1 00:00:08,440 --> 00:00:11,280 ANDY: This season has given us some of the best cooks 2 00:00:11,280 --> 00:00:13,040 that we've ever seen, 3 00:00:13,040 --> 00:00:17,760 and one of them will claim the title of MasterChef 2024. 4 00:00:19,920 --> 00:00:24,720 POH: This is the wildest combination for a Grand Finale ever. 5 00:00:24,720 --> 00:00:29,360 I think Nat and Pez are such a classic case of natural talent 6 00:00:29,360 --> 00:00:32,560 versus just hard yakka. 7 00:00:33,720 --> 00:00:35,640 It is game on! 8 00:00:35,640 --> 00:00:37,760 JUDGES: Whoa! 9 00:00:37,760 --> 00:00:42,160 We have Nat, who clearly showed so much potential on day one. 10 00:00:42,160 --> 00:00:46,280 I never, ever thought I would have kangaroo as delicious as that. 11 00:00:46,280 --> 00:00:47,800 You're already thinking like a chef. 12 00:00:47,800 --> 00:00:50,200 I'd be scared of you. 13 00:00:50,200 --> 00:00:53,760 She's got this wildly youthful energy about her, 14 00:00:53,760 --> 00:00:56,280 and that's how she approaches her cooks. 15 00:00:57,600 --> 00:00:59,960 Good vibes going on. 16 00:00:59,960 --> 00:01:01,760 It's OK. I've got this. 17 00:01:01,760 --> 00:01:04,840 I've got a little something-something for ya. 18 00:01:04,840 --> 00:01:07,800 But she's a little thrill-seeker, and that's gotten her into trouble. 19 00:01:07,800 --> 00:01:09,600 Absolutely cooked it. 20 00:01:09,600 --> 00:01:11,720 Alright. I'm playing my pin. 21 00:01:11,720 --> 00:01:13,840 Take one last look at it! 22 00:01:13,840 --> 00:01:15,960 What I love about Nat's cooking 23 00:01:15,960 --> 00:01:18,920 is that every plate of food has got some personal connection. 24 00:01:18,920 --> 00:01:23,000 On day one, it was just like, "There's my sick food, now eat it." 25 00:01:23,000 --> 00:01:25,280 Whereas now you really want to talk about it, 26 00:01:25,280 --> 00:01:28,320 where it came from and why it's so special to you. 27 00:01:28,320 --> 00:01:30,520 Her food tells a story 28 00:01:30,520 --> 00:01:32,800 and when you hear the story, you're in. 29 00:01:35,920 --> 00:01:38,920 I was so lost for so long 30 00:01:38,920 --> 00:01:44,040 because I felt so torn between two cultures. 31 00:01:44,040 --> 00:01:47,760 But this experience has changed me so much. 32 00:01:47,760 --> 00:01:50,240 While cooking in this kitchen, 33 00:01:50,240 --> 00:01:53,440 I found that I was able to tap into my Thai heritage. 34 00:01:53,440 --> 00:01:57,000 My mum, uh, created her own version of satay sauce 35 00:01:57,000 --> 00:01:59,200 that everyone used to just, like, froth on. 36 00:01:59,200 --> 00:02:02,120 So I'm going to serve it with pork skewers. 37 00:02:02,120 --> 00:02:05,520 What you've done is brought this incredible wave of flavours. 38 00:02:05,520 --> 00:02:08,960 This experience has really connected my mum and I together. 39 00:02:08,960 --> 00:02:10,800 JEAN-CHRISTOPHE: You work like a chef. 40 00:02:10,800 --> 00:02:12,560 You're so focus. 41 00:02:12,560 --> 00:02:13,600 You're growing fast. 42 00:02:13,600 --> 00:02:15,720 You're very, very dangerous. 43 00:02:15,720 --> 00:02:20,400 I want to show my mum that I am built for this industry 44 00:02:20,400 --> 00:02:23,680 and that I'm ready to be a chef. 45 00:02:26,400 --> 00:02:28,760 Sorry, mate, I'm sweating like an old mule. 46 00:02:28,760 --> 00:02:32,640 JEANÐCHRISTOPHE: I did not see Pezza in the final. 47 00:02:32,640 --> 00:02:33,840 I'm just going to wing it. 48 00:02:33,840 --> 00:02:36,000 I swear, I thought he was going to be 49 00:02:36,000 --> 00:02:38,080 the first one to be kicked out. 50 00:02:38,080 --> 00:02:39,920 And he's there! 51 00:02:39,920 --> 00:02:41,080 Don't have these in Tasmania. 52 00:02:41,080 --> 00:02:42,720 He was struggling. 53 00:02:42,720 --> 00:02:45,320 Let's go, Pezza! Let's go, Pez! Can't stop shaking. 54 00:02:45,320 --> 00:02:48,680 And then Darren Purchese pressure test... 55 00:02:48,680 --> 00:02:49,880 DARREN PURCHESE: Look at that! 56 00:02:49,880 --> 00:02:53,440 ..is where I saw Pezza changing. 57 00:02:54,640 --> 00:02:56,520 He tried to be more composed... 58 00:02:56,520 --> 00:02:58,200 POH: Take your time, Pez. 59 00:02:58,200 --> 00:03:00,560 ..to be more precise... Yeah, Pezza! 60 00:03:00,560 --> 00:03:02,920 ..making less mistakes. 61 00:03:02,920 --> 00:03:04,600 You've smashed that out of the park. 62 00:03:04,600 --> 00:03:06,600 I think Pezza is a worker 63 00:03:06,600 --> 00:03:09,080 but also is someone who cares. 64 00:03:10,800 --> 00:03:14,160 I come in this thinking I don't stand a chance. 65 00:03:15,640 --> 00:03:20,040 I think, because of that, I probably was in the shadows, 66 00:03:20,040 --> 00:03:23,520 but I started getting some really good feedback. 67 00:03:23,520 --> 00:03:25,360 Hats off, man, that's banging. 68 00:03:25,360 --> 00:03:27,840 You know, it's light, fluffy - great sponge. 69 00:03:27,840 --> 00:03:29,880 I've soaked it in and I've taken everything in 70 00:03:29,880 --> 00:03:32,120 and I've started to just cook with confidence. 71 00:03:32,120 --> 00:03:33,440 Service, please! 72 00:03:33,440 --> 00:03:36,560 I have slowly just got better and better and better. 73 00:03:36,560 --> 00:03:38,440 She's another dessert from Pezza today. 74 00:03:38,440 --> 00:03:41,840 Pecan and bacon tart with, uh, eggnog ice-cream. 75 00:03:41,840 --> 00:03:44,800 So, something a bit different. 76 00:03:44,800 --> 00:03:47,040 I'm not just the meat-and-three-veg guy from Tassie. 77 00:03:47,040 --> 00:03:48,840 You don't look like a butcher at the moment. 78 00:03:48,840 --> 00:03:50,520 (LAUGHS) Don't I? You look like an artist. 79 00:03:50,520 --> 00:03:52,080 I've gone up that next element. 80 00:03:52,080 --> 00:03:54,280 I've cooked some really fancy dishes. 81 00:03:55,480 --> 00:03:58,760 SOFIA: The Pezza who is sitting opposite us today 82 00:03:58,760 --> 00:04:00,280 is absolutely not the Pezza who walked in 83 00:04:00,280 --> 00:04:02,040 on day one of this competition. 84 00:04:02,040 --> 00:04:03,280 I love this new guy. 85 00:04:03,280 --> 00:04:04,920 It's just unbelievable! 86 00:04:04,920 --> 00:04:07,200 I can see it in myself, and I believe in myself now 87 00:04:07,200 --> 00:04:08,520 that I am good enough. 88 00:04:08,520 --> 00:04:12,160 I deserve to be here and I could win this. 89 00:04:14,240 --> 00:04:16,560 (CHEERING) 90 00:04:16,560 --> 00:04:19,640 NAT: Let's go. PEZZA: Yeah. Let's just love it, eh? 91 00:04:19,640 --> 00:04:23,640 Look at 'em! Here they come, here they come, here they come! 92 00:04:26,280 --> 00:04:29,000 (CHEERING) 93 00:04:37,120 --> 00:04:38,360 Come on! 94 00:04:44,000 --> 00:04:46,080 Check you two out, eh? 95 00:04:46,080 --> 00:04:48,880 Loving that fresh kit. 96 00:04:48,880 --> 00:04:51,280 And I'm so pumped to be saying this. 97 00:04:51,280 --> 00:04:55,720 Welcome to the Grand Finale of MasterChef 2024! 98 00:04:55,720 --> 00:04:58,520 (CHEERING) 99 00:05:06,520 --> 00:05:12,040 Pezza, Nat, tonight's winner will have their name carved 100 00:05:12,040 --> 00:05:13,640 into that trophy... 101 00:05:16,400 --> 00:05:23,240 ..claim the title and take home a whopping ¤250,000. 102 00:05:23,240 --> 00:05:25,720 (CHEERING) 103 00:05:29,640 --> 00:05:30,800 But that's not all. 104 00:05:32,400 --> 00:05:36,320 They'll also be given the opportunity of a lifetime. 105 00:05:38,520 --> 00:05:42,360 And, trust me, guys, you have never seen a prize like this. 106 00:05:42,360 --> 00:05:43,840 (ALL GASP) 107 00:05:45,520 --> 00:05:50,400 This week, one of you will be the next resident chef 108 00:05:50,400 --> 00:05:53,280 at Alumni Restaurant, Crown Melbourne... 109 00:05:55,520 --> 00:05:58,120 ..and you'll be serving your signature menu! 110 00:05:58,120 --> 00:06:01,480 (APPLAUSE) 111 00:06:06,560 --> 00:06:10,240 You've worked incredibly hard to get to where you are... 112 00:06:12,440 --> 00:06:16,160 ..but you couldn't have done it without some very special people. 113 00:06:16,160 --> 00:06:18,120 Aww... Here we go. 114 00:06:19,160 --> 00:06:22,720 So welcome to the MasterChef kitchen... 115 00:06:23,920 --> 00:06:25,320 ..your loved ones! 116 00:06:25,320 --> 00:06:27,440 Yes! 117 00:06:27,440 --> 00:06:29,880 (CHEERING) 118 00:06:46,760 --> 00:06:49,400 Oh! I'm so proud of you. 119 00:06:55,360 --> 00:06:57,160 Come on up, guys. 120 00:06:57,160 --> 00:06:58,480 We want to meet you all. 121 00:07:00,480 --> 00:07:02,680 I can't believe it. 122 00:07:04,480 --> 00:07:06,920 Pezza, do you want to introduce us to your family? 123 00:07:06,920 --> 00:07:09,240 Yeah, for sure. This is my lovely wife, Jennifer. 124 00:07:10,520 --> 00:07:12,120 My lovely daughter, Soph. 125 00:07:12,120 --> 00:07:14,320 My boy, Austin. 126 00:07:14,320 --> 00:07:16,720 So that's Ogger. 127 00:07:16,720 --> 00:07:18,680 And this is my oldest boy, Isaac. 128 00:07:22,640 --> 00:07:24,240 Nat, who have you got here? 129 00:07:24,240 --> 00:07:26,840 I've got my dad, Han. 130 00:07:26,840 --> 00:07:29,440 Um, I've got my brother Nathan, 131 00:07:29,440 --> 00:07:31,400 my other brother, Narong. 132 00:07:31,400 --> 00:07:33,560 And then my mum, Natsiri. 133 00:07:35,440 --> 00:07:37,800 Missed you, too, bub. 134 00:07:37,800 --> 00:07:40,160 Austin, is your dad an alright cook? 135 00:07:40,160 --> 00:07:41,400 Yeah. He's not too bad. 136 00:07:41,400 --> 00:07:44,000 (LAUGHTER) 137 00:07:44,000 --> 00:07:47,000 He does a pretty good, uh, steak at home. 138 00:07:47,000 --> 00:07:48,360 Yes. 139 00:07:48,360 --> 00:07:50,320 He does a pretty good steak here, too. 140 00:07:50,320 --> 00:07:52,400 Yeah. We know! 141 00:07:52,400 --> 00:07:57,120 Jen, was there any doubt in your mind that Pezza would make it to the end? 142 00:07:57,120 --> 00:08:00,240 To be honest, I didn't think he'd get this far, 143 00:08:00,240 --> 00:08:04,600 but, um, as he's gone, I've known he's grown 144 00:08:04,600 --> 00:08:06,440 and very, very proud of him. 145 00:08:06,440 --> 00:08:07,760 Thanks, bub. 146 00:08:09,840 --> 00:08:11,960 Pezza, what's it like having everyone here? 147 00:08:11,960 --> 00:08:15,120 Oh, I'm super stoked. I've missed them. 148 00:08:15,120 --> 00:08:17,480 We're always together. 149 00:08:17,480 --> 00:08:19,720 And, um, you know, I've talked about it, 150 00:08:19,720 --> 00:08:21,720 but I guess now today, you can see it. 151 00:08:21,720 --> 00:08:23,000 They're my life. 152 00:08:25,960 --> 00:08:28,560 ANDY: Natsiri, how do you feel 153 00:08:28,560 --> 00:08:31,200 about Nat being right here in the Grand Finale? 154 00:08:31,200 --> 00:08:33,400 Like, this is the biggest cooking competition in the world! 155 00:08:33,400 --> 00:08:37,800 I don't know what to say, you know, because I saw Nat cooking, 156 00:08:37,800 --> 00:08:39,680 but sometimes it's not really serious at all. 157 00:08:39,680 --> 00:08:42,840 She just put this and this and this and this... 158 00:08:42,840 --> 00:08:47,840 You know, anything in my kitchen, she just put, put, put, put, put, 159 00:08:47,840 --> 00:08:49,920 then become nice and tasty. 160 00:08:49,920 --> 00:08:51,680 So I copy her now. 161 00:08:51,680 --> 00:08:53,800 (LAUGHTER) 162 00:08:55,560 --> 00:08:56,800 I copy! 163 00:08:56,800 --> 00:08:59,520 That is the identical answer my mum gave 164 00:08:59,520 --> 00:09:01,960 when she was in that position. 165 00:09:01,960 --> 00:09:08,280 Well, I can definitely say for sure you have inspired her so much 166 00:09:08,280 --> 00:09:10,800 to cook the food that she cooks in this kitchen. 167 00:09:10,800 --> 00:09:12,480 I'm proud of her, 168 00:09:12,480 --> 00:09:14,920 really, really, really proud of her. 169 00:09:17,720 --> 00:09:19,920 I know, I know. No, I know. 170 00:09:21,080 --> 00:09:23,000 We've always been close, but this has just... 171 00:09:23,000 --> 00:09:24,640 We're so much closer. 172 00:09:24,640 --> 00:09:27,000 Like, nothing could have gotten us this close. 173 00:09:28,440 --> 00:09:29,440 Are you OK? 174 00:09:31,440 --> 00:09:32,440 Aw! 175 00:09:35,120 --> 00:09:37,160 Oh... (SPEAKS THAI) 176 00:09:38,720 --> 00:09:40,840 I've never seen my dad cry, I don't think. 177 00:09:43,120 --> 00:09:44,480 Oh. 178 00:09:44,480 --> 00:09:47,440 Families, thank you so much for allowing Nat and Pezza 179 00:09:47,440 --> 00:09:49,920 to follow their dreams in the MasterChef kitchen. 180 00:09:49,920 --> 00:09:51,720 It means so much to us. 181 00:09:51,720 --> 00:09:53,680 Alright. Head on up to the gantry. 182 00:09:53,680 --> 00:09:56,200 (CHEERING) 183 00:09:56,200 --> 00:09:58,640 PEZZA: I'm so happy to see them all here. 184 00:10:00,160 --> 00:10:01,800 And they say they're proud of me 185 00:10:01,800 --> 00:10:05,560 and that sort of, I guess, makes me feel proud. 