1 00:00:00,000 --> 00:00:00,280 producing anymore. That's it 2 00:00:00,280 --> 00:00:00,440 producing anymore. That's it from 3 00:00:01,000 --> 00:00:05,600 VOICEOVER: Previously, on MasterChef Australia... 4 00:00:05,600 --> 00:00:07,160 What's that? 5 00:00:07,160 --> 00:00:09,440 ..Shannon Bennett's mystery box... 6 00:00:09,440 --> 00:00:10,720 There's a couple of doozies in there. 7 00:00:10,720 --> 00:00:12,440 ..had some tricky ingredients... 8 00:00:12,440 --> 00:00:14,800 ALI: I've never cooked a sweetbread before. 9 00:00:14,800 --> 00:00:18,120 JOHN: I'm putting everything that I have on that plate. 10 00:00:18,120 --> 00:00:21,040 ..and an emotional outcome... 11 00:00:25,600 --> 00:00:31,640 ..leaving Jenn, Alvin, Max and John in the bottom four. 12 00:00:31,640 --> 00:00:35,640 Tonight, they face an epic pressure test. 13 00:00:35,640 --> 00:00:39,520 ALVIN: I just hope that I live to cook another day. 14 00:00:39,520 --> 00:00:41,040 Who will stick it out... 15 00:00:41,040 --> 00:00:42,400 I CAN do this. 16 00:00:42,400 --> 00:00:45,120 ..and who will be sent home? 17 00:00:47,960 --> 00:00:49,600 # 'Cause you're hot, then you're cold 18 00:00:49,600 --> 00:00:51,760 # You're yes, then you're no 19 00:00:51,760 --> 00:00:54,000 # You're in, then you're out 20 00:00:54,000 --> 00:00:55,600 # You're up, then you're down 21 00:00:55,600 --> 00:00:57,400 # You're wrong when it's right 22 00:00:57,400 --> 00:00:59,120 # It's black and it's white 23 00:00:59,120 --> 00:01:00,960 # We fight, we break up 24 00:01:00,960 --> 00:01:02,840 # We kiss, we make up 25 00:01:02,840 --> 00:01:04,600 # You're hot, then you're cold 26 00:01:04,600 --> 00:01:06,480 # You're yes, then you're no 27 00:01:06,480 --> 00:01:08,240 # You're in, then you're out 28 00:01:08,240 --> 00:01:10,000 # You're up, then you're down 29 00:01:10,000 --> 00:01:11,800 # You're wrong when it's right 30 00:01:11,800 --> 00:01:13,680 # It's black and it's white 31 00:01:13,680 --> 00:01:15,520 # We fight, we break up 32 00:01:15,520 --> 00:01:17,840 # We kiss, we make up 33 00:01:17,840 --> 00:01:21,200 # You # You don't really wanna stay, no 34 00:01:21,200 --> 00:01:24,480 # You # But you don't really wanna go-o 35 00:01:24,480 --> 00:01:26,360 # You're hot, then you're cold 36 00:01:26,360 --> 00:01:28,200 # You're yes, then you're no 37 00:01:28,200 --> 00:01:30,040 # You're in, then you're out 38 00:01:30,040 --> 00:01:32,560 # You're up, then you're down. # 39 00:01:44,120 --> 00:01:45,720 (APPLAUSE) 40 00:01:46,880 --> 00:01:48,320 JOCK: In you come! 41 00:01:48,320 --> 00:01:50,120 Come on down the front. 42 00:01:55,040 --> 00:01:56,760 Grab a box, any box. 43 00:01:59,080 --> 00:02:01,360 Morning, everybody. Did you miss me? Morning. 44 00:02:01,360 --> 00:02:03,160 ALL: (HESITANTLY) Yeah. 45 00:02:03,160 --> 00:02:05,120 (LAUGHTER) 46 00:02:05,120 --> 00:02:07,720 Bit of a warm reception there, isn't it? 47 00:02:07,720 --> 00:02:09,520 (LAUGHTER) 48 00:02:09,520 --> 00:02:12,000 Well, even if you didn't, it's great to be back. 49 00:02:12,000 --> 00:02:14,040 (LAUGHTER) 50 00:02:14,040 --> 00:02:15,640 And what a day to be here. 51 00:02:16,880 --> 00:02:20,680 Because, of course, today is a pressure test. 52 00:02:20,680 --> 00:02:23,560 So you've got a one-in-four chance today of going home. 53 00:02:25,520 --> 00:02:29,320 John. Mel tells me you had a tough day yesterday. 54 00:02:29,320 --> 00:02:31,160 Yeah, but I think I've put that behind me now. 55 00:02:31,160 --> 00:02:34,480 I just need to bring what I know what to do and that's... 56 00:02:34,480 --> 00:02:36,120 ..cook good food. 57 00:02:36,120 --> 00:02:37,600 Great attitude. 58 00:02:37,600 --> 00:02:38,600 Yeah. 59 00:02:38,600 --> 00:02:41,280 Especially coming into a pressure test on a day like this. 60 00:02:41,280 --> 00:02:44,480 Lose your cool today, could be your last day here. 61 00:02:47,040 --> 00:02:49,520 MEL: Today's pressure test has been set by a man 62 00:02:49,520 --> 00:02:51,600 who is no stranger to this kitchen. 63 00:02:53,000 --> 00:02:57,040 Over the past seven years, he's set a number of pressure tests here. 64 00:02:58,880 --> 00:03:00,520 But... 65 00:03:00,520 --> 00:03:02,080 ..he's also cooked in them. 66 00:03:02,080 --> 00:03:07,320 In fact, he's stood opposite us more times than any of you. 67 00:03:07,320 --> 00:03:11,440 He is responsible for some of the most memorable dishes 68 00:03:11,440 --> 00:03:13,680 ever presented in this competition. 69 00:03:13,680 --> 00:03:14,800 Hot damn. 70 00:03:14,800 --> 00:03:16,560 From the Forbidden Fruit... 71 00:03:19,560 --> 00:03:21,200 Oh. 72 00:03:21,200 --> 00:03:22,760 ..to Moss. 73 00:03:25,120 --> 00:03:26,640 No way. 74 00:03:27,960 --> 00:03:29,840 ..to White Noise. 75 00:03:32,680 --> 00:03:36,200 And of course, Down The Rabbit Hole. 76 00:03:39,840 --> 00:03:41,640 (ALL GASP) 77 00:03:43,000 --> 00:03:47,200 From KOI in Sydney, please welcome Reynold Poernomo! 78 00:03:47,200 --> 00:03:48,800 (CHEERING AND APPLAUSE) 79 00:03:56,240 --> 00:03:57,440 Yeah, Rey. 80 00:03:58,640 --> 00:04:01,560 MAX: You can't be a fan of MasterChef and not know who Reynold is 81 00:04:01,560 --> 00:04:05,720 and know how good he is and how amazing his dishes are. 82 00:04:07,480 --> 00:04:10,760 So seeing him walk into the kitchen to set this pressure test, 83 00:04:10,760 --> 00:04:13,800 as a fan, it's a dream, but hopefully not a nightmare. 84 00:04:17,040 --> 00:04:19,720 Reynold. Welcome back, mate. 85 00:04:19,720 --> 00:04:21,880 Gosh, it's good to have you in the kitchen. Thank you. (LAUGHS) 86 00:04:21,880 --> 00:04:23,960 I kind of miss it. On this side. 87 00:04:23,960 --> 00:04:28,480 I mean, it was fun on that side but today is something pretty exciting. 88 00:04:28,480 --> 00:04:30,920 I'm pretty excited to show this dish as well. 89 00:04:30,920 --> 00:04:34,600 And before we get to that scary little thing... 90 00:04:34,600 --> 00:04:35,960 (LAUGHTER) 91 00:04:35,960 --> 00:04:38,120 ..what's been happening in your world? KOI's going well? 92 00:04:38,120 --> 00:04:39,400 KOI is doing well. 93 00:04:39,400 --> 00:04:44,200 We've got a new Flagship store in Sydney and so it's a bigger space. 94 00:04:44,200 --> 00:04:46,560 We've got Monkey's Corner and KOI all in one big area. 95 00:04:46,560 --> 00:04:47,760 Nice one. 96 00:04:51,360 --> 00:04:54,800 John. You were on Reynold's season, back in season 7. 97 00:04:54,800 --> 00:04:56,720 How would you describe his food? 98 00:04:56,720 --> 00:04:59,880 I couldn't even touch dessert in that season 99 00:04:59,880 --> 00:05:01,920 because he was just so good. 100 00:05:01,920 --> 00:05:04,120 He's intimidating, isn't he? He is. 101 00:05:04,120 --> 00:05:05,840 We cooked together as well. But I learnt... 