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Previously
on MasterChef Australia...
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00:00:09,510 --> 00:00:13,081
The one, the only Maggie Beer!
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...this culinary icon
brought the house down...
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...and her 2-round
elimination...
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You've got this.
I have. I know. Thank you.
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Food with love.
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...brought all the feels.
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Maggie brings back so many
memories with my mum.
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I know she's watching.
I know she's so proud of me.
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They impressed with dishes
worthy of their top 10 status.
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Beautiful. You nailed it.
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It is seriously impressive cooking.
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And the duck - whoa!
Well done, mate.
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But it was the end of the
journey for Antonio.
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I've learned so much
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and I think my grandma
definitely would be proud.
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'Bye!
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Hey, buddy.
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Tonight...
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I am really pushing
myself to do something I've
never done before.
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...we kick off a week
full of surprises,
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starting with
a spectacular Mystery Box.
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Ah! Beautiful day.
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Butterflies are out.
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It's a new week.
New surprise.
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Yeah, let's cook
some good food.
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Mystery boxes, I love
them 'cause they force creativity,
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but they're both comforting
and terrifying.
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Like, comforting in that,
like, I know what my basic
staples are.
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Terrifying because the twist
they'll pull on those are endless.
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It could literally be anything.
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Oh.
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Morning!
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Ooh! Mystery Box.
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Pick a bench, everyone.
You know what day it is.
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Oh, look out!
Yeah. Hi, ladies.
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Well, I can see
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you've all got a little spring
in your step today, huh?
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Why wouldn't you?
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You survived another week
in the MasterChef kitchen.
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Yeah.
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Rhiannon, I'm gonna guess
you're stoked.
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Mate, I'm so stoked.
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Like, I love everything about
walking into this kitchen
every day.
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It's so exciting.
There was 18.
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There's only nine of you now.
It's gotta feel good.
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It's awesome! And I've got a
white apron, so it's even more awesome.
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Ralph?
Yeah?
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Mate, there's some good cooks
going home.
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Does that make you feel good
or even more nervous?
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Bit of both.
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Just means that the competition
is... is that fierce
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that you've got to put your
best foot forward every cook.
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Well, there is no denying
you've all come a long, long way,
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but it's no time
to take your foot off the gas.
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We've got even more spectacular
challenges in store for you guys
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every single day this week.
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Starting with this
very surprising Mystery Box.
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There is no way you're gonna
guess what's inside this one.
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Let's put you out of your misery.
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You can lift your lids...
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...now!
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Oh!
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What?!
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Oh, my God!
Ooh! Jeez Louise!
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Bloody hell!
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Surprise!
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Oh, my goodness!
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Oh, my God! Whoo!
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Gotcha! Oh, that
scared the crap out of me.
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Ohh.
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Wow. Wow. OK.
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How good's that!
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Cooking with confetti!
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It's insanity.
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Oh, my goodness.
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Not at all could I have ever
predicted that in a million years.
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It feels like the finale!
I'm the winner!
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I bet you weren't expecting
that? CONTESTANTS: No.
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It's a Mystery Box
with a surprise inside.
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Oh!
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Today, that is exactly what we
want you to capture in a dish.
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So think of a moment when
you've seen something on a menu,
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ordered it, it's arrived at
the table, you've cut into it,
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and it's just something
entirely unexpected
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in the best possible way.
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That is your job today.
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Leave us as amazed as you were
when you lifted that lid.
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My mind's racing.
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It's just ticking over
"What can I do today?"
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Because it's our chance to
actually surprise the judges
this time.
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So, for this challenge, we're
gonna give you 75 minutes.
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Of course, the pantry
and the garden are open.
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We're not messing around today.
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The cooks that bring us the
three least impressive dishes
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will find themselves
in tomorrow's Pressure Test
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from where someone
will be going home.
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So, surprise us.
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Do you understand?
Yeah.
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Good, 'cause your time starts
now!
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Let's go! Let's go, guys!
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Good luck.
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Where are the eggs?
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I can never get used
to the surprises.
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Every single surprise
surprises me.
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Um, sugar.
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But I really love making desserts.
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And today is a chance
to see how creative I can be.
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So I'm thinking I really want
to push the boundaries a little.
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Well, all season,
we've been surprising them,
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and now it is their turn
to make a surprise for us.
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The tables have well
and truly turned, haven't they?
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Will we see a chicken Kiev
today?
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Well, I actually was thinking
if I was in their shoes,
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I'd do smoked
and stuffed chicken wings.
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Get the bone out and then stuff
it. Ooh! Yeah.
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Smoke it and then have it on
the hibachi and glaze the absolute...
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I...I would...
...life out of it.
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...be pleasantly surprised by
that. Can also be a trick of
the palate.
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We used to do a snack in
Orana... Yeah.
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...which was a strip of pumpkin
that had been brushed
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with... with a caramelised,
roasted beef fat and blowtorch it.
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When you eat it, all you can
think about is roast beef.
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Yeah. And...
Deception!
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It's deception.
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Trick of the eye, trick of the
palate, trick of the senses.
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It's a day for anything to happen.
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I hope our guys just have the
greatest element of surprise.
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We are ready.
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Let's do it.
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Surprise! Wow!
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A whole heap of confetti
and we can get as creative
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and as fun as we want today.
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I think that's what
I'm really looking forward to.
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I feel like I've already grown
so much as a cook
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in the last couple of weeks
in the MasterChef kitchen.
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So, today, I want to show the judges
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that I can really push myself
out of my comfort zone.
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Conceptually, I really need
to think about techniques
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and things that I never
would have tried before.
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We've got to create a dish with
something unexpected inside of it.
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I'm just thinking, like, a vehicle,
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whether it's a cake or a choux bun,
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but what are you gonna put
inside a cake or a choux bun
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that no-one's gonna expect?
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Hi, Declan.
Hi, Declan.
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Mel, Andy.
I'm absolutely motoring here.
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Yeah.
What are you making today?
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Um, so I am making
green curry chicken...
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OK.
...in a choux bun.
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We're here for this.
Yes!
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This is the dish...
Yes!
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...of dreams... Yes.
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...that we have been wanting
to hear you make.
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This sounds inspired
and you're excited.
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I am excited!
And that makes us excited.
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I love green curry chicken.
Surprise us.
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Give us the perfect dish. Yeah.
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Good luck!
Thank you.
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Choux pastry,
I think it's a challenge,
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but it's delicious
if you get it right.
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I'm gonna pipe them into this.
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It's definitely got something
that I wouldn't normally do.
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In the oven. Alright.
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But it is a competition
and... and we're getting to that stage
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where the finish line is in sight.
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So, if I can pull this off,
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there's no way I'm gonna be
in a black apron tomorrow.
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Surprise!
This is a fun one.
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When I lifted up that box,
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straightaway I just
thought about my nieces
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and, you know, they love confetti,
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they love a good little surprise.
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So, I thought I am gonna
channel that today.
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So, I'm thinking that I'm
gonna make
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a little cake that I think
they would absolutely love
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and hope that that's gonna
bring me some luck today.
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Malissa!
Hey, Malissa.
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Hello! Hello! How's it going?
Very good.
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What is your surprise dish?
I'm gonna do a lemon meringue cake.
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And then in the centre is
gonna be, like, a berry surprise.
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So when you cut it open,
that'll kinda ooze out.
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And then I'm going to top that
with the Swiss meringue.
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How dense is the cake?
It's just a lemon cake.
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I want it a little bit more
dense. Yeah.
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So it can hold all of this
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and it'll actually ooze out
when you cut it.
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It sounds like you've got the
picture. You just need to paint it.
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I'm looking forward to this.
Good luck.
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I know it's gonna take
a lot of technique
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to pull off something that
looks beautiful on the outside
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but has a really awesome
surprise on the inside.
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I really need to make sure
that I can achieve that today.
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Bloody hell! I've
got more equipment than
ingredients!
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I can't bloody believe I'm top
9. This is crazy!
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Coming into the competition,
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I legitimately never thought
that I'd get this far.
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I wanna keep going as far as I
can and just keep pushing.
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Today, I'm gonna stick
with flavours I know,
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but put them in a dish
that the judges won't expect.
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I'm gonna make a Thai red curry
chicken ballotine.
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They're going to be thinking
'classic French flavours',
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and they're gonna go, "Hang on
a minute! This tastes like
Thailand!"
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00:09:53,493 --> 00:09:56,029
Chicken ballotine
is a chicken thigh.
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You put some sort of mousse
in the middle, you roll it up,
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then you fry it so the skin's
crispy and then you put it in
the oven.
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00:10:03,503 --> 00:10:06,573
I've cooked a ballotine before
but not with a curry in the middle.
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00:10:06,573 --> 00:10:08,375
So, this is gonna be a challenge.
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00:10:08,375 --> 00:10:11,344
But if I can get this right,
it's definitely gonna surprise them
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that there's a Thai red curry
in the middle of this
French-looking dish.
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00:10:16,149 --> 00:10:18,652
Surprise!
You've only got one hour to go!
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00:10:19,853 --> 00:10:21,588
Oh, my God!
213
00:10:21,588 --> 00:10:23,256
When they said 'surprise',
I'm like, "What now?"