186 00:10:05,560 --> 00:10:06,960 So it's a really, um... 187 00:10:08,000 --> 00:10:10,480 It's a happy moment, there's no doubt about it. 188 00:10:10,480 --> 00:10:13,520 (APPLAUSE) 189 00:10:22,640 --> 00:10:25,120 Alright, let's do this. 190 00:10:25,120 --> 00:10:28,560 The Grand Finale will take place over two rounds. 191 00:10:28,560 --> 00:10:29,800 Wow. 192 00:10:29,800 --> 00:10:34,240 Your fate in Round 1 will be determined by these ingredients. 193 00:10:44,320 --> 00:10:46,000 Fennel... 194 00:10:46,000 --> 00:10:48,120 (AUDIENCE OOHS) 195 00:10:51,160 --> 00:10:52,840 ..lemongrass... 196 00:10:52,840 --> 00:10:55,360 (AUDIENCE OOHS) 197 00:11:01,720 --> 00:11:03,080 ..black peppercorns... 198 00:11:03,080 --> 00:11:04,480 (AUDIENCE OOHS) 199 00:11:06,200 --> 00:11:07,520 Interesting. 200 00:11:09,120 --> 00:11:10,720 ..mint... 201 00:11:10,720 --> 00:11:11,800 Mm. 202 00:11:13,000 --> 00:11:14,640 ..and baby leeks. 203 00:11:18,960 --> 00:11:21,520 OK, OK, OK. 204 00:11:22,880 --> 00:11:26,800 Of course, it's not as simple as picking what you want to cook with. 205 00:11:26,800 --> 00:11:28,640 Yeah. 206 00:11:28,640 --> 00:11:32,400 Instead, you'll each take it in turns to pick an ingredient 207 00:11:32,400 --> 00:11:34,320 you DON'T want in the mix. 208 00:11:34,320 --> 00:11:35,880 Ohhh. 209 00:11:37,200 --> 00:11:38,840 Lucky I didn't say what I wanted! 210 00:11:38,840 --> 00:11:41,280 (LAUGHTER) 211 00:11:41,280 --> 00:11:44,520 Whichever ingredient is left over must be used 212 00:11:44,520 --> 00:11:46,680 in both your dishes. 213 00:11:46,680 --> 00:11:49,680 Come and grab a token to determine who picks first. 214 00:11:55,040 --> 00:11:59,360 Strategy for Round 1 is to knock off the ingredients that Nat wants. 215 00:11:59,360 --> 00:12:01,080 That's the way I'm thinking. 216 00:12:01,080 --> 00:12:05,000 If it's me and her against something that she's more familiar with, 217 00:12:05,000 --> 00:12:06,640 I don't stand a chance. 218 00:12:06,640 --> 00:12:09,120 Pezza, you're up first. 219 00:12:09,120 --> 00:12:13,560 Which one of these five ingredients are you taking off the table? 220 00:12:14,760 --> 00:12:16,920 Take the lemongrass off the table. 221 00:12:16,920 --> 00:12:20,240 (APPLAUSE) 222 00:12:20,240 --> 00:12:24,040 I feel like there was a bit of strategy straight up there, mate. 223 00:12:24,040 --> 00:12:26,120 I just don't cook well with it. 224 00:12:26,120 --> 00:12:27,560 Oh, yeah? 225 00:12:27,560 --> 00:12:29,000 Yes. 226 00:12:29,000 --> 00:12:30,880 OK. Lemongrass is gone. 227 00:12:30,880 --> 00:12:32,400 Nat, your pick. Leeks. 228 00:12:32,400 --> 00:12:34,520 Leeks... I didn't even finish. 229 00:12:36,120 --> 00:12:37,400 Baby leeks. 230 00:12:38,480 --> 00:12:40,480 Pezza, we're back to you, mate. 231 00:12:46,080 --> 00:12:47,360 Fennel. 232 00:12:47,360 --> 00:12:48,760 Oh! 233 00:12:50,360 --> 00:12:52,080 Fennel. 234 00:12:52,080 --> 00:12:53,560 Why are you removing this? 235 00:12:53,560 --> 00:12:55,800 I think I can come up with a nice dish 236 00:12:55,800 --> 00:12:57,560 with either-or of those two. 237 00:12:57,560 --> 00:12:58,880 Whoa. 238 00:12:58,880 --> 00:13:00,760 Two ingredients left. 239 00:13:00,760 --> 00:13:03,200 Nat, you have the last decision to make. 240 00:13:04,560 --> 00:13:07,000 There's mint and pepper. 241 00:13:08,000 --> 00:13:10,520 And, for me, I'm going to pick something 242 00:13:10,520 --> 00:13:12,800 that will give me a chance to score 243 00:13:12,800 --> 00:13:15,360 as many points as possible in Round 1. 244 00:13:22,120 --> 00:13:24,520 I'm going to get rid of mint. 245 00:13:24,520 --> 00:13:25,560 OK. 246 00:13:27,040 --> 00:13:28,200 Yeah. 247 00:13:28,200 --> 00:13:30,400 Locking it in. Getting rid of the mint. 248 00:13:30,400 --> 00:13:31,440 Yeah. 249 00:13:34,160 --> 00:13:37,280 Wow. The mint is gone. 250 00:13:40,120 --> 00:13:43,160 Pepper's very level playing field. 251 00:13:43,160 --> 00:13:45,280 I don't know if I should say it, 252 00:13:45,280 --> 00:13:47,480 but that is what I wanted to cook with! 253 00:13:47,480 --> 00:13:49,200 (APPLAUSE) 254 00:13:51,040 --> 00:13:53,280 So you both pretty much got what you wanted. 255 00:13:53,280 --> 00:13:56,360 BOTH: Yeah. Oh, yes, it is game on. 256 00:13:56,360 --> 00:13:58,040 Mm-hm. 257 00:13:58,040 --> 00:14:00,920 You'll have a total of 75 minutes. 258 00:14:00,920 --> 00:14:02,520 (EXHALES) 259 00:14:02,520 --> 00:14:05,680 You've got to bring us a Grand Finale-worthy dish, 260 00:14:05,680 --> 00:14:08,160 whatever that means, totally up to you. 261 00:14:08,160 --> 00:14:10,600 But you must use black peppercorns. 262 00:14:12,280 --> 00:14:16,160 Round 1, there's a total of 40 points on offer. 263 00:14:16,160 --> 00:14:20,680 Remember, every single point counts. 264 00:14:20,680 --> 00:14:23,400 Jean-Christophe, would you like to do the special honours? 265 00:14:23,400 --> 00:14:25,440 Oh, oui, bien sur. 266 00:14:29,280 --> 00:14:31,360 Good luck. 267 00:14:32,320 --> 00:14:35,600 Your time starts... (LOUDLY) ..now! 268 00:14:35,600 --> 00:14:38,600 (CHEERING) 269 00:14:42,840 --> 00:14:44,440 Peppercorn, we've got to use. 270 00:14:44,440 --> 00:14:46,360 Ooh, is that karkalla? 271 00:14:46,360 --> 00:14:48,360 I've got this. Woo! 272 00:14:49,600 --> 00:14:51,240 You know what's really interesting? 273 00:14:51,240 --> 00:14:53,680 We had a very levelling ingredient. 274 00:14:53,680 --> 00:14:55,880 We had chicken, me and Jules, right? 275 00:14:55,880 --> 00:14:58,040 And I went for more chicken-y 276 00:14:58,040 --> 00:15:01,560 and she showed more technical improvement. 277 00:15:06,120 --> 00:15:09,000 (CHEERING) 278 00:15:09,000 --> 00:15:12,160 He's got his favourite ammunitions - meat. 279 00:15:16,440 --> 00:15:17,720 Got a bit of Tassie in here, 280 00:15:17,720 --> 00:15:19,160 and that's what we need in this place. 281 00:15:19,160 --> 00:15:21,000 I'd better show them that I've learned something 282 00:15:21,000 --> 00:15:23,200 while I've been away and they've had the shop going. 283 00:15:23,200 --> 00:15:26,440 I'm just so proud to have the wife and the kids over top of me today, 284 00:15:26,440 --> 00:15:28,800 so I'm really channelling them in this dish. 285 00:15:28,800 --> 00:15:31,360 The butcher! He can do that like breathing. 286 00:15:33,360 --> 00:15:34,920 I'm pumped. I'm really pumped. 287 00:15:34,920 --> 00:15:37,320 I'm going to do a ribeye with a peppercorn sauce. 288 00:15:37,320 --> 00:15:39,680 That's where the peppercorn is going to come into it 289 00:15:39,680 --> 00:15:41,720 with some Brussels sprouts. 290 00:15:41,720 --> 00:15:43,240 The boys love ribeyes. 291 00:15:43,240 --> 00:15:45,080 They're butchers and they love their steak. 292 00:15:45,080 --> 00:15:47,200 Wife loves the peppercorn sauce. 293 00:15:47,200 --> 00:15:48,800 The daughter loves Brussels sprouts. 294 00:15:48,800 --> 00:15:50,160 No kids like Brussels sprouts. 295 00:15:50,160 --> 00:15:53,440 So we're going to do the Brussels sprouts 296 00:15:53,440 --> 00:15:56,400 a bit different today, I'm going to actually puree some. 297 00:15:56,400 --> 00:15:57,840 Then I'm going to cut some in half 298 00:15:57,840 --> 00:15:59,520 and roast them and put them on top of the puree. 299 00:15:59,520 --> 00:16:02,640 And then finish it all off with a nice little potato fondant. 300 00:16:02,640 --> 00:16:04,520 You might think simple, but it's me. 301 00:16:04,520 --> 00:16:06,600 It's got all the flavours I love. 302 00:16:06,600 --> 00:16:09,240 I'm a butcher, I love meat. 303 00:16:09,240 --> 00:16:12,240 I've just got to put a little bit of a spin on the vegies, 304 00:16:12,240 --> 00:16:15,320 and that's why I'm doing the Brussels sprout puree. 305 00:16:15,320 --> 00:16:17,360 And then the hero of the dish 306 00:16:17,360 --> 00:16:20,480 is going to be that black peppercorn sauce. 307 00:16:20,480 --> 00:16:22,360 You've got it, Pez! Let's go, Pez! 308 00:16:22,360 --> 00:16:24,400 It's the brief. It's our main ingredient. 309 00:16:24,400 --> 00:16:27,160 So it's going to be one of the main components of this dish. 310 00:16:27,160 --> 00:16:28,840 Watching you, Pezza! 311 00:16:28,840 --> 00:16:32,960 Round 1, I'm gonna stay true to what I believe in, 312 00:16:32,960 --> 00:16:36,840 the way I cook, and just put up a dish that's a real ripper. 313 00:16:39,240 --> 00:16:40,920 (CHEERING) 314 00:16:43,040 --> 00:16:45,720 Go, Nat! Go, Nat! 315 00:16:47,040 --> 00:16:48,680 Do you know what she's making? 316 00:16:48,680 --> 00:16:50,160 I think I have an idea. 317 00:16:50,160 --> 00:16:52,120 Have you got an idea? Yeah, yeah, yeah. 318 00:16:52,120 --> 00:16:53,120 Yeah? 319 00:16:53,120 --> 00:16:57,640 I want to make a classic pub meal, but make it Thai. 320 00:16:57,640 --> 00:17:00,080 Ooh, eggs. 321 00:17:00,080 --> 00:17:02,880 She's got shrimp paste. 322 00:17:02,880 --> 00:17:04,280 My whole entire family, 323 00:17:04,280 --> 00:17:07,320 if we're not eating at home, we'll go catch up at the pub, 324 00:17:07,320 --> 00:17:09,400 and we would take chilli oil with us 325 00:17:09,400 --> 00:17:11,520 to eat with whatever we're eating. 326 00:17:11,520 --> 00:17:13,200 The smell... 327 00:17:13,200 --> 00:17:15,400 Mm, made me hungry already. 328 00:17:15,400 --> 00:17:17,680 Nat! Hello! 329 00:17:17,680 --> 00:17:19,960 Grand Finale! Family watching down. 330 00:17:19,960 --> 00:17:21,800 It's pretty wild! What's the dish? 331 00:17:21,800 --> 00:17:24,400 So, today, I'm making a sai ua Scotch egg. 332 00:17:25,520 --> 00:17:27,800 Wow! Thai sausage. Scotch egg?! 333 00:17:29,520 --> 00:17:32,920 Do you want to know why I have my concerned face on? 334 00:17:32,920 --> 00:17:34,240 Yeah. Go on. 335 00:17:34,240 --> 00:17:37,040 Scotch eggs are hard... To pull off. Yeah. 336 00:17:37,040 --> 00:17:38,240 Hard to pull off. 337 00:17:38,240 --> 00:17:41,440 There's so much pressure to get that perfect cook on the yolk. 338 00:17:41,440 --> 00:17:43,880 How do you want the yolk? I want the yolk to be runny. 339 00:17:43,880 --> 00:17:45,120 OK. It needs to be runny. 340 00:17:45,120 --> 00:17:46,760 Black pepper, where's that in the dish? 341 00:17:46,760 --> 00:17:50,360 Black pepper is going to be bang-on straight into the sai ua mix 342 00:17:50,360 --> 00:17:52,280 which is a northern Thai sausage. 343 00:17:52,280 --> 00:17:54,400 There's a lot of chilli. There's a lot of turmeric. 344 00:17:54,400 --> 00:17:56,400 There's a lot of galangal. It's quite spicy. 345 00:17:56,400 --> 00:17:59,640 I have to balance it so that the black pepper shines. 346 00:17:59,640 --> 00:18:01,920 You've got a mission! Thank you. I am on a mission. 347 00:18:01,920 --> 00:18:03,320 Come on, Nat! 348 00:18:03,320 --> 00:18:04,520 Good luck. 349 00:18:04,520 --> 00:18:07,000 (CHEERING) 350 00:18:12,520 --> 00:18:14,440 Pezza. Hi, chefs. How are we doing? 351 00:18:14,440 --> 00:18:16,240 Good, mate. How are you? I'm good. 352 00:18:16,240 --> 00:18:18,720 How's a bit of Grand Finale energy going? 353 00:18:18,720 --> 00:18:21,080 Yeah. No, you've sort of hit me every way today. 354 00:18:21,080 --> 00:18:22,960 Brought the family in, I was excited. 355 00:18:22,960 --> 00:18:24,600 Go, Dad! 356 00:18:24,600 --> 00:18:26,400 Back in your happy place? Back in my happy place. 357 00:18:26,400 --> 00:18:28,480 Round 1 - such an important round 358 00:18:28,480 --> 00:18:31,680 when it comes to someone lifting that trophy up. 359 00:18:33,480 --> 00:18:35,680 Yeah. What are you gonna cook? 360 00:18:35,680 --> 00:18:37,960 Today's the day to stick with what I know. 361 00:18:37,960 --> 00:18:40,000 So I'm going to do a ribeye, 362 00:18:40,000 --> 00:18:41,800 some potato fondants... 363 00:18:43,880 --> 00:18:45,360 ..with a peppercorn sauce. 364 00:18:45,360 --> 00:18:47,160 You know, the missus, she loves the peppercorn. 365 00:18:47,160 --> 00:18:49,280 I'm going to do the Brussels sprouts two different ways. 366 00:18:49,280 --> 00:18:51,280 I'm going to have a roasted Brussels sprout 367 00:18:51,280 --> 00:18:54,280 I'm going to cook on the hibachi to give that real little glaze. 368 00:18:54,280 --> 00:18:56,280 Oh, yeah. And then I'm gonna puree them. 369 00:18:58,880 --> 00:19:01,320 Brussels sprout puree? Yep. 370 00:19:03,240 --> 00:19:05,720 Never pureed them before in my life. So... 371 00:19:05,720 --> 00:19:08,600 Very interesting to see what's going to happen. 372 00:19:08,600 --> 00:19:11,800 What happens when you cook Brussels sprouts for a long time? 373 00:19:11,800 --> 00:19:14,480 They go dark and they smell. They smell. 374 00:19:14,480 --> 00:19:16,160 Yep. 375 00:19:16,160 --> 00:19:19,960 Is today the day to be pulling something out of the bag 376 00:19:19,960 --> 00:19:22,000 that you've never done before? 