102 00:05:05,840 --> 00:05:08,000 Yeah, we did cook a lot together. Yeah. 103 00:05:08,000 --> 00:05:09,360 Alvin, mate. 104 00:05:09,360 --> 00:05:11,960 You've conquered Zumbo. That's in the past. You smashed it. 105 00:05:11,960 --> 00:05:14,680 Can you conquer this man? I-I don't know. 106 00:05:14,680 --> 00:05:17,440 He-he scares me, a little, actually. 107 00:05:17,440 --> 00:05:19,240 You were scared of Zumbo as well. 108 00:05:19,240 --> 00:05:21,720 I'm just scared. I'm just always scared! 109 00:05:21,720 --> 00:05:22,920 (LAUGHTER) 110 00:05:26,160 --> 00:05:30,320 Well, Reynold, mate, how would you describe what's going on under there? 111 00:05:30,320 --> 00:05:33,760 Uh. It's pretty hard, even for myself. 112 00:05:35,800 --> 00:05:38,080 Over the years that I've kind of learned all these skills 113 00:05:38,080 --> 00:05:40,760 and honed it all together, I've put it all into this dessert. 114 00:05:40,760 --> 00:05:42,280 Ouch. 115 00:05:42,280 --> 00:05:46,120 Well, Reynold, I reckon we put them out of their misery. 116 00:05:46,120 --> 00:05:48,640 Why don't you lift the lid and let's see what they're cooking? 117 00:06:03,200 --> 00:06:05,680 Ooh. What is that? 118 00:06:11,120 --> 00:06:14,000 Today, you'll be making my new signature dessert - 119 00:06:14,000 --> 00:06:15,400 Noi. 120 00:06:23,560 --> 00:06:26,960 CHRISTINA: So happy that I'm up on the gantry today. (LAUGHS) 121 00:06:28,800 --> 00:06:31,440 I do not want to be anywhere near 122 00:06:31,440 --> 00:06:33,480 Reynold's desserts unless I'm eating them. 123 00:06:37,760 --> 00:06:41,000 Looks amazing. 124 00:06:42,360 --> 00:06:44,000 Talk us through it. 125 00:06:44,000 --> 00:06:46,960 There's a lot of components that's from a lot of signature desserts 126 00:06:46,960 --> 00:06:48,240 that I've done. 127 00:06:48,240 --> 00:06:50,360 Apples from Moss. 128 00:06:50,360 --> 00:06:52,760 The twigs from the Rabbit Hole. 129 00:06:52,760 --> 00:06:55,640 And also, er, the Muscovado tuiles. 130 00:06:56,840 --> 00:06:59,000 That's from Martin Benn's. 131 00:06:59,000 --> 00:07:01,600 And also, I use the same recipe for the coating and everything, 132 00:07:01,600 --> 00:07:04,000 the technique of it all for the Snitch. 133 00:07:08,400 --> 00:07:11,520 ANDY: You just gonna look at it? Get in there. 134 00:07:17,120 --> 00:07:20,920 So this dessert, the main components - got two cubes. 135 00:07:22,080 --> 00:07:24,920 The bottom cube and the top cube both have different fillings 136 00:07:24,920 --> 00:07:27,680 with the same base - a jasmine mousse. 137 00:07:29,240 --> 00:07:31,080 The mousse is a whipped ganache. 138 00:07:31,080 --> 00:07:34,200 The top cube has a caramel apple. 139 00:07:34,200 --> 00:07:36,560 And the bottom is a compressed orange blossom 140 00:07:36,560 --> 00:07:39,200 and elderflower apple with gel. 141 00:07:43,760 --> 00:07:47,520 JENN: I'm taking my time to really taste each element individually 142 00:07:47,520 --> 00:07:50,200 to memorise the flavours. 143 00:07:50,200 --> 00:07:54,880 The cubes have fennel, elderflower and orange blossom. 144 00:07:54,880 --> 00:07:57,200 All these floral notes that accentuate 145 00:07:57,200 --> 00:07:59,880 the crispness of green apple. 146 00:07:59,880 --> 00:08:01,800 And I love it. 147 00:08:06,080 --> 00:08:08,520 Reynold, there are so many components here - 148 00:08:08,520 --> 00:08:10,080 I guess that's a pressure point itself - 149 00:08:10,080 --> 00:08:14,480 but what else are the main pressure points to look out for in this dish? 150 00:08:14,480 --> 00:08:17,240 The twigs. These ones are probably the hardest ones to do. 151 00:08:17,240 --> 00:08:19,760 A bit more natural, almost. 152 00:08:19,760 --> 00:08:22,240 If it's too thick, it'll be too heavy to even stand up. 153 00:08:23,840 --> 00:08:27,000 Leaves? Pressure? The leaves are actually pretty hard. 154 00:08:27,000 --> 00:08:28,240 (LAUGHTER) 155 00:08:29,680 --> 00:08:32,200 This was in my pressure test that I got booted out on. 156 00:08:32,200 --> 00:08:35,760 So I had to use it in this dish because it's really delicious, 157 00:08:35,760 --> 00:08:38,240 so you wanna make sure it's heated up nicely 158 00:08:38,240 --> 00:08:39,960 and gotta make sure you work fast. 159 00:08:39,960 --> 00:08:43,320 And shape it as organic as possible. 160 00:08:46,200 --> 00:08:49,160 MAX: There are a lot of different elements going into this dish 161 00:08:49,160 --> 00:08:51,200 and how they play together is gonna be key. 162 00:08:51,200 --> 00:08:54,760 I wanna make sure I can do this dish aesthetic justice as well. 163 00:08:58,560 --> 00:09:00,760 MEL: OK, cooks, here are the rules. 164 00:09:01,960 --> 00:09:06,200 You will have four hours to re-create Reynold's Noi. 165 00:09:08,560 --> 00:09:12,520 The recipe and all of the ingredients are at your benches, 166 00:09:12,520 --> 00:09:15,640 and of course the dish that least resembles Reynold's 167 00:09:15,640 --> 00:09:17,040 will send its maker home. 168 00:09:19,240 --> 00:09:21,640 Reynold, would you like to do the honours? 169 00:09:21,640 --> 00:09:24,480 Sure. Guys, good luck, stay focused, 170 00:09:24,480 --> 00:09:26,920 wish you all the best and your time... 171 00:09:29,520 --> 00:09:30,920 ..starts now. 172 00:09:35,520 --> 00:09:36,640 Let's go, team. 173 00:09:43,320 --> 00:09:45,280 MAX: How many pages? Seven, eight... 174 00:09:45,280 --> 00:09:49,640 The recipe today is full-on so I'm nervous about everything. 175 00:09:49,640 --> 00:09:50,680 Go, Alvin. 176 00:09:52,160 --> 00:09:53,400 JOHN: I'm actually feeling good. 177 00:09:53,400 --> 00:09:56,120 Yesterday was a bit of a rough day for me. 178 00:09:56,120 --> 00:09:57,800 I just need to push through. 179 00:09:57,800 --> 00:10:01,040 I know I can cook and that's what I'm gonna show you today. 180 00:10:05,040 --> 00:10:08,120 Reynold and I are different cooks so I cooked with instinct 181 00:10:08,120 --> 00:10:10,080 and he's all about precision. 182 00:10:10,080 --> 00:10:12,240 So looking at his recipe, so far, 183 00:10:12,240 --> 00:10:15,520 it's all, you know, to the gram, to the millimetre. 184 00:10:17,640 --> 00:10:20,320 This is the second pressure test, so if there's anything I learned 185 00:10:20,320 --> 00:10:22,880 is to sort of keep calm and not break down. 186 00:10:22,880 --> 00:10:25,520 And just hope that I can do this. 187 00:10:25,520 --> 00:10:27,680 Come on, man. Come on, Alvin. 188 00:10:30,080 --> 00:10:32,080 Any sort of complex recipe, 189 00:10:32,080 --> 00:10:35,080 you just need to tackle one component at a time. 190 00:10:36,960 --> 00:10:39,400 The first thing up is the jasmine whipped ganache, 191 00:10:39,400 --> 00:10:43,000 and that is almost the bulk of the dessert 192 00:10:43,000 --> 00:10:46,560 because it is the filling of the two cubes. 193 00:10:49,080 --> 00:10:53,560 So it's all about bringing the milk and cream to temperature 194 00:10:53,560 --> 00:10:56,120 and then steeping the jasmine leaves in there 195 00:10:56,120 --> 00:10:57,640 for the right amount of time. 196 00:10:58,840 --> 00:11:01,720 It needs to be there. I t can't be muted. 