cream it,
it's gonna be more dense.
407
00:18:40,587 --> 00:18:42,555
He's playing with fire here.
408
00:18:42,555 --> 00:18:45,925
Now's not the time to fall
behind. You've only got one
hour to go!
409
00:18:45,925 --> 00:18:47,560
ANDY: Come on! Let's go!
410
00:18:47,560 --> 00:18:48,795
(CONTESTANTS CHEER)
411
00:18:48,795 --> 00:18:52,565
ADI: You can do this!
Let's move! Move!
412
00:18:55,935 --> 00:18:57,504
ANDY: Very interesting out there.
413
00:18:57,504 --> 00:19:00,240
Malissa, she does this weird
thing when she puts that black
apron on
414
00:19:00,240 --> 00:19:03,910
and starts to cook and it's
like a totally different Malissa.
415
00:19:03,910 --> 00:19:06,179
So she's in a great spot
at the moment.
416
00:19:07,180 --> 00:19:11,518
Moving forward, Rhiannon,
she is 100-mile-an-hour.
417
00:19:11,518 --> 00:19:13,553
We were round her bench
at the beginning.
418
00:19:13,553 --> 00:19:17,290
She sort of had this
nostalgic light-bulb moment.
419
00:19:17,290 --> 00:19:18,891
You know, her dad's English.
420
00:19:18,891 --> 00:19:21,194
She's got this connection
to this dish.
421
00:19:21,194 --> 00:19:23,396
I think she's found comfort in this,
422
00:19:23,396 --> 00:19:25,698
which, on her first Pressure
Test, I think's a good thing.
423
00:19:25,698 --> 00:19:27,900
I think that's gonna carry
her through quite well.
424
00:19:27,900 --> 00:19:30,102
CATH: Another element done.
Well done.
425
00:19:30,102 --> 00:19:31,538
That's fantastic, Rhi. (CLAPS)
426
00:19:31,538 --> 00:19:34,307
THEO: Good job!
Awesome! Awesome!
427
00:19:34,307 --> 00:19:35,942
Ralph, he's falling behind.
428
00:19:35,942 --> 00:19:38,778
I'm worried for him. I'm
worried. Yeah.
429
00:19:42,949 --> 00:19:44,317
RUE: Ralph.
430
00:19:44,317 --> 00:19:46,386
Come on, Ralph!
431
00:19:46,386 --> 00:19:48,988
He still does not have his cake
in the oven.
432
00:19:52,225 --> 00:19:55,528
RALPH: My head is
in every direction possible.
433
00:19:57,830 --> 00:20:00,500
I've realised that the method
I'm using at the moment
434
00:20:00,500 --> 00:20:02,502
of measuring out everything
is not working.
435
00:20:02,502 --> 00:20:04,537
So I'm gonna have to
chuck that to the side.
436
00:20:05,972 --> 00:20:08,040
I am terrified.
437
00:20:08,040 --> 00:20:11,110
I need to put this cake in
as soon as I can
438
00:20:11,110 --> 00:20:13,780
to get in there with
enough time to cook.
439
00:20:13,780 --> 00:20:15,615
MELISSA: That texture
doesn't look right.
440
00:20:17,684 --> 00:20:20,152
RALPH: I don't know
if I'm gonna get this done.
441
00:20:27,427 --> 00:20:29,862
(TENSE MUSIC)
442
00:20:31,498 --> 00:20:34,734
RALPH: I need to put this cake
in the oven as soon as I can.
443
00:20:34,734 --> 00:20:37,370
to get it in there
with enough time to cook.
444
00:20:37,370 --> 00:20:40,273
MELISSA: That texture
doesn't look right.
445
00:20:42,842 --> 00:20:44,544
I'm motoring at this point.
446
00:20:44,544 --> 00:20:46,779
I'm moving as quickly as I can.
447
00:20:46,779 --> 00:20:48,781
Look, the girls are superhuman.
448
00:20:48,781 --> 00:20:52,385
I have no idea how Mal and
Rhiannon have got in front of
me this much.
449
00:20:52,385 --> 00:20:54,721
I still have to make
the chocolate branches,
450
00:20:54,721 --> 00:20:55,755
the charcoal crumble
451
00:20:55,755 --> 00:20:58,090
and the oak tree sweet potato
chocolate leaf.
452
00:20:58,090 --> 00:21:00,059
And then the yoghurt foam.
453
00:21:01,661 --> 00:21:03,963
Ralph, get it together. Hurry up.
454
00:21:03,963 --> 00:21:06,933
Hurry up! Like, you're wasting
time!
455
00:21:06,933 --> 00:21:10,703
CATH: OK, that's it.
In the oven, Ralph. Well done.
456
00:21:10,703 --> 00:21:13,039
Tick that off too, buddy. Come on.
457
00:21:15,975 --> 00:21:18,445
MALISSA: There is under an hour
left in this cook.
458
00:21:18,445 --> 00:21:20,212
My sorbet's in the freezer.
459
00:21:20,212 --> 00:21:23,049
I've got my carrot fronds
in the dehydrator.
460
00:21:23,049 --> 00:21:25,652
I've got my carrot cake in the oven.
461
00:21:26,653 --> 00:21:29,055
My charcoal crumble
and my sweet potato
462
00:21:29,055 --> 00:21:31,858
is still baking for
my beautiful leaves.
463
00:21:31,858 --> 00:21:35,294
(READS) "Branches.
250 grams of dark chocolate."
464
00:21:35,294 --> 00:21:37,597
MALISSA: The chocolate branches
is the step
465
00:21:37,597 --> 00:21:40,967
that I was least looking
forward to in this cook.
466
00:21:40,967 --> 00:21:43,269
I am not an expert with chocolate.
467
00:21:45,672 --> 00:21:48,140
But I know that if you don't
do it correctly,
468
00:21:48,140 --> 00:21:51,077
your chocolate isn't gonna
shine, it's not gonna snap.
469
00:21:51,077 --> 00:21:52,645
"45 degrees."
470
00:21:52,645 --> 00:21:55,815
MALISSA: So, this is gonna be
a real pressure point for me.
471
00:21:55,815 --> 00:21:59,619
But, you know, I've just gotta
hope that it works out.
(LAUGHS)
472
00:22:00,820 --> 00:22:02,589
Gosh. Come on.
473
00:22:05,825 --> 00:22:09,396
Come on, Rhi, you can do this,
love. That's it. Come on.
474
00:22:09,396 --> 00:22:11,831
OK, let's just get to 45.