214
00:10:23,256 --> 00:10:25,425
Yeah. No. No.
No more!
215
00:10:26,426 --> 00:10:27,861
Ooh, that's lovely.
216
00:10:27,861 --> 00:10:30,664
I'm making a watermelon kopita.
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00:10:30,664 --> 00:10:32,866
So it's like a spanakopita
but without spinach.
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It's got watermelon inside.
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It's a surprise combination
of flavours
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00:10:36,103 --> 00:10:39,306
and hopefully it comes through
as a nice flavour.
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Mr Brent Draper.
G'day, guys.
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Going sweet today?
Yeah, going sweet.
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00:10:44,577 --> 00:10:46,947
OK. That's a surprise in
itself. There you go. I win!
224
00:10:48,749 --> 00:10:49,750
What's the dish?
225
00:10:49,983 --> 00:10:52,920
So I am going a hazelnut ice
cream with a poached pear.
226
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Inside the pear, there'll be a
butterscotch sauce
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that when you cut into it,
it sort of just ooze it
228
00:10:58,091 --> 00:10:59,893
and then sort of bring
the whole dish together.
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Right. OK. Mmm. This sounds so
fancy for you.
230
00:11:01,995 --> 00:11:04,397
I love it!
Yeah.
231
00:11:04,397 --> 00:11:08,601
I'm making panipuri which
is an Indian street snack.
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00:11:08,601 --> 00:11:12,539
The normal dish is just this
little, uh, pillow of inflated dough
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that's hollow in the middle.
234
00:11:14,007 --> 00:11:17,044
So then you fill it up with
potato and lots of other spices.
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Today, I'm gonna fill it with
surprising flavours -
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00:11:19,847 --> 00:11:21,915
salmon roe and avocado.
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Surprising them with
whats inside of it,
238
00:11:23,650 --> 00:11:26,286
so when they bite in, they're
like, "Ooh, didn't expect
that!"
239
00:11:28,756 --> 00:11:31,959
I love this challenge. It gets
me to think outside the box.
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00:11:31,959 --> 00:11:36,163
So, I'm making a dessert that
has a little surprise inside.
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Something that is unexpected.
Something gooey.
242
00:11:40,801 --> 00:11:42,169
Hey, Rue.
Hi, Rue!
243
00:11:42,169 --> 00:11:44,171
Hello, guys! How are you?
Doing very good.
244
00:11:44,171 --> 00:11:46,106
You're very calm over here.
I am.
245
00:11:46,106 --> 00:11:47,908
May I ask,
what is your surprise dish?
246
00:11:47,908 --> 00:11:51,578
OK, so my surprise dish
is an egg in a shell.
247
00:11:51,578 --> 00:11:52,579
OK.
248
00:11:52,679 --> 00:11:55,215
So I am going to make
a white chocolate mousse
249
00:11:55,215 --> 00:11:56,984
which is the egg white...
250
00:11:56,984 --> 00:11:57,985
Yep.
OK.
251
00:11:58,418 --> 00:12:02,722
...with a... passionfruit gel in
the centre, which is the egg yolk,
252
00:12:02,722 --> 00:12:03,924
so that oozes out.
253
00:12:04,191 --> 00:12:07,527
And I'm going to do a little
kataifi nest for the egg to
sit on.
254
00:12:07,527 --> 00:12:09,262
Cute!
I dig it hard.
255
00:12:09,262 --> 00:12:11,531
OK! Yep. But I have
a lot of things to do.
256
00:12:11,531 --> 00:12:14,734
I was just about to say. I am
just going to push through.
257
00:12:14,734 --> 00:12:17,170
OK! I'm excited!
OK. Let's do it.
258
00:12:17,170 --> 00:12:19,606
OK, guys.
Ready to be surprised.
259
00:12:21,074 --> 00:12:24,244
I think this is going to be
the trickiest dish I've ever made
260
00:12:24,244 --> 00:12:28,181
and I am feeling a lot of
pressure to do well
261
00:12:28,181 --> 00:12:32,319
because Mel and Andy
have been thoroughly impressed
262
00:12:32,319 --> 00:12:33,586
with my concept,
263
00:12:33,586 --> 00:12:36,323
but there is so much to do still.
264
00:12:36,323 --> 00:12:39,526
So that's just my mousse. It's
gonna go in the blast chiller.
265
00:12:39,526 --> 00:12:42,863
I'm just going to work
as quickly as I can.
266
00:12:42,863 --> 00:12:45,465
I need some fairies in there
working all the time.
267
00:12:45,465 --> 00:12:47,835
And hopefully I can
pull this dish off.
268
00:13:02,049 --> 00:13:03,951
45 minutes to go! Come on!
269
00:13:07,054 --> 00:13:09,022
Ooh, something smells nice.
270
00:13:09,022 --> 00:13:13,660
Put this... in the freezer.
OK? So just relax.
271
00:13:13,660 --> 00:13:16,263
Today in the Mystery Box
challenge, we had to cook a dish
272
00:13:16,263 --> 00:13:18,365
that has an element of surprise.
273
00:13:19,366 --> 00:13:22,735
Man, what a surprise! And my
heart's still actually racing
so much!
274
00:13:22,735 --> 00:13:25,538
I can't believe it. I'm top 9!
275
00:13:25,538 --> 00:13:28,275
It is really important now
to be really pushing myself
276
00:13:28,275 --> 00:13:29,776
out of my comfort zone.
277
00:13:29,776 --> 00:13:33,280
I'm gonna try something
that I've never done before.
278
00:13:33,280 --> 00:13:35,715
I've been working on a few
different flavour profiles
279
00:13:35,715 --> 00:13:37,851
that I am unfamiliar with.
280
00:13:37,851 --> 00:13:42,255
I want to showcase my shio koji
caramel with fig leaf.
281
00:13:42,255 --> 00:13:44,791
OK. Let's just check this caramel.
282
00:13:44,791 --> 00:13:47,827
Shio koji,
it's a Japanese ingredient.
283
00:13:47,827 --> 00:13:49,762
It's got that real umami flavour.
284
00:13:51,831 --> 00:13:53,901
I'm finding that my creative
side does come out
285
00:13:53,901 --> 00:13:55,435
when I'm doing desserts
286
00:13:55,435 --> 00:13:57,905
and that's why I've chosen
to do a dessert today.
287
00:13:57,905 --> 00:14:00,273
Hey, Cath. How are ya?
Hi, guys!
288
00:14:00,273 --> 00:14:01,374
What's going on?
289
00:14:01,374 --> 00:14:05,078
I've got a... a lime semifreddo
in the freezer.
290
00:14:05,078 --> 00:14:08,681
So, the surprising side, I'm
gonna do a shio koji and lime caramel.
291
00:14:08,681 --> 00:14:09,682
Ooh!
292
00:14:09,816 --> 00:14:12,419
And I'm actually gonna try
and do a fig leaf oil.
293
00:14:12,419 --> 00:14:14,487
Ooh!
So, I'm freaking myself out.
294
00:14:14,487 --> 00:14:16,023
But I'm just gonna have a go.
295
00:14:16,023 --> 00:14:17,958
So, I think there's a couple
of surprises here.
296
00:14:17,958 --> 00:14:19,492
There's obviously the caramel centre,
297
00:14:19,492 --> 00:14:21,628
but there's also some pretty
interesting flavour combinations
298
00:14:21,628 --> 00:14:22,695
going on here.
299
00:14:22,695 --> 00:14:24,764
Go hard, Cath.
Yeah, I am. Thanks, buddy.
300
00:14:24,764 --> 00:14:25,999
No worries.
Thanks, Mel.
301
00:14:25,999 --> 00:14:27,267
Yeah!
302
00:14:27,267 --> 00:14:29,169
I'm being really ambitious.
303
00:14:29,169 --> 00:14:32,705
So I've taken on a lot today.
304
00:14:32,705 --> 00:14:35,408
My semifreddos are
in the blast chiller
305
00:14:35,408 --> 00:14:38,078
and now I need to get on
to the fig leaf oil.
306
00:14:38,078 --> 00:14:40,413
I want to present a dish today
307
00:14:40,413 --> 00:14:43,083
which shows how far
I've come in the competition,
308
00:14:43,083 --> 00:14:45,452
that it's full of complex flavours
309
00:14:45,452 --> 00:14:50,357
and I just really want to use
the skills I've learnt to move forward.
310
00:14:51,358 --> 00:14:53,293
OK. Done.
311
00:14:53,293 --> 00:14:54,962
I love the flavours of the dish.
312
00:14:54,962 --> 00:14:56,997
I just hope I get
the balance right today.
313
00:15:02,835 --> 00:15:05,505
Today's Mystery Box is
probably the most challenging
314
00:15:05,505 --> 00:15:08,675
because they want something
surprising and something creative.
315
00:15:08,675 --> 00:15:11,278
And with the surprise,
make it taste good.
316
00:15:12,279 --> 00:15:14,948
I'm not really a dessert guy.
I'm more savoury.
317
00:15:14,948 --> 00:15:17,150
Today, I've decided to go
left of field
318
00:15:17,150 --> 00:15:19,552
just because I want to try
and show a bit of creativity
319
00:15:19,552 --> 00:15:20,954
and try something new.