197 00:11:06,800 --> 00:11:10,600 MAX: I'm really trying to take a lot from the previous pressure test 198 00:11:10,600 --> 00:11:13,320 and work at the pace that I did at the start. 199 00:11:15,760 --> 00:11:18,000 "In the fridge for approximately one hour." 200 00:11:18,000 --> 00:11:20,320 HARRY: Max, you taste it? I'm gonna taste it now. 201 00:11:21,960 --> 00:11:24,520 It's all about working methodically during this cook. 202 00:11:24,520 --> 00:11:26,520 You don't have much time to dwell on things, 203 00:11:26,520 --> 00:11:27,800 so if you taste something, 204 00:11:27,800 --> 00:11:29,440 if you're happy with it... 205 00:11:31,840 --> 00:11:33,760 Yeah? 206 00:11:33,760 --> 00:11:36,000 I think you need to tick that box and then move on to the next one. 207 00:11:39,840 --> 00:11:43,120 MEL: Well, Reynold, a four-hour pressure test. 208 00:11:43,120 --> 00:11:45,000 They have quite the task ahead. 209 00:11:45,000 --> 00:11:48,480 In this first instance, what do they need to get done properly? 210 00:11:48,480 --> 00:11:51,720 The inserts. They need to have time for it to set. 211 00:11:51,720 --> 00:11:54,720 And the caramel apple - that takes time to get that colour. 212 00:11:54,720 --> 00:11:57,360 If you burn it, you've gotta do it again, and that's just gonna set you back... 213 00:11:57,360 --> 00:12:00,800 Wow, so we could see someone - or a few of them - 214 00:12:00,800 --> 00:12:03,000 fall well behind within the first step. 215 00:12:03,000 --> 00:12:04,640 If they mess up. Yep. If they mess up. Yep. 216 00:12:06,160 --> 00:12:08,800 It's my first-ever pressure test. 217 00:12:09,880 --> 00:12:13,480 So my game plan today is tackle one thing at a time, 218 00:12:13,480 --> 00:12:15,680 do it well and just focus on that. 219 00:12:16,800 --> 00:12:20,160 I'm working on the jasmine-whipped ganache. 220 00:12:20,160 --> 00:12:22,240 MATT: How's it taste, Jenn? 221 00:12:22,240 --> 00:12:24,440 Not very strong. Oh. 222 00:12:24,440 --> 00:12:26,560 Was it strong in the mousse? 223 00:12:26,560 --> 00:12:29,120 You could taste it. Yeah? 224 00:12:30,480 --> 00:12:34,000 I'm not tasting any jasmine tea at all. 225 00:12:34,000 --> 00:12:37,480 All I get is white chocolate so I'm a little bit worried. 226 00:12:37,480 --> 00:12:39,760 How's your jasmine mousse? Mine has no flavour. 227 00:12:39,760 --> 00:12:41,360 MAX: Your what? Jasmine mousse. 228 00:12:41,360 --> 00:12:43,080 I pressed the leaves really, really hard. 229 00:12:43,080 --> 00:12:45,520 Yeah. It added a bit of flavour. 230 00:12:45,520 --> 00:12:49,720 Although my strategy today is to follow this recipe exactly, 231 00:12:49,720 --> 00:12:52,560 it's still important to trust our instincts, 232 00:12:52,560 --> 00:12:54,720 especially when it comes down to flavour. 233 00:12:56,240 --> 00:12:59,120 So instead of redoing the whole batch... 234 00:13:00,240 --> 00:13:04,120 ..I quickly take a small portion back out and add more tea leaves, 235 00:13:04,120 --> 00:13:06,320 reinfuse it, 236 00:13:06,320 --> 00:13:08,560 you know, we really have to extract flavour here. 237 00:13:08,560 --> 00:13:11,440 STEPH: Stir it, Jenn. HARRY: Get a spoon in there. 238 00:13:11,440 --> 00:13:13,080 Good job, girl. 239 00:13:13,080 --> 00:13:15,040 I don't really want to make mistakes in the cook 240 00:13:15,040 --> 00:13:17,200 but, you know, it's still early days. 241 00:13:18,640 --> 00:13:19,880 There's still lots of time. 242 00:13:19,880 --> 00:13:22,520 And it's more important that I do it right, 243 00:13:22,520 --> 00:13:25,200 rather than leave it to the end and regret my decision 244 00:13:25,200 --> 00:13:26,960 about not redoing it. 245 00:13:26,960 --> 00:13:28,560 MELANIE: Better? 246 00:13:28,560 --> 00:13:31,160 But if I'm putting it through the whole thing, it needs more. 247 00:13:31,160 --> 00:13:32,360 Yep. 248 00:13:34,720 --> 00:13:36,720 Hey, John. Hey, Jock. How are you? 249 00:13:36,720 --> 00:13:38,880 I'm very well, pal. How are you? Welcome back. 250 00:13:38,880 --> 00:13:41,040 Got a couple of things on the go. How are you feeling? Are you...? 251 00:13:41,040 --> 00:13:42,680 No, it's actually under control so... 252 00:13:42,680 --> 00:13:45,120 I've got basically the ganache inside the fridge. 253 00:13:46,120 --> 00:13:47,800 I've got my apple caramel. Apple caramel. 254 00:13:47,800 --> 00:13:50,080 And then I've got the blossom apple inserts. 255 00:13:50,080 --> 00:13:51,920 That's ready to go once this is done. 256 00:13:51,920 --> 00:13:54,600 And I think that's the key with this - just follow the recipe. 257 00:13:54,600 --> 00:13:56,840 Well, it looks as if you're working ahead a little bit 258 00:13:56,840 --> 00:13:58,880 plus paying plenty of attention here. 259 00:13:58,880 --> 00:14:01,320 Yeah. So far so good. Good luck, mate. Thank you. 260 00:14:03,240 --> 00:14:07,280 The caramelised apple is basically your toffee apple flavour. 261 00:14:07,280 --> 00:14:11,160 And that's actually gonna go inside the whipped jasmine ganache 262 00:14:11,160 --> 00:14:12,480 used in the cube. 263 00:14:14,560 --> 00:14:16,520 And you have to be careful with the temperature 264 00:14:16,520 --> 00:14:19,080 because if you take it too far, it can be quite bitter 265 00:14:19,080 --> 00:14:21,440 and you don't want that in a caramel at all. 266 00:14:24,080 --> 00:14:25,800 JENN: I finished my jasmine cream ganache 267 00:14:25,800 --> 00:14:29,800 and I've popped it away to keep chilling in the freezer. 268 00:14:29,800 --> 00:14:32,720 I'm so happy that I made that decision to go back 269 00:14:32,720 --> 00:14:34,920 and push more jasmine tea flavour into the cream. 270 00:14:36,000 --> 00:14:37,480 Good job, Jenn. Go, Jenn. 271 00:14:37,480 --> 00:14:40,560 I'm only halfway with the apple. 272 00:14:40,560 --> 00:14:42,080 I need to get moving. 273 00:14:44,320 --> 00:14:47,280 I'm just going to try and multi-task a bit more. 274 00:14:47,280 --> 00:14:50,800 Keep one eye on the caramel and the other eye on my chopping apples. 275 00:14:53,320 --> 00:14:54,360 Something burning? 276 00:14:56,320 --> 00:14:58,280 Jenn, how's your caramel? 277 00:14:58,280 --> 00:14:59,520 Um... 278 00:14:59,520 --> 00:15:01,880 ..still has 13 degrees to go. 279 00:15:01,880 --> 00:15:04,880 Jenn, move your caramel onto the smaller burner. 280 00:15:04,880 --> 00:15:06,720 Jenn, how's things? Hey, Jenn. 281 00:15:06,720 --> 00:15:08,120 Um... 282 00:15:08,120 --> 00:15:11,920 ..it's going OK. I'm trying to dice these apples 283 00:15:11,920 --> 00:15:15,920 but I'm not keeping up with the grade of caramelisations. 284 00:15:15,920 --> 00:15:17,880 What temperature do you need to get that to? 285 00:15:17,880 --> 00:15:19,440 160. 286 00:15:19,440 --> 00:15:21,760 And it's only at 115? 