475
00:22:11,831 --> 00:22:14,734
RHIANNON: I'm feeling quite
anxious about the chocolate branches.
476
00:22:14,734 --> 00:22:16,603
Nelly's were perfect.
477
00:22:16,603 --> 00:22:19,539
They were, like, nice
and glossy and beautiful.
478
00:22:21,207 --> 00:22:25,445
When tempering the chocolate,
it's gotta be perfect to the degree.
479
00:22:26,579 --> 00:22:27,880
OK, we're at 30.
480
00:22:28,080 --> 00:22:31,784
My theory right now is just
stay at the microwave and make
it happen.
481
00:22:34,921 --> 00:22:39,626
Now is not the time to lose
your temper. 45 minutes to go.
482
00:22:39,626 --> 00:22:41,728
(GROANING AND LAUGHTER)
RUE: Oh, come on, guys!
483
00:22:41,728 --> 00:22:44,564
Saw what you did there with
temper the chocolate, and so on.
484
00:22:48,067 --> 00:22:49,602
Piping bags.
485
00:22:51,638 --> 00:22:53,573
Where were your piping bags,
Mal?
486
00:22:53,573 --> 00:22:56,576
In the little container at the
back. Oh.
487
00:22:57,677 --> 00:22:59,111
Thanks, love.
488
00:22:59,111 --> 00:23:02,014
I don't even know how many
pages are to go in this recipe,
489
00:23:02,014 --> 00:23:03,149
and I don't wanna know.
490
00:23:03,149 --> 00:23:04,917
Because I feel like if I know,
491
00:23:04,917 --> 00:23:07,420
I think I'll spin out
and go out of control.
492
00:23:07,420 --> 00:23:09,021
Hello.
Hey.
493
00:23:10,022 --> 00:23:13,292
I just saw you spin around six
times before you got your bag.
494
00:23:13,292 --> 00:23:16,028
Yes.
Just calm down.
495
00:23:16,028 --> 00:23:18,397
I love a good Kylie Minogue
spin-around.
496
00:23:18,397 --> 00:23:20,933
"I'm spinning around.
Move out of my way."
497
00:23:20,933 --> 00:23:23,536
We can don the gold hotpants
and have a party later
498
00:23:23,536 --> 00:23:25,672
when you finish this and you stay.
499
00:23:25,672 --> 00:23:27,306
But for right now, pick up.
500
00:23:27,306 --> 00:23:29,576
Keep going.
Yeah, excellent. Thanks, guys.
501
00:23:32,311 --> 00:23:35,147
RHIANNON: I am no artist.
They don't look great.
502
00:23:35,147 --> 00:23:37,416
Oh, jeez, that's all pretty woeful.
503
00:23:37,416 --> 00:23:40,720
RHIANNON: But time is running
out very quickly.
504
00:23:40,720 --> 00:23:43,055
I've gotta just keep moving.
505
00:23:43,055 --> 00:23:44,757
Ha, look at my trees.
506
00:23:44,757 --> 00:23:46,493
ADI: They're beautiful. Keep moving.
507
00:23:46,493 --> 00:23:48,427
(CATH CLAPS) Nice.
508
00:23:50,229 --> 00:23:51,764
(TIMER BEEPS)
Good job, Ralph.
509
00:23:52,765 --> 00:23:55,902
That's it. Another element
done, Ralphie. Well done.
510
00:23:55,902 --> 00:24:00,840
I'm running. Full sprinting
across the kitchen.
511
00:24:00,840 --> 00:24:03,543
Usain Bolt and me are brothers
at this point in time.
512
00:24:03,543 --> 00:24:05,978
I'm doing so much work
to kind of catch up.
513
00:24:07,379 --> 00:24:09,448
I've just put my crumble in the oven
514
00:24:09,448 --> 00:24:11,918
and I need to start focusing
on the chocolate branches.
515
00:24:13,553 --> 00:24:16,723
I could see Rhiannon finishing
her chocolate branches.
516
00:24:16,723 --> 00:24:18,891
I'm just upping the speed
on everything I'm doing
517
00:24:18,891 --> 00:24:21,460
and I'm trying to get the
tempering done as quickly as possible.
518
00:24:23,930 --> 00:24:26,799
You can really feel Ralph is
pushing hard to get this done.
519
00:24:26,799 --> 00:24:28,535
No-one wants to go home.
520
00:24:29,969 --> 00:24:32,104
It's getting electric.
There's not long to go.
521
00:24:32,104 --> 00:24:34,541
And we want them all
to put up a really good dish.
522
00:24:38,511 --> 00:24:41,681
MALISSA: I'm piping these trees
as quickly as I can.
523
00:24:41,681 --> 00:24:44,316
I'm not gonna lie -
these trees look a bit dodgy.
524
00:24:44,316 --> 00:24:47,520
Oh, that doesn't look very
pretty. That looks like a
chicken foot.
525
00:24:47,520 --> 00:24:50,056
They don't look as pretty
as Nel's did,
526
00:24:50,056 --> 00:24:52,491
but it'll have to do.
527
00:24:53,492 --> 00:24:56,195
The pace has picked up but
you've still got a lot to do.
528
00:24:56,195 --> 00:24:57,930
30 minutes to go.
(CONTESTANTS CHEER AND CLAP)
529
00:24:57,930 --> 00:25:00,432
CATH: 30 minutes to go. Go,
Malissa!
530
00:25:05,838 --> 00:25:09,175
I need to start multitasking
and I need to move quick.
531
00:25:09,175 --> 00:25:13,145
I have to get my pickling juice
ready for my carrot ribbons.
532
00:25:13,145 --> 00:25:16,849
My charcoal crumble is ready.
I need to get that out of the oven.
533
00:25:16,849 --> 00:25:18,350
OK, that's ready.
534
00:25:19,518 --> 00:25:21,487
My sweet potato is done.
535
00:25:23,222 --> 00:25:25,324
I'm pretty happy
with how it's all going.
536
00:25:25,324 --> 00:25:27,059
OK.
537
00:25:28,327 --> 00:25:30,630
I've been rushing and zooming
so much
538
00:25:30,630 --> 00:25:32,398
my kitchen bench is an absolute mess.
539
00:25:32,398 --> 00:25:36,803
But just, like, I've kicked it
up a gear and I've actually
caught up.
540
00:25:37,837 --> 00:25:39,171
I feel so happy.
541
00:25:39,171 --> 00:25:41,273
Good news, I've caught up.
(LAUGHS) Oh, God.
542
00:25:43,475 --> 00:25:46,478
RHIANNON: I've done the
branches. They're covered in cocoa.