377 00:19:24,760 --> 00:19:26,000 We'll see. 378 00:19:29,880 --> 00:19:31,760 Come on, Pezza! 379 00:19:56,720 --> 00:20:00,080 PEZZA: The judges are really worried about the Brussels sprout puree, 380 00:20:00,080 --> 00:20:03,160 and I know they're worried because I've never done it before. 381 00:20:04,520 --> 00:20:07,480 But I'm still going to stick with the same idea 382 00:20:07,480 --> 00:20:08,880 that I had to start with. 383 00:20:08,880 --> 00:20:10,600 Are you sticking to your gun? 384 00:20:10,600 --> 00:20:13,200 I am at this stage. (LAUGHS) 385 00:20:13,200 --> 00:20:14,440 Sorry, mate. 386 00:20:17,840 --> 00:20:19,800 It's the Grand Finale. 387 00:20:23,160 --> 00:20:25,800 And I'm sick of coming second. 388 00:20:25,800 --> 00:20:27,160 I'm always second. 389 00:20:28,320 --> 00:20:30,240 I've coached a lot of footy 390 00:20:30,240 --> 00:20:33,840 and I've been in, I reckon, 10 grand finals 391 00:20:33,840 --> 00:20:35,320 and we've lost every time. 392 00:20:36,400 --> 00:20:37,880 And you work so hard 393 00:20:37,880 --> 00:20:41,720 and I think it's about time Pez is ready for a change. 394 00:20:43,240 --> 00:20:45,040 Bring this baby home. 395 00:20:45,040 --> 00:20:47,000 I think if I pull this off, 396 00:20:47,000 --> 00:20:50,040 this could set me above Nat, and that's what we need. 397 00:20:52,000 --> 00:20:53,720 Good, Pez? 398 00:20:53,720 --> 00:20:55,000 Yeah! 399 00:20:55,000 --> 00:20:56,600 Now we're getting there. 400 00:20:56,600 --> 00:20:59,560 I'm really happy with it. It tastes really nice. 401 00:20:59,560 --> 00:21:01,680 Ooh. That's a good colour. 402 00:21:01,680 --> 00:21:03,160 Better. 403 00:21:03,160 --> 00:21:05,760 I just hope the judges think the same way as I do. 404 00:21:05,760 --> 00:21:10,120 Now it's time to get on to this beautiful black peppercorn sauce. 405 00:21:14,680 --> 00:21:16,520 Perfect. 406 00:21:16,520 --> 00:21:20,000 She's got so much, like, heat-packing, hey? Yeah. 407 00:21:20,000 --> 00:21:22,200 She's got poblanos, green chillies and red chillies as well. 408 00:21:22,200 --> 00:21:24,760 Yeah, that's... And then she's gonna use pepper. 409 00:21:24,760 --> 00:21:27,160 (CHEERING) Go, Nat! 410 00:21:30,520 --> 00:21:32,280 That's really spicy. 411 00:21:32,280 --> 00:21:34,280 So the nam phrik num is done, 412 00:21:34,280 --> 00:21:36,880 which is a Thai roasted green chilli dip. 413 00:21:36,880 --> 00:21:40,280 And I'm getting my eggs ready to boil. 414 00:21:40,280 --> 00:21:42,040 Whoo! 415 00:21:42,040 --> 00:21:43,200 While the eggs are boiling, 416 00:21:43,200 --> 00:21:46,400 I'm making my curry paste for my pork mince. 417 00:21:46,400 --> 00:21:49,720 My black pepper is going to be in mince. 418 00:21:49,720 --> 00:21:52,200 But she must use the black pepper? 419 00:21:52,200 --> 00:21:54,200 Yeah, she must use the black pepper. 420 00:21:54,200 --> 00:21:55,440 Where's the pepper? 421 00:21:57,200 --> 00:22:00,560 There's so many flavours in this curry paste. 422 00:22:00,560 --> 00:22:04,000 Turmeric, galangal, kaffir lime, chillies, 423 00:22:04,000 --> 00:22:06,320 shrimp paste, fish sauce, lime juice. 424 00:22:06,320 --> 00:22:08,520 I haven't said black peppercorns yet. 425 00:22:08,520 --> 00:22:10,000 I have to get the black peppercorns 426 00:22:10,000 --> 00:22:12,240 to be competing with these ingredients. 427 00:22:13,800 --> 00:22:16,240 You got it, Nat. You got it. 428 00:22:16,240 --> 00:22:18,440 Mum, how do you think I'm doing? Good? 429 00:22:18,440 --> 00:22:19,840 Yes, good. 430 00:22:19,840 --> 00:22:22,200 It's better than me now. 431 00:22:22,200 --> 00:22:24,680 She's got a little sous-chef in the gantry. 432 00:22:24,680 --> 00:22:27,200 Are you going to copy this dish, Mum? 433 00:22:27,200 --> 00:22:29,040 She looks unsure. 434 00:22:29,040 --> 00:22:31,040 Yeah. Don't worry about me, Nat! 435 00:22:31,040 --> 00:22:32,160 Just cook! 436 00:22:33,480 --> 00:22:35,040 Now I need to get on the eggs 437 00:22:35,040 --> 00:22:38,120 and I have to wrap it, coat it, deep-fry it. 438 00:22:38,120 --> 00:22:40,760 It's a lot to do in a small time. I know. 439 00:22:40,760 --> 00:22:42,680 But if there's anyone that can do it, it's Nat. 440 00:22:44,200 --> 00:22:45,760 Nice, Nat. Whoo! 441 00:22:47,720 --> 00:22:50,040 They look like dinosaur eggs. 442 00:22:51,400 --> 00:22:54,200 (IN FRENCH) Attention, attention, mes amis! 443 00:22:54,200 --> 00:22:57,240 15 minutes to go. 444 00:22:57,240 --> 00:22:58,680 Allez! 445 00:23:01,480 --> 00:23:03,800 Come on, Nat, let's go. 446 00:23:03,800 --> 00:23:06,360 Come on, mate! Let's go, Dad! 447 00:23:06,360 --> 00:23:08,240 Got the fondants in the oven. 448 00:23:08,240 --> 00:23:09,720 The prosciutto's done. 449 00:23:09,720 --> 00:23:12,280 I've got my Brussels sprout puree ready to go. 450 00:23:12,280 --> 00:23:14,120 Come on, Dad. 451 00:23:14,120 --> 00:23:16,400 The ribeyes look perfect on the hibachi. 452 00:23:16,400 --> 00:23:18,600 Time to get them off now and put them into the oven. 453 00:23:21,200 --> 00:23:24,880 Now it's time to put all my love into this peppercorn sauce. 454 00:23:26,880 --> 00:23:30,320 Today, he seems so cool. Yeah, right? It's amazing. 455 00:23:30,320 --> 00:23:32,080 It's so great to see. Yeah. 456 00:23:32,080 --> 00:23:36,280 The hero of the dish is going to be that black peppercorn sauce. 457 00:23:37,720 --> 00:23:39,200 It's so rich. 458 00:23:39,200 --> 00:23:41,560 They're only going to want a little bit, don't get me wrong. 459 00:23:41,560 --> 00:23:43,920 It's probably going to leave a tingle down their throat, 460 00:23:43,920 --> 00:23:45,240 but that's what I want. 461 00:23:45,240 --> 00:23:47,560 Nice, Pez, come on! 462 00:23:47,560 --> 00:23:48,840 Mm. 463 00:23:48,840 --> 00:23:50,280 Beautiful. 464 00:23:50,280 --> 00:23:52,840 ANDY: Yes. Fried eggs. Yeah, Nat! 465 00:23:53,960 --> 00:23:57,840 It is very hard to get a runny yolk with a Scotch egg 466 00:23:57,840 --> 00:23:59,200 because you're cooking it twice. 467 00:23:59,200 --> 00:24:02,320 My eggs have been deep-frying for about four minutes. 468 00:24:02,320 --> 00:24:05,920 The eggs, they can't be over at all. 469 00:24:05,920 --> 00:24:07,200 They have to be oozy. 470 00:24:09,480 --> 00:24:11,600 Holy macaroni. 471 00:24:11,600 --> 00:24:14,920 Why would you make something that you can't cut open? 472 00:24:16,840 --> 00:24:19,320 I keep coming back to the egg. 473 00:24:19,320 --> 00:24:22,320 Back and forth, back and forth to check. 474 00:24:22,320 --> 00:24:25,080 My cooking intuition's kicked in. 475 00:24:30,400 --> 00:24:32,080 Nice, Nat! Oh, they look good. 476 00:24:32,080 --> 00:24:33,640 That's beautiful, Nat. Thank you. 477 00:24:33,640 --> 00:24:34,840 Yum! 478 00:24:35,880 --> 00:24:38,880 The trophy is on the line. 479 00:24:38,880 --> 00:24:41,960 Three minutes to go. 480 00:24:41,960 --> 00:24:44,200 (CHEERING) 481 00:24:46,840 --> 00:24:48,720 Time to cut this steak. 482 00:24:53,280 --> 00:24:55,880 What do you think of the cook on Dad's ribeye? 483 00:24:55,880 --> 00:24:57,840 Done alright. 484 00:24:57,840 --> 00:24:59,400 A butcher's way of having a steak. 485 00:25:00,600 --> 00:25:03,320 Butchers know best! So he keeps telling us. 486 00:25:08,240 --> 00:25:10,160 I'm just going to put a nice, generous dollop 487 00:25:10,160 --> 00:25:11,880 of this Brussels sprout puree 488 00:25:11,880 --> 00:25:15,320 with these charred, roasted Brussels sprouts 489 00:25:15,320 --> 00:25:16,680 sitting up to the top. 490 00:25:16,680 --> 00:25:19,880 And then that nice little prosciutto crumble. 491 00:25:21,520 --> 00:25:24,520 Put two little bits of this ribeye across the plate. 492 00:25:24,520 --> 00:25:27,360 Finish it with the two fondue potatoes. 493 00:25:27,360 --> 00:25:29,000 Yum. Yeah, Pez! 494 00:25:29,000 --> 00:25:30,680 Looks beautiful mate. Wow, Pez! 495 00:25:30,680 --> 00:25:33,040 I'm happy with this dish. 496 00:25:33,040 --> 00:25:36,280 I know that black peppercorn sauce is so rich 497 00:25:36,280 --> 00:25:37,920 and so full of peppercorns. 498 00:25:37,920 --> 00:25:38,960 You can just smell it. 499 00:25:38,960 --> 00:25:40,440 It smells so good. 500 00:25:40,440 --> 00:25:43,200 I just hope that sticking with this Brussels sprout puree 501 00:25:43,200 --> 00:25:45,240 was a good idea. 502 00:25:45,240 --> 00:25:47,800 I look up and my oldest son, Isaac, 503 00:25:47,800 --> 00:25:50,320 I can just see him shaking his head, like, 504 00:25:50,320 --> 00:25:52,160 as if to say, "You're the man. 505 00:25:52,160 --> 00:25:53,240 "You're the man, Dad." 506 00:25:55,440 --> 00:25:58,160 Come on, Natty! 507 00:25:58,160 --> 00:25:59,800 Yeah. I reckon it's good. 508 00:25:59,800 --> 00:26:02,440 I'm plating up and I'm putting my Scotch eggs on there. 509 00:26:02,440 --> 00:26:06,560 It's really hard for Scotch eggs, a classic pub food, to look good. 510 00:26:08,480 --> 00:26:10,600 Right, I'm gonna run to the garden. 511 00:26:10,600 --> 00:26:11,800 Go, Nat! 512 00:26:11,800 --> 00:26:14,160 Forage flowers. Forage flowers. 513 00:26:14,160 --> 00:26:15,240 She moves so fast! 514 00:26:18,000 --> 00:26:20,360 She used to be a sprinter at school! Yeah. 515 00:26:20,360 --> 00:26:23,280 (CHEERING) 516 00:26:23,280 --> 00:26:27,520 So I'm gonna add caviar, mayo, finger lime, nam phrik num, 517 00:26:27,520 --> 00:26:29,960 and some pretty flowers. 518 00:26:29,960 --> 00:26:32,880 I really hope that the black pepper is going to be there 519 00:26:32,880 --> 00:26:34,760 and the eggs are perfectly runny. 520 00:26:40,000 --> 00:26:42,520 Loud as you can, gantry! 521 00:26:42,520 --> 00:26:43,760 10... 522 00:26:46,200 --> 00:26:49,720 ALL: Nine, eight, seven, six, 523 00:26:49,720 --> 00:26:51,920 five, four, 524 00:26:51,920 --> 00:26:55,240 three, two, one! 525 00:27:02,280 --> 00:27:04,320 Look at that! 526 00:27:19,040 --> 00:27:21,760 Let's taste your dish, Nat. 527 00:27:21,760 --> 00:27:23,880 (APPLAUSE) 528 00:27:33,560 --> 00:27:35,520 Nat, what have you made us? 529 00:27:35,520 --> 00:27:37,960 I've made a sai ua Scotch egg 530 00:27:37,960 --> 00:27:40,600 with nam phrik num. 531 00:27:40,600 --> 00:27:45,560 Nat, I love how, right to the end, you've been the risk-taker. 532 00:27:45,560 --> 00:27:48,680 And up till now, we do not know 533 00:27:48,680 --> 00:27:51,080 how those eggs are cooked on the inside. 534 00:27:51,080 --> 00:27:52,560 Yeah... 535 00:27:54,040 --> 00:27:56,280 Shall we find out? Yes, please. 536 00:27:59,800 --> 00:28:01,000 Oh, I'm nervous for you. 537 00:28:01,000 --> 00:28:02,360 I'm nervous as well. 538 00:28:02,360 --> 00:28:04,160 I don't even know if I want to watch. 539 00:28:04,160 --> 00:28:06,200 Whoo! I'm sweating. 540 00:28:26,280 --> 00:28:27,960 Oh, my God, I'm actually so nervous. 541 00:28:35,360 --> 00:28:37,160 Oh! Oh! 542 00:28:40,000 --> 00:28:41,840 Yeah, girl! 543 00:28:41,840 --> 00:28:43,600 (APPLAUSE) 544 00:28:46,800 --> 00:28:48,280 She's definitely gooey. 545 00:28:48,280 --> 00:28:49,720 Two for two, Nat! 546 00:28:49,720 --> 00:28:51,320 It's gooey. It's a good start. 547 00:28:51,320 --> 00:28:53,920 Well done, Nat. 548 00:28:53,920 --> 00:28:56,640 One other big question that we need answered... 549 00:28:59,640 --> 00:29:02,480 ..but we'll only know that when we taste it. 550 00:29:02,480 --> 00:29:04,520 Where is the black pepper? 551 00:29:42,680 --> 00:29:43,680 Nat... 552 00:29:44,880 --> 00:29:47,480 If you asked me to advise, I would say please don't do it. 553 00:29:49,600 --> 00:29:52,800 Garlic. Chilli. Shallots. 554 00:29:53,880 --> 00:29:57,280 You went for the full-on big-time ingredients. 555 00:29:58,480 --> 00:30:01,080 Where, to one point, I said to myself, 556 00:30:01,080 --> 00:30:03,320 "There's no way on Earth 557 00:30:03,320 --> 00:30:05,880 "that we can possibly get the black pepper 558 00:30:05,880 --> 00:30:07,480 "out of your dish." 559 00:30:07,480 --> 00:30:09,280 And I was wrong. 560 00:30:09,280 --> 00:30:13,200 Because it doesn't come at first, but it comes after. 561 00:30:16,840 --> 00:30:19,040 Thank you. 562 00:30:19,040 --> 00:30:22,120 It's really, really, really good. 563 00:30:25,480 --> 00:30:29,320 You're so clever with flavours. 564 00:30:29,320 --> 00:30:30,600 That nam phrik num, 565 00:30:30,600 --> 00:30:34,440 you can taste all of that chilli heat in there. 566 00:30:34,440 --> 00:30:38,360 And just when you think it's about to blow the absolute crap 567 00:30:38,360 --> 00:30:39,920 out of your head... 568 00:30:41,120 --> 00:30:44,240 ..the pepper comes in from your sai ua coating 569 00:30:44,240 --> 00:30:49,000 on your perfectly oozy egg, and it sort of takes over. 570 00:30:49,000 --> 00:30:51,480 I can really taste the galangal in there. 