320
00:15:20,954 --> 00:15:22,089
Alright.
321
00:15:22,555 --> 00:15:26,026
Today I'm making a cinnamon
parfait with an apple and
caramel centre.
322
00:15:26,026 --> 00:15:30,863
I'm gonna incorporate the
surprise element of it inside.
323
00:15:31,864 --> 00:15:34,167
When they cut it in half,
everything should ooze out.
324
00:15:34,167 --> 00:15:35,602
Let's go.
325
00:15:36,603 --> 00:15:40,007
I have made a parfait
maybe, like, once or twice.
326
00:15:40,007 --> 00:15:42,709
I have an idea in my head
I really want to try.
327
00:15:42,709 --> 00:15:44,711
I'm gonna make my parfait,
I'm gonna centre it out,
328
00:15:44,711 --> 00:15:47,480
and then I'm just gonna freeze
the caramel and the apples
329
00:15:47,480 --> 00:15:48,948
and then cover that
with the parfait.
330
00:15:48,948 --> 00:15:51,184
So that's beautifully hidden
inside the entire parfait.
331
00:15:51,184 --> 00:15:53,653
Um, the parfait's in the freezer.
332
00:15:53,653 --> 00:15:55,455
Currently working on my caramel.
333
00:15:56,456 --> 00:15:58,425
So I've got brown sugar in my pan.
334
00:15:58,425 --> 00:16:00,027
I'm adding butter to that as well
335
00:16:00,027 --> 00:16:02,996
just because it gives a lovely
velvetness to that caramel.
336
00:16:02,996 --> 00:16:04,931
I'm trying to make sure
it's exciting,
337
00:16:04,931 --> 00:16:06,833
but also that I can nail the basics
338
00:16:06,833 --> 00:16:09,136
with a sauce that's
something new and creative.
339
00:16:10,137 --> 00:16:13,573
I've got my caramel ready to
go. Toss my apples through.
340
00:16:13,573 --> 00:16:15,575
Put it into the blast chiller
so it could cool.
341
00:16:15,575 --> 00:16:19,046
It has to be surprising
and that's the brief today.
342
00:16:20,913 --> 00:16:22,749
Surprise me!
343
00:16:22,749 --> 00:16:25,852
Rue! Ho-ho-ho!
She's biting some off today.
344
00:16:25,852 --> 00:16:27,587
Oh, really?
She's doing an egg.
345
00:16:27,587 --> 00:16:28,588
An egg?
Yeah.
346
00:16:28,755 --> 00:16:30,757
White chocolate mousse filling,
passionfruit yolk,
347
00:16:30,757 --> 00:16:32,559
kataifi nest.
348
00:16:32,559 --> 00:16:35,628
I mean, the surprise is if we
cut into it and it spills out.
349
00:16:35,628 --> 00:16:36,729
That's the surprise, right?
Yeah.
350
00:16:36,729 --> 00:16:38,731
Sounds like a great idea. Yeah.
351
00:16:38,731 --> 00:16:40,800
Declan. Tell me.
352
00:16:40,800 --> 00:16:42,835
This might be my favourite one.
353
00:16:42,835 --> 00:16:44,437
A choux bun...
Yeah?
354
00:16:44,437 --> 00:16:45,638
...green curry.
355
00:16:45,638 --> 00:16:46,639
Nice.
356
00:16:46,639 --> 00:16:49,076
Savoury choux pastry. Love it!
Yeah. Yeah.
357
00:16:49,076 --> 00:16:51,378
That's... that's a surprise.
That's a surprise.
358
00:16:51,378 --> 00:16:54,781
So here's hoping he can nail
it because it sounds extraordinary.
359
00:16:54,781 --> 00:16:57,217
And then Malissa...
She's doing the lemon cake.
360
00:16:57,217 --> 00:16:58,818
So when you cut open the cake,
361
00:16:58,818 --> 00:17:01,654
you have an oozing centre
of berries.
362
00:17:01,654 --> 00:17:04,924
I like the sound of this, but,
my God, there's a bit of work
in this.
363
00:17:04,924 --> 00:17:06,059
Oh, yeah.
Yes!
364
00:17:06,059 --> 00:17:07,960
This is technique,
knowledge, experience.
365
00:17:07,960 --> 00:17:11,664
This is where challenges like
this become difficult, I think,
366
00:17:11,664 --> 00:17:12,999
for our contestants.
367
00:17:15,768 --> 00:17:18,338
I'm making a lemon cake
368
00:17:18,338 --> 00:17:20,973
with a berry compote surprise
in the centre.
369
00:17:20,973 --> 00:17:24,877
So, my cake is now in the oven
and it is looking really,
really good.
370
00:17:24,877 --> 00:17:29,015
I want the consistency of my
compote to be not watery.
371
00:17:29,015 --> 00:17:31,851
But if it's too thick,
it won't ooze out.
372
00:17:31,851 --> 00:17:35,188
I can see that
it's a little bit runny.
373
00:17:35,188 --> 00:17:36,323
Argh!
374
00:17:36,323 --> 00:17:38,558
Which is really, really worrying.
375
00:17:39,859 --> 00:17:42,662
And the compote needs to be a
bit thicker for the surprise
to work.
376
00:17:42,662 --> 00:17:44,697
Ooh! OK.
377
00:17:44,697 --> 00:17:45,698
More berries.
378
00:17:45,698 --> 00:17:47,400
To get the consistency that I want,
379
00:17:47,400 --> 00:17:49,969
I'm actually gonna chop up
some beautiful fresh berries
380
00:17:49,969 --> 00:17:51,438
and toss them through as well
381
00:17:51,438 --> 00:17:54,574
and hope that it comes out
the perfect texture.
382
00:17:54,574 --> 00:17:56,576
What's happening, Rhiannon?
383
00:17:56,576 --> 00:17:59,612
I'm doing a chicken
curry-filled ballotine.
384
00:17:59,612 --> 00:18:02,582
So, like a very French...
It looks like a French... Yeah.
385
00:18:02,582 --> 00:18:04,484
Looking forward to it.
Thank you.
386
00:18:04,484 --> 00:18:06,085
Yum!
387
00:18:06,085 --> 00:18:09,622
The chicken mousse is done.
It's now ready for the chicken ballotine.
388
00:18:09,622 --> 00:18:13,760
The mousse needs to be
beautifully silky and smooth.
389
00:18:13,760 --> 00:18:17,630
But it's getting the flavours
in and making sure that it
doesn't dry out
390
00:18:17,630 --> 00:18:20,066
and that the texture is perfect.
391
00:18:20,066 --> 00:18:24,871
The pressure point is getting
the chicken ballotine cooked perfectly.
392
00:18:24,871 --> 00:18:26,273
Oh, man!
393
00:18:26,273 --> 00:18:29,209
You're really not gonna know
what the centre will be like
394
00:18:29,209 --> 00:18:30,743
until they cut it open.
395
00:18:30,743 --> 00:18:33,413
But I've never had a curry
paste in my mousse before, so...
396
00:18:33,413 --> 00:18:35,915
...I'm just hoping
that this is gonna work.
397
00:18:35,915 --> 00:18:37,384
Just gotta really go.
398
00:18:40,420 --> 00:18:43,122
Ooh, yeah!
You are wild!
399
00:18:43,122 --> 00:18:46,926
My goal today
is to present to the judges
400
00:18:46,926 --> 00:18:48,728
something that looks like an egg
401
00:18:48,728 --> 00:18:50,830
but when they cut it open,
402
00:18:50,830 --> 00:18:53,466
it's not an egg,
it's actually a dessert.
403
00:18:54,801 --> 00:18:57,003
I have my mousse
in the blast chiller,
404
00:18:57,003 --> 00:19:00,907
which is going to be the egg
white, and I have to move on
to the yolk,
405
00:19:00,907 --> 00:19:04,010
which is going to be made out
of a passionfruit gel.
406
00:19:06,979 --> 00:19:11,218
The surprise is... that gel
oozing out just like a runny yolk.
407
00:19:11,218 --> 00:19:15,154
So, the consistency of the gel
is very important
408
00:19:15,154 --> 00:19:17,089
because it has to stay runny
409
00:19:17,089 --> 00:19:19,959
after I put the egg
in the freezer to set.
410
00:19:19,959 --> 00:19:24,664
There is nothing worse than
going to brunch and you get an egg,
411
00:19:24,664 --> 00:19:27,800
it's supposed to be soft-boiled
and it's hard-boiled.
412
00:19:27,800 --> 00:19:29,168
Disappointed, right?
413
00:19:29,168 --> 00:19:31,538
I do not want to disappoint
the judges today.
414
00:19:31,538 --> 00:19:34,307
Ah! Rue,
that looks awesome! Nailed it!
415
00:19:34,307 --> 00:19:36,709
I know, but I have to set it still.
416
00:19:36,709 --> 00:19:41,080
I am really pushing myself to
do something I've never done before.
417
00:19:41,080 --> 00:19:43,550
So I hope I can pull it off.
418
00:19:43,550 --> 00:19:47,186
Surprises ahoy in 30 minutes!
419
00:19:47,186 --> 00:19:48,521
Come on!