543
00:25:47,780 --> 00:25:50,482
And I've set the pickling
liquid aside to cool.
544
00:25:50,482 --> 00:25:53,119
And now I'm getting on to
the oak tree chocolate leaf.
545
00:25:56,322 --> 00:25:58,591
So, the oak tree chocolate leaf
546
00:25:58,591 --> 00:26:02,028
is actually made up
of sweet potato as the base.
547
00:26:02,028 --> 00:26:04,664
So, you've gotta
mix all that together
548
00:26:04,664 --> 00:26:08,935
and then you've gotta spread
it in this leaf mould, which
is so cool.
549
00:26:08,935 --> 00:26:10,770
And then you've gotta bake it.
550
00:26:10,770 --> 00:26:12,839
DECLAN: That's good, Rhi,
nice and quick.
551
00:26:12,839 --> 00:26:15,842
The oak tree chocolate leaf
has to look exactly like the mould,
552
00:26:15,842 --> 00:26:19,278
so I'm, like, making sure
that there's no gaps,
553
00:26:19,278 --> 00:26:22,114
and then I get rid of
any excess from the top.
554
00:26:22,114 --> 00:26:25,517
OK, so we want this
in a 160, 10 minute.
555
00:26:25,517 --> 00:26:30,489
I've gotta get onto this foam,
and time is running out very quickly.
556
00:26:30,489 --> 00:26:32,725
Um... timer.
557
00:26:34,193 --> 00:26:36,629
CATH: You're up with the
others, Ralph, so you're doing
OK, buddy.
558
00:26:36,629 --> 00:26:37,864
RALPH: Thanks, Cath.
559
00:26:41,734 --> 00:26:43,069
Nice, Mal.
560
00:26:43,069 --> 00:26:44,871
MALISSA: I can see the finish line
561
00:26:44,871 --> 00:26:46,338
and I'm just gonna keep running.
562
00:26:46,338 --> 00:26:48,440
I'm not gonna lose any steam.
563
00:26:48,440 --> 00:26:50,977
I checked the cake and...
564
00:26:50,977 --> 00:26:52,011
(SOFTLY) OK.
565
00:26:52,011 --> 00:26:53,112
MALISSA: ..it was cooked.
566
00:26:53,112 --> 00:26:55,014
Yay! (LAUGHS)
567
00:26:55,014 --> 00:26:57,449
You've come this far.
Don't lose your way now.
568
00:26:57,449 --> 00:26:59,151
You've only got 15 minutes to
go!
569
00:26:59,151 --> 00:27:00,953
Come on!
(GANTRY CONTESTANTS CHEER)
570
00:27:04,657 --> 00:27:06,793
It's out! Look at that, Rhi!
571
00:27:08,661 --> 00:27:10,429
Put this in the fridge to cool.
572
00:27:12,364 --> 00:27:13,766
Yoghurt's done.
573
00:27:13,766 --> 00:27:15,567
Time to make my yoghurt foam.
574
00:27:15,567 --> 00:27:17,937
"2 grams of gold gelatine."
575
00:27:17,937 --> 00:27:20,139
This is important, this bit,
because they're on the foam.
576
00:27:20,139 --> 00:27:21,908
So this is the... This is like...
577
00:27:21,908 --> 00:27:24,744
Has to be able to be perfect.
It's gotta hold.
578
00:27:24,744 --> 00:27:26,779
500 grams of buttermilk.
579
00:27:26,779 --> 00:27:30,783
If the foam isn't right, then
the whole dish, basically, is
a failure.
580
00:27:30,783 --> 00:27:33,519
Knowing how much
relies on this foam,
581
00:27:33,519 --> 00:27:37,690
it's really hard not to doubt
yourself during this element.
582
00:27:37,690 --> 00:27:38,758
Nice, Mal.
583
00:27:38,758 --> 00:27:41,761
I won't know if the foam
has actually worked
584
00:27:41,761 --> 00:27:44,363
until I serve it to the judges.
585
00:27:44,363 --> 00:27:45,732
Oooh.
586
00:27:45,732 --> 00:27:49,035
Everything's crossed, and I'm
gonna hope for the best.
587
00:27:50,036 --> 00:27:51,938
ADI: Good, Malissa.
THEO: Well done, Malissa.
588
00:27:53,639 --> 00:27:56,108
Am I doing the right thing?
Yeah, I am.
589
00:27:56,108 --> 00:27:59,278
(MUTTERS INDISTINCTLY)
590
00:27:59,278 --> 00:28:01,447
"Place under the bowl
until mixture is cool."
591
00:28:05,818 --> 00:28:07,720
CATH: How's the timer
on your cake, Ralph?
592
00:28:09,388 --> 00:28:11,357
Ralph?
593
00:28:14,260 --> 00:28:16,362
Do you have a timer for your
cake? Huh?
594
00:28:16,362 --> 00:28:17,663
Your cake?
595
00:28:18,998 --> 00:28:20,466
Oh, my cake.
596
00:28:21,633 --> 00:28:23,302
RALPH: Everyone's yelling at me
597
00:28:23,302 --> 00:28:26,238
and I realised
I haven't checked on my cake.
598
00:28:26,238 --> 00:28:29,141
And it'd been about
45 minutes, 50 minutes.
599
00:28:30,542 --> 00:28:33,880
If it's not cooked, then that's
it.
600
00:28:35,281 --> 00:28:36,515
I'm cooked.
601
00:28:39,285 --> 00:28:40,386
(WHISPERS) Shit.
602
00:28:41,954 --> 00:28:43,489
Still not cooked.
603
00:28:43,489 --> 00:28:46,225
(TENSE MUSIC)
604
00:28:54,700 --> 00:28:57,636
Here's something new!
Six minutes to go!
605
00:28:57,636 --> 00:29:00,239
(ALL CHEER)
606
00:29:02,274 --> 00:29:05,677
It's a season of secrets and
surprises after all.
607
00:29:05,677 --> 00:29:08,915
(INTENSE MUSIC)
608
00:29:08,915 --> 00:29:10,716
How much do I put in?
609
00:29:10,716 --> 00:29:12,251
RALPH: Oh, my cake.
610
00:29:12,251 --> 00:29:13,752
So, I checked my cake.
611
00:29:14,987 --> 00:29:16,355
Still not cooked.
612
00:29:16,355 --> 00:29:18,157
(WHISPERS) Shit.
613
00:29:18,157 --> 00:29:22,428
If this isn't done
by the time that clock ends...
614
00:29:22,428 --> 00:29:23,830
...you're going home.