287 00:15:21,760 --> 00:15:23,640 Oh, no. 288 00:15:25,600 --> 00:15:28,480 Pretty dark. Yeah, it's pretty dark. It's pretty dark. 289 00:15:28,480 --> 00:15:30,640 Oh, stressing out. 290 00:15:30,640 --> 00:15:34,160 I'm a little bit worried about how dark it looks. 291 00:15:34,160 --> 00:15:35,880 What's it smell like? 292 00:15:35,880 --> 00:15:37,880 Potentially over. 293 00:15:41,440 --> 00:15:43,320 (SIGHS) 294 00:15:51,680 --> 00:15:54,160 One hour down, three hours to go! 295 00:15:54,160 --> 00:15:57,120 (APPLAUSE) Come on, guys. 296 00:15:57,120 --> 00:15:58,960 Let's go. Come on! 297 00:16:04,440 --> 00:16:06,400 Who's in front? I think John's in front. 298 00:16:07,600 --> 00:16:12,000 Three hours to go and John is just powering through this recipe. 299 00:16:13,560 --> 00:16:16,960 Max and Alvin look like they're about the same place. 300 00:16:16,960 --> 00:16:20,200 And Jenn is starting to slip behind slightly 301 00:16:20,200 --> 00:16:22,200 as she's had to do a couple of elements again. 302 00:16:31,800 --> 00:16:33,640 MAX: At this stage, I'm really happy 303 00:16:33,640 --> 00:16:35,680 with how methodically I'm working through this recipe. 304 00:16:35,680 --> 00:16:36,920 Go. 305 00:16:38,360 --> 00:16:40,320 I'm up to my green apple sorbet. 306 00:16:41,400 --> 00:16:44,000 The apple sorbet was actually my favourite element to the dish 307 00:16:44,000 --> 00:16:45,160 when I tasted it. 308 00:16:45,160 --> 00:16:47,040 It was nice and fresh and crisp, 309 00:16:47,040 --> 00:16:50,360 and I think it really helped unify the rest of the dish. 310 00:16:50,360 --> 00:16:52,600 It's the element that I really want to come across 311 00:16:52,600 --> 00:16:56,200 as really special on my plate as well. 312 00:16:56,200 --> 00:16:58,840 Beautiful, Max. Thanks, mate. 313 00:17:03,240 --> 00:17:04,720 How you going, Jenn? 314 00:17:04,720 --> 00:17:06,920 Good, I think. I think I'm slowly catching up, so... 315 00:17:06,920 --> 00:17:08,640 Yeah, you are. It's good. Yeah. 316 00:17:10,440 --> 00:17:13,160 I've redone my caramelised apples. 317 00:17:13,160 --> 00:17:15,240 And now I just have to finish off 318 00:17:15,240 --> 00:17:17,640 the blossom apple inserts for my cubes. 319 00:17:19,400 --> 00:17:23,600 Hopefully, it's gonna be OK and I won't make any more mistakes. 320 00:17:28,520 --> 00:17:30,480 (MIXER WHIRRS) 321 00:17:30,480 --> 00:17:32,280 JOHN: I'm powering on. 322 00:17:32,280 --> 00:17:34,680 Now I'm going to move on to building my cubes. 323 00:17:36,280 --> 00:17:37,920 Food is an art form for Reynold, 324 00:17:37,920 --> 00:17:40,680 and the cubes, of course, the main focus, 325 00:17:40,680 --> 00:17:42,520 so I want to get this right. 326 00:17:44,120 --> 00:17:46,800 I'm making sure that these ganache cubes are perfect 327 00:17:46,800 --> 00:17:50,440 so I slowly work my ganache with a palate knife. 328 00:17:50,440 --> 00:17:53,320 If you don't get the ganache into the moulds properly, 329 00:17:53,320 --> 00:17:57,600 you'll end up having air pockets and it won't be a perfect cube. 330 00:18:04,160 --> 00:18:07,240 ALVIN: Reynold's been circling me today. 331 00:18:08,640 --> 00:18:10,080 You're making me nervous, standing... 332 00:18:10,080 --> 00:18:11,320 REYNOLD: Oh. Sorry. 333 00:18:11,320 --> 00:18:13,240 (BOTH LAUGH) 334 00:18:13,240 --> 00:18:16,840 It's good and it's bad because I know that if I'm in trouble, 335 00:18:16,840 --> 00:18:19,000 he's there and I can ask. 336 00:18:19,000 --> 00:18:21,680 But at the same time, I can't help but feel 337 00:18:21,680 --> 00:18:24,680 he's just looking at this bumbling idiot 338 00:18:24,680 --> 00:18:26,640 trying to sort of cook his dessert. 339 00:18:26,640 --> 00:18:29,520 Push out. 'Cause I can see there's air pockets in there. 340 00:18:29,520 --> 00:18:31,760 Just give it a good push. Really? 341 00:18:31,760 --> 00:18:32,840 Yep. 342 00:18:32,840 --> 00:18:35,120 If not, when you unmould it, you'll get little gaps. 343 00:18:35,120 --> 00:18:36,200 Ah. 344 00:18:36,200 --> 00:18:38,960 So try to push out as much air as possible, OK? 345 00:18:38,960 --> 00:18:40,800 Yep. 346 00:18:40,800 --> 00:18:44,080 Dessert isn't one of my strengths so, techniques aside, 347 00:18:44,080 --> 00:18:48,520 I just hope that I can at least bank on my flavours 348 00:18:48,520 --> 00:18:50,200 resembling Reynold's dessert. 349 00:18:51,960 --> 00:18:53,400 JULIE: That looks beautiful, Alvin. 350 00:18:53,400 --> 00:18:54,800 Great work. 351 00:18:58,040 --> 00:18:59,560 JENN: I blitz through my sorbet. 352 00:18:59,560 --> 00:19:02,640 I'm finally ticking more stuff off that checklist. 353 00:19:02,640 --> 00:19:06,800 I think everything is slowly starting to come together. 354 00:19:06,800 --> 00:19:09,600 But, yeah, I just have to really motor. 355 00:19:09,600 --> 00:19:10,920 Pick up the pace. 356 00:19:16,320 --> 00:19:20,600 JOHN: So two hours have gone and I'm actually halfway through. 357 00:19:20,600 --> 00:19:23,280 And I've done the sorbet 358 00:19:23,280 --> 00:19:26,560 and I've also got my cubes pretty much in the blast chiller 359 00:19:26,560 --> 00:19:29,000 with the different apple inserts. 360 00:19:32,120 --> 00:19:34,400 I'm moving on to making my chocolate twigs 361 00:19:34,400 --> 00:19:36,120 and I'm actually feeling confident 362 00:19:36,120 --> 00:19:38,240 because I'm familiar with chocolate work. 363 00:19:39,880 --> 00:19:42,960 Basically, you just blitz the chocolate in a food processor 364 00:19:42,960 --> 00:19:45,760 until you get a nice putty consistency 365 00:19:45,760 --> 00:19:47,920 and you just roll it out. 366 00:19:47,920 --> 00:19:50,160 When you're rolling the twigs, 367 00:19:50,160 --> 00:19:51,880 you're actually crystallising the chocolate 368 00:19:51,880 --> 00:19:53,680 so you're basically tempering the chocolate. 369 00:19:54,920 --> 00:19:56,720 How you going? Yeah, good. 370 00:19:56,720 --> 00:19:58,960 You're way ahead. Yeah? 371 00:19:58,960 --> 00:20:00,040 Yeah. 372 00:20:00,040 --> 00:20:01,800 Is that a good thing? (CHUCKLES) Very good. 373 00:20:01,800 --> 00:20:03,560 Just make sure that everything is, like, done well. 374 00:20:03,560 --> 00:20:04,960 Yeah, yeah. 375 00:20:04,960 --> 00:20:06,760 How many you need, John? 376 00:20:06,760 --> 00:20:09,480 I'm just gonna do a few, just in case they break. 377 00:20:09,480 --> 00:20:11,160 That's very cool, John. 378 00:20:11,160 --> 00:20:13,880 Working with chocolate is all about confidence. 379 00:20:13,880 --> 00:20:15,840 Chocolate can definitely smell fear. 380 00:20:15,840 --> 00:20:18,960 If you're scared of it, chocolate won't work with you. 381 00:20:22,120 --> 00:20:24,640 Apparently, I need to get this into... What is...? 382 00:20:24,640 --> 00:20:25,880 Hey, Christina? Yes? 383 00:20:25,880 --> 00:20:27,400 What's putty? 384 00:20:27,400 --> 00:20:29,760 Putty, it's like Play-Doh. Thank you. 385 00:20:29,760 --> 00:20:31,120 Like clay. Yep. 386 00:20:33,080 --> 00:20:35,960 Is that like Play-Doh? MAX: Yes. Yep. 387 00:20:38,160 --> 00:20:39,560 This is taking me back to creche. 