420
00:19:59,065 --> 00:20:01,000
Hoo-hoo-hoo!
421
00:20:01,000 --> 00:20:02,435
30 minutes to go.
422
00:20:02,435 --> 00:20:05,137
I have my watermelon kopita
in the oven.
423
00:20:05,137 --> 00:20:08,375
So, hopefully, they see what I
see in this dish.
424
00:20:09,376 --> 00:20:12,612
So I'm currently making
the puris for my panipuri,
425
00:20:12,612 --> 00:20:15,415
Which are the crisp outer shell.
426
00:20:15,415 --> 00:20:18,385
I'm just gonna get them nice
and thin and then I'll crisp
them up.
427
00:20:18,385 --> 00:20:19,419
I love panipuri.
428
00:20:19,519 --> 00:20:21,754
I think it is one of
the best Indian street foods.
429
00:20:24,223 --> 00:20:26,225
So, ice cream's
in the churner.
430
00:20:26,225 --> 00:20:28,695
I'm just doing a beautiful,
runny butterscotch syrup.
431
00:20:28,695 --> 00:20:31,097
And I am cooking the poached pear.
432
00:20:31,097 --> 00:20:34,000
Hazelnut ice cream with pear
and with butterscotch sauce,
433
00:20:34,000 --> 00:20:35,502
like, it's delicious.
434
00:20:35,502 --> 00:20:37,537
Oh!
435
00:20:40,072 --> 00:20:41,541
What's wrong?
436
00:20:41,541 --> 00:20:43,376
Sorry.
What's wrong?
437
00:20:43,376 --> 00:20:46,679
Don't worry. I've got some palm
sugar here to sweeten it up a
bit for you.
438
00:20:47,914 --> 00:20:51,418
I'm just under the pump and,
um, and, yeah, I'm in the zone.
439
00:20:51,418 --> 00:20:56,088
I'm gonna be putting a green
curry chicken inside of a choux bun,
440
00:20:56,088 --> 00:20:58,224
having that savoury element to it
441
00:20:58,224 --> 00:21:00,360
that the judges
aren't gonna be expecting.
442
00:21:00,360 --> 00:21:01,794
I've got my choux buns in.
443
00:21:01,794 --> 00:21:06,065
Um, I've got some crispy
chicken skin in the oven with it.
444
00:21:06,065 --> 00:21:08,701
I've got my chicken poaching,
which I'll shred.
445
00:21:10,637 --> 00:21:13,640
I taste my curry
and it's beautiful, but...
446
00:21:13,640 --> 00:21:14,974
It's so milky.
447
00:21:14,974 --> 00:21:17,243
...the consistency is not right.
448
00:21:19,446 --> 00:21:20,613
Um...
449
00:21:20,613 --> 00:21:24,083
I need my green curry
to be thick enough
450
00:21:24,083 --> 00:21:26,519
so it doesn't make the choux
bun all soggy.
451
00:21:27,520 --> 00:21:30,757
If I can't stabilise this curry
inside the choux bun,
452
00:21:30,757 --> 00:21:32,359
it's just not gonna work.
453
00:21:32,359 --> 00:21:34,226
Oh, my goodness.
454
00:21:34,226 --> 00:21:35,395
Um...
455
00:21:46,839 --> 00:21:48,708
Oh, my goodness.
456
00:21:48,708 --> 00:21:52,412
My green curry chicken mix
is way too runny.
457
00:21:52,412 --> 00:21:53,946
I need my green curry
458
00:21:53,946 --> 00:21:55,915
to be thick enough
459
00:21:55,915 --> 00:21:59,051
so it doesn't make the choux
bun all soggy.
460
00:21:59,051 --> 00:22:01,888
If I can't fix this,
it could be a disaster.
461
00:22:02,922 --> 00:22:05,692
All you gotta do is make that
thick. Yeah. Exactly.
462
00:22:05,692 --> 00:22:07,326
I need to switch on here...
463
00:22:07,326 --> 00:22:08,327
Um...
464
00:22:08,628 --> 00:22:11,464
...and think of something that I
can do that will thicken it up.
465
00:22:12,465 --> 00:22:14,166
How are you feeling?
Yeah, good.
466
00:22:14,166 --> 00:22:15,602
I'm sweating like no tomorrow.
467
00:22:15,602 --> 00:22:16,769
Same.
468
00:22:16,769 --> 00:22:18,304
I run to the pantry
469
00:22:18,304 --> 00:22:20,707
and I grab some tapioca starch.
470
00:22:20,707 --> 00:22:23,009
I'm gonna make a paste
to thicken it up, yeah.
471
00:22:23,009 --> 00:22:24,511
I just hope this works.
472
00:22:24,511 --> 00:22:27,447
Otherwise, I'm gonna be
serving soggy choux buns.
473
00:22:30,016 --> 00:22:31,150
Oh!
474
00:22:31,150 --> 00:22:32,452
I've got my parfait ready
475
00:22:32,452 --> 00:22:34,454
and got the crumb
that's come out of the oven.
476
00:22:34,454 --> 00:22:36,489
And I've got my caramel
in the freezer.
477
00:22:36,489 --> 00:22:39,325
Time is ticking, so I need to
be as quick as I can.
478
00:22:39,325 --> 00:22:44,431
I have never tried an apple
and caramel inside a parfait,
479
00:22:44,431 --> 00:22:45,998
so I'm gonna go for it.
480
00:22:45,998 --> 00:22:48,468
The reward for me is worth it.
481
00:22:49,536 --> 00:22:52,038
I'm gonna have to cut my
parfait in half
482
00:22:52,038 --> 00:22:55,608
so that I can put
my apple and caramel inside.
483
00:22:55,608 --> 00:22:58,210
As the judges cut into my parfait,
484
00:22:58,210 --> 00:23:00,146
they should see a bit of
caramel ooze out
485
00:23:00,146 --> 00:23:02,615
and the apples in the middle
as well.
486
00:23:02,615 --> 00:23:04,784
If it's too thick,
it won't ooze out.
487
00:23:04,784 --> 00:23:07,587
It has to be a surprise.
It's very important.
488
00:23:07,587 --> 00:23:11,891
15 minutes to go! Come on!
We wanna be surprised!
489
00:23:11,891 --> 00:23:16,128
OK, just... I need to get...
a little bowl.
490
00:23:16,128 --> 00:23:20,132
I have my watermelon
kopita in now. All good.
491
00:23:20,132 --> 00:23:24,537
I'm doing a mint oil and maybe
I'm gonna drizzle that on top.
492
00:23:24,537 --> 00:23:26,739
Or I'm gonna do fresh mint.
Not 100% sure yet.
493
00:23:26,739 --> 00:23:29,308
But just doing a few tests
while I wait.
494
00:23:31,978 --> 00:23:34,213
So I'm currently
frying the panipuri.
495
00:23:34,213 --> 00:23:36,916
I just need to fill these up.
I think I'll get it done.
496
00:23:36,916 --> 00:23:38,350
But it's rushed.
497
00:23:39,351 --> 00:23:40,987
Yeah, so my ice cream is done.
498
00:23:40,987 --> 00:23:43,255
Texture-wise, it's nice.
It's really creamy.
499
00:23:43,255 --> 00:23:44,624
Butterscotch sauce, it is done.
500
00:23:44,624 --> 00:23:46,693
Poached pear, they're looking good.
501
00:23:46,693 --> 00:23:48,895
I think I've got it
pretty much all the way through
502
00:23:48,895 --> 00:23:50,497
'cause I ended up cutting it in half
503
00:23:50,497 --> 00:23:52,565
and then scooping it out
to get it poached quicker.
504
00:23:55,267 --> 00:23:57,837
Get this out. Get this out.
505
00:23:57,837 --> 00:23:59,839
I've checked my lime semifreddo
a couple of times
506
00:23:59,839 --> 00:24:01,040
and that's looking good.
507
00:24:01,040 --> 00:24:03,943
I've got my fig leaf oil done.
Looks beautiful.
508
00:24:03,943 --> 00:24:07,079
My vision of this fig leaf oil,
it's gonna ooze out
509
00:24:07,079 --> 00:24:09,816
and it's just gonna have
that, you know, a nuttiness.
510
00:24:09,816 --> 00:24:11,618
I'm just doing my caramel
at the moment.
511
00:24:11,618 --> 00:24:14,253
I'm really excited about
the shio koji caramel.
512
00:24:14,253 --> 00:24:16,155
It's got that real umami flavour
513
00:24:16,155 --> 00:24:17,824
and I think
it's gonna go beautifully
514
00:24:17,824 --> 00:24:19,425
with the lime semifreddo.
515
00:24:19,425 --> 00:24:22,662
I'm really loving the flavours.
I'm really happy with myself!
516
00:24:22,662 --> 00:24:24,163
It is so nice!
517
00:24:25,264 --> 00:24:28,167
From the first cook,
I can't believe where I am now.
518
00:24:28,167 --> 00:24:29,536
It's amazing.
519
00:24:29,536 --> 00:24:30,970
Look at this colour!
520
00:24:30,970 --> 00:24:32,572
It's so beautiful!