615
00:29:23,830 --> 00:29:27,633
But I've just gotta pivot
my focus from the cake
616
00:29:27,633 --> 00:29:29,135
to everything else that I'm
doing.
617
00:29:29,135 --> 00:29:30,269
Yeah, the yoghurt foam's next.
618
00:29:30,269 --> 00:29:32,504
And that's the one I know
I need to get perfect,
619
00:29:32,504 --> 00:29:34,040
otherwise the dish won't hold.
620
00:29:34,040 --> 00:29:35,707
The gelatine needs to dissolve,
621
00:29:35,707 --> 00:29:38,710
but I don't have time to do any
longer than a couple of stirs
622
00:29:38,710 --> 00:29:40,312
to make sure that it's
dissolved.
623
00:29:40,312 --> 00:29:42,181
And then I cool it down.
624
00:29:42,181 --> 00:29:44,583
RUE: Come on, Ralph, come on.
DECLAN: Come on.
625
00:29:45,584 --> 00:29:48,955
Will it stabilise so that when
I spray the foam, it's gonna
hold?
626
00:29:48,955 --> 00:29:50,289
I don't know.
627
00:29:50,289 --> 00:29:51,757
(SIGHS)
628
00:29:51,757 --> 00:29:53,692
(PLASTIC FUNNEL CLATTERS)
629
00:29:53,692 --> 00:29:55,862
(SUSPENSEFUL MUSIC)
630
00:29:59,465 --> 00:30:01,433
Has he even had that in an ice
bin?
631
00:30:02,468 --> 00:30:04,937
ANDY: That was in the ice bath
for about 20 seconds.
632
00:30:04,937 --> 00:30:07,739
So it's actually hot?
It's gonna be hot.
633
00:30:12,811 --> 00:30:15,014
MALISSA: I've only got
a few short minutes left,
634
00:30:15,014 --> 00:30:17,349
and I still need to do
my carrot ribbons.
635
00:30:17,349 --> 00:30:19,618
CATH: This the last element,
Mal? Yes.
636
00:30:19,618 --> 00:30:20,619
That's it.
637
00:30:20,786 --> 00:30:23,589
I need to cut them
so they're perfect on all edges
638
00:30:23,589 --> 00:30:26,025
and they're all
exactly the same size.
639
00:30:26,025 --> 00:30:29,528
And then pop them in the
pickling liquid, which I
prepared earlier.
640
00:30:30,562 --> 00:30:34,300
I have to plate up in the
tasting room in front of the judges.
641
00:30:34,300 --> 00:30:37,169
Every element of this dish
needs to be ready to plate.
642
00:30:37,169 --> 00:30:39,305
I'm cutting up my carrot cake.
643
00:30:39,305 --> 00:30:42,074
CATH: Oh, Malissa,
you're smashing it!
644
00:30:42,074 --> 00:30:44,476
I've got my leaves ready to go.
645
00:30:44,476 --> 00:30:47,546
Oh, that one broke. OK, that's
fine. I only need one.
646
00:30:47,546 --> 00:30:50,316
I've got my sorbet in the freezer.
647
00:30:50,316 --> 00:30:54,586
I have my yoghurt foam,
my chocolate branches.
648
00:30:54,586 --> 00:30:58,991
I've got my charcoal crumble.
There's a lot going on here.
649
00:30:58,991 --> 00:31:01,593
90 seconds!
(CLAPPING AND CHEERING)
650
00:31:01,593 --> 00:31:05,197
ADI: Come on! Get it done!
Come on!
651
00:31:07,399 --> 00:31:10,136
Yes, Ralph, let's get 'em
all in containers, mate.
652
00:31:10,136 --> 00:31:12,371
It's finally time to cut the cake.
653
00:31:12,371 --> 00:31:15,441
And so moment of truth right now.
654
00:31:15,441 --> 00:31:17,676
ANDY: Come on, Ralph.
Let's go, let's go.
655
00:31:17,676 --> 00:31:19,378
Come on, Ralph, you've got this.
656
00:31:21,080 --> 00:31:23,415
Cut the first slice and...
657
00:31:25,284 --> 00:31:27,086
Beautiful.
658
00:31:27,086 --> 00:31:29,255
Thank God, it's actually cooked.
659
00:31:29,255 --> 00:31:30,256
I'm so happy.
660
00:31:30,256 --> 00:31:32,258
ADI: Nice, Ralph. Beautiful.
661
00:31:32,258 --> 00:31:33,960
I'm frantically moving
around the kitchen,
662
00:31:33,960 --> 00:31:35,962
trying to make sure that
I've got all my elements.
663
00:31:35,962 --> 00:31:37,463
Oh, where's my ruler?
664
00:31:37,463 --> 00:31:42,301
30 seconds!
30 seconds! Come on! Let's go!
665
00:31:42,301 --> 00:31:44,636
Oh, my God, I've gotta put
all this stuff in containers?
666
00:31:44,636 --> 00:31:46,238
You're kidding me?
667
00:31:46,238 --> 00:31:47,839
BRENT: Come on, guys! Come on!
668
00:31:47,839 --> 00:31:49,375
It is chaos!
669
00:31:49,375 --> 00:31:51,877
CONTESTANT: You can do it!
Yeah, keep going, guys!
670
00:31:51,877 --> 00:31:55,081
(ALL CALL OUT)
ANDY: Here we go!
671
00:31:55,081 --> 00:31:57,849
JUDGES AND CONTESTANTS: 10, 9, 8,
672
00:31:57,849 --> 00:32:01,253
7, 6, 5,
673
00:32:01,253 --> 00:32:05,024
4, 3, 2, 1!
674
00:32:05,024 --> 00:32:07,126
(CHEERING AND CLAPPING)
675
00:32:07,126 --> 00:32:11,397
Whoo-hoo! Yay!
676
00:32:14,233 --> 00:32:15,934
Oh, my God, that was so fun!
677
00:32:15,934 --> 00:32:17,703
(LAUGHS) Ahh!
678
00:32:18,804 --> 00:32:22,274
RALPH: You know, frantic as it
was, I got everything done.
679
00:32:22,274 --> 00:32:25,077
Till the last couple of
seconds, but finished.
680
00:32:25,077 --> 00:32:26,912
So that's all that counts.
681
00:32:31,283 --> 00:32:35,521
Did that two hours and 15
minutes fly, or was it just
me?
682
00:32:35,521 --> 00:32:38,324
They were under the pump
from the absolute get-go.
683
00:32:38,324 --> 00:32:40,392
As a dessert,
it's very deconstructed.