388 00:20:39,560 --> 00:20:42,040 Like, when I last sort of played with Play-Doh. 389 00:20:44,360 --> 00:20:45,360 Ooh, wow. 390 00:20:46,600 --> 00:20:49,200 But this is whole different stakes. 391 00:20:52,640 --> 00:20:55,240 This competition is really important for me. 392 00:20:55,240 --> 00:20:58,560 Especially after last season, getting so close to getting an apron 393 00:20:58,560 --> 00:21:01,000 and I actually realise how badly I wanted to be here 394 00:21:01,000 --> 00:21:03,120 and I don't want to let that go yet. 395 00:21:05,400 --> 00:21:08,480 The twig that Reynold had on his plate was really, really fine, 396 00:21:08,480 --> 00:21:09,840 really thin. 397 00:21:09,840 --> 00:21:11,520 Really delicate. 398 00:21:11,520 --> 00:21:14,000 Um, at the moment, I've got a log. 399 00:21:14,000 --> 00:21:17,040 I think I'm actually overworking the chocolate. 400 00:21:17,040 --> 00:21:18,520 Oh, this is hard. 401 00:21:20,520 --> 00:21:21,800 This is really difficult. 402 00:21:23,080 --> 00:21:26,560 If I can just get some sort of twig-looking shapes out, 403 00:21:26,560 --> 00:21:28,080 they'll have to work. 404 00:21:28,080 --> 00:21:29,920 Ah, no! 405 00:21:55,080 --> 00:21:57,680 BILLIE: These chocolate twigs - 406 00:21:57,680 --> 00:22:00,960 I think they've stumped most of the contestants. 407 00:22:00,960 --> 00:22:02,680 MAX: Oh, this is hard. 408 00:22:04,200 --> 00:22:06,040 (SIGHS) 409 00:22:06,040 --> 00:22:07,920 JENN: Are your twigs snapping, Max? 410 00:22:07,920 --> 00:22:10,560 Yep. OK. 411 00:22:10,560 --> 00:22:14,120 Watching them try to do it and not quite get there, 412 00:22:14,120 --> 00:22:15,520 it's just heart-wrenching. 413 00:22:19,680 --> 00:22:21,360 This is ridiculous. 414 00:22:21,360 --> 00:22:24,200 Wow. This one's tough. 415 00:22:24,200 --> 00:22:27,000 MAX: These chocolate twigs are a real sticking point for Reynold. 416 00:22:27,000 --> 00:22:30,520 If they don't come out perfect, I could be going home. 417 00:22:32,720 --> 00:22:34,240 Ooh. 418 00:22:34,240 --> 00:22:36,760 But finally, somehow, I'm working this. 419 00:22:36,760 --> 00:22:38,200 Happy. 420 00:22:40,600 --> 00:22:44,040 The chocolate's actually obeying my hands. 421 00:22:46,600 --> 00:22:48,280 And they look OK. 422 00:22:48,280 --> 00:22:51,480 How have I...? How is that...that...? 423 00:22:51,480 --> 00:22:53,400 HARRY: Yeah, Max, that looks really good. 424 00:23:03,160 --> 00:23:04,720 JENN: How do they look? 425 00:23:04,720 --> 00:23:06,520 Very, uh... 426 00:23:06,520 --> 00:23:09,200 I'll comment later. (BOTH LAUGH) 427 00:23:09,200 --> 00:23:11,160 Are they too thick? 428 00:23:11,160 --> 00:23:13,360 Oh, my gosh. 429 00:23:13,360 --> 00:23:15,600 I don't have time to redo these twigs. 430 00:23:16,920 --> 00:23:19,600 I need to just work on my other elements 431 00:23:19,600 --> 00:23:21,960 otherwise I won't have anything to plate up. 432 00:23:27,480 --> 00:23:30,080 Hey, Max. Max. Hey, Jock. 433 00:23:30,080 --> 00:23:31,760 Why do you shake the egg before you crack it? 434 00:23:31,760 --> 00:23:34,200 Um, I just...like having a boogie. 435 00:23:34,200 --> 00:23:36,680 No, I've heard it's supposed to let you separate the eggwhites 436 00:23:36,680 --> 00:23:37,880 and the yolks easier. 437 00:23:37,880 --> 00:23:40,160 Throw some salt over your shoulder, shake your eggs 438 00:23:40,160 --> 00:23:41,320 and hope for the best. 439 00:23:41,320 --> 00:23:42,960 Where are you at now? That's madness. 440 00:23:42,960 --> 00:23:45,760 (LAUGHS) It is madness. I've never heard that before. 441 00:23:45,760 --> 00:23:48,520 Yeah, so you're making the, uh, the tuile, I'm guessing? 442 00:23:48,520 --> 00:23:49,720 Correct. Yes. 443 00:23:49,720 --> 00:23:52,160 The leaves are such an important part of this dish. 444 00:23:53,680 --> 00:23:56,800 It's the only element that gives you a bit of crunch, 445 00:23:56,800 --> 00:23:58,440 so you've gotta watch out for that as well. 446 00:23:58,440 --> 00:24:00,400 Yeah. Come on, Max, you got this, mate. 447 00:24:00,400 --> 00:24:01,600 Cheers. Thanks, guys. 448 00:24:06,040 --> 00:24:08,960 REYNOLD: How are you going, John? Good. I'm doing the tuile now. 449 00:24:08,960 --> 00:24:10,160 Killing it? 450 00:24:10,160 --> 00:24:11,600 Yep. 451 00:24:11,600 --> 00:24:13,600 The tuile is basically a batter. 452 00:24:13,600 --> 00:24:15,600 And once you've got this consistency... 453 00:24:18,040 --> 00:24:20,240 ..you use a stencil and a silpat 454 00:24:20,240 --> 00:24:24,560 and basically spread a really thin layer with the stencil 455 00:24:24,560 --> 00:24:26,440 to create the shape of the leaves. 456 00:24:29,720 --> 00:24:31,400 Only got one hour to go. 457 00:24:31,400 --> 00:24:34,360 (APPLAUSE AND CALLS OF ENCOURAGEMENT) 458 00:24:34,360 --> 00:24:36,120 JOCK: One hour to go! 459 00:24:40,640 --> 00:24:42,880 JENN: I'm really feeling the time pressure now. 460 00:24:42,880 --> 00:24:45,000 I need to bring out multi-tasking Jenn. 461 00:24:45,000 --> 00:24:50,800 So while my tuiles are baking, I need to coat my little cubes now. 462 00:24:52,480 --> 00:24:54,600 My fingers are trembling. 463 00:24:54,600 --> 00:24:56,680 (EXHALES SHARPLY) 464 00:24:56,680 --> 00:24:58,280 Don't overthink it. 465 00:24:58,280 --> 00:25:00,600 These cubes need to be set. 466 00:25:06,960 --> 00:25:09,760 My cubes have set properly. 467 00:25:09,760 --> 00:25:11,640 Opa. Opa. 468 00:25:12,640 --> 00:25:14,840 I'm so happy that I've gotten to this point 469 00:25:14,840 --> 00:25:16,280 and everything is coming together. 470 00:25:17,320 --> 00:25:19,040 Those look really good. 471 00:25:20,880 --> 00:25:22,840 Alvin's still doing his chocolate. 472 00:25:22,840 --> 00:25:25,240 Alvin. Hi. 473 00:25:25,240 --> 00:25:28,160 How are you going? I'm really pushing this. 474 00:25:28,160 --> 00:25:31,720 Aren't you supposed to make them look like twigs, mate? 475 00:25:34,640 --> 00:25:36,760 Stop. Just stop. (LAUGHS). 476 00:25:36,760 --> 00:25:38,600 You've made them now. It's alright. 477 00:25:38,600 --> 00:25:40,880 Next step, mate, you've gotta make the tuiles. Yeah? 478 00:25:40,880 --> 00:25:42,160 Yeah, I've gotta make the tuiles. 479 00:25:42,160 --> 00:25:46,400 It's so important to get the dish finished in a pressure test 480 00:25:46,400 --> 00:25:50,080 because, the other contestants, they're all so skilled. 481 00:25:51,360 --> 00:25:53,960 And you cannot afford any slip-ups. 482 00:25:56,080 --> 00:25:58,120 I just have to keep motoring on. 483 00:26:01,800 --> 00:26:04,280 MAX: It's now time to use these stencil leaf moulds 484 00:26:04,280 --> 00:26:07,040 to create leaves out of tuiles. 485 00:26:08,760 --> 00:26:10,240 (EXHALES) 486 00:26:13,000 --> 00:26:15,320 Go, John. Come on, mate. 487 00:26:15,320 --> 00:26:16,520 Oh, it's cracked. 488 00:26:18,080 --> 00:26:19,720 So fiddly. 489 00:26:19,720 --> 00:26:22,560 MAX: (CHUCKLES) This is not an easy process. 