571 00:30:51,480 --> 00:30:55,040 There's still so much Thai in this dish, 572 00:30:55,040 --> 00:30:57,080 even though it doesn't look typically Thai. 573 00:30:59,000 --> 00:31:01,400 Nat, it is so delicious. 574 00:31:01,400 --> 00:31:04,280 At first, I thought, "I don't really need the mayo." 575 00:31:04,280 --> 00:31:06,800 I thought that was a little bit of a superfluous thing. 576 00:31:06,800 --> 00:31:09,000 But I think it works. 577 00:31:09,000 --> 00:31:12,200 Sometimes it needs something that's weaker 578 00:31:12,200 --> 00:31:13,640 to act as a foil to bring out 579 00:31:13,640 --> 00:31:16,080 the flavours in something that's stronger, 580 00:31:16,080 --> 00:31:17,880 and that's what the mayo has done. 581 00:31:17,880 --> 00:31:20,640 And that is very, very clever cooking. 582 00:31:22,560 --> 00:31:30,120 You pull out a Thai Scotch egg with finger lime, caviar, mayonnaise 583 00:31:30,120 --> 00:31:34,520 and a nam phrik num that would blow our heads off on a day like today. 584 00:31:34,520 --> 00:31:41,040 And then you make that have a fight against black pepper, 585 00:31:41,040 --> 00:31:43,880 which is meant to be the star of the show. 586 00:31:43,880 --> 00:31:46,240 For the record, I don't think they're fighting. 587 00:31:46,240 --> 00:31:48,840 I think they're making love. 588 00:31:48,840 --> 00:31:50,280 I love that. 589 00:31:50,280 --> 00:31:52,280 That is why we love you. 590 00:31:52,280 --> 00:31:54,000 That is why you're so good. 591 00:31:54,000 --> 00:31:58,160 That is why you look so normal in chef whites. 592 00:31:58,160 --> 00:32:00,880 And that is why I will be coming to your restaurant 593 00:32:00,880 --> 00:32:03,280 to order this dish off the menu 594 00:32:03,280 --> 00:32:07,040 and have the best time and be like a proud, proud dad. 595 00:32:07,040 --> 00:32:09,440 Oh, yeah. Oh, yeah. 596 00:32:30,200 --> 00:32:32,040 Pezza... 597 00:32:32,040 --> 00:32:34,280 (APPLAUSE) 598 00:32:46,920 --> 00:32:49,040 Pezza. Round 1, Grand Finale. 599 00:32:49,040 --> 00:32:50,800 What have you made? 600 00:32:50,800 --> 00:32:54,040 Today, chefs, I've made for you a ribeye steak, 601 00:32:54,040 --> 00:32:57,360 peppercorn sauce, Brussels sprout puree 602 00:32:57,360 --> 00:32:59,600 with some roasted Brussels sprouts 603 00:32:59,600 --> 00:33:02,880 that I've topped with prosciutto and a maple syrup glaze. 604 00:33:36,720 --> 00:33:39,400 Pezza, you've stuck to your guns. 605 00:33:44,720 --> 00:33:46,000 You've stuck to who you are. 606 00:33:48,520 --> 00:33:49,680 The ribeye... 607 00:33:51,920 --> 00:33:53,640 It's perfect. 608 00:33:55,320 --> 00:33:57,800 Perfect blushing medium rare, 609 00:33:57,800 --> 00:33:59,280 beautiful char, 610 00:33:59,280 --> 00:34:00,520 hint of smoke in there, 611 00:34:00,520 --> 00:34:02,880 and you couldn't have done it any better. 612 00:34:04,240 --> 00:34:06,200 This is Grand Finale food. 613 00:34:10,200 --> 00:34:15,120 But the puree, the Brussels Sprout puree... 614 00:34:16,160 --> 00:34:18,320 ..it's just a touch grainy. 615 00:34:18,320 --> 00:34:20,080 (EXHALES) 616 00:34:22,040 --> 00:34:25,240 I think that you did the best you possibly could. 617 00:34:25,240 --> 00:34:26,840 Because any more, 618 00:34:26,840 --> 00:34:29,720 and the flavour just would have been all out of whack. 619 00:34:29,720 --> 00:34:33,280 You would have lost that beautiful, sweet earthiness. 620 00:34:34,360 --> 00:34:38,000 But the flavour, which is where it matters, is there. 621 00:34:41,240 --> 00:34:43,600 The sauce... 622 00:34:43,600 --> 00:34:46,160 I could smell how spicy it was. 623 00:34:46,160 --> 00:34:50,320 That was just ringing with that black pepper. 624 00:34:50,320 --> 00:34:53,720 When you taste it, it's almost slightly bitter 625 00:34:53,720 --> 00:34:55,480 with the peppercorns, 626 00:34:55,480 --> 00:34:56,800 but I love that. 627 00:34:58,720 --> 00:35:01,840 One of your little weapons has been sauce making, 628 00:35:01,840 --> 00:35:05,360 and you can see and taste the love in it. 629 00:35:05,360 --> 00:35:09,320 And I love that this whole plate are little nods to your family. 630 00:35:12,080 --> 00:35:15,040 What you've done time and time again, Pezza, 631 00:35:15,040 --> 00:35:19,120 is shown us and shown everybody else 632 00:35:19,120 --> 00:35:23,200 you can take something from everyday household 633 00:35:23,200 --> 00:35:26,000 to hatted restaurant, and that's what you've done today. 634 00:35:27,400 --> 00:35:30,720 JEAN-CHRISTOPHE: Your steak, it is brilliant. 635 00:35:30,720 --> 00:35:32,400 The cuisson... 636 00:35:32,400 --> 00:35:35,120 You could even cook it closing your eyes. 637 00:35:35,120 --> 00:35:36,520 Your mash - 638 00:35:36,520 --> 00:35:40,960 how you dare doing sprout mash on the final? 639 00:35:40,960 --> 00:35:42,200 Are you mad?! 640 00:35:42,200 --> 00:35:45,160 So it's light, it's tasty. 641 00:35:45,160 --> 00:35:46,640 It matched with the steak, 642 00:35:46,640 --> 00:35:48,760 when you get your steak to it, and your fondant. 643 00:35:48,760 --> 00:35:51,120 And that is superb. 644 00:35:51,120 --> 00:35:52,920 It's what you are. 645 00:35:52,920 --> 00:35:54,680 You've done what you believe 646 00:35:54,680 --> 00:36:00,120 and what you've become from MasterChef here in a final. 647 00:36:00,120 --> 00:36:01,400 Well done. 648 00:36:01,400 --> 00:36:04,080 Nice work, Pezza! (APPLAUSE) 649 00:36:33,360 --> 00:36:36,440 What a brilliant start. 650 00:36:36,440 --> 00:36:38,520 Let's see how you scored. 651 00:36:40,360 --> 00:36:41,480 Nat... 652 00:36:41,480 --> 00:36:42,760 Chef. 653 00:36:42,760 --> 00:36:45,360 ..your scotch egg was... 654 00:36:46,640 --> 00:36:47,960 ..superb... 655 00:36:48,960 --> 00:36:50,440 ..and I gave you 656 00:36:50,440 --> 00:36:52,360 9 out of 10. 657 00:36:52,360 --> 00:36:54,040 (CHEERING) 658 00:36:56,480 --> 00:36:58,240 You can add that dish to your menu. 659 00:36:58,240 --> 00:37:00,280 I gave it... 660 00:37:00,280 --> 00:37:01,560 ..9 out of 10. 661 00:37:01,560 --> 00:37:04,920 (CHEERING) 662 00:37:04,920 --> 00:37:07,720 I scored you... 663 00:37:07,720 --> 00:37:09,120 ..a 9 out of 10. 664 00:37:13,800 --> 00:37:16,480 High-risk, high reward... 665 00:37:16,480 --> 00:37:18,040 ..9 out of 10! 666 00:37:18,040 --> 00:37:19,840 (CHEERING AND APPLAUSE) 667 00:37:24,120 --> 00:37:26,640 So, Nat, that means for Round 1, 668 00:37:26,640 --> 00:37:30,200 that's a total score of 36 out of 40. 669 00:37:30,200 --> 00:37:32,240 (APPLAUSE) 670 00:37:37,880 --> 00:37:39,520 Now, Pezza... 671 00:37:41,440 --> 00:37:44,880 ..that sauce was packed with punchy peppercorns. 672 00:37:44,880 --> 00:37:46,720 I gave you... 673 00:37:46,720 --> 00:37:48,160 ..an 8 out of 10! 674 00:37:51,520 --> 00:37:53,880 I gave it... 675 00:37:53,880 --> 00:37:56,440 ..an 8 out of 10! 676 00:37:56,440 --> 00:37:58,840 (CHEERING) 677 00:37:58,840 --> 00:38:00,320 I give Pez... 678 00:38:00,320 --> 00:38:01,480 ..an 8 out of 10. 679 00:38:01,480 --> 00:38:03,240 (APPLAUSE) 680 00:38:06,600 --> 00:38:07,880 I gave you... 681 00:38:07,880 --> 00:38:09,400 ..9 out of 10. 682 00:38:09,400 --> 00:38:11,360 (CHEERING) 683 00:38:15,480 --> 00:38:20,480 Which means, for Round 1, Pezza, you scored 33 out of 40. Well done. 684 00:38:20,480 --> 00:38:22,600 (CHEERING) 685 00:38:34,600 --> 00:38:38,080 Oh, I'm really annoyed with myself. 686 00:38:38,080 --> 00:38:42,600 I'm three points down and it's hard to come from behind. 687 00:38:47,440 --> 00:38:50,840 I definitely don't want to be second. I'm always second. 688 00:38:50,840 --> 00:38:52,680 One down, one to go. 689 00:38:52,680 --> 00:38:54,960 That's just how I've been in life. 690 00:38:59,880 --> 00:39:01,960 Sorry. 691 00:39:01,960 --> 00:39:04,320 I just hope that I can get my head around it 692 00:39:04,320 --> 00:39:07,000 and do myself and the family proud. 693 00:39:24,120 --> 00:39:27,080 One round down and one to go. 694 00:39:29,080 --> 00:39:30,960 Round 2 is a pressure test. 695 00:39:33,440 --> 00:39:36,400 And because it's your last cook in this kitchen, 696 00:39:36,400 --> 00:39:40,120 it's a dish set by an absolute phenomenon. 697 00:39:40,120 --> 00:39:41,160 Oh. 698 00:39:43,520 --> 00:39:45,000 This one's proper, guys. 699 00:39:45,000 --> 00:39:46,640 (CHUCKLES) Oh-oh! 700 00:39:49,760 --> 00:39:53,440 This chef has been trained by the best of the best. 701 00:39:53,440 --> 00:39:55,040 Who could it be? 702 00:39:55,040 --> 00:39:58,160 A weapon honed by Gordon Ramsay himself. 703 00:40:00,640 --> 00:40:04,800 She went on to become the first and only British female chef 704 00:40:04,800 --> 00:40:08,480 to be awarded three Michelin stars for her restaurant in London. 705 00:40:11,280 --> 00:40:14,080 Her second restaurant in Sydney is one of the few 706 00:40:14,080 --> 00:40:16,560 that have earned an astounding three Hats. 707 00:40:17,800 --> 00:40:22,520 Put simply, she is one of the greatest chefs in the world. 708 00:40:25,280 --> 00:40:28,120 From Core and Oncore, 709 00:40:28,120 --> 00:40:29,240 please welcome 710 00:40:29,240 --> 00:40:31,520 the formidable Clare Smyth! 711 00:40:31,520 --> 00:40:33,600 (CHEERING AND APPLAUSE) 712 00:40:42,400 --> 00:40:45,920 Oh, my God, in the flesh! 713 00:40:45,920 --> 00:40:50,320 We have a three-Michelin-star chef in the kitchen. 714 00:40:50,320 --> 00:40:52,880 It is so insane. 715 00:40:52,880 --> 00:40:55,120 I'm worried for them. 716 00:40:55,120 --> 00:40:57,400 There have been some difficult pressure tests, 717 00:40:57,400 --> 00:40:59,760 but this one is 100% going to take the cake. 718 00:41:01,800 --> 00:41:03,480 Clare, welcome back to the MasterChef kitchen. 719 00:41:03,480 --> 00:41:05,080 Oh, it's so, so good to be here. 720 00:41:05,080 --> 00:41:06,400 I'm so excited for today. 721 00:41:06,400 --> 00:41:08,520 How's things going at Core and Oncore? 722 00:41:08,520 --> 00:41:10,400 Yeah. Great. Great. Very lucky. 723 00:41:10,400 --> 00:41:11,720 Very, very fortunate. 724 00:41:11,720 --> 00:41:15,000 Two amazing restaurants on other sides of the world, 725 00:41:15,000 --> 00:41:17,720 you know, the sister of each other. 726 00:41:17,720 --> 00:41:21,440 This dish sits on both Core and Oncore's menu, at the moment. 727 00:41:21,440 --> 00:41:23,240 It does, yes. 728 00:41:23,240 --> 00:41:25,360 Three-Michelin-star, here we come. 729 00:41:25,360 --> 00:41:27,840 (GANTRY EXCLAIMS WITH ANTICIPATION) 730 00:41:27,840 --> 00:41:30,120 This dish is probably our most celebrated 731 00:41:30,120 --> 00:41:32,400 and favourite dessert from our customers. 732 00:41:32,400 --> 00:41:33,400 Wow. 733 00:41:33,400 --> 00:41:36,320 It's incredibly technical, 734 00:41:36,320 --> 00:41:40,880 but it should be something that is quite familiar to you. 735 00:41:40,880 --> 00:41:43,560 You'll recognise the flavours. 736 00:41:43,560 --> 00:41:45,280 Are you ready to find out what it is? 737 00:41:45,280 --> 00:41:46,640 Yep. Yes! 738 00:41:51,320 --> 00:41:54,200 Today, you will be making my... 739 00:41:55,840 --> 00:41:58,000 (GASPING) 740 00:42:01,720 --> 00:42:03,000 ..Core Teaser. 741 00:42:26,680 --> 00:42:28,440 Whoo-hoo! 742 00:42:28,440 --> 00:42:30,520 Wow, Pez! 743 00:42:30,520 --> 00:42:31,960 Wow! 744 00:42:38,120 --> 00:42:41,360 PEZZA: I was feeling a little bit down after Round 1, 745 00:42:41,360 --> 00:42:43,840 but pressure test, dessert - 746 00:42:43,840 --> 00:42:46,640 I feel alright, that's what I was hoping for. 747 00:42:46,640 --> 00:42:49,000 Because I've done well in pressure tests before, 748 00:42:49,000 --> 00:42:50,560 especially the sweet ones. 749 00:42:51,920 --> 00:42:55,200 (EXHALES SHARPLY) Nat, your face just said it all! 750 00:42:55,200 --> 00:42:58,320 What are you thinking? Oh, I'm thinking dessert... 751 00:42:58,320 --> 00:42:59,920 Gosh! 752 00:43:02,320 --> 00:43:05,480 Oh, my God, I'm freaking out. 753 00:43:05,480 --> 00:43:08,640 I have not done a dessert pressure test yet. 754 00:43:08,640 --> 00:43:11,440 My first one is about to be in the grand finale. 755 00:43:11,440 --> 00:43:12,840 I'm screwed. 756 00:43:12,840 --> 00:43:14,800 Do you want to come in and have a look? Yeah. 757 00:43:17,440 --> 00:43:18,440 No! 758 00:43:20,120 --> 00:43:21,760 I thought it was going to be wow, 759 00:43:21,760 --> 00:43:23,520 but this is wowzers. 760 00:43:23,520 --> 00:43:26,680 This dish looks epic and unbelievable. 761 00:43:28,320 --> 00:43:29,880 But it looks so beautiful, 762 00:43:29,880 --> 00:43:31,240 like a big Malteser. 