521
00:24:32,572 --> 00:24:36,576
The surprise is going to be
when they do slice the sphere
in half
522
00:24:36,576 --> 00:24:38,210
that we have caramel oozing out
523
00:24:38,210 --> 00:24:40,780
and the fig leaf oil
oozing out as well.
524
00:24:40,780 --> 00:24:44,216
I just hope they love the flavours.
525
00:24:44,216 --> 00:24:46,252
Quick, quick, quick! Argh!
526
00:24:48,287 --> 00:24:50,356
Oh, that's so awesome.
527
00:24:50,356 --> 00:24:53,425
It smells go! Oh, that's
what it is! Chicken skin!
528
00:24:53,425 --> 00:24:55,895
Chicken skin, love. Yeah.
529
00:24:55,895 --> 00:24:58,497
I've got to get this bad boy
out. It's ready for frying.
530
00:24:58,497 --> 00:25:02,334
Six minutes to go,
the chicken skin is out,
531
00:25:02,334 --> 00:25:03,770
the curry sauce is on
532
00:25:03,770 --> 00:25:06,505
and I've got my pommes fondant
potato in the oven.
533
00:25:06,505 --> 00:25:10,743
The chicken ballotine is in
the pan to get that skin
beautifully crispy.
534
00:25:12,044 --> 00:25:13,946
When the judges experience
this dish,
535
00:25:13,946 --> 00:25:16,115
I want them to go,
"Oh, we're going to France."
536
00:25:16,115 --> 00:25:19,118
And then they're like, "No,
we're not. We're going to
Thailand!"
537
00:25:20,587 --> 00:25:25,291
I'm going to have a Thai red
curry sauce sort of as a jus
538
00:25:25,291 --> 00:25:27,960
and then, like, some little
vegetables on the side.
539
00:25:27,960 --> 00:25:29,729
There is still that risk
540
00:25:29,729 --> 00:25:32,632
that the whole thing's
not cooked on the inside,
541
00:25:32,632 --> 00:25:36,468
but I am not gonna know
until they cut it open.
542
00:25:38,504 --> 00:25:40,740
Whoo! Good job!
543
00:25:41,741 --> 00:25:43,209
I'm back on track.
544
00:25:43,209 --> 00:25:45,712
The curry is looking
and it's tasting good.
545
00:25:45,712 --> 00:25:48,080
Those flavours are really
shining through,
546
00:25:48,080 --> 00:25:52,685
um, and it's thickened up
perfectly with the tapioca starch.
547
00:25:52,685 --> 00:25:54,386
Alright.
548
00:25:56,856 --> 00:25:59,525
My crispy chicken skin,
it tastes great.
549
00:25:59,525 --> 00:26:02,094
It's just gonna give it
that textural delight.
550
00:26:03,696 --> 00:26:05,632
Are you doing choux,
brother? Yeah, bro.
551
00:26:05,632 --> 00:26:06,799
Nice!
552
00:26:06,999 --> 00:26:10,402
I take the choux buns out of
the oven and they look bloomin'
good.
553
00:26:11,704 --> 00:26:14,340
They're nice and airy
and hollow on the inside,
554
00:26:14,340 --> 00:26:16,943
and nice and golden brown
on the outside.
555
00:26:16,943 --> 00:26:19,578
So, now I need to pipe in my mixture.
556
00:26:25,885 --> 00:26:27,687
OK, let's do kataifi.
557
00:26:28,688 --> 00:26:31,590
I want my egg today to be
presented on a little nest.
558
00:26:32,591 --> 00:26:34,026
Everything's looking really good.
559
00:26:34,026 --> 00:26:36,095
I just have to put the whole
dish together.
560
00:26:36,095 --> 00:26:37,263
Whoo!
561
00:26:37,263 --> 00:26:38,731
I think I'm working faster
562
00:26:38,731 --> 00:26:41,300
than I've ever worked in any
of the cooks I've been in.
563
00:26:42,468 --> 00:26:44,270
Everything's coming together
really quickly.
564
00:26:45,404 --> 00:26:50,542
I am trying to capture an egg
but make it a dessert.
565
00:26:50,542 --> 00:26:52,544
Oh, wow!
566
00:26:52,544 --> 00:26:53,880
It's perfect.
567
00:26:53,880 --> 00:26:58,517
And the surprise is when they
open it, the yolk will ooze out.
568
00:26:58,517 --> 00:27:01,754
I have made the perfect egg shell
569
00:27:01,754 --> 00:27:05,892
made of white chocolate
and cocoa butter for my egg.
570
00:27:06,893 --> 00:27:10,329
I really wanted that crack
because I want to mimic an egg.
571
00:27:10,329 --> 00:27:11,664
Oh, wow!
572
00:27:11,664 --> 00:27:14,366
It's time to bring this giant egg
573
00:27:14,366 --> 00:27:16,002
into fruition!
574
00:27:16,002 --> 00:27:17,737
Oh, my gosh!
575
00:27:17,737 --> 00:27:18,905
Whoo!
576
00:27:18,905 --> 00:27:20,773
I am feeling so happy.
577
00:27:20,773 --> 00:27:23,042
I came in with this idea.
578
00:27:23,042 --> 00:27:25,344
I didn't know if I could pull
it off
579
00:27:25,344 --> 00:27:27,947
and it's looking like it could work.
580
00:27:27,947 --> 00:27:31,918
I just hope that my egg yolk
oozes out for the judges.
581
00:27:35,054 --> 00:27:37,757
Three minutes to go!
582
00:27:37,757 --> 00:27:39,158
Let's go!
Yes!
583
00:27:40,159 --> 00:27:41,593
Come on!
584
00:27:44,296 --> 00:27:45,932
Oh, man!
585
00:27:49,969 --> 00:27:52,538
Oh, my God! You're bloody crazy.
586
00:27:52,538 --> 00:27:54,406
Argh!
587
00:27:56,208 --> 00:27:57,676
OK.
588
00:27:57,676 --> 00:28:02,348
Oh, my gosh, I've used way too
much time thickening up my compote
589
00:28:02,348 --> 00:28:05,251
and getting all my other
elements ready.
590
00:28:05,251 --> 00:28:08,687
But now I've only got
three minutes to go.
591
00:28:08,687 --> 00:28:11,623
I haven't even started
assembling my cake.
592
00:28:11,623 --> 00:28:13,793
Oh, my God!
593
00:28:13,793 --> 00:28:16,628
I don't know
if I'm gonna finish this dish.
594
00:28:16,628 --> 00:28:18,264
Ohh! Oh, my God!
595
00:28:30,509 --> 00:28:32,879
Three minutes to go!
596
00:28:32,879 --> 00:28:34,146
Let's go!
Yes!
597
00:28:35,514 --> 00:28:37,149
Whoo! Oh, my God.
598
00:28:37,149 --> 00:28:39,585
I'm so stressed.
599
00:28:39,585 --> 00:28:41,988
I need to get this done
and get it on the plate.
600
00:28:41,988 --> 00:28:45,992
I just need to move extremely fast.
601
00:28:45,992 --> 00:28:47,559
Oh, gosh!
602
00:28:47,559 --> 00:28:50,429
I'm very nervous to see how
the surprise is gonna come out,
603
00:28:50,429 --> 00:28:52,064
whether it's gonna ooze out
604
00:28:52,064 --> 00:28:54,166
or it's just gonna kinda
fall out a little bit.
605
00:28:54,166 --> 00:28:56,202
I'm not sure.
606
00:28:56,202 --> 00:28:58,504
Alright, alright, alright.
607
00:28:58,504 --> 00:29:01,707
I've got my green curry chicken
choux buns ready to go.
608
00:29:01,707 --> 00:29:04,944
I'm happy with how all the
elements have turned out,
609
00:29:04,944 --> 00:29:08,214
so I'm thinking, "How else can
I elevate this dish?"
610
00:29:10,182 --> 00:29:12,551
I've got a bowl full of curry leaves,
611
00:29:12,551 --> 00:29:15,354
so I wanna grind that up
in the mortar and pestle
612
00:29:15,354 --> 00:29:16,823
with the liquid nitrogen
613
00:29:16,823 --> 00:29:19,591
to create a curry leaf dust.
614
00:29:20,592 --> 00:29:24,463
My eyebrows are so thick,
it's fogging up the glasses!
615
00:29:24,463 --> 00:29:28,634
Creating a beautiful, vibrant,
green sort of curry leaf powder dust
616
00:29:28,634 --> 00:29:30,302
to go on top of my choux.
617
00:29:30,302 --> 00:29:32,638
This looks like
it could be something sweet
618
00:29:32,638 --> 00:29:35,942
until I take it up to the
judges and little do they know
619
00:29:35,942 --> 00:29:38,911
it's a green curry
chicken-filled choux bun
620
00:29:38,911 --> 00:29:42,815
with a coconut curry mousse,
some dusted curry powder on top
621
00:29:42,815 --> 00:29:44,783
and a crispy chicken skin.
622
00:29:44,783 --> 00:29:46,953
Ooh, yeah!
623
00:29:46,953 --> 00:29:48,955
Surprise!
624
00:29:48,955 --> 00:29:50,589
Here's a surprise!
625
00:29:50,589 --> 00:29:53,926
30 seconds!