490 00:26:22,560 --> 00:26:25,840 Tuiles will snap at the lightest pressure. 491 00:26:27,880 --> 00:26:29,280 Ah, no! 492 00:26:30,720 --> 00:26:32,200 OK. 493 00:26:32,200 --> 00:26:33,440 This is not working. 494 00:26:33,440 --> 00:26:35,760 I have a read of the recipe again 495 00:26:35,760 --> 00:26:39,720 and there's a heat gun that's used to keep the leaves pliable 496 00:26:39,720 --> 00:26:41,880 before pressing on the stencil. 497 00:26:41,880 --> 00:26:43,360 No wonder it's bloody hard. 498 00:26:46,480 --> 00:26:48,840 Mate, these are bloody tough. 499 00:26:48,840 --> 00:26:51,840 You gotta sandwich the... Yep, OK. Yep. 500 00:26:54,080 --> 00:26:56,720 The leaves have taken me longer than I would have liked. 501 00:26:56,720 --> 00:27:00,000 Every single minute I can have at the end of the cook to plate this all up 502 00:27:00,000 --> 00:27:02,520 is an extra minute that's just worth its weight in gold. 503 00:27:05,880 --> 00:27:07,760 Now for the next challenge... 504 00:27:07,760 --> 00:27:12,000 I'm aware that I am already a few steps behind. 505 00:27:13,680 --> 00:27:16,840 I still have to create the tuile leaves and have to dip my cubes. 506 00:27:16,840 --> 00:27:19,000 There's still a lot to go. I have to hustle. 507 00:27:20,480 --> 00:27:23,600 So important to get the cubes done. 508 00:27:23,600 --> 00:27:26,680 Because I know I've done a good job with the jasmine-whipped ganache 509 00:27:26,680 --> 00:27:28,160 in terms of flavour. 510 00:27:29,280 --> 00:27:32,520 But if I don't get them on the plate, it's nothing. 511 00:27:32,520 --> 00:27:35,160 This is the main part of the dish. 512 00:27:35,160 --> 00:27:37,440 So they need to be perfection. 513 00:27:44,200 --> 00:27:45,720 Come on, Alvin. 514 00:27:48,920 --> 00:27:50,160 What the hell? 515 00:27:50,160 --> 00:27:52,440 That's not pretty at all. 516 00:27:53,400 --> 00:27:56,040 Oh, my God. These are nothing like Reynold's. 517 00:27:56,040 --> 00:27:57,800 Just... 518 00:27:57,800 --> 00:27:59,720 It's OK, just de-mould them all. 519 00:27:59,720 --> 00:28:01,320 I'm in a world of hurt. 520 00:28:04,920 --> 00:28:06,960 My cubes don't even look like cubes. 521 00:28:06,960 --> 00:28:08,960 Argh. 522 00:28:22,480 --> 00:28:24,040 Argh. 523 00:28:24,040 --> 00:28:25,880 It's not pretty at all. 524 00:28:27,800 --> 00:28:29,840 My cubes don't even look like cubes. 525 00:28:31,080 --> 00:28:32,920 I'm very determined to stay. 526 00:28:32,920 --> 00:28:35,040 I'm not ready to go home. 527 00:28:35,040 --> 00:28:39,800 I haven't really shown what I can do and what I'm capable of. 528 00:28:39,800 --> 00:28:41,880 Come on! 529 00:28:41,880 --> 00:28:43,680 (APPLAUSE) 530 00:28:43,680 --> 00:28:45,880 Come on, Alvin, come on! 531 00:28:45,880 --> 00:28:49,360 But I realise that I'm really quickly running out of time. 532 00:28:51,240 --> 00:28:53,840 Now I have the pleasure - or the pain - 533 00:28:53,840 --> 00:28:55,200 to create the tuile leaves. 534 00:28:56,920 --> 00:28:59,480 I just hope that I can get everything done. 535 00:29:03,320 --> 00:29:06,520 Yes. Go, Alvin. 536 00:29:06,520 --> 00:29:09,640 Well done! Come on. 537 00:29:17,120 --> 00:29:19,560 John, what you got left? JOHN: That's it. 538 00:29:19,560 --> 00:29:22,040 All done? Yep. Beautiful. 539 00:29:24,240 --> 00:29:26,880 Well done, mate. Come on. 540 00:29:26,880 --> 00:29:30,200 All my elements are ready to go. I'm ready to plate. 541 00:29:32,280 --> 00:29:35,280 Ladies and gentlemen, you have 15 minutes to go. 542 00:29:35,280 --> 00:29:36,920 ANDY: Let's go. Come on! 543 00:29:36,920 --> 00:29:38,680 (APPLAUSE) 544 00:29:40,200 --> 00:29:41,920 Come on. 545 00:29:41,920 --> 00:29:43,680 Go, John! 546 00:29:46,080 --> 00:29:48,320 (ECHOING STEAM SOUNDS) 547 00:29:49,760 --> 00:29:51,360 MAX: In these final moments, 548 00:29:51,360 --> 00:29:54,160 I can't hear words, it's literally just noise. 549 00:29:54,160 --> 00:29:56,960 (ECHOING VIBRATING SOUNDS) 550 00:30:01,120 --> 00:30:04,080 JENN: The atmosphere is really tense. 551 00:30:05,880 --> 00:30:10,960 There's so many machine sounds but quiet at the same time. 552 00:30:16,760 --> 00:30:20,760 JOHN: I'm proud of myself for doing a complete 360 553 00:30:20,760 --> 00:30:22,600 from what happened yesterday. 554 00:30:22,600 --> 00:30:25,280 (MUTED HEARTBEAT) 555 00:30:25,280 --> 00:30:28,880 I think in this competition, you really have to be resilient. 556 00:30:30,560 --> 00:30:32,080 I can do this. 557 00:30:32,080 --> 00:30:33,600 I want to realise my own dream 558 00:30:33,600 --> 00:30:36,400 and this is the reason why I came back to this competition. 559 00:30:39,000 --> 00:30:42,040 MAX: As the clock winds down, my hands are getting shakier. 560 00:30:44,440 --> 00:30:46,920 And I haven't been able to taste the dish as a whole 561 00:30:46,920 --> 00:30:49,880 but I'm so pleased with how my dish looks. 562 00:30:52,600 --> 00:30:54,880 JENN: I can't believe I've made it this far. 563 00:30:55,960 --> 00:30:57,840 I've got all my elements... 564 00:30:57,840 --> 00:30:59,320 (EXHALES) 565 00:30:59,320 --> 00:31:01,360 ..and they are elements I'm happy with. 566 00:31:02,680 --> 00:31:05,160 But I'm a little bit worried... 567 00:31:05,160 --> 00:31:06,560 (EXHALES) 568 00:31:06,560 --> 00:31:08,480 ..my twigs are too fat. 569 00:31:09,520 --> 00:31:12,080 And I'm just not ready to go home today. 570 00:31:14,040 --> 00:31:17,080 ALVIN: My dish looks nothing like Reynold's 571 00:31:17,080 --> 00:31:21,400 but I've tasted the elements every step of the way... 572 00:31:23,160 --> 00:31:28,280 ..and I'm almost certain that I have replicated the flavours. 573 00:31:30,680 --> 00:31:34,000 I might not be as technical a cook as someone like Reynold, 574 00:31:34,000 --> 00:31:36,160 even someone like Billie, 575 00:31:36,160 --> 00:31:40,560 but I think we all have a different sort of part we play 576 00:31:40,560 --> 00:31:42,840 and strength that we bring. 577 00:31:45,120 --> 00:31:47,440 More than anything, I want to learn more. 578 00:31:49,800 --> 00:31:53,920 I just hope that I live to cook another day. 579 00:31:55,520 --> 00:31:57,880 Here it is, you got 10! 580 00:31:57,880 --> 00:32:00,920 ALL: 9, 8, 7, 581 00:32:00,920 --> 00:32:04,160 6, 5, 4, 582 00:32:04,160 --> 00:32:06,720 3, 2, 1. 583 00:32:06,720 --> 00:32:09,480 JOCK: That's it! (APPLAUSE) 584 00:32:15,760 --> 00:32:17,440 Beautiful. 585 00:32:17,440 --> 00:32:19,080 Good job, guys! 586 00:32:20,280 --> 00:32:24,200 JOHN: Seeing Reynold walk in, I knew exactly what I was in for. 587 00:32:24,200 --> 00:32:25,680 I just want to have fun. 588 00:32:27,080 --> 00:32:30,120 But, um, it all turned out well so I'm very happy. 589 00:32:33,400 --> 00:32:35,880 ALVIN: I've just seen what the others have created 590 00:32:35,880 --> 00:32:39,280 and, yeah, mine's very Alvin. 591 00:32:39,280 --> 00:32:42,560 Um, so, you know, we'll see what they say in there. 