763 00:43:34,280 --> 00:43:35,720 (CRUNCHING) 764 00:43:35,720 --> 00:43:38,040 Oh, hoo-hoo-hoo! 765 00:43:39,440 --> 00:43:41,760 JEAN-CHRISTOPHE: Wow, look at this. 766 00:43:41,760 --> 00:43:43,360 Oh, my gosh. 767 00:43:44,600 --> 00:43:46,760 CLARE: So, you'll have the malt puff, 768 00:43:46,760 --> 00:43:48,280 which is sitting on the base, 769 00:43:48,280 --> 00:43:51,600 which kind of like lifts the actual Core Teaser up. 770 00:43:51,600 --> 00:43:53,840 Then we have a hazelnut ice-cream. 771 00:43:53,840 --> 00:43:55,920 We have some milk chocolate feathers. 772 00:43:57,560 --> 00:44:00,160 There's a crisp feuilletine base with chocolate. 773 00:44:00,160 --> 00:44:02,240 Then you have a chocolate cremeux. 774 00:44:02,240 --> 00:44:05,520 In the centre, you've got aerated dark chocolate, 775 00:44:05,520 --> 00:44:08,480 and then on the top, you've got a malt mousse. 776 00:44:08,480 --> 00:44:11,960 That then is obviously sprayed in chocolate. 777 00:44:11,960 --> 00:44:13,920 It's five things in one tiny thing. 778 00:44:15,120 --> 00:44:16,440 Are you ready to taste? Yeah. 779 00:44:16,440 --> 00:44:18,880 Can't wait for this, 'cause it is insane. 780 00:44:18,880 --> 00:44:20,760 (CRUNCHING) 781 00:44:22,480 --> 00:44:23,960 Wow. 782 00:44:30,720 --> 00:44:33,560 Oh, my God, it tastes like Maltesers. It tastes like... 783 00:44:33,560 --> 00:44:36,000 It really does! It tastes like Maltesers! 784 00:44:36,000 --> 00:44:38,480 Oh, it tastes so good! 785 00:44:38,480 --> 00:44:41,480 I have never had a Malteser like this before. 786 00:44:41,480 --> 00:44:44,120 It's just so complex in flavour. 787 00:44:44,120 --> 00:44:46,080 You get, like, layers of hazelnut 788 00:44:46,080 --> 00:44:47,840 and then you get layers of chocolate, 789 00:44:47,840 --> 00:44:51,400 and then you get layers of, like, beautiful malt. 790 00:44:51,400 --> 00:44:54,520 It's so delicately done. 791 00:44:54,520 --> 00:44:56,920 It's going to be hard to pull this off. 792 00:44:56,920 --> 00:45:00,040 So, the aerated chocolate, 793 00:45:00,040 --> 00:45:02,440 you want it to be as light as possible. 794 00:45:02,440 --> 00:45:05,240 If you over-inflate it, it will collapse 795 00:45:05,240 --> 00:45:06,920 and you'll have to start again. 796 00:45:06,920 --> 00:45:08,800 Same thing with the malt puff. 797 00:45:08,800 --> 00:45:10,920 When you're souffleing it up, 798 00:45:10,920 --> 00:45:14,040 you're making a giant Malteser, basically, 799 00:45:14,040 --> 00:45:16,800 and it's going to be, like, this big ball of air. 800 00:45:16,800 --> 00:45:19,920 So, again, you need to be super careful. 801 00:45:19,920 --> 00:45:23,000 There is actually 113 steps. 802 00:45:27,440 --> 00:45:29,320 Doesn't surprise me. 803 00:45:29,320 --> 00:45:33,320 She's going to be a big cook and, uh, yeah, very, very daunting. 804 00:45:33,320 --> 00:45:35,080 I've done this before. 805 00:45:35,080 --> 00:45:36,520 I know I can do this. 806 00:45:37,960 --> 00:45:42,600 It has never been more important to mirror both the look and the taste 807 00:45:42,600 --> 00:45:44,960 as accurately as you can, 808 00:45:44,960 --> 00:45:47,040 because, at the end of this cook, 809 00:45:47,040 --> 00:45:48,960 one of you will be our winner. 810 00:45:51,760 --> 00:45:54,760 The recipe, equipment and ingredients that you need 811 00:45:54,760 --> 00:45:57,080 are at your benches. 812 00:45:57,080 --> 00:45:58,280 You'll have... 813 00:45:59,760 --> 00:46:02,760 ..four hours to complete your dish. 814 00:46:04,120 --> 00:46:05,920 Oh, that is so tight. 815 00:46:07,360 --> 00:46:10,120 Each of us will score your dish out of 10. 816 00:46:10,120 --> 00:46:11,280 That total, 817 00:46:11,280 --> 00:46:13,800 it will be added to those scores from Round 1, 818 00:46:13,800 --> 00:46:16,240 and that will determine our winner. 819 00:46:17,800 --> 00:46:19,600 Clare, do you want to do the honours? 820 00:46:19,600 --> 00:46:21,920 I wish you the very best of luck. 821 00:46:21,920 --> 00:46:24,600 And your time starts... 822 00:46:24,600 --> 00:46:26,000 ..now. 823 00:46:26,000 --> 00:46:27,520 (CHEERING AND APPLAUSE) 824 00:46:31,560 --> 00:46:32,720 MAN: Let's go, Nat! 825 00:46:32,720 --> 00:46:34,200 WOMAN: Go, Pezza! 826 00:46:35,520 --> 00:46:37,720 Let's go! Woo! 827 00:46:41,320 --> 00:46:45,280 This will be the first time that I'm looking Nat cooking sweet. 828 00:46:45,280 --> 00:46:47,320 Really? Oh, wow. Hmm. 829 00:46:47,320 --> 00:46:48,920 Big day. Hmm. 830 00:46:50,880 --> 00:46:53,760 NAT: Pezza definitely has an advantage, 831 00:46:53,760 --> 00:46:56,880 because he's done two dessert pressure tests. 832 00:46:56,880 --> 00:46:58,440 He's done some of the elements before 833 00:46:58,440 --> 00:47:00,320 that are on Clare's plate. 834 00:47:00,320 --> 00:47:02,440 I literally haven't done any of these elements. 835 00:47:02,440 --> 00:47:04,720 My desserts in the kitchen have not gone well. 836 00:47:06,040 --> 00:47:07,360 Oh. 837 00:47:08,960 --> 00:47:10,200 Jenga! 838 00:47:12,200 --> 00:47:13,720 It's not set. I'm not doing it. 839 00:47:15,080 --> 00:47:17,480 I think for the desserts I find it really hard 840 00:47:17,480 --> 00:47:19,160 because everything needs to be to temperature, 841 00:47:19,160 --> 00:47:21,360 everything needs to be to the gram. 842 00:47:21,360 --> 00:47:22,880 There's no room for error. 843 00:47:22,880 --> 00:47:26,080 And I don't have to do that with savoury dishes. 844 00:47:26,080 --> 00:47:27,960 So this is gonna be so hard. 845 00:47:27,960 --> 00:47:30,320 I'm terrified. I'm genuinely terrified. 846 00:47:30,320 --> 00:47:32,480 So, I'm gonna go with what I know best, 847 00:47:32,480 --> 00:47:33,640 which is have a list. 848 00:47:33,640 --> 00:47:36,640 For me, I work really well going through all the different elements. 849 00:47:36,640 --> 00:47:39,640 And I have a timer for everything, just to make sure I know, 850 00:47:39,640 --> 00:47:42,080 I guess, like, where I'm going. 851 00:47:42,080 --> 00:47:46,080 The first element I need to do is my milk chocolate cremeux, 852 00:47:46,080 --> 00:47:49,720 which is inside the bottom half of the entremet. 853 00:47:49,720 --> 00:47:52,840 Clare's milk chocolate cremeux was so, so light 854 00:47:52,840 --> 00:47:56,320 and the flavours were beautiful and silky. 855 00:47:56,320 --> 00:47:57,920 I've never made anything like this. 856 00:47:57,920 --> 00:48:00,240 I haven't even made anything close to this. 857 00:48:00,240 --> 00:48:02,000 So this is all new. 858 00:48:02,000 --> 00:48:03,520 Milk... 859 00:48:04,800 --> 00:48:05,800 ..cream. 860 00:48:05,800 --> 00:48:07,440 Milk, cream, milk, cream, milk, cream. 861 00:48:07,440 --> 00:48:09,760 NATSIRI: Good, Nat. Step by step. 862 00:48:12,120 --> 00:48:13,880 AUSTIN: Let's go, Dad. 863 00:48:13,880 --> 00:48:15,720 PEZZA: I know I'm three points behind Nat, 864 00:48:15,720 --> 00:48:18,600 but I love pressure tests. 865 00:48:18,600 --> 00:48:20,440 I think I can bounce on top here. 866 00:48:20,440 --> 00:48:22,120 MIMI: Hustle, Pez. 867 00:48:22,120 --> 00:48:24,800 I love reading recipes. 868 00:48:24,800 --> 00:48:26,960 WOMAN: That is consistency. That is oozing out. 869 00:48:26,960 --> 00:48:28,000 He's nailed it. 870 00:48:28,000 --> 00:48:30,800 And I've been really good in pressure tests. 871 00:48:30,800 --> 00:48:33,280 POH: It's pretty good. Pretty good! 872 00:48:33,280 --> 00:48:36,640 You've got to relax and you've got to just let it flow. 873 00:48:36,640 --> 00:48:38,800 That's where I've been at my best in these ones. 874 00:48:38,800 --> 00:48:39,920 What's up, Pezza? 875 00:48:39,920 --> 00:48:41,440 Hey, chef. You're looking good now. 876 00:48:41,440 --> 00:48:43,200 You've changed. I can see you're going for it. 877 00:48:43,200 --> 00:48:44,400 Thanks, chef. Come on. 878 00:48:44,400 --> 00:48:45,840 Starting to lift, chef. 879 00:48:45,840 --> 00:48:46,960 Excellent. 880 00:48:46,960 --> 00:48:48,560 All the best, Pezza. Thank you. 881 00:48:49,520 --> 00:48:52,640 I've done my little chocolate, uh... 882 00:48:52,640 --> 00:48:55,160 ..creme...cream, or whatever that word is. 883 00:48:55,160 --> 00:48:57,800 And now I'm on to the malt mousse, 884 00:48:57,800 --> 00:49:00,560 which is the top layer of the entremet. 885 00:49:00,560 --> 00:49:03,200 It's just got its beautiful, silky texture. 886 00:49:03,200 --> 00:49:05,800 It was that real Malteser flavour. 887 00:49:05,800 --> 00:49:07,320 Right. Here we go. 888 00:49:10,200 --> 00:49:12,800 I've got three types of cream that I've just got to whip 889 00:49:12,800 --> 00:49:15,400 and fold through my malt mixture 890 00:49:15,400 --> 00:49:17,320 to give it that light and creamy texture. 891 00:49:18,880 --> 00:49:22,960 I finish off my malt mousse, and I'm really happy with it. 892 00:49:22,960 --> 00:49:25,160 And now it's time to move on to the chocolate base. 893 00:49:25,160 --> 00:49:27,360 SOPH: Doing good, Dad. 894 00:49:29,080 --> 00:49:31,120 (READS TO SELF) 895 00:49:33,160 --> 00:49:35,520 After 15 minutes... 896 00:49:35,520 --> 00:49:38,560 I feel super stressed right now, 897 00:49:38,560 --> 00:49:42,360 because it feels like I'm learning a new language, 898 00:49:42,360 --> 00:49:44,880 and it's, like, a three-Michelin-star language. 899 00:49:44,880 --> 00:49:47,440 (READS TO SELF) 900 00:49:47,440 --> 00:49:50,160 (MUMBLES TO SELF INDISTINCTLY) 901 00:49:50,160 --> 00:49:51,840 ..once it's hot, slowly pour over the eggs, 902 00:49:51,840 --> 00:49:52,880 whisking continuously. 903 00:49:55,200 --> 00:49:56,800 Wait a minute. 904 00:49:56,800 --> 00:49:59,240 I'm working on my malt mousse, 905 00:49:59,240 --> 00:50:01,600 but I've not even made a mousse before, 906 00:50:01,600 --> 00:50:03,840 and this is so crucial to the entremet. 907 00:50:03,840 --> 00:50:06,120 11.6 is done. 908 00:50:07,320 --> 00:50:08,960 80g of fresh cream. 909 00:50:08,960 --> 00:50:11,800 I've got the cream in. 910 00:50:11,800 --> 00:50:14,520 There's two parts of the cream that goes into this malt mousse. 911 00:50:15,720 --> 00:50:17,760 DARRSH: I don't know why she's doing it like that. 912 00:50:19,360 --> 00:50:23,440 I'm folding the cream in with the malt mix and... 913 00:50:24,680 --> 00:50:25,680 Goddammit! 914 00:50:28,040 --> 00:50:30,480 Cream - whipped double cream. 915 00:50:30,480 --> 00:50:33,000 I just realised I forgot to put my double cream 916 00:50:33,000 --> 00:50:34,520 with my whipped cream. 917 00:50:34,520 --> 00:50:36,480 (EXHALES STRONGLY) OK. 918 00:50:36,480 --> 00:50:37,840 That is not good. 919 00:50:37,840 --> 00:50:41,920 And I can't just add it in now, so I have to start again. 920 00:50:41,920 --> 00:50:42,920 What? 921 00:50:43,920 --> 00:50:45,640 I basically have only done two elements 922 00:50:45,640 --> 00:50:49,360 and I've already done a massive mistake. 923 00:50:49,360 --> 00:50:52,280 God, not a great start. 924 00:51:01,000 --> 00:51:03,280 There is just three points between you 925 00:51:03,280 --> 00:51:05,160 and you've got three hours to go. 926 00:51:05,160 --> 00:51:06,880 (CHEERING AND APPLAUSE) 927 00:51:10,480 --> 00:51:12,600 Go, Nat! Let's go, Nat. 928 00:51:12,600 --> 00:51:14,200 Cream - whipped double cream. 929 00:51:14,200 --> 00:51:16,080 I'm working on my malt mousse, 930 00:51:16,080 --> 00:51:19,800 and I just realised I forgot to put my double cream in. 931 00:51:19,800 --> 00:51:20,960 (SIGHS) 932 00:51:23,200 --> 00:51:25,800 I have to start again. 933 00:51:25,800 --> 00:51:29,280 This is such a crucial part of the entremet. I have to do it. 934 00:51:29,280 --> 00:51:30,600 This is the grand finale. 935 00:51:30,600 --> 00:51:32,920 Everything needs to be perfect. 936 00:51:32,920 --> 00:51:35,120 But I'm going to lose time here. 937 00:51:35,120 --> 00:51:36,200 What am I doing next? 938 00:51:36,200 --> 00:51:39,000 So I'm going to have to try and multi-task right now, 939 00:51:39,000 --> 00:51:42,000 set a timer for my malt and my milk on the stove 940 00:51:42,000 --> 00:51:44,600 and start on the anglaise for my hazelnut ice-cream. 941 00:51:44,600 --> 00:51:46,360 I just have to read carefully. 942 00:51:47,840 --> 00:51:49,800 I feel like so many things are not going 943 00:51:49,800 --> 00:51:51,280 the way I want it to right now. 944 00:51:52,600 --> 00:51:54,400 Double-check, double-check, double-check. 945 00:51:56,480 --> 00:51:58,040 Go, Pez! 946 00:52:00,000 --> 00:52:01,320 HARRY: Keep moving, mate. You got this. 947 00:52:01,320 --> 00:52:02,760 I need a beer. Yeah. 948 00:52:02,760 --> 00:52:04,000 (LAUGHTER) 949 00:52:04,000 --> 00:52:07,880 I've done my chocolate cream and the malt mousse. 950 00:52:07,880 --> 00:52:09,600 I've done my little chocolate base, 951 00:52:09,600 --> 00:52:12,200 and I've just started on my hazelnut ice-cream. 952 00:52:13,360 --> 00:52:15,360 Clare's hazelnut ice-cream was 953 00:52:15,360 --> 00:52:17,880 one of the best ice-creams I've ever had. 954 00:52:17,880 --> 00:52:21,440 It was so intense with that roasted hazelnut flavour, 955 00:52:21,440 --> 00:52:23,880 and it's so creamy and luscious. 