684
00:32:40,392 --> 00:32:42,294
There are lots of components.
685
00:32:42,294 --> 00:32:44,030
A huge amount of it is in balance
686
00:32:44,030 --> 00:32:45,998
and how they construct it
at the last moment,
687
00:32:45,998 --> 00:32:49,335
so we don't really know
who's done well and who hasn't.
688
00:32:49,335 --> 00:32:52,371
I'm looking forward to tasting
it and seeing it all together.
689
00:32:52,371 --> 00:32:54,840
Well, we're about to see it
all together right now.
690
00:32:54,840 --> 00:32:57,676
Shall we get the first one in?
We should. (LAUGHS)
691
00:32:57,676 --> 00:32:59,345
RALPH: Good luck.
Good luck, love.
692
00:32:59,345 --> 00:33:00,412
Thank you.
693
00:33:00,412 --> 00:33:03,315
MALISSA: I've got every element
ready to go.
694
00:33:03,315 --> 00:33:06,518
I'm hoping that I've done
a really good job today
695
00:33:06,518 --> 00:33:08,854
and that this is gonna keep me
safe in the competition.
696
00:33:10,389 --> 00:33:12,791
Hello. Hi.
MELISSA: Hello.
697
00:33:14,893 --> 00:33:18,497
Well, well, well, here we are
again. Back again.
698
00:33:18,497 --> 00:33:21,533
(MELISSA LAUGHS) We have to
stop meeting like this.
699
00:33:21,533 --> 00:33:24,036
We really do have to stop
meeting like this.
700
00:33:24,036 --> 00:33:25,471
You were like night and day from
701
00:33:25,571 --> 00:33:27,906
when you walked through the
doors this morning to when you finished.
702
00:33:27,906 --> 00:33:29,841
I think you had the recipe
in one hand
703
00:33:29,841 --> 00:33:32,978
and you were jumping up and
down, saying, "I did it, I did
it!"
704
00:33:32,978 --> 00:33:36,482
I definitely didn't feel very
good walking in today
705
00:33:36,482 --> 00:33:40,119
but, you know, now that the
cook is done, I'm so proud of myself.
706
00:33:40,119 --> 00:33:43,355
And if today was my last day,
then what a day to end it on.
707
00:33:43,355 --> 00:33:45,357
I'm really happy. Yeah. Awesome.
708
00:33:45,357 --> 00:33:48,627
Well, look, let's continue
that really great energy you have.
709
00:33:48,627 --> 00:33:50,929
You have seven minutes to
plate up. OK.
710
00:33:50,929 --> 00:33:52,064
Good luck.
Thank you.
711
00:33:52,064 --> 00:33:53,699
Your time starts when
you hit the bench.
712
00:33:53,699 --> 00:33:55,033
JUDGES: Good luck.
OK. Thank you.
713
00:33:56,435 --> 00:34:01,173
Nel's dish was phenomenal, the
way that it looked. It was so beautiful.
714
00:34:01,173 --> 00:34:03,942
So I need to do my best
to replicate that.
715
00:34:03,942 --> 00:34:07,613
I've got my carrot cake on the plate.
716
00:34:07,613 --> 00:34:09,648
And now I need to get
my foam all ready.
717
00:34:09,648 --> 00:34:10,916
(LAUGHS) OK.
718
00:34:10,916 --> 00:34:13,085
(SUSPENSEFUL MUSIC)
719
00:34:18,157 --> 00:34:19,725
MALISSA: Ooh. (LAUGHS)
720
00:34:21,059 --> 00:34:25,431
I've got my charcoal crumble,
my chocolate branches.
721
00:34:26,432 --> 00:34:29,000
Some carrot strips over the top.
722
00:34:30,769 --> 00:34:34,005
I've got my sweet potato
beautiful leaf.
723
00:34:35,141 --> 00:34:37,176
Crystallised carrot fronds.
724
00:34:38,177 --> 00:34:40,612
And I've got
my ginger and carrot sorbet.
725
00:34:41,647 --> 00:34:43,282
Finish strong, Mal. Gosh.
726
00:34:47,886 --> 00:34:49,020
It looks beautiful.
727
00:34:49,020 --> 00:34:50,256
Gosh.
728
00:34:51,657 --> 00:34:55,194
There you go. My trees look
like chicken feet.
729
00:34:56,495 --> 00:34:58,697
Thank you, Malissa. We'll
taste. Thank you. Thanks.
730
00:35:01,300 --> 00:35:04,436
Got everything up and
everything tastes really yummy.
731
00:35:04,436 --> 00:35:08,674
I'm just hoping that it
perfectly represents Mr
McGregor Garden.
732
00:35:10,008 --> 00:35:11,410
What do we think of the
appearance?
733
00:35:11,410 --> 00:35:13,812
There's some elements of it,
looking at it straightaway,
734
00:35:13,812 --> 00:35:15,147
that are really good.
735
00:35:15,147 --> 00:35:18,450
Her leaf is excellent. The
foam looks like it's holding.
736
00:35:18,450 --> 00:35:21,920
So until we taste it,
we'll never know.
737
00:35:46,345 --> 00:35:48,113
I'm pretty impressed.
738
00:35:48,113 --> 00:35:50,682
The flavour balance of the dish
is pretty good.
739
00:35:50,682 --> 00:35:52,784
ANDY: Yeah.
I think she's done really well.
740
00:35:52,784 --> 00:35:54,986
The cake texture is beautiful.
741
00:35:54,986 --> 00:35:57,189
I really like her charcoal crumb.
742
00:35:57,189 --> 00:35:59,225
The flavour of it
was absolutely spot-on.
743
00:35:59,225 --> 00:36:01,593
The same goes for the sorbet.
744
00:36:01,593 --> 00:36:04,196
And the tempered chocolate
had a great snap to it.
745
00:36:04,196 --> 00:36:06,097
There's a lot of positives
on the plate.
746
00:36:06,097 --> 00:36:08,133
It may not have been
as pretty as yours.
747
00:36:08,133 --> 00:36:12,103
Yours is a very elegant, very
romantic-looking dish of food.
748
00:36:12,103 --> 00:36:14,873
This didn't have that kind
of finesse and that delicacy,
749
00:36:14,873 --> 00:36:17,476
but I really liked
the bitterness of the leaf
750
00:36:17,476 --> 00:36:19,411
and of the charcoal crumb as well.
751
00:36:19,411 --> 00:36:21,913
And I loved the zing in the sorbet.
752
00:36:21,913 --> 00:36:24,450
Yeah, all the components
were really beautiful.