592 00:32:50,120 --> 00:32:52,280 JOHN: I'm actually excited to serve this dish 593 00:32:52,280 --> 00:32:56,320 because I know that I've put everything into this creation. 594 00:32:56,320 --> 00:32:59,360 All the elements tasted really good. 595 00:32:59,360 --> 00:33:02,360 Being back here today in this kitchen and not giving up, 596 00:33:02,360 --> 00:33:04,080 it's made me realise why I'm here - 597 00:33:04,080 --> 00:33:06,840 to really show everyone what I'm capable of. 598 00:33:06,840 --> 00:33:09,720 I'm so proud of myself and I'm here to stay. 599 00:33:11,440 --> 00:33:13,680 Big smile from John there, love that. 600 00:33:19,000 --> 00:33:22,680 John, one thing to do, do you want to spoon some sorbet on it? 601 00:33:22,680 --> 00:33:25,320 Actually, Reynold taught me how to quenelle 602 00:33:25,320 --> 00:33:26,840 so I hope I still remember it. 603 00:33:28,440 --> 00:33:30,640 JOCK: No pressure, then. No. (CHUCKLES) 604 00:33:33,320 --> 00:33:35,040 Oh, he's still got it. 605 00:33:39,280 --> 00:33:41,160 Good stuff. Beauty, John. Thanks, mate. 606 00:33:41,160 --> 00:33:43,320 Thanks. Enjoy. 607 00:33:48,600 --> 00:33:50,080 What do you think of that, Reynold? 608 00:33:51,360 --> 00:33:52,880 Looks pretty good. 609 00:33:52,880 --> 00:33:55,160 Twigs are nice. Got natural shape. REYNOLD: Twigs are nice. 610 00:33:56,520 --> 00:33:59,040 Do the honours, Reynold. Get into it. 611 00:34:03,920 --> 00:34:05,880 Nailed it. 612 00:34:07,400 --> 00:34:10,040 MEL: I mean, from here, you can see the shell is... 613 00:34:10,040 --> 00:34:11,880 Is very thin. Yes. It's good. 614 00:34:11,880 --> 00:34:13,240 It's really good. 615 00:34:35,640 --> 00:34:38,600 The chocolate twigs were really well done. 616 00:34:38,600 --> 00:34:40,600 Yep. Especially watching him make them. 617 00:34:40,600 --> 00:34:42,360 It was pretty easy for him, to be honest, 618 00:34:42,360 --> 00:34:44,560 and you said it was one of the hardest elements to get right. 619 00:34:44,560 --> 00:34:48,480 Beautiful, fine work with the chocolate round the outside. 620 00:34:48,480 --> 00:34:51,400 The tuiles were beautiful and crunchy and crisp. 621 00:34:52,520 --> 00:34:54,800 The inside of the caramel apple is actually quite nice. 622 00:34:54,800 --> 00:34:57,320 The apple's like, fully compressed. 623 00:34:57,320 --> 00:34:59,240 Sorbet's really nice and bright. 624 00:34:59,240 --> 00:35:01,640 Really refreshing. 625 00:35:01,640 --> 00:35:05,760 I'm really heartened by how John took on this challenge today 626 00:35:05,760 --> 00:35:07,880 as being a really positive thing. 627 00:35:09,480 --> 00:35:11,720 When you're presented with a dish that looks like that 628 00:35:11,720 --> 00:35:14,720 after four hours, in this crazy place... 629 00:35:16,120 --> 00:35:18,960 ..I think John has to be commended. For sure. 630 00:35:28,440 --> 00:35:30,680 JENN: I'm really happy with my decision to go back 631 00:35:30,680 --> 00:35:33,440 and push more jasmine tea flavour into the whipped ganache. 632 00:35:33,440 --> 00:35:36,720 And that I did my caramelised apple again. 633 00:35:36,720 --> 00:35:40,520 However, I'm worried about whether my twigs are too fat. 634 00:35:43,520 --> 00:35:47,600 Potentially, I could be the one going home today. 635 00:35:59,200 --> 00:36:01,680 enjoy another serving or savour past seasons at: 636 00:36:11,280 --> 00:36:12,960 Look at the concentration. 637 00:36:12,960 --> 00:36:14,600 ANDY: Yeah, there's a lot going on there. 638 00:36:14,600 --> 00:36:17,920 Jenn. MEL: OK, Jenn. Softly does it. 639 00:36:17,920 --> 00:36:19,440 There it is. 640 00:36:23,600 --> 00:36:25,640 First pressure test out the way. 641 00:36:25,640 --> 00:36:28,040 Yeah, I can't believe it. (LAUGHS) I've done it. 642 00:36:28,040 --> 00:36:29,800 And made it through. 643 00:36:29,800 --> 00:36:33,000 Despite remaking everything that you did, 644 00:36:33,000 --> 00:36:35,000 you still got a finished complete dish up. 645 00:36:35,000 --> 00:36:37,240 I'm really proud. 646 00:36:37,240 --> 00:36:39,600 I would have never thought something this beautiful 647 00:36:39,600 --> 00:36:42,480 could be given birth to by my hand. 648 00:36:42,480 --> 00:36:45,440 Alright, why don't you stick the sorbet on it and then we'll taste? 649 00:36:45,440 --> 00:36:46,480 Yes. 650 00:36:58,320 --> 00:37:00,120 There you go, Jenn. Thanks, Jenn. 651 00:37:00,120 --> 00:37:02,520 We'll taste it now. Thank you so much. Nice one, Jenn. 652 00:37:02,520 --> 00:37:04,240 Thank you. (GIGGLES) 653 00:37:10,440 --> 00:37:12,880 The chocolate twigs are... pretty heavy. 654 00:37:12,880 --> 00:37:15,240 Yeah, they're logs. Chocolate branches. 655 00:37:15,240 --> 00:37:16,280 Yeah. Branches. 656 00:37:16,280 --> 00:37:17,840 Lucky to be holding up, actually. 657 00:37:19,440 --> 00:37:22,640 Couple of trees. Um... Oh. There you go. 658 00:37:30,720 --> 00:37:32,400 The inside's quite nice. 659 00:37:32,400 --> 00:37:33,720 Yeah. 660 00:38:01,360 --> 00:38:04,360 I think she's done an absolutely amazing job. 661 00:38:04,360 --> 00:38:07,560 Beautiful jasmine flavour through it. 662 00:38:07,560 --> 00:38:09,240 I love that sorbet. 663 00:38:09,240 --> 00:38:12,560 I mean, that in and of itself, had a great amount of acidity 664 00:38:12,560 --> 00:38:15,120 to give it that lift and that refreshment. 665 00:38:16,480 --> 00:38:18,520 I actually really like the way she treated the apples. 666 00:38:18,520 --> 00:38:20,280 Even though they're slightly a bit too big, 667 00:38:20,280 --> 00:38:22,320 they're actually not overcooked, the caramel apple. 668 00:38:22,320 --> 00:38:24,440 The flavour's there, you can taste the caramelisation. 669 00:38:25,640 --> 00:38:28,080 The apple blossom insert is delicious. 670 00:38:28,080 --> 00:38:30,360 Super fragrant and light and bright. 671 00:38:30,360 --> 00:38:33,880 The little tuile, the flavour is really nice. 672 00:38:33,880 --> 00:38:37,720 The obvious - the twigs are quite big. 673 00:38:39,040 --> 00:38:42,520 Things, though, like the twigs being a little bit too thick, 674 00:38:42,520 --> 00:38:45,960 yes, it's a cosmetic thing but it's also about balance of flavour. 675 00:38:45,960 --> 00:38:48,920 The chocolate's quite bitter and so when you get a little bit of that, 676 00:38:48,920 --> 00:38:50,920 you really only need a small amount of it. 677 00:38:52,240 --> 00:38:56,160 I think all in all, um, a really, really great effort. 678 00:38:56,160 --> 00:38:58,600 And a pressure test when you've got a one-in-four chance, 679 00:38:58,600 --> 00:39:00,320 nobody's safe, at the end of the day, 680 00:39:00,320 --> 00:39:02,720 but if I look at it from a flavour perspective, 681 00:39:02,720 --> 00:39:04,280 I'm super happy with it, so... 682 00:39:04,280 --> 00:39:08,120 ..it's not perfect but I still think she's in a strong position. 