956 00:52:23,880 --> 00:52:25,360 That's what I'm going for. 957 00:52:25,360 --> 00:52:28,400 JUAN: Nice? Tastes really yum. 958 00:52:28,400 --> 00:52:31,800 My hazelnut anglaise tastes like Clare's. 959 00:52:31,800 --> 00:52:33,200 I'm really happy with it. 960 00:52:33,200 --> 00:52:36,240 Now it's just time to put it into the blast freezer 961 00:52:36,240 --> 00:52:39,600 and to move on to the chocolate aerated disc. 962 00:52:39,600 --> 00:52:44,000 This aerated chocolate disc sits in the middle of the entremet. 963 00:52:45,480 --> 00:52:47,880 Clare's was so beautiful and bubbly, 964 00:52:47,880 --> 00:52:50,720 like, it just disintegrates in your mouth with nothing. 965 00:52:53,400 --> 00:52:55,640 Your dad's turned into Willy Wonka. 966 00:52:55,640 --> 00:52:57,040 (LAUGHTER) 967 00:52:57,040 --> 00:52:58,720 AUSTIN: Does that make us your Oompa Loompas? 968 00:52:58,720 --> 00:53:00,040 (LAUGHTER) 969 00:53:00,040 --> 00:53:02,040 I put the chocolate in the canister... 970 00:53:03,280 --> 00:53:04,800 ..aerate it up, 971 00:53:04,800 --> 00:53:09,520 and I've got to zig zag it across this sealed vacuum container. 972 00:53:09,520 --> 00:53:11,920 The recipe says to use all the mixture, 973 00:53:11,920 --> 00:53:14,840 and I need to let the chocolate double in size 974 00:53:14,840 --> 00:53:16,720 so I have enough to work with. 975 00:53:16,720 --> 00:53:19,320 I've done a few tie-down straps before. 976 00:53:19,320 --> 00:53:21,280 Tied the young fella's motorbike on the back of his bus. 977 00:53:21,280 --> 00:53:25,160 But that's about all I've got going for me in this. 978 00:53:25,160 --> 00:53:27,360 It's definitely different. 979 00:53:27,360 --> 00:53:30,400 I'm just hoping that, when I put it in the vacuum machine, 980 00:53:30,400 --> 00:53:32,520 it comes out beautiful and bubbly. 981 00:53:35,000 --> 00:53:36,000 Come on. 982 00:53:38,960 --> 00:53:41,040 It comes up beautifully and quick. 983 00:53:41,040 --> 00:53:43,360 I'm straight on to the button. 984 00:53:43,360 --> 00:53:45,120 It's stayed up where I want. 985 00:53:46,320 --> 00:53:49,040 It's got to go into the blast freezer to set 986 00:53:49,040 --> 00:53:51,160 before I cut those little discs out. 987 00:53:51,160 --> 00:53:52,320 Yeah, Dad! 988 00:53:52,320 --> 00:53:53,560 (CHEERING) 989 00:53:56,160 --> 00:53:57,440 Woo! 990 00:53:57,440 --> 00:53:59,120 I've never tempered chocolate like this before. 991 00:53:59,120 --> 00:54:00,600 This is crazy. 992 00:54:00,600 --> 00:54:02,760 SAV: Yeah, Nat, work that chocolate. 993 00:54:02,760 --> 00:54:05,480 Yes, Nat, straight in tempering chocolate. 994 00:54:05,480 --> 00:54:06,640 How are you going? 995 00:54:06,640 --> 00:54:08,920 Um, this tempering chocolate situation is taking way longer 996 00:54:08,920 --> 00:54:10,200 than I thought it would. Yeah. 997 00:54:10,200 --> 00:54:13,680 Dessert, pressure test, grand final. 998 00:54:13,680 --> 00:54:15,000 This is really hard. 999 00:54:15,000 --> 00:54:16,440 Clare, how's the tempering looking to you? 1000 00:54:16,440 --> 00:54:17,720 Yeah, I mean, it's looking good. 1001 00:54:17,720 --> 00:54:19,720 I'm about to put this into a... 1002 00:54:19,720 --> 00:54:21,800 Whoo-hoo! ..siphon gun! 1003 00:54:21,800 --> 00:54:23,920 Yep. Remove 500ml. 1004 00:54:25,200 --> 00:54:27,280 (MUTTERS TO SELF) 1005 00:54:27,280 --> 00:54:29,400 So I don't need to start again. 1006 00:54:29,400 --> 00:54:31,440 There's a lot of bubbles in there, but that's OK. 1007 00:54:31,440 --> 00:54:33,040 Is that because I'm whisking? I have no idea. 1008 00:54:33,040 --> 00:54:34,200 Nat, who are you speaking to? 1009 00:54:34,200 --> 00:54:35,960 I'm talking to myself. Just checking. 1010 00:54:35,960 --> 00:54:38,000 Yeah. Well, Nat, keep it up. 1011 00:54:38,000 --> 00:54:39,520 Working quickly. I've got to work quickly. 1012 00:54:39,520 --> 00:54:40,640 Thank you. 1013 00:54:41,840 --> 00:54:45,920 I feel very overwhelmed trying to get all the elements done. 1014 00:54:47,200 --> 00:54:48,840 God. NATSIRI: Slow down. 1015 00:54:48,840 --> 00:54:49,920 Slow down, Nat. 1016 00:54:51,000 --> 00:54:52,440 It's alright, Nat. 1017 00:54:54,000 --> 00:54:56,200 Leave that in there, just in case. 1018 00:54:58,440 --> 00:55:01,080 In the recipe, it says it needs to double in size. 1019 00:55:02,720 --> 00:55:04,640 I think it's aerated enough, 1020 00:55:04,640 --> 00:55:07,640 so I need to let it set in the blast chiller. 1021 00:55:07,640 --> 00:55:09,880 Grand finalists, you're halfway through. 1022 00:55:09,880 --> 00:55:11,480 Two hours to go! 1023 00:55:11,480 --> 00:55:13,360 (CHEERING AND APPLAUSE) 1024 00:55:15,640 --> 00:55:16,960 Let's go! 1025 00:55:20,400 --> 00:55:22,040 Let's go, Pezza! Let's go, Pezza! 1026 00:55:23,320 --> 00:55:25,120 (CHEERING AND APPLAUSE) 1027 00:55:27,480 --> 00:55:31,320 PEZZA: I take the aerated chocolate out of the blast freezer. 1028 00:55:31,320 --> 00:55:33,240 I'm so happy with it. 1029 00:55:33,240 --> 00:55:34,480 Nice, Pezza. 1030 00:55:34,480 --> 00:55:37,720 I just can't believe I'm in the grand finale 1031 00:55:37,720 --> 00:55:40,240 and everything's going really, really well. 1032 00:55:40,240 --> 00:55:42,360 So I'm feeling really good, 1033 00:55:42,360 --> 00:55:45,040 and now it's time to cut it into its little disc. 1034 00:55:45,040 --> 00:55:46,920 It's going to take some doing, isn't it? 1035 00:55:50,200 --> 00:55:51,760 I think we can get a centimetre out of it. 1036 00:55:51,760 --> 00:55:54,160 Yeah, Pezza. (APPLAUSE AND ENCOURAGEMENT) 1037 00:55:54,160 --> 00:55:55,880 ANDY: Let's go. 1038 00:55:57,760 --> 00:55:59,720 Loving it! 1039 00:56:05,480 --> 00:56:07,760 Ooh, hers hasn't aerated enough... 1040 00:56:11,680 --> 00:56:14,040 I'm a bit worried about Nat's aerated chocolate. 1041 00:56:14,040 --> 00:56:15,400 She didn't use all the chocolate. 1042 00:56:15,400 --> 00:56:17,440 I mean, half of it's still left in the bowl. 1043 00:56:20,200 --> 00:56:22,600 Well, that's...that's a good 200-300g. 1044 00:56:22,600 --> 00:56:23,880 Uh-huh. 1045 00:56:23,880 --> 00:56:25,560 Oh. 1046 00:56:25,560 --> 00:56:29,240 I'm struggling quite a lot to cut this aerated chocolate. 1047 00:56:31,000 --> 00:56:32,000 (GASPS) 1048 00:56:32,000 --> 00:56:34,080 And it's starting to crumble. 1049 00:56:35,360 --> 00:56:38,440 Gentle. Gentle, gentle. 1050 00:56:42,160 --> 00:56:44,640 MIMI: What is she doing? LILY: Oh, God. 1051 00:56:46,680 --> 00:56:48,160 Oh, God. 1052 00:56:49,720 --> 00:56:50,960 Oh, sugar! 1053 00:57:00,120 --> 00:57:01,920 NAT: I'm, like, terrified right now. 1054 00:57:03,280 --> 00:57:05,040 Oof. 1055 00:57:05,040 --> 00:57:06,520 Oh, my God. 1056 00:57:08,800 --> 00:57:11,560 I'm struggling to cut this aerated chocolate. 1057 00:57:13,200 --> 00:57:15,640 And I'm freaking out. 1058 00:57:15,640 --> 00:57:19,280 Watching this just gives me so much anxiety. I know! 1059 00:57:19,280 --> 00:57:20,400 NATSIRI: Gentle. 1060 00:57:22,960 --> 00:57:25,880 It's literally crumbling apart. 1061 00:57:25,880 --> 00:57:28,000 See how much chocolate's left in the bowl over there? 1062 00:57:28,000 --> 00:57:30,120 Yeah. That's what's gone wrong. 1063 00:57:30,120 --> 00:57:31,840 Does it say to use all of the chocolate? 1064 00:57:31,840 --> 00:57:34,360 Yeah, yeah. Oh, wow. 1065 00:57:34,360 --> 00:57:36,800 And I don't know how to save it. 1066 00:57:37,800 --> 00:57:39,720 Oh, my God. 1067 00:57:39,720 --> 00:57:42,920 And this is the second element I've struggled with. 1068 00:57:44,880 --> 00:57:47,320 Oh, I can't believe it. 1069 00:57:47,320 --> 00:57:49,360 It's just not working. 1070 00:57:51,800 --> 00:57:54,320 I'm just so disappointed in myself. 1071 00:57:56,560 --> 00:57:59,520 Even though I'm three points ahead, 1072 00:57:59,520 --> 00:58:02,920 I can feel the trophy slipping away. 1073 00:58:05,840 --> 00:58:07,560 For most of my life, 1074 00:58:07,560 --> 00:58:10,360 I never felt like I'd fit in anywhere. 1075 00:58:14,480 --> 00:58:16,920 But coming onto MasterChef... 1076 00:58:18,280 --> 00:58:21,400 ..has made me realise that I belong here. 1077 00:58:23,360 --> 00:58:25,960 I know now that I want to become a chef. 1078 00:58:28,600 --> 00:58:30,320 So I can't just give up. 1079 00:58:35,840 --> 00:58:41,520 I need to pull myself together and get this done. 1080 00:58:41,520 --> 00:58:45,400 I need to try as hard as I can, because I want to win. 1081 00:58:45,400 --> 00:58:47,280 (ENCOURAGING SHOUTS AND APPLAUSE) 1082 00:58:51,160 --> 00:58:54,280 I am just gonna have to use what I've got. 1083 00:58:54,280 --> 00:58:57,160 And I'm hoping for the best. 1084 00:58:57,160 --> 00:58:59,560 Now I have to start on my milk chocolate feathers. 1085 00:58:59,560 --> 00:59:03,120 OK, mes amis, we are in the final. 1086 00:59:03,120 --> 00:59:04,600 It's a lot to do, 1087 00:59:04,600 --> 00:59:06,640 and it's the best moment of your life. 1088 00:59:06,640 --> 00:59:09,640 One and half hour to go, please! 1089 00:59:09,640 --> 00:59:12,120 (CHEERING AND APPLAUSE) Come on! 1090 00:59:12,120 --> 00:59:13,560 Come on! 1091 00:59:18,800 --> 00:59:20,600 You got it, Nat! 1092 00:59:25,920 --> 00:59:27,880 PEZZA: I've finished my chocolate feathers. 1093 00:59:27,880 --> 00:59:28,920 Things are looking good. 1094 00:59:28,920 --> 00:59:30,760 Everything's starting to come together. 1095 00:59:30,760 --> 00:59:32,840 I'm on to assembling the entremet, 1096 00:59:32,840 --> 00:59:34,880 so that's the main thing. 1097 00:59:34,880 --> 00:59:38,640 It needs to get in. It needs an hour to set before I spray it. 1098 00:59:38,640 --> 00:59:40,600 The entremet needs to be perfect. 1099 00:59:40,600 --> 00:59:43,560 The balance and the flavours have got to be exactly the same 1100 00:59:43,560 --> 00:59:44,680 as Clare's. 1101 00:59:44,680 --> 00:59:47,960 You want 50/50 of the chocolate and the malt, 1102 00:59:47,960 --> 00:59:50,840 and plus you've got to get that aerated chocolate disc 1103 00:59:50,840 --> 00:59:52,000 in the middle, 1104 00:59:52,000 --> 00:59:54,120 plus the base on there. 1105 00:59:54,120 --> 00:59:56,720 It's one of the most important parts of this dish. 1106 00:59:56,720 --> 00:59:58,120 I want to do it justice, 1107 00:59:58,120 --> 01:00:00,480 and I want to do it really, really well. 1108 01:00:00,480 --> 01:00:02,880 Yeah, whoo! Well done, Pezza! 1109 01:00:02,880 --> 01:00:04,160 Well done, Nat! Yeah! 1110 01:00:04,160 --> 01:00:06,400 But there's no time to rest. 1111 01:00:06,400 --> 01:00:11,280 Because now it's time to go onto the malt sugar puff. 1112 01:00:11,280 --> 01:00:16,120 The malt sugar puff is the thing that sets this whole dish alive. 1113 01:00:16,120 --> 01:00:18,760 It gave the dish all the height, 1114 01:00:18,760 --> 01:00:20,080 it gave it the look, 1115 01:00:20,080 --> 01:00:24,840 and it just tastes like the inside of a Malteser but better. 1116 01:00:24,840 --> 01:00:29,320 So if it's not perfect, it's going to let down the whole dish. 1117 01:00:29,320 --> 01:00:31,640 NAT: I'm starting on my malt puff. 1118 01:00:31,640 --> 01:00:34,480 And the first thing I need to do is make a caramel 1119 01:00:34,480 --> 01:00:36,120 with the malt powder. 1120 01:00:36,120 --> 01:00:37,160 Five more! 1121 01:00:37,160 --> 01:00:39,880 It needs to get to 128 degrees, 1122 01:00:39,880 --> 01:00:42,800 and then I need to put it onto some silicone mat. 1123 01:00:42,800 --> 01:00:44,760 Can you flick me some, Nat? 1124 01:00:44,760 --> 01:00:46,240 Oh, I wish. 1125 01:00:50,160 --> 01:00:52,160 SUE: Hers is a bit thicker. 1126 01:00:53,160 --> 01:00:56,360 It looks creamy. SNEZ: That's interesting. 1127 01:00:56,360 --> 01:01:00,000 At this stage, both of them are working on their malt caramel, 1128 01:01:00,000 --> 01:01:01,720 and they look completely different. 1129 01:01:04,840 --> 01:01:07,000 Why are they doing completely different things? 1130 01:01:07,000 --> 01:01:09,560 Yeah, that's what I was thinking. 1131 01:01:09,560 --> 01:01:12,760 SNEZ: Pezza's malt mix, it's light in colour, 1132 01:01:12,760 --> 01:01:13,880 it's very thin. 1133 01:01:13,880 --> 01:01:16,160 Nat's is a bit more thicker and darker, 1134 01:01:16,160 --> 01:01:18,600 and it looks like quite different texture. 1135 01:01:18,600 --> 01:01:20,920 Same recipe, different results. 1136 01:01:22,640 --> 01:01:24,240 I'm so confused. 1137 01:01:28,600 --> 01:01:31,720 SNEZ: This element is so crucial for this dish 1138 01:01:31,720 --> 01:01:35,800 because it needs to puff up like a ball. 1139 01:01:35,800 --> 01:01:38,160 And I don't know who's right. 1140 01:01:38,160 --> 01:01:41,080 I don't know who made a mistake. 