753
00:36:24,450 --> 00:36:26,218
The cake was gorgeous.
754
00:36:26,218 --> 00:36:27,953
The foam flavour, texture fantastic.
755
00:36:27,953 --> 00:36:30,422
I think it was so very well done.
756
00:36:30,422 --> 00:36:34,226
Fortunately for her, it ate
10 times better than it looked.
757
00:36:34,226 --> 00:36:36,395
Good effort, really good
effort. Yeah.
758
00:36:37,963 --> 00:36:39,431
MALISSA: Good luck, Rhi.
Good luck, Rhi.
759
00:36:39,431 --> 00:36:41,233
Thank you.
760
00:36:41,233 --> 00:36:43,134
First-ever Pressure Test
761
00:36:43,134 --> 00:36:47,473
and this could be my last cook
in the MasterChef kitchen.
762
00:36:47,473 --> 00:36:50,141
I'm concerned about the whole thing.
763
00:36:51,543 --> 00:36:53,512
I do not wanna go home today.
764
00:36:54,913 --> 00:36:57,916
Are you known for your
desserts? No.
765
00:36:57,916 --> 00:37:01,420
Are you known for your finesse?
No.
766
00:37:01,420 --> 00:37:04,623
I'm gonna say this was a bit
out of your wheelhouse, am I
right?
767
00:37:04,623 --> 00:37:07,726
100%. You're so right.
768
00:37:18,737 --> 00:37:20,038
NARRATOR: Get inspired
769
00:37:20,038 --> 00:37:21,640
by our fabulous home cooks.
770
00:37:21,640 --> 00:37:23,141
Stream full episodes
771
00:37:23,141 --> 00:37:24,676
of MasterChef Australia
772
00:37:24,676 --> 00:37:26,612
now on 10 play.
773
00:37:27,713 --> 00:37:30,449
(TENSE MUSIC)
774
00:37:32,451 --> 00:37:34,620
I'm gonna say this was
a bit out of your wheelhouse.
775
00:37:34,620 --> 00:37:37,489
Am I right?
100%. You're so right.
776
00:37:37,489 --> 00:37:39,291
Like, are you known
for your desserts?
777
00:37:39,291 --> 00:37:40,626
No.
778
00:37:40,626 --> 00:37:43,662
Are you known for your finesse?
No.
779
00:37:43,662 --> 00:37:46,698
How did you go into this, then?
It must have been daunting.
780
00:37:46,698 --> 00:37:50,302
It was so daunting. Like, I
literally was so anxious this morning.
781
00:37:50,302 --> 00:37:53,705
But then when I tasted it,
I was like, "Oh, my God."
782
00:37:53,705 --> 00:37:55,441
It just transported me to my dad.
783
00:37:57,275 --> 00:37:58,944
That calmed me.
784
00:37:58,944 --> 00:38:00,579
You're on the verge of top 8.
785
00:38:00,579 --> 00:38:02,548
Like, did you ever think
you'd get this far?
786
00:38:02,548 --> 00:38:04,516
No. Like, not... not at all.
787
00:38:04,516 --> 00:38:07,586
This is what dreams
are made of for me.
788
00:38:07,586 --> 00:38:09,555
Like, I just really wanna be here.
789
00:38:10,722 --> 00:38:14,726
Well, one thing you have to do
is nail this plate-up.
790
00:38:14,726 --> 00:38:17,896
You've got seven minutes. Good
luck. Thank you.
791
00:38:18,897 --> 00:38:21,567
I've gotta assemble the dish in
front of the judges and Nelly,
792
00:38:21,567 --> 00:38:23,034
and I am freaking out.
793
00:38:23,034 --> 00:38:25,103
(BREATHES HEAVILY)
794
00:38:26,338 --> 00:38:27,906
(WHISPERS) Oh, shit.
795
00:38:27,906 --> 00:38:29,441
Oh!
(LAUGHS)
796
00:38:32,778 --> 00:38:34,880
(BREATHES HEAVILY)
JOCK: It's fine. Don't worry.
797
00:38:34,880 --> 00:38:37,783
It's OK.
Slight explosion.
798
00:38:37,783 --> 00:38:39,751
You've got this.
799
00:38:39,751 --> 00:38:41,353
It's just crumbs.
800
00:38:41,353 --> 00:38:44,823
Like Andy said, I am not known
for my finesse in plating.
801
00:38:44,823 --> 00:38:46,592
(WHISPERS) Her twigs look
better. Mmm.
802
00:38:48,059 --> 00:38:50,829
I don't know if mine looks
anything like Nelly's dish.
803
00:38:53,164 --> 00:38:54,466
Oh, dear.
804
00:38:56,201 --> 00:38:58,103
But I got the job done.
805
00:38:59,471 --> 00:39:01,106
Oh, my goodness.
806
00:39:04,142 --> 00:39:06,344
We're gonna taste it. See you later.
807
00:39:06,344 --> 00:39:08,914
Thanks. Thanks, guys. Enjoy.
808
00:39:10,248 --> 00:39:11,950
(NELLY SIGHS)
809
00:39:11,950 --> 00:39:15,721
It's a little flat,
and there's not enough twigs.
810
00:39:15,721 --> 00:39:17,756
But she's had a good effort.
811
00:39:20,892 --> 00:39:24,863
Carrot top's a little bit
more... rustic.
812
00:39:50,956 --> 00:39:54,025
Thought the crumble
was a little overdone.
813
00:39:54,025 --> 00:39:56,895
I think there's just a little
touch of burntness in the back
of it.
814
00:39:56,895 --> 00:40:00,131
And I thought the
Christmas-tree-sized carrot fronds
815
00:40:00,131 --> 00:40:02,333
at the top were just a little
bit too much.
816
00:40:02,333 --> 00:40:04,703
And too much sugar,
adds to the dish.
817
00:40:05,871 --> 00:40:09,875
But... I think the cake's
beautiful. I think the foam's
beautiful.
818
00:40:09,875 --> 00:40:12,177
And I think the sorbet's
beautifully balanced.
819
00:40:12,177 --> 00:40:15,547
So I think bringing that
together, I thought it's a
good effort.
820
00:40:16,915 --> 00:40:21,453
But the flavour of the cake,
especially, was spot-on.
821
00:40:21,453 --> 00:40:22,954
And she may not have the finesse,
822
00:40:22,954 --> 00:40:25,857
but she definitely
can bring the flavour.
823
00:40:25,857 --> 00:40:30,629
And with the cake, with the
sorbet, and also with the foam,
824
00:40:30,629 --> 00:40:32,831
they are spot-on flavour-wise.