626
00:29:56,062 --> 00:29:57,196
Ooh!
627
00:29:57,196 --> 00:29:58,697
Ooh, that's lovely.
628
00:30:03,602 --> 00:30:06,305
Oh, man. Done, done.
629
00:30:08,307 --> 00:30:09,909
Whoo!
630
00:30:12,644 --> 00:30:14,713
Wah! That's the surprise.
631
00:30:16,582 --> 00:30:18,584
Argh!
632
00:30:18,584 --> 00:30:20,853
Come on, gang! 10...
633
00:30:20,853 --> 00:30:24,090
9, 8, 7,
634
00:30:24,090 --> 00:30:26,492
6, 5,
635
00:30:26,492 --> 00:30:27,994
4, 3,
636
00:30:27,994 --> 00:30:29,828
2, 1!
637
00:30:29,828 --> 00:30:31,697
That's it!
638
00:30:33,465 --> 00:30:35,902
Whoo! Oh, man.
639
00:30:37,503 --> 00:30:39,438
Good job.
640
00:30:43,375 --> 00:30:45,111
I love it.
641
00:30:47,779 --> 00:30:50,716
This is
an absolute nightmare.
642
00:30:50,716 --> 00:30:54,453
I am feeling so disappointed.
643
00:30:54,453 --> 00:30:57,489
I wanted to put some cream
on the outside of the cake,
644
00:30:57,489 --> 00:30:59,391
but I've run out of time.
645
00:30:59,391 --> 00:31:00,960
So, it's not a finished cake
646
00:31:00,960 --> 00:31:04,096
and I'm so embarrassed
to take this up to the judges.
647
00:31:08,434 --> 00:31:10,236
Today,
under your Mystery Boxes,
648
00:31:10,236 --> 00:31:11,837
we gave you a little surprise
649
00:31:11,837 --> 00:31:14,040
and all we wanted in return
650
00:31:14,040 --> 00:31:18,210
was a surprise somehow
incorporated into your dish.
651
00:31:18,210 --> 00:31:21,847
The first dish that we'd like
to taste today belongs to...
652
00:31:21,847 --> 00:31:24,250
...Declan.
653
00:31:31,557 --> 00:31:33,359
OK. What did you do?
654
00:31:33,359 --> 00:31:36,028
I've done a green curry chicken
choux buns
655
00:31:36,028 --> 00:31:38,597
with coconut green curry mousse,
656
00:31:38,597 --> 00:31:40,099
crispy chicken skin
657
00:31:40,099 --> 00:31:42,969
and some curry leaf powder on top.
658
00:31:48,640 --> 00:31:50,209
Good amount of filling in there.
659
00:32:06,959 --> 00:32:08,227
Declan.
660
00:32:15,101 --> 00:32:16,368
Oh.
661
00:32:17,636 --> 00:32:20,406
I think it's great.
We asked you for a surprise.
662
00:32:20,406 --> 00:32:23,575
And part of the biggest
surprise is that you made
choux pastry
663
00:32:23,575 --> 00:32:25,077
and you did a savoury version.
664
00:32:25,077 --> 00:32:27,546
That's surprising in itself.
665
00:32:27,546 --> 00:32:30,782
The fact that you've executed
it perfectly is... is even better.
666
00:32:30,782 --> 00:32:32,484
Perfectly cooked chicken.
667
00:32:32,484 --> 00:32:35,721
The green curry sauce folded
through after it's been thickened.
668
00:32:35,721 --> 00:32:38,190
You kicked at the bench
thinking, "How can I make this
better?
669
00:32:38,190 --> 00:32:40,592
"How can I make it better?
How can I make it better?"
670
00:32:40,592 --> 00:32:43,129
Curry leaves... making a powder.
671
00:32:43,129 --> 00:32:47,133
I was surprised. Perfect, mate.
Nailed the brief.
672
00:32:47,133 --> 00:32:48,367
So, well done.
673
00:32:49,835 --> 00:32:52,971
Cloud-like, beautiful,
light, airy choux.
674
00:32:52,971 --> 00:32:55,007
You clearly know the flavours
of green curry.
675
00:32:55,007 --> 00:32:57,743
The texture that you managed
to achieve, you nailed it.
676
00:32:57,743 --> 00:32:59,678
You really, really did.
Thank you, Mel.
677
00:32:59,678 --> 00:33:03,482
You came in and you had a
great idea and you executed it.
678
00:33:03,482 --> 00:33:08,520
A fiery chicken curry inside a
choux bun. It is absolutely genius.
679
00:33:08,520 --> 00:33:12,424
And not just that, but the
technique's there to back it up.
680
00:33:12,424 --> 00:33:16,195
Like, there's no getting around
the surprise. Like, you smashed it.
681
00:33:16,195 --> 00:33:18,130
Thank you. Thanks, guys.
Well done.
682
00:33:19,998 --> 00:33:21,267
Rock star.
683
00:33:21,267 --> 00:33:23,269
Awesome. Thank you, ladies.
684
00:33:23,269 --> 00:33:25,304
Well done!
Thank you so much.
685
00:33:25,304 --> 00:33:26,905
Congratulations.
Yeah. Wow.
686
00:33:26,905 --> 00:33:28,907
Next up, it's Cath.
687
00:33:28,907 --> 00:33:30,476
Whoo!
688
00:33:30,476 --> 00:33:32,144
Go, Cath!
689
00:33:32,144 --> 00:33:33,545
Ohh.
690
00:33:35,181 --> 00:33:37,116
Ooh! Hang on, they're rolling.
691
00:33:37,116 --> 00:33:38,550
No, it's OK.
692
00:33:38,550 --> 00:33:39,785
It's OK.
Whoo!
693
00:33:39,785 --> 00:33:41,920
OK.
694
00:33:41,920 --> 00:33:44,056
Cath, what's going on?
695
00:33:44,056 --> 00:33:47,159
So I've made a lime semifreddo
696
00:33:47,159 --> 00:33:49,261
and I've got a coconut crumb.
697
00:33:49,261 --> 00:33:53,031
And the surprise in the middle
is a shio koji caramel
698
00:33:53,031 --> 00:33:56,168
with a fig leaf oil.
699
00:33:57,603 --> 00:33:59,871
We should get a little bit
of ooze action.
700
00:34:02,674 --> 00:34:04,543
Yeah!
OK.
701
00:34:04,543 --> 00:34:06,178
Like, the oil inside, some of that,
702
00:34:06,178 --> 00:34:08,347
you don't even see that
in restaurants, to be honest.
703
00:34:08,347 --> 00:34:10,082
Well done for actually taking
it on.
704
00:34:33,772 --> 00:34:35,841
Cath, I think you did very well.
705
00:34:35,841 --> 00:34:37,176
Thanks, Jock.
706
00:34:37,176 --> 00:34:40,346
The flavours, to me,
were brilliant, you know?
707
00:34:40,346 --> 00:34:44,483
That fig oil has that natural
coconut aroma and flavour
708
00:34:44,483 --> 00:34:46,218
which obviously tied in
really nicely
709
00:34:46,218 --> 00:34:48,320
with the crumb
that you put on the plate.
710
00:34:48,320 --> 00:34:50,756
The balance that you go
into each component
711
00:34:50,756 --> 00:34:53,359
and then how it ate together
was fantastic.
712
00:34:53,359 --> 00:34:56,862
You know, and using shio koji
is not something
713
00:34:56,862 --> 00:34:58,697
that you're particularly
familiar with.
714
00:34:58,697 --> 00:34:59,998
That's right.
715
00:34:59,998 --> 00:35:03,269
So, you know, you've gone
out of your comfort zone.
716
00:35:03,269 --> 00:35:04,936
I'm proud of you, Cath.
717
00:35:06,605 --> 00:35:10,008
I love how much lime
zest is coming through in the semifreddo.
718
00:35:10,008 --> 00:35:11,310
It... It just...
719
00:35:11,310 --> 00:35:15,614
It gives it life and it really
counterbalances the creaminess
720
00:35:15,614 --> 00:35:17,549
of... of what a semifreddo is.
721
00:35:18,917 --> 00:35:20,686
Cath, first on the flavours,
I enjoyed it.
722
00:35:20,686 --> 00:35:23,322
You ticked the brief. I think
you did a really good job.
723
00:35:23,322 --> 00:35:24,490
OK. Thanks, Andy.
724
00:35:24,490 --> 00:35:25,957
Nice one, Cath!
Yay, Cath!
725
00:35:25,957 --> 00:35:28,360
Thanks, guys. Thanks.
Oh, that's sweet.
726
00:35:29,395 --> 00:35:31,630
Jock is super proud of me!
727
00:35:31,630 --> 00:35:36,368
That, in itself, was probably
one of the most rewarding comments
728
00:35:36,368 --> 00:35:38,304
that I've actually received.
729
00:35:38,304 --> 00:35:40,306
Next up - Ralph!
730
00:35:44,976 --> 00:35:46,612
I'm happy with the flavours
of the dish.
731
00:35:46,612 --> 00:35:47,613
It's just, obviously,
732
00:35:47,613 --> 00:35:49,548
whether the caramel's
gonna ooze out.