1141 01:01:41,080 --> 01:01:43,160 They both look completely different. 1142 01:01:43,160 --> 01:01:45,800 What can happen there, when they go to actually do the puffing? 1143 01:01:45,800 --> 01:01:48,480 I mean, ultimately, it just won't puff up. 1144 01:01:48,480 --> 01:01:51,720 And you know it's the most important part of the dish, right? 1145 01:01:51,720 --> 01:01:53,160 It's that crunch. 1146 01:01:53,160 --> 01:01:54,480 It's that texture. 1147 01:01:54,480 --> 01:01:58,080 It's the Malteser part of the dish. ANDY: Yeah, the three-star element. 1148 01:01:58,080 --> 01:01:59,840 Yeah. It's everything. 1149 01:01:59,840 --> 01:02:02,240 We don't know who's doing it right. We don't know who's right. 1150 01:02:02,240 --> 01:02:03,600 Who's right and who's wrong. 1151 01:02:03,600 --> 01:02:05,480 Oh, my God, this is so stressful. 1152 01:02:19,880 --> 01:02:22,360 My heart's beating so fast right now. 1153 01:02:30,520 --> 01:02:31,800 It's agony. 1154 01:02:52,640 --> 01:02:53,880 Oh, my goodness. 1155 01:02:55,240 --> 01:02:57,480 Oh, wow! ALL: Whoa! 1156 01:02:58,880 --> 01:03:00,000 Go, Nat! 1157 01:03:02,560 --> 01:03:04,720 I'm so happy, but it looks like an alien. 1158 01:03:14,560 --> 01:03:16,400 Not good, not good. 1159 01:03:16,400 --> 01:03:18,800 Definitely not good. 1160 01:03:21,080 --> 01:03:23,600 Not anywhere near what I want. 1161 01:03:23,600 --> 01:03:25,920 Something's gone wrong with this malt sugar puff. 1162 01:03:25,920 --> 01:03:28,760 It shrunk. It hasn't worked. 1163 01:03:28,760 --> 01:03:31,280 And I just can't believe it. 1164 01:03:38,240 --> 01:03:39,520 I'm really gutted now. 1165 01:03:41,480 --> 01:03:43,760 One of the key elements in this dish, 1166 01:03:43,760 --> 01:03:45,920 my favourite element in this dish, 1167 01:03:45,920 --> 01:03:48,600 has just gone pear shaped really quickly. 1168 01:03:50,320 --> 01:03:51,400 He's struggling. 1169 01:03:51,400 --> 01:03:53,000 You're not going to get much out of him now. 1170 01:03:53,000 --> 01:03:54,080 No. 1171 01:03:55,280 --> 01:03:59,120 Why today? Why today did this have to happen? 1172 01:04:01,400 --> 01:04:05,240 I've already probably taken defeat. 1173 01:04:05,240 --> 01:04:06,680 I think I'm done. 1174 01:04:09,480 --> 01:04:12,240 Because I feel, like, lost again. 1175 01:04:14,720 --> 01:04:16,200 I'm always second. 1176 01:04:16,200 --> 01:04:18,600 That's just how I've been in life. 1177 01:04:18,600 --> 01:04:20,280 And I just hate that. 1178 01:04:21,520 --> 01:04:23,320 I feel like just walking out. 1179 01:04:32,240 --> 01:04:34,640 But that's not the person I am. 1180 01:04:37,400 --> 01:04:38,560 Go, Dad! 1181 01:04:38,560 --> 01:04:41,080 I haven't got time to do it again, 1182 01:04:41,080 --> 01:04:43,840 but I'm going to try and save it. 1183 01:04:43,840 --> 01:04:45,080 Keep going! Keep up, Josh! 1184 01:04:45,080 --> 01:04:46,400 You got it. 1185 01:04:46,400 --> 01:04:48,880 Do not give up, Josh. 1186 01:04:48,880 --> 01:04:50,240 I'm thinking if I put it in the fridge, 1187 01:04:50,240 --> 01:04:52,840 it might make it hard enough so I can crumble it 1188 01:04:52,840 --> 01:04:54,760 and then go on to the next step. 1189 01:04:54,760 --> 01:04:56,720 15 minutes to go! 1190 01:05:06,680 --> 01:05:09,160 Yes, Nat! 1191 01:05:09,160 --> 01:05:11,080 15 minutes left of the cook, 1192 01:05:11,080 --> 01:05:14,400 and I need to get my entremets out of the mould to spray. 1193 01:05:16,200 --> 01:05:18,640 That's it. Come on. Yes. 1194 01:05:22,640 --> 01:05:25,400 It comes out and it looks beautiful. 1195 01:05:25,400 --> 01:05:26,400 Oh, my God. 1196 01:05:26,400 --> 01:05:31,280 And now I'm ready to spray my chocolate all over my entremet. 1197 01:05:31,280 --> 01:05:33,560 (CHEERING) 1198 01:05:34,800 --> 01:05:36,360 Come on, mes amis, please hurry up! 1199 01:05:36,360 --> 01:05:38,440 10 minutes to go, please. 1200 01:05:38,440 --> 01:05:39,760 Looking good! 1201 01:05:41,080 --> 01:05:43,960 I finished spraying the entremets. 1202 01:05:43,960 --> 01:05:45,480 I'm really happy with it. 1203 01:05:46,520 --> 01:05:49,520 And now it's time to go back to the malt puff. 1204 01:05:51,040 --> 01:05:54,240 I've taken the malt sugar puff out of the fridge. 1205 01:05:54,240 --> 01:05:57,240 This is my last chance to get this right 1206 01:05:57,240 --> 01:05:59,200 because I'm running out of time. 1207 01:06:00,440 --> 01:06:02,080 I really hope it works. 1208 01:06:10,560 --> 01:06:11,600 It's not working. 1209 01:06:13,240 --> 01:06:14,240 It's no good. 1210 01:06:15,240 --> 01:06:16,520 It's no good. 1211 01:06:18,520 --> 01:06:20,560 I think I'm just gonna have to leave that one off. 1212 01:06:24,040 --> 01:06:26,320 Hey, come to terms with it. Move on. 1213 01:06:26,320 --> 01:06:28,680 Nail the rest of the components. 1214 01:06:28,680 --> 01:06:30,240 Keep pushing, Pez. 1215 01:06:30,240 --> 01:06:32,520 I'm just so gutted. 1216 01:06:35,120 --> 01:06:37,600 It still hasn't worked. 1217 01:06:37,600 --> 01:06:39,560 I don't know where this is going to lead me. 1218 01:06:39,560 --> 01:06:42,880 Almost there. Don't lose it in the last bit. 1219 01:06:42,880 --> 01:06:44,920 Thanks. Come on, Dad. Keep going. 1220 01:06:44,920 --> 01:06:46,080 Come on, Dad, you're doing good! 1221 01:06:46,080 --> 01:06:48,120 (IN FRENCH) Attention! Attention! 1222 01:06:48,120 --> 01:06:52,320 You have three minutes left to go! 1223 01:06:58,560 --> 01:07:03,920 I have every element for Clare Smyth's Core Teaser dish. 1224 01:07:03,920 --> 01:07:05,600 That is crazy. 1225 01:07:05,600 --> 01:07:07,160 Come on, Nat. You got this. 1226 01:07:07,160 --> 01:07:09,640 That was an insane cook. 1227 01:07:09,640 --> 01:07:13,160 You know, I had to remake a couple of elements, 1228 01:07:13,160 --> 01:07:14,680 but it's all there, 1229 01:07:14,680 --> 01:07:16,800 and I'm very, very happy. 1230 01:07:20,200 --> 01:07:23,240 Wow! 1231 01:07:23,240 --> 01:07:27,680 I can't believe I just made a three-Michelin-star dessert 1232 01:07:27,680 --> 01:07:29,640 in the grand finale. 1233 01:07:29,640 --> 01:07:31,520 Yeah, Natty! 1234 01:07:35,600 --> 01:07:38,240 SOFIA: For the final time... 1235 01:07:38,240 --> 01:07:39,720 10... 1236 01:07:39,720 --> 01:07:41,600 ALL: Nine, eight, 1237 01:07:41,600 --> 01:07:44,680 seven, six, five, 1238 01:07:44,680 --> 01:07:48,600 four, three, two, one! 1239 01:07:48,600 --> 01:07:51,960 (CHEERING) 1240 01:08:08,520 --> 01:08:09,840 Sorry, bub. 1241 01:08:18,840 --> 01:08:20,240 Love you. 1242 01:08:20,240 --> 01:08:21,680 (SOBBING) I'm sorry. 1243 01:08:21,680 --> 01:08:24,960 Don't be sorry. We're proud of you. 1244 01:08:26,680 --> 01:08:29,240 (CHEERING) 1245 01:08:32,560 --> 01:08:34,200 It's alright. 1246 01:08:34,200 --> 01:08:36,520 We're proud of ya. 1247 01:08:40,360 --> 01:08:42,120 So proud. We're proud of you. 1248 01:08:42,120 --> 01:08:44,200 Nothing went to plan. It's OK. 1249 01:08:49,200 --> 01:08:50,520 It's all good. 1250 01:08:51,840 --> 01:08:52,840 Righto, you guys. 1251 01:08:52,840 --> 01:08:54,280 Come on. So proud. 1252 01:08:54,280 --> 01:08:55,400 So proud! 1253 01:08:56,720 --> 01:08:57,840 Thanks, guys. 1254 01:09:14,840 --> 01:09:15,960 You got this. 1255 01:09:34,120 --> 01:09:35,560 Chefs. 1256 01:09:40,080 --> 01:09:41,600 Pezza. 1257 01:09:43,160 --> 01:09:44,840 How are you really feeling? 1258 01:09:46,320 --> 01:09:48,200 Yeah, I'm just a bit flat. 1259 01:10:04,800 --> 01:10:06,120 Yeah. 1260 01:10:06,120 --> 01:10:09,400 I just feel like I've let the family down today, 1261 01:10:09,400 --> 01:10:10,720 and you guys. 1262 01:10:10,720 --> 01:10:12,640 To not, um... 1263 01:10:12,640 --> 01:10:14,440 To not complete the dish, 1264 01:10:14,440 --> 01:10:16,320 that's what really hurts. 1265 01:10:19,200 --> 01:10:20,520 (HOLDS BACK TEARS) Oh, shit. 1266 01:10:34,120 --> 01:10:35,560 I just want you to do something. 1267 01:10:37,920 --> 01:10:41,640 I want you to look down at the M 1268 01:10:41,640 --> 01:10:44,560 and then look next door, 1269 01:10:44,560 --> 01:10:46,160 and then look where you are. 1270 01:10:52,160 --> 01:10:56,200 There are many ways that a bloke can let his family down, 1271 01:10:56,200 --> 01:10:57,560 but this ain't one of them. 1272 01:10:57,560 --> 01:10:59,160 This is not one of them. 1273 01:11:00,160 --> 01:11:02,120 Thank you. 1274 01:11:02,120 --> 01:11:04,480 I think the flavours are definitely going to be there, 1275 01:11:04,480 --> 01:11:08,800 and I'm proud of what I've put in front of you guys. 1276 01:11:08,800 --> 01:11:11,280 Well, Pezza, we love you, and that's never going to change. 1277 01:11:13,440 --> 01:11:17,360 For the final time, we're going to taste your dish. 1278 01:11:17,360 --> 01:11:18,560 Thanks, Pez. Thank you. 1279 01:11:18,560 --> 01:11:21,080 SOFIA: Thanks, Pezza. It's been a good ride. 1280 01:11:30,320 --> 01:11:32,560 Missing a couple of bits, but I hope you enjoy, guys. 1281 01:11:32,560 --> 01:11:34,200 Thanks, mate. Well done. Thank you. 1282 01:11:34,200 --> 01:11:35,240 POH: Thank you, Josh. 1283 01:11:38,920 --> 01:11:40,480 Well, look, I mean, 1284 01:11:40,480 --> 01:11:43,560 obviously, it's missing the malt part. 1285 01:11:47,320 --> 01:11:50,760 But the actual main part of the Core Teaser itself 1286 01:11:50,760 --> 01:11:51,960 looks really sharp. 1287 01:11:51,960 --> 01:11:52,960 Mm. 1288 01:11:52,960 --> 01:11:54,960 That entremet looks pretty epic. 1289 01:11:54,960 --> 01:11:58,800 The spray he's got on that dome looks so good. 1290 01:12:00,160 --> 01:12:02,640 SOFIA: Alright, I reckon we should give it a taste. 1291 01:12:02,640 --> 01:12:03,800 I'll go... 1292 01:12:11,800 --> 01:12:14,240 It looks pretty good! Look at that. 1293 01:12:14,240 --> 01:12:16,120 Looks pretty good layers in there. 1294 01:12:16,120 --> 01:12:18,800 That is...near perfect. JEAN-CHRISTOPHE: Look at it. 1295 01:12:18,800 --> 01:12:20,960 Yeah, look, I mean, it looks great on the inside, 1296 01:12:20,960 --> 01:12:22,280 and look at that chocolate. 1297 01:12:49,040 --> 01:12:50,480 (WHISPERS) Oh, my God. 1298 01:12:53,200 --> 01:12:55,680 Wow. Oh, my God. 1299 01:13:20,640 --> 01:13:22,840 I mean, I think that's delicious. 1300 01:13:22,840 --> 01:13:25,360 You know, he has nailed the flavour. 1301 01:13:26,600 --> 01:13:29,840 The texture, it's light, 1302 01:13:29,840 --> 01:13:32,320 you have the crunch of the chocolate, the base. 1303 01:13:32,320 --> 01:13:33,960 The hazelnut ice-cream - 1304 01:13:33,960 --> 01:13:37,400 just the flavour, he's absolutely nailed it. 1305 01:13:38,880 --> 01:13:42,520 And even, you know, those feathers, they're tempered. 1306 01:13:42,520 --> 01:13:43,800 You know, they've got a... 1307 01:13:43,800 --> 01:13:45,840 They've got a crunch. 1308 01:13:45,840 --> 01:13:47,440 I'm seriously impressed. 1309 01:13:47,440 --> 01:13:49,320 It's delicious to eat. 1310 01:13:49,320 --> 01:13:53,400 I mean it's a shame it's missing the malt, 1311 01:13:53,400 --> 01:13:56,000 but he's done such a good job. 1312 01:13:58,920 --> 01:14:01,720 The ice-cream, I've smelled it 10 metres away. 1313 01:14:03,320 --> 01:14:06,200 And it delivered exactly what I smelled. 1314 01:14:06,200 --> 01:14:09,200 That lovely nutty flavour. 1315 01:14:09,200 --> 01:14:11,840 Just perfect! Malt cream. 1316 01:14:11,840 --> 01:14:15,680 To replicate Maltesers' flavours to a sweet like that 1317 01:14:15,680 --> 01:14:17,480 with so many different components, 1318 01:14:17,480 --> 01:14:19,720 and having this chocolate cremeux, 1319 01:14:19,720 --> 01:14:21,680 they're both equally giving that flavour, 1320 01:14:21,680 --> 01:14:23,040 which is unbelievable. 1321 01:14:26,880 --> 01:14:29,440 It is just such a shame 1322 01:14:29,440 --> 01:14:34,040 that he didn't quite get that malt sugar puff right, 1323 01:14:34,040 --> 01:14:36,880 because that is such a joyous component of the dish. 1324 01:14:38,040 --> 01:14:44,520 I was there when the devastation of that malt puff deflated, 1325 01:14:44,520 --> 01:14:49,560 and Pezza turned to me, and it was just a look of defeat on his face, 1326 01:14:49,560 --> 01:14:53,320 and he could have easily fallen to pieces then. 1327 01:14:53,320 --> 01:14:54,320 POH: Yeah! 1328 01:14:54,320 --> 01:14:56,400 But he's created an entremet, which really 1329 01:14:56,400 --> 01:14:58,280 I don't have many complaints about. 1330 01:14:58,280 --> 01:14:59,440 No. 1331 01:14:59,440 --> 01:15:01,080 I've only got good things to talk about. 1332 01:15:01,080 --> 01:15:05,440 This challenge absolutely comes down to what looks and tastes 1333 01:15:05,440 --> 01:15:07,480 the most like Clare's dish. 1334 01:15:07,480 --> 01:15:12,880 So that missing malt puff is a really significant minus. 