825
00:40:33,965 --> 00:40:36,635
I think Rhiannon's done
a really good job.
826
00:40:36,635 --> 00:40:38,837
Whatever it was that
she connected with
827
00:40:38,837 --> 00:40:40,739
when she tasted your dish
at the beginning,
828
00:40:40,739 --> 00:40:43,709
you can definitely get
a little bit of a sense of that
829
00:40:43,709 --> 00:40:45,977
in the dish itself,
especially in the cake.
830
00:40:45,977 --> 00:40:49,147
I don't know if it was the
Douglas fir tree Christmas
trees on there,
831
00:40:49,147 --> 00:40:52,017
I felt like it was festive
and Christmassy in a way.
832
00:40:52,017 --> 00:40:53,852
I loved the delicacy
of the chocolate work.
833
00:40:53,852 --> 00:40:55,554
I think she did
very, very well there.
834
00:40:55,554 --> 00:40:59,691
I just think this is so far
away from what Rhiannon would
normally do
835
00:40:59,691 --> 00:41:04,462
that I am absolutely,
like, stoked for her.
836
00:41:04,462 --> 00:41:07,799
To see her finish that product
as she has,
837
00:41:07,799 --> 00:41:09,801
I think she should be
very proud of herself.
838
00:41:13,238 --> 00:41:14,706
MALISSA: Good luck!
Thanks, guys.
839
00:41:14,706 --> 00:41:15,741
Good luck, Ralph.
840
00:41:16,775 --> 00:41:20,579
The pressure is immense because
I want to do Nelly's food justice,
841
00:41:20,579 --> 00:41:24,049
but the smallest thing at this
point in time will send us home,
842
00:41:24,049 --> 00:41:26,918
so it's extremely
nerve-racking.
843
00:41:29,655 --> 00:41:30,889
Oh! (SIGHS)
844
00:41:33,358 --> 00:41:37,162
Mate, it didn't look like
a pretty cook, I've gotta say.
845
00:41:37,162 --> 00:41:39,297
No, it did look frantic.
846
00:41:39,297 --> 00:41:43,969
And I was running all over the
place, just trying to keep up.
847
00:41:43,969 --> 00:41:48,640
But got all the elements
together, so... Just. (LAUGHS)
848
00:41:48,640 --> 00:41:50,208
So I'm happy about that.
849
00:41:50,208 --> 00:41:54,546
In the meantime, you have got
seven minutes to finish this dish.
850
00:41:54,546 --> 00:41:56,815
Thank you so much, guys.
MELISSA: Thank you. Good luck.
851
00:42:01,953 --> 00:42:04,122
That cook was
the hardest cook I've had,
852
00:42:04,122 --> 00:42:05,891
and I still have to plate the dish
853
00:42:05,891 --> 00:42:07,959
and make it look beautiful.
854
00:42:15,100 --> 00:42:17,402
No, no, no, no, no, no, no,
no, no,
855
00:42:17,402 --> 00:42:19,805
no, no, no, no, no, no, no,
no, no.
856
00:42:23,108 --> 00:42:25,711
MELISSA: Why would you press
the air
857
00:42:25,711 --> 00:42:29,114
out of the thing
you put the air into?
858
00:42:29,114 --> 00:42:30,749
I'm happy that I've got
859
00:42:30,749 --> 00:42:32,383
all the elements on the dish.
860
00:42:32,383 --> 00:42:35,486
But the biggest concern
is the flavours
861
00:42:35,486 --> 00:42:37,188
and how they're gonna work together.
862
00:42:40,025 --> 00:42:42,527
Today is not the day I wanna go home.
863
00:42:46,998 --> 00:42:48,433
JOCK: Nice one, mate.
864
00:42:48,433 --> 00:42:50,068
(SUSPENSEFUL MUSIC)
865
00:43:03,782 --> 00:43:06,251
(TENSE MUSIC)
866
00:43:07,653 --> 00:43:09,420
Thoughts?
867
00:43:09,420 --> 00:43:11,256
A little large.
(ANDY LAUGHS) Yeah.
868
00:43:11,256 --> 00:43:13,191
A little bit messy.
869
00:43:13,191 --> 00:43:14,359
Um...
870
00:43:14,359 --> 00:43:16,227
There's a bit of height
on this one, though.
871
00:43:16,227 --> 00:43:18,997
A little bit of height. Big twigs.
872
00:43:18,997 --> 00:43:22,768
(SIGHS) Yeah, I don't know.
Let's try it. Let's try it.
873
00:43:24,903 --> 00:43:26,404
Thanks, mate.
874
00:43:49,394 --> 00:43:51,429
You know, I have the best
of hope for him,
875
00:43:51,429 --> 00:43:52,931
especially because Ralph has just
876
00:43:52,931 --> 00:43:55,934
improved in leaps and bounds
as a cook in this kitchen,
877
00:43:55,934 --> 00:43:58,303
and you want him to succeed.
878
00:43:58,303 --> 00:44:00,772
But, yep, it's definitely
one of those things
879
00:44:00,772 --> 00:44:06,812
where it's a messy cook, it
ends up compounding onto the plate.
880
00:44:06,812 --> 00:44:09,247
And it definitely is an
indication of that today.
881
00:44:09,247 --> 00:44:12,684
I'm glad that he managed to
achieve every single element
on the plate,
882
00:44:12,684 --> 00:44:15,486
and he did the best that he
could to put it together.
883
00:44:15,486 --> 00:44:19,290
I'm sad for him because this
is... it's not close to yours
at all.
884
00:44:20,792 --> 00:44:24,029
There is too much carrot cake
on the... on the log,
885
00:44:24,029 --> 00:44:28,366
which then meant not enough
yoghurt to balance the whole dish,
886
00:44:28,366 --> 00:44:30,335
which was unfortunate.
887
00:44:30,335 --> 00:44:34,105
His cake was a little bit
underdone, which is a bit sad.
888
00:44:34,105 --> 00:44:38,676
And then his crumb was a
little bit over as well,
again, unfortunately.
889
00:44:38,676 --> 00:44:41,747
So I'm actually quite
disappointed in this one, to
be honest with you.
890
00:44:41,747 --> 00:44:44,415
Yeah, it's not... not good.
891
00:44:46,617 --> 00:44:48,720
It looked like a disaster, that cook.
892
00:44:48,720 --> 00:44:51,122
And I've gotta say, it eats
like one.
893
00:44:54,359 --> 00:44:58,229
I am so gutted for him because
this is gonna leave him in trouble.