733
00:35:51,116 --> 00:35:53,285
It has to be surprising
and that's the brief today,
734
00:35:53,285 --> 00:35:55,887
so fingers crossed it does.
735
00:36:07,733 --> 00:36:09,235
In the mood to cook?
736
00:36:09,235 --> 00:36:13,872
Grab your aprons and try these
delicious MasterChef-approved
recipes
737
00:36:13,872 --> 00:36:15,541
on 10 play.
738
00:36:18,610 --> 00:36:20,746
Ralph, what did you make us,
mate?
739
00:36:20,746 --> 00:36:22,814
So I made a cinnamon parfait
740
00:36:22,814 --> 00:36:26,352
with salted caramel,
apple compote inside.
741
00:36:26,352 --> 00:36:28,620
So when you cut it,
it will kind of ooze out.
742
00:36:35,794 --> 00:36:38,029
Just not enough of the caramel.
743
00:36:57,516 --> 00:37:00,218
Ralph, the flavour of the
parfait is nice.
744
00:37:00,218 --> 00:37:02,120
The flavour of the crumb is nice.
745
00:37:02,120 --> 00:37:03,855
Love the little ginger hit in there.
746
00:37:03,855 --> 00:37:07,125
It's crunchy.
It's... it's pretty tasty.
747
00:37:07,125 --> 00:37:09,761
The surprise element
just isn't there.
748
00:37:11,196 --> 00:37:15,000
Ralph, I love that
you wanted to do something ambitious.
749
00:37:15,000 --> 00:37:18,203
Despite your best efforts
today, it just hasn't come off
very well.
750
00:37:18,203 --> 00:37:20,806
Alright. No problem. Thanks,
guys. Sorry, Ralph.
751
00:37:22,073 --> 00:37:23,442
Oh!
752
00:37:25,176 --> 00:37:26,945
Unfor... ADI: You win some and
you lose some.
753
00:37:26,945 --> 00:37:28,847
Just gonna deal with this.
It's OK. Yeah, exactly.
754
00:37:28,847 --> 00:37:30,982
Next up it's Malissa!
755
00:37:36,955 --> 00:37:38,690
Hello!
Hello.
756
00:37:38,690 --> 00:37:40,326
Hello.
757
00:37:41,993 --> 00:37:43,762
Malissa,
what have you made us today?
758
00:37:43,762 --> 00:37:46,865
I've made a lemon and vanilla cake
759
00:37:46,865 --> 00:37:49,167
with a 'berry' nice surprise inside.
760
00:37:50,168 --> 00:37:52,538
This cake looks...
a little unfinished.
761
00:37:52,538 --> 00:37:53,539
Yeah.
762
00:37:53,739 --> 00:37:56,575
What's the story there?
Oh, I just ran out of time.
763
00:37:56,575 --> 00:37:59,711
I'm hoping that all the
flavours are there and it
tastes good.
764
00:38:10,789 --> 00:38:13,325
Is that what you were hoping
for?
765
00:38:13,325 --> 00:38:15,394
It would have been nice
if it oozed out,
766
00:38:15,394 --> 00:38:18,664
but I think the surprise is
there, so I'm happy.
767
00:38:40,185 --> 00:38:42,253
Ohh, man!
768
00:38:42,253 --> 00:38:44,456
It's pretty... pretty basic...
769
00:38:44,456 --> 00:38:45,624
Yep.
...I've gotta say.
770
00:38:45,624 --> 00:38:47,626
So the execution needed to be
there. Yeah.
771
00:38:47,626 --> 00:38:49,928
And it's not. Like, the cake
is... is a bit dry.
772
00:38:49,928 --> 00:38:50,929
OK.
773
00:38:50,929 --> 00:38:52,364
The compote was OK. Yeah.
774
00:38:52,364 --> 00:38:55,033
But I thought it was gonna rush
out. Yeah.
775
00:38:55,033 --> 00:38:56,768
I think this was probably
the wrong dish.
776
00:38:56,768 --> 00:38:57,769
Yeah.
777
00:38:58,269 --> 00:39:01,172
I think it was gonna be a very
hard dish to execute in the
time you had.
778
00:39:01,172 --> 00:39:02,173
Yeah.
779
00:39:02,173 --> 00:39:04,042
It doesn't give me
much contrast.
780
00:39:04,042 --> 00:39:06,745
It's not showing me
much finesse or technique.
781
00:39:06,745 --> 00:39:09,781
I just don't think this one
came through in the way that
you hoped.
782
00:39:09,781 --> 00:39:11,349
Yeah.
783
00:39:11,349 --> 00:39:13,752
This one, for me,
didn't hit the brief.
784
00:39:13,752 --> 00:39:15,454
OK. No worries. Thank you!
Sorry.
785
00:39:15,454 --> 00:39:17,589
Thanks, Malissa.
786
00:39:22,894 --> 00:39:23,962
Mal.
787
00:39:23,962 --> 00:39:26,498
Alright, keep your head up, alright?
788
00:39:26,498 --> 00:39:28,199
Next up it's Adi!
789
00:39:29,535 --> 00:39:33,104
I made panipuri filled with
surprising flavours.
790
00:39:37,976 --> 00:39:40,345
It has a lovely
crunchy texture on the outside.
791
00:39:40,345 --> 00:39:42,581
It has a beautiful creamy
avocado mousse.
792
00:39:42,581 --> 00:39:44,215
Sweet pops of corn.
793
00:39:44,215 --> 00:39:46,017
The salty pops of caviar.
794
00:39:46,017 --> 00:39:48,987
It works really nicely. Well done.
795
00:39:48,987 --> 00:39:51,823
And next up - Brent.
796
00:39:51,823 --> 00:39:54,560
Got a poached pear
with butterscotch sauce,
797
00:39:54,560 --> 00:39:57,128
uh, hazelnut ice cream
and a hazelnut crumb.
798
00:40:00,666 --> 00:40:01,767
Ooh!
799
00:40:07,806 --> 00:40:11,176
The caramel sauce is great.
Perfectly made ice cream. Well done.
800
00:40:11,176 --> 00:40:14,980
The combination of the crumb,
the caramel and the ice cream
801
00:40:14,980 --> 00:40:17,483
is profoundly good.
802
00:40:17,483 --> 00:40:18,650
Amazing.
803
00:40:18,650 --> 00:40:19,818
Right.
804
00:40:19,818 --> 00:40:22,020
Theo.
805
00:40:22,020 --> 00:40:24,823
It is a watermelon kopita.
806
00:40:24,823 --> 00:40:29,027
I think it's bold and I...and
I love a bit of bold.
807
00:40:37,469 --> 00:40:40,639
Your pastry is perfect!
808
00:40:40,639 --> 00:40:45,544
To taste the pastry and see
the flakiness and how
beautiful it is,
809
00:40:45,544 --> 00:40:47,078
that work is epic.
810
00:40:47,078 --> 00:40:51,182
And you just had a little bit
of a brain fart
811
00:40:51,182 --> 00:40:54,786
when it came to
the watermelon part of it.
812
00:40:56,321 --> 00:40:57,723
The pastry around the
watermelon is soggy.
813
00:40:57,723 --> 00:40:59,290
Fair enough. Thanks, guys.
814
00:40:59,290 --> 00:41:01,493
Thank you.
Thanks, Theo.
815
00:41:01,493 --> 00:41:03,461
Watermelon!
816
00:41:06,131 --> 00:41:08,133
Next up - Rhiannon!
Yeah!
817
00:41:12,604 --> 00:41:14,339
Hey, guys.
818
00:41:17,408 --> 00:41:20,178
OK. Rhiannon, what have we got?
819
00:41:20,178 --> 00:41:24,550
You have a chicken ballotine
with fondant potatoes.
820
00:41:24,550 --> 00:41:26,618
Very nice. Very French.
Very classic.
821
00:41:26,618 --> 00:41:28,419
Very French. Very classic.
822
00:41:28,419 --> 00:41:29,688
And what's the surprise?
823
00:41:29,688 --> 00:41:32,858
The surprise is
inside there is Thai red curry
824
00:41:32,858 --> 00:41:34,760
and it's a Thai red curry sauce.
825
00:41:51,009 --> 00:41:53,044
Rhiannon...
826
00:41:54,780 --> 00:41:57,616
...I loved the visual surprise.
827
00:41:59,050 --> 00:42:01,653
It really did look French classic.
828
00:42:01,653 --> 00:42:05,423
The ballotine itself is
beautifully cooked in terms of
the chicken.
829
00:42:05,423 --> 00:42:08,894
It's got all the beautiful
Thai flavours through there
830
00:42:08,894 --> 00:42:10,361
and it's well balanced.
831
00:42:10,361 --> 00:42:13,599
But the mousse in the middle,
it's overcooked.
832
00:42:14,600 --> 00:42:16,602
So it's not a very nice
texture. OK.
833
00:42:16,602 --> 00:42:20,872
Just the execution,
particularly in the bit that
you were fanfaring,
834
00:42:20,872 --> 00:42:22,507
it was just a bit disappointing.
835
00:42:22,507 --> 00:42:24,242
OK.
836
00:42:24,242 --> 00:42:28,313
For this to really be
successful, your mousse had to
be the star.
837
00:42:28,313 --> 00:42:29,681
Yeah.
838
00:42:29,815 --> 00:42:33,785
I think it was gonna be hard to
fold all of those aromats
through there
839
00:42:33,785 --> 00:42:37,255
and get the same luxury sensation
840
00:42:37,255 --> 00:42:39,557
that you do with a beautiful mousse.
841
00:42:39,557 --> 00:42:42,027
Ballotine is difficult. Yeah.
842
00:42:42,027 --> 00:42:44,562
I think there was some
successes on this plate,
843
00:42:44,562 --> 00:42:47,799
including the trick of the eye
which was all about the
surprise today.
844
00:42:47,799 --> 00:42:50,435
And you almost got there,
so be pleased with that.
845
00:42:50,435 --> 00:42:52,037
Yeah, thanks, Mel.
846
00:42:52,037 --> 00:42:53,438
Thanks, Rhiannon.
Thank you, Rhiannon.
847
00:42:53,438 --> 00:42:55,240
Thanks, guys!
848
00:42:57,475 --> 00:42:59,077
I'm clapping myself!
849
00:43:00,478 --> 00:43:01,847
Yeah.
850
00:43:01,847 --> 00:43:04,716
The next dish we'd like to
taste belongs to Rue!
851
00:43:10,088 --> 00:43:11,757
Ahhh!
852
00:43:11,757 --> 00:43:16,494
I am a little bit worried that
my egg yolk might not ooze out.
853
00:43:17,996 --> 00:43:21,466
I hope you ooze out. I hope
you're not a hard-boiled egg.
854
00:43:21,466 --> 00:43:23,735
Rue, what did you make us
today?
855
00:43:23,735 --> 00:43:27,538
I made the egg.
856
00:43:27,538 --> 00:43:30,308
I don't know what kind of
animal has an egg like this.
857
00:43:30,308 --> 00:43:32,010
I don't know.
858
00:43:32,010 --> 00:43:35,180
She's a big egg!
I like really big eggs.
859
00:43:35,180 --> 00:43:36,782
So, yeah.
860
00:43:38,850 --> 00:43:40,618
Talk us through
your surprise today, please.
861
00:43:40,618 --> 00:43:44,723
So, um, I made
a white chocolate mousse
862
00:43:44,723 --> 00:43:47,793
with a passionfruit gel
in the centre.
863
00:43:47,793 --> 00:43:52,030
And the shell was just white
chocolate with cocoa butter.
864
00:43:52,030 --> 00:43:56,067
So when I crack this, will the
yolk spill out or it will just
be there?
865
00:43:56,067 --> 00:43:58,369
It should spill out. OK.
866
00:44:12,183 --> 00:44:15,987
I made the egg.
867
00:44:15,987 --> 00:44:18,757
And will the yolk, like, spill
out or it will just be there?
868
00:44:18,757 --> 00:44:21,126
It should spill out. OK.
869
00:44:31,569 --> 00:44:33,772
Gooey. Gooey.
Oh, yeah!
870
00:44:33,772 --> 00:44:36,842
I'm surprised.
871
00:44:36,842 --> 00:44:39,244
OK.
That's a good start, right?
872
00:44:39,244 --> 00:44:41,479
That's... that's a good start.
873
00:45:00,732 --> 00:45:01,900
Rue.
874
00:45:03,468 --> 00:45:06,637
Very well done. Very well done.
875
00:45:06,637 --> 00:45:09,775
The flavours in it is really
good, it's refreshing, it's
nice.
876
00:45:09,775 --> 00:45:11,309
You hit the brief.
877
00:45:11,309 --> 00:45:12,911
I think you've done an amazing job
878
00:45:12,911 --> 00:45:14,746
actually constructing this
in the time
879
00:45:14,746 --> 00:45:17,348
and... and getting it to look
as good as it did.
880
00:45:17,348 --> 00:45:19,985
I loved the visual impact
of that nest.
881
00:45:19,985 --> 00:45:22,754
Congratulations today. Well
done. Thank you.
882
00:45:22,754 --> 00:45:27,425
We received both the surprise
and the delicious dish from
you today.
883
00:45:27,425 --> 00:45:30,695
The combination of white
chocolate and passionfruit -
classic.
884
00:45:30,695 --> 00:45:32,430
We know that that's going to work,
885
00:45:32,430 --> 00:45:34,232
so I'm glad that
you held onto something
886
00:45:34,232 --> 00:45:36,067
that you knew was a guaranteed win.
887
00:45:36,067 --> 00:45:39,204
And I like how thin that cocoa
butter, white chocolate shell was.
888
00:45:39,204 --> 00:45:41,406
It was almost a light crack,
889
00:45:41,406 --> 00:45:44,575
which simulates the idea
of cracking an egg.
890
00:45:44,575 --> 00:45:47,012
So chalk it up to a win.
Oh, thank you, Mel.
891
00:45:47,012 --> 00:45:49,314
Well done, Like, seriously.
Thank you.
892
00:45:49,314 --> 00:45:51,216
Because you did bite off
a fair bit there.
893
00:45:51,216 --> 00:45:52,984
And you even said that
when we came around.
894
00:45:52,984 --> 00:45:54,786
Yeah.
Thanks, Rue!
895
00:45:54,786 --> 00:45:56,587
Thank you, guys!
896
00:46:01,559 --> 00:46:02,928
Well done, Rue.
897
00:46:07,265 --> 00:46:10,235
Well, we started the day off
with a bang!
898
00:46:10,235 --> 00:46:12,770
And that's exactly
what some of your dishes were.
899
00:46:13,771 --> 00:46:17,742
Rue, your egg
was an absolute cracker.
900
00:46:17,742 --> 00:46:19,577
It was whimsical, wonderful,
901
00:46:19,577 --> 00:46:22,513
and everything that we wanted
to see today, and well done.
902
00:46:24,749 --> 00:46:26,985
And, of course, Declan.
903
00:46:26,985 --> 00:46:30,822
Those choux buns
weren't just explosive,
904
00:46:30,822 --> 00:46:33,558
they were also expertly executed.
905
00:46:33,558 --> 00:46:35,660
Congratulations, Declan.
Thank you.
906
00:46:35,660 --> 00:46:37,295
Good job.
907
00:46:38,629 --> 00:46:40,498
As for the rest of you guys,
908
00:46:40,498 --> 00:46:42,633
we were on the lookout
for the bottom three dishes.
909
00:46:42,633 --> 00:46:44,335
If I call your name,
910
00:46:44,335 --> 00:46:47,672
unfortunately, you're the ones
cooking in tomorrow's Pressure Test.
911
00:46:50,108 --> 00:46:51,409
Malissa.
912
00:46:53,979 --> 00:46:55,881
Ralph.
913
00:46:55,881 --> 00:46:59,417
The last person cooking
tomorrow in the Pressure Test,
it is...
914
00:47:02,820 --> 00:47:05,490
I'm sorry, Rhiannon. Yeah.
915
00:47:06,691 --> 00:47:10,828
Ralph, Malissa, Rhiannon, go
home. Get a good night's
sleep.
916
00:47:10,828 --> 00:47:12,998
You're gonna need it. See you then.
917
00:47:12,998 --> 00:47:15,300
Thanks, guys.
See ya.
918
00:47:15,300 --> 00:47:17,168
Oh, dang!
919
00:47:17,168 --> 00:47:19,938
Bloody hell. Damn it!
920
00:47:19,938 --> 00:47:21,539
I really want to stay here.
921
00:47:21,539 --> 00:47:24,842
I'm really just starting to
get in my groove in the competition.
922
00:47:24,842 --> 00:47:26,477
Pressure Tests are super hard.
923
00:47:26,477 --> 00:47:30,715
Like, seriously, I don't need
that kind of stress in my life.
924
00:47:32,951 --> 00:47:35,987
Tomorrow night
on MasterChef Australia...
925
00:47:35,987 --> 00:47:38,890
It's Nelly Robinson!
926
00:47:38,890 --> 00:47:41,626
Today, you're gonna be making my...
927
00:47:41,626 --> 00:47:45,030
Oh! Look at that! Ohh!
928
00:47:45,030 --> 00:47:49,901
...an elimination inspired
by a childhood classic...
929
00:47:49,901 --> 00:47:51,802
This is straight
out of a fairytale book.
930
00:47:51,802 --> 00:47:53,638
It looks whimsical.
931
00:47:53,638 --> 00:47:55,206
How difficult
is this dish?
932
00:47:55,206 --> 00:47:56,841
I'd say 11 out of 10.
933
00:47:56,841 --> 00:47:59,777
...sends them down
a rabbit hole...
934
00:47:59,777 --> 00:48:01,679
Oh, my God!
This is chaos!
935
00:48:01,679 --> 00:48:03,448
...to fight
for their place
936
00:48:03,448 --> 00:48:05,316
in the competition.
937
00:48:05,316 --> 00:48:07,318
There is no
room for mistakes. Oh!
938
00:48:07,318 --> 00:48:08,786
You didn't taste?
You didn't taste it?
939
00:48:08,786 --> 00:48:10,721
No.
My eyes!
940
00:48:11,722 --> 00:48:13,724
Captions by Red Bee Media