1335 01:15:14,080 --> 01:15:16,120 That's the thing - if you're going to miss an element, 1336 01:15:16,120 --> 01:15:18,400 you always need to make sure what you've got on the plate 1337 01:15:18,400 --> 01:15:21,040 is executed to the highest degree, 1338 01:15:21,040 --> 01:15:22,680 and that's what he's done. 1339 01:15:26,920 --> 01:15:28,360 We've got to wait and see what happens. 1340 01:15:46,400 --> 01:15:48,120 ANNOUNCER: In the mood to cook? 1341 01:15:48,120 --> 01:15:49,600 Grab your aprons 1342 01:15:49,600 --> 01:15:53,360 and try these delicious MasterChef-approved recipes 1343 01:15:53,360 --> 01:15:54,680 on 10Play. 1344 01:16:00,840 --> 01:16:03,120 Hey, Nat. Hey, Nat. 1345 01:16:06,360 --> 01:16:07,480 OK. 1346 01:16:07,480 --> 01:16:08,840 Hello. 1347 01:16:08,840 --> 01:16:11,000 You just achieved 1348 01:16:11,000 --> 01:16:14,440 your first-ever dessert pressure test... 1349 01:16:14,440 --> 01:16:16,480 Yep. 1350 01:16:16,480 --> 01:16:19,480 ..which was a three-Michelin-star dish 1351 01:16:19,480 --> 01:16:22,000 in the grand finale. 1352 01:16:23,440 --> 01:16:24,840 How does that feel? 1353 01:16:26,160 --> 01:16:27,800 Feels pretty crazy. 1354 01:16:27,800 --> 01:16:32,560 I just feel very honoured to have done this dish 1355 01:16:32,560 --> 01:16:34,520 on the grand finale. 1356 01:16:36,040 --> 01:16:38,720 Definitely did not realise what I was going in for, though. 1357 01:16:40,480 --> 01:16:42,120 I had so much trouble. 1358 01:16:42,120 --> 01:16:44,080 Um, I was just like... 1359 01:16:44,080 --> 01:16:46,160 I felt like I was slowly drowning. 1360 01:16:48,120 --> 01:16:50,000 Yeah, it was...it was hard. 1361 01:16:51,800 --> 01:16:54,520 So, Nat, 1362 01:16:54,520 --> 01:16:56,720 we only have one thing to do. 1363 01:16:56,720 --> 01:16:58,160 Yeah. 1364 01:16:58,160 --> 01:16:59,880 It's to taste your dish. 1365 01:17:07,200 --> 01:17:09,400 (JUDGES EXCLAIM) 1366 01:17:14,560 --> 01:17:17,080 Thank you, and good luck to you. SOFIA: Thanks, Nat. Well done. 1367 01:17:18,600 --> 01:17:21,000 Yeah. I mean, she's got all the elements there. 1368 01:17:21,000 --> 01:17:24,280 I mean, you know, she's got the wow factor 1369 01:17:24,280 --> 01:17:26,360 and the height of the dish and the drama. 1370 01:17:27,920 --> 01:17:29,200 Alright, here we go. 1371 01:17:29,200 --> 01:17:30,240 Moment of truth. 1372 01:17:30,240 --> 01:17:31,840 I just want to take a... 1373 01:17:31,840 --> 01:17:34,040 I want to take a bite out of the top. 1374 01:17:36,640 --> 01:17:38,920 (CRUNCH) Ooh! 1375 01:17:38,920 --> 01:17:40,240 ANDY: Had that same sound. 1376 01:17:40,240 --> 01:17:41,840 Good noise. 1377 01:17:41,840 --> 01:17:43,800 There it is. Looks good. 1378 01:18:39,880 --> 01:18:45,520 Look, Nat has to get huge points on getting that malt puff up... 1379 01:18:46,960 --> 01:18:50,480 ..because that was the most technical part 1380 01:18:50,480 --> 01:18:51,880 of this dish. 1381 01:18:53,640 --> 01:18:55,800 And then I think the flavours of the entire dish 1382 01:18:55,800 --> 01:18:56,800 were pretty bang on. 1383 01:18:59,800 --> 01:19:03,920 But I got a big piece of gelatine in my malt mousse. 1384 01:19:03,920 --> 01:19:06,680 POH: (GASPS) Really? Like a monster. Yeah. 1385 01:19:06,680 --> 01:19:07,760 SOFIA: That's chunky. 1386 01:19:07,760 --> 01:19:10,040 JEAN-CHRISTOPHE: And the same for me. I got two pieces there. 1387 01:19:10,040 --> 01:19:12,360 Oh, my God. On a small bite, yeah. 1388 01:19:12,360 --> 01:19:15,840 And that's the malt mousse that she made twice. 1389 01:19:15,840 --> 01:19:18,880 So obviously, on the second go, she just rushed it. 1390 01:19:18,880 --> 01:19:20,480 I think so, yeah. 1391 01:19:20,480 --> 01:19:24,360 She hasn't dissolved the gelatine through the base. 1392 01:19:24,360 --> 01:19:29,400 So, flavours are good, textures are off. 1393 01:19:31,440 --> 01:19:34,360 Yeah. I mean, she achieved the dish... 1394 01:19:34,360 --> 01:19:36,840 Yes. ..in the time, for sure. 1395 01:19:36,840 --> 01:19:39,120 Everything is there. 1396 01:19:39,120 --> 01:19:41,040 The layers looked good. 1397 01:19:41,040 --> 01:19:42,680 They were precise. 1398 01:19:42,680 --> 01:19:45,680 The aerated chocolate in the middle was good. 1399 01:19:46,760 --> 01:19:51,040 You know, it's got enough air in it just to be light and cut through. 1400 01:19:51,040 --> 01:19:54,320 And you've got all that lovely sort of crunch. 1401 01:19:55,400 --> 01:19:59,240 But, yeah, there were...there were faults also in this dish. 1402 01:20:01,120 --> 01:20:02,600 POH: It almost just evaporated. 1403 01:20:02,600 --> 01:20:05,120 Even before you had time to think about it, 1404 01:20:05,120 --> 01:20:06,360 it was gone. 1405 01:20:06,360 --> 01:20:11,680 And this one definitely reads more heavily on the palate. 1406 01:20:14,680 --> 01:20:19,920 For me, it comes down to appearances, texture and flavour. 1407 01:20:20,960 --> 01:20:23,840 And when we look at Nat's dish on appearances... 1408 01:20:25,520 --> 01:20:29,720 ..that feeling of electricity that ran through my body 1409 01:20:29,720 --> 01:20:31,680 when I saw that dish, 1410 01:20:31,680 --> 01:20:33,320 I was like, "Yes, girl, go!" 1411 01:20:38,320 --> 01:20:41,640 Flavours for Nat - also really, really strong. 1412 01:20:42,760 --> 01:20:45,320 She gets the nuttiness of the hazelnut 1413 01:20:45,320 --> 01:20:47,320 throughout her ice-cream. 1414 01:20:47,320 --> 01:20:51,040 But the mistakes that she's made on the textures 1415 01:20:51,040 --> 01:20:54,720 are actually really affecting the way I'm tasting the dish. 1416 01:20:56,200 --> 01:20:59,040 For me, it's a lack of refinement. 1417 01:21:00,600 --> 01:21:02,160 It's a final. 1418 01:21:02,160 --> 01:21:05,080 This is...the gelatine was not melted enough. 1419 01:21:09,280 --> 01:21:11,360 On one hand, you've got a dish that 1420 01:21:11,360 --> 01:21:14,680 what was on the plate was near perfect, 1421 01:21:14,680 --> 01:21:18,160 but it was missing like the jewel in the crown. 1422 01:21:18,160 --> 01:21:20,680 That malt part. 1423 01:21:20,680 --> 01:21:23,280 On the other hand, we've got a completed dish. 1424 01:21:23,280 --> 01:21:26,520 Looks beautiful, but with faults. 1425 01:21:28,080 --> 01:21:31,520 So it's a tough one for us to separate. 1426 01:21:31,520 --> 01:21:33,280 Mm. 1427 01:21:33,280 --> 01:21:34,960 I'm... 1428 01:21:34,960 --> 01:21:36,160 I'm really... 1429 01:21:36,160 --> 01:21:37,800 Flabbergasted? 1430 01:21:37,800 --> 01:21:38,880 Yes. Uh-huh. 1431 01:22:16,240 --> 01:22:20,000 There could not have been a more epic conclusion 1432 01:22:20,000 --> 01:22:22,760 to MasterChef Australia 2024. 1433 01:22:24,600 --> 01:22:27,880 That pressure test was insane. 1434 01:22:28,880 --> 01:22:32,680 With 113 steps and no room for error, 1435 01:22:32,680 --> 01:22:34,360 every minute was mayhem. 1436 01:22:36,640 --> 01:22:39,400 We are so proud of you. 1437 01:22:44,040 --> 01:22:47,520 You wanted to make our decision as difficult as possible. 1438 01:22:49,040 --> 01:22:51,320 And, boy, did you do just that. 1439 01:22:54,720 --> 01:22:57,160 Pezza, we'll start with you. 1440 01:23:02,720 --> 01:23:05,880 Your dish was missing a key element. 1441 01:23:07,960 --> 01:23:11,440 And it completely changed the look of the dish. 1442 01:23:13,480 --> 01:23:14,680 But... 1443 01:23:16,680 --> 01:23:19,040 ..what did make it onto the plate... 1444 01:23:19,040 --> 01:23:22,040 ..was delicious! 1445 01:23:25,160 --> 01:23:28,640 Those flavours were identical to Clare's. 1446 01:23:29,920 --> 01:23:33,400 It's just such a shame that malt puff wasn't in the mix. 1447 01:23:34,960 --> 01:23:36,920 Because of that, 1448 01:23:36,920 --> 01:23:38,160 I scored you... 1449 01:23:40,280 --> 01:23:42,800 ..a 7 out of 10. 1450 01:23:44,160 --> 01:23:46,080 Yeah, Pezza! Go, Pez! 1451 01:23:47,920 --> 01:23:49,960 I gave you... 1452 01:23:49,960 --> 01:23:51,320 ..7 out of 10. 1453 01:23:58,800 --> 01:24:00,760 I scored you... 1454 01:24:00,760 --> 01:24:02,480 ..7 out of 10. 1455 01:24:06,240 --> 01:24:07,400 I gave you... 1456 01:24:07,400 --> 01:24:09,080 ..7 out of 10. 1457 01:24:14,880 --> 01:24:16,040 Monsieur Pezza... 1458 01:24:17,720 --> 01:24:19,520 ..I gave you... 1459 01:24:19,520 --> 01:24:22,240 ..7 out of 10. Thank you, chef. 1460 01:24:22,240 --> 01:24:23,560 Yes, Pezza! 1461 01:24:29,440 --> 01:24:33,800 So, Pezza, that's a score 35. 1462 01:24:33,800 --> 01:24:36,200 That brings your total score to 68. 1463 01:24:40,600 --> 01:24:42,800 Doing the maths, Nat? Yep. 1464 01:24:44,200 --> 01:24:48,920 That means that you need at least 33 points from us 1465 01:24:48,920 --> 01:24:50,760 to take the title. 1466 01:24:50,760 --> 01:24:51,920 Yep. 1467 01:24:54,920 --> 01:24:56,960 You had everything on the plate. 1468 01:25:00,280 --> 01:25:01,640 It looked incredible. 1469 01:25:05,760 --> 01:25:06,920 But... 1470 01:25:09,480 --> 01:25:10,840 ..when we ate it... 1471 01:25:12,240 --> 01:25:15,280 ..surprisingly, there were textural flaws. 1472 01:25:18,080 --> 01:25:21,040 So I gave you, Nat... 1473 01:25:26,160 --> 01:25:27,720 ..7 out of 10. 1474 01:25:35,080 --> 01:25:38,400 Nat, I gave you... 1475 01:25:39,640 --> 01:25:40,680 ..7 out of 10. 1476 01:25:47,160 --> 01:25:48,600 Nat. 1477 01:25:50,280 --> 01:25:51,920 I am going to give you... 1478 01:25:51,920 --> 01:25:53,520 ..a 7. 1479 01:26:01,320 --> 01:26:06,480 Nat, your dish differed from Clare's, texturally. 1480 01:26:09,000 --> 01:26:13,760 Thankfully, you made up for it in flavour. 1481 01:26:18,760 --> 01:26:19,920 I gave you... 1482 01:26:21,400 --> 01:26:23,920 ..a 7 out of 10. 1483 01:26:29,200 --> 01:26:30,200 Nat. 1484 01:26:34,480 --> 01:26:35,520 You did it! 1485 01:26:35,520 --> 01:26:38,360 (CHEERING) Congratulations! 1486 01:26:38,360 --> 01:26:42,920 You're the winner of MasterChef Australia 2024! 1487 01:26:51,960 --> 01:26:58,680 Nat, you have just won ¤250,000! 1488 01:27:04,720 --> 01:27:06,200 And, of course, 1489 01:27:06,200 --> 01:27:07,760 starting this week, 1490 01:27:07,760 --> 01:27:10,040 you'll be serving your signature menu 1491 01:27:10,040 --> 01:27:13,080 at Alumni Restaurant, Crown Melbourne. 1492 01:27:21,160 --> 01:27:22,680 Nat! 1493 01:27:22,680 --> 01:27:24,320 How are you feeling? 1494 01:27:25,560 --> 01:27:26,840 I'm exhausted! 1495 01:27:26,840 --> 01:27:28,000 (LAUGHTER) 1496 01:27:28,000 --> 01:27:29,200 We are exhausted! 1497 01:27:29,200 --> 01:27:31,840 You came up early on. 1498 01:27:31,840 --> 01:27:33,480 You had a mission. 1499 01:27:33,480 --> 01:27:35,320 You gave everything you had, 1500 01:27:35,320 --> 01:27:39,000 competing against such a man like Pezza, 1501 01:27:39,000 --> 01:27:41,360 who is such a good cook. 1502 01:27:41,360 --> 01:27:42,800 How do you feel? 1503 01:27:42,800 --> 01:27:44,000 I feel so good. 1504 01:27:44,000 --> 01:27:45,920 This is... This is crazy. 1505 01:27:45,920 --> 01:27:48,080 It feels like a dream but it's not. 1506 01:27:48,080 --> 01:27:49,640 It just happens. 1507 01:27:49,640 --> 01:27:51,480 I just won MasterChef. 1508 01:27:53,160 --> 01:27:55,440 I just won MasterChef! 1509 01:28:01,600 --> 01:28:04,440 Pezza, how are you feeling, mate? 1510 01:28:04,440 --> 01:28:08,000 I'm happy. Top two of MasterChef. 1511 01:28:08,000 --> 01:28:09,920 Biggest cooking show in the world. 1512 01:28:09,920 --> 01:28:12,160 Poh got second, and look what she's done! 1513 01:28:12,160 --> 01:28:14,760 So, if the wife comes with me, 1514 01:28:14,760 --> 01:28:16,520 we might do something really special, 1515 01:28:16,520 --> 01:28:19,240 and hopefully you guys can all come and eat there one day. 1516 01:28:19,240 --> 01:28:21,440 And we're not paying for the food. (LAUGHTER) 1517 01:28:24,920 --> 01:28:28,120 Well, Pezza, got some good news for you. 1518 01:28:28,120 --> 01:28:29,680 For coming in second place... 1519 01:28:30,720 --> 01:28:33,680 ..we're giving you ¤40,000! 1520 01:28:35,840 --> 01:28:38,200 To help jumpstart your next adventure. 1521 01:28:38,200 --> 01:28:42,000 Whatever it is, we know you're going to smash it, mate. 1522 01:28:42,000 --> 01:28:44,680 And we can't ignore third place - Sav. 1523 01:28:45,840 --> 01:28:47,240 For whatever you choose to do next, 1524 01:28:47,240 --> 01:28:49,720 you're getting ¤10,000! 1525 01:28:54,360 --> 01:28:56,320 Nat, congratulations. 1526 01:28:56,320 --> 01:28:58,760 We are beyond proud of you. 1527 01:28:58,760 --> 01:29:00,920 It's finally time. 1528 01:29:00,920 --> 01:29:03,000 The moment you've been dreaming of. 1529 01:29:03,000 --> 01:29:04,800 Go collect your trophy, girl! 1530 01:29:07,480 --> 01:29:12,640 The winner of MasterChef 2024, Nat! 1531 01:29:41,240 --> 01:29:43,240 Captions by Red Bee Media