683 00:39:13,360 --> 00:39:16,000 MAX: I'm not sure if I've replicated all the elements 684 00:39:16,000 --> 00:39:17,600 enough to keep me safe today 685 00:39:17,600 --> 00:39:20,320 but I've replicated them to the point that I'm happy with. 686 00:39:22,680 --> 00:39:26,080 The thing that I'm most proud with on the plate 687 00:39:26,080 --> 00:39:28,160 is that green apple sorbet. 688 00:39:28,160 --> 00:39:31,680 I've done my absolute best, which is the only thing you can do here. 689 00:39:31,680 --> 00:39:34,000 Hi, mate. Hello. 690 00:39:34,000 --> 00:39:35,880 Max. Max. 691 00:39:48,880 --> 00:39:50,200 Yay. 692 00:39:52,480 --> 00:39:54,440 Take a seat. 693 00:39:55,720 --> 00:39:58,640 And breathe. (LAUGHS) 694 00:40:00,880 --> 00:40:04,000 So at the end of back-to-back pressure tests, 695 00:40:04,000 --> 00:40:07,600 are you feeling more confident or less confident? 696 00:40:07,600 --> 00:40:09,280 Um... 697 00:40:09,280 --> 00:40:10,840 Yeah, it's a good question. 698 00:40:11,960 --> 00:40:14,440 So it looks... I'm really happy with how I did. 699 00:40:14,440 --> 00:40:17,680 There's obviously a bit of polish that comes with being a professional 700 00:40:17,680 --> 00:40:20,280 and doing it countless times. 701 00:40:20,280 --> 00:40:22,320 Flavour-wise, I was trying to reference 702 00:40:22,320 --> 00:40:24,240 back to what I tried before the cook 703 00:40:24,240 --> 00:40:26,080 and I'm really happy with the flavours. 704 00:40:26,080 --> 00:40:28,400 Great. Thanks, Max. Thank you. 705 00:40:32,400 --> 00:40:34,520 REYNOLD: I quite like the plating on this one actually. 706 00:40:34,520 --> 00:40:36,560 Mm. It's nice and compact. 707 00:40:36,560 --> 00:40:37,880 Everything's there. Yep. 708 00:40:37,880 --> 00:40:39,400 Shall we break into it? Should we try it? 709 00:40:39,400 --> 00:40:41,480 I think we should. Yeah. OK. 710 00:41:12,880 --> 00:41:14,960 Um, the jasmine... 711 00:41:14,960 --> 00:41:19,600 I don't really get that punchy kind of fragrance throughout. 712 00:41:19,600 --> 00:41:21,400 It just tastes like... 713 00:41:21,400 --> 00:41:23,360 Mm, cream. ..cream. 714 00:41:23,360 --> 00:41:25,800 Other than that - the chocolate's nice and thin. 715 00:41:25,800 --> 00:41:27,520 The sorbet is good. 716 00:41:27,520 --> 00:41:30,560 I think some pluses and some minuses for me. Yeah. 717 00:41:30,560 --> 00:41:34,400 The caramelisation on the apple, it's just really not there. 718 00:41:34,400 --> 00:41:35,760 I thought from the visual, 719 00:41:35,760 --> 00:41:37,160 you could already sort of tell 720 00:41:37,160 --> 00:41:39,080 it wasn't quite as dark as it needed to be. 721 00:41:40,080 --> 00:41:43,760 I like the flavour of the tuile but the texture is a little soft. 722 00:41:43,760 --> 00:41:44,760 Yeah. 723 00:41:44,760 --> 00:41:47,160 The impression was nice but, yeah, the texture was sort of missing. 724 00:41:47,160 --> 00:41:48,800 And I think, Jock, as you mentioned 725 00:41:48,800 --> 00:41:50,480 when we went to go and visit, you know, 726 00:41:50,480 --> 00:41:53,240 it's the only element of crunch on the dish 727 00:41:53,240 --> 00:41:57,440 and it is quite crucial that that texture is correct. 728 00:41:57,440 --> 00:42:00,640 Sorbet was the highlight and it shouldn't be that way. 729 00:42:00,640 --> 00:42:03,120 This ate like a dish that is - 730 00:42:03,120 --> 00:42:06,520 you know when you have those dishes that is more style over content. 731 00:42:06,520 --> 00:42:08,320 When you look and you go, "Oh, it's super fancy." 732 00:42:08,320 --> 00:42:10,800 You eat it and it kind of doesn't taste of much. 733 00:42:12,760 --> 00:42:15,600 It's one of those ones and I'm really left wanting more 734 00:42:15,600 --> 00:42:17,840 throughout each element bar the sorbet. 735 00:42:19,000 --> 00:42:21,040 Are we worried? I think we are. 736 00:42:21,040 --> 00:42:22,760 I think we should be. 737 00:42:22,760 --> 00:42:25,680 I mean, as far as the dishes go that we've tasted today, 738 00:42:25,680 --> 00:42:28,920 that's the one that least resembles yours so far. Yeah. 739 00:42:28,920 --> 00:42:31,080 In terms of flavour, definitely. I agree. 740 00:42:36,720 --> 00:42:38,360 JENN: You've got this, Alvin. 741 00:42:40,000 --> 00:42:41,280 I'm not happy. 742 00:42:42,520 --> 00:42:44,880 It's such a visual dish. 743 00:42:44,880 --> 00:42:48,200 You know, people have been sent home for less. 744 00:42:48,200 --> 00:42:53,160 The only thing I can just bank on are my flavours 745 00:42:53,160 --> 00:42:56,360 but I don't know whether it's enough to keep me in. 746 00:42:56,360 --> 00:42:58,080 Alvin. Alvin. 747 00:43:14,520 --> 00:43:16,040 JOCK: Alvin. ANDY: Alvin. 748 00:43:23,480 --> 00:43:26,000 Do you wanna put the sorbet on? And then we'll taste. 749 00:43:34,920 --> 00:43:37,040 There you go, guys. 750 00:43:37,040 --> 00:43:38,600 Thank you, Alvin. MEL: Thank you. 751 00:43:38,600 --> 00:43:40,200 REYNOLD: Thank you. Thanks, mate. 752 00:43:48,600 --> 00:43:51,800 OK. Let's call a spade a spade - 753 00:43:51,800 --> 00:43:54,120 she does not look like yours. 754 00:43:55,480 --> 00:43:57,400 (CHUCKLES) I guess we should just... 755 00:43:57,400 --> 00:44:00,000 ..crack into it and taste it. Yep. 756 00:44:34,960 --> 00:44:38,600 I'm genuinely surprised. It's delicious, it really is. 757 00:44:40,600 --> 00:44:44,280 It's not meant to be a subtle dessert, it's meant to be... You're not subtle. 758 00:44:44,280 --> 00:44:47,080 The flavour's meant to be, like, floral, fragrant, 759 00:44:47,080 --> 00:44:49,880 taste the jasmine, taste the blossom, the caramel, 760 00:44:49,880 --> 00:44:52,280 and then get that hit of refreshing apple, that's what he did. 761 00:44:53,720 --> 00:44:56,680 The texture of the apple within each disc 762 00:44:56,680 --> 00:44:59,160 had that really nice, sort of, you know, crunch to it. 763 00:44:59,160 --> 00:45:01,640 Beautiful caramelisation, the caramelised apple, 764 00:45:01,640 --> 00:45:04,120 beautiful freshness in the other cube. 765 00:45:07,080 --> 00:45:11,920 And also, the texture of the jasmine mousse, it was light, it was airy. 766 00:45:11,920 --> 00:45:17,000 The sorbet, the texture and the flavour was the closest to yours. 767 00:45:17,000 --> 00:45:20,880 Flavours are...are amazing. 768 00:45:20,880 --> 00:45:22,560 It just looked shocking. 769 00:45:24,360 --> 00:45:26,520 It didn't look anything like yours. 770 00:45:40,040 --> 00:45:41,920 Today, we tasked the four of you 771 00:45:41,920 --> 00:45:45,000 with re-creating a dish by Reynold Poernomo. 772 00:45:46,320 --> 00:45:49,040 Look, I didn't make today's pressure test easy, did I? 773 00:45:49,040 --> 00:45:54,440 But I hope you all had fun and some of you actually really surprised me, 774 00:45:54,440 --> 00:45:57,160 and of course, I really hope that you've learnt a thing or two. 775 00:45:57,160 --> 00:46:02,840 Righto, gang, the good news is, two of you excelled today. 776 00:46:03,960 --> 00:46:07,040 And are in no danger