894
00:44:58,229 --> 00:45:00,531
And I don't want him to go. No.
895
00:45:00,531 --> 00:45:02,100
Because he's just one of those guys,
896
00:45:02,100 --> 00:45:04,435
like, that he wears his heart
on his sleeve,
897
00:45:04,435 --> 00:45:06,872
he comes in every day
just wanting to learn
898
00:45:06,872 --> 00:45:10,475
and soak up everything that
this competition is about.
899
00:45:10,475 --> 00:45:12,077
And they're the people
that you just want
900
00:45:12,077 --> 00:45:13,845
to continue on in the competition.
901
00:45:13,845 --> 00:45:15,346
Totally, you can't help but...
902
00:45:16,581 --> 00:45:18,449
(JOCK AND MELISSA GROWL)
903
00:45:30,128 --> 00:45:32,163
Re-creating Nelly's garden,
904
00:45:32,163 --> 00:45:35,200
it definitely wasn't
a walk in the park.
905
00:45:35,200 --> 00:45:38,770
Magic on the plate, it is very
difficult to replicate.
906
00:45:38,770 --> 00:45:42,407
And it just goes to show,
Nelly, you are at the top of
your game, mate.
907
00:45:42,407 --> 00:45:43,775
Thanks, guys.
908
00:45:43,775 --> 00:45:46,912
Give it up for Nelly Robinson!
(ALL CHEER)
909
00:45:46,912 --> 00:45:48,513
Thank you, guys.
910
00:45:56,021 --> 00:46:00,125
Today, one dish missed the mark
on every element.
911
00:46:01,392 --> 00:46:05,063
One of you brought us
a cake that was underdone
912
00:46:05,063 --> 00:46:08,366
and a dish as a whole
that lacked balance.
913
00:46:10,301 --> 00:46:14,372
Unfortunately,
that dish was cooked by...
914
00:46:17,108 --> 00:46:18,143
...Ralph.
915
00:46:18,143 --> 00:46:19,210
Oh.
916
00:46:22,613 --> 00:46:25,316
Ah, my dear.
917
00:46:25,316 --> 00:46:26,818
Well done.
918
00:46:26,818 --> 00:46:29,554
I'm sorry.
It's OK. Well done.
919
00:46:31,056 --> 00:46:32,657
We hate to see you go, mate.
920
00:46:32,657 --> 00:46:36,227
You've brought us
so many incredible dishes
921
00:46:36,227 --> 00:46:38,830
during your time here
in the MasterChef kitchen.
922
00:46:40,065 --> 00:46:42,333
You've shown us through those dishes
923
00:46:42,333 --> 00:46:46,171
that you're well and truly on
your way to where you wanna be.
924
00:46:48,907 --> 00:46:51,542
You know what? We think you're
gonna get there.
925
00:46:53,411 --> 00:46:55,881
It's just been so many
good experiences,
926
00:46:55,881 --> 00:46:58,416
like, every day that
we've been in here,
927
00:46:58,416 --> 00:47:01,452
so just the fact that I'm in
here has been amazing for me.
928
00:47:01,452 --> 00:47:03,454
So I've appreciated
every minute of it,
929
00:47:03,454 --> 00:47:06,157
and meeting lovely people who
help each other along the way
930
00:47:06,157 --> 00:47:07,725
and you learn a lot from them.
931
00:47:07,725 --> 00:47:10,896
The experience will last a
lifetime, so thank you, guys.
932
00:47:10,896 --> 00:47:14,499
Ralph, we love you, mate.
We all love you.
933
00:47:14,499 --> 00:47:16,567
But for now,
it's time to say goodbye.
934
00:47:16,567 --> 00:47:18,503
Time to go. Thank you so much.
Well done.
935
00:47:18,503 --> 00:47:20,438
You did so well.
Congratulations, mate.
936
00:47:20,438 --> 00:47:22,307
You've got this.
Thank you so much.
937
00:47:22,307 --> 00:47:24,142
Thanks... (CONTINUES
INDISTINCTLY) Thank you.
938
00:47:28,113 --> 00:47:30,548
Come here, big fella. Aww.
939
00:47:30,548 --> 00:47:32,250
Good luck, buddy.
940
00:47:32,250 --> 00:47:33,818
See ya.
(BRENT MURMURS)
941
00:47:34,886 --> 00:47:36,721
(UPLIFTING MUSIC)
Thank you so much, guys.
942
00:47:36,721 --> 00:47:39,124
Leaving the kitchen today,
as much as it hurts,
943
00:47:39,124 --> 00:47:41,292
I can walk out of here
with my head high.
944
00:47:41,292 --> 00:47:45,096
Give it up for Ralph,
everybody! (CONTESTANTS CHEER)
945
00:47:46,965 --> 00:47:48,366
I did my best.
946
00:47:48,366 --> 00:47:51,602
If there's something
you're passionate about, do it.
947
00:47:52,837 --> 00:47:55,040
I'm literally going guns blazing,
948
00:47:55,040 --> 00:47:58,043
and I'm gonna take every
opportunity I can to learn as
much as I can.
949
00:47:58,043 --> 00:48:00,378
And this won't be
the last you see of me.
950
00:48:03,248 --> 00:48:05,951
NARRATOR: Tomorrow night
on MasterChef Australia...
951
00:48:05,951 --> 00:48:06,985
THEO: Look at this!
952
00:48:06,985 --> 00:48:09,120
...it's a Team Service Challenge...
953
00:48:09,120 --> 00:48:12,623
We wanna see Greek food, but we
wanna see it re-imagined.
954
00:48:12,623 --> 00:48:13,624
Opa!
955
00:48:13,624 --> 00:48:15,760
...where Greece
is the word.
956
00:48:15,760 --> 00:48:16,894
I feel like
the challenge
957
00:48:16,894 --> 00:48:18,296
was made for me today.
958
00:48:18,296 --> 00:48:21,066
But they'll need
to modernise the classics...
959
00:48:21,066 --> 00:48:22,667
I'm so not modern.
(LAUGHS)
960
00:48:22,667 --> 00:48:24,269
I'm still stuck
in the '80s.
961
00:48:24,269 --> 00:48:27,505
...to win their chance
at immunity.
962
00:48:27,505 --> 00:48:29,874
Everyone is panicking.
Come on! Push!
963
00:48:29,874 --> 00:48:30,976
Oh!
964
00:48:30,976 --> 00:48:32,377
This is not good.
965
00:48:37,182 --> 00:48:39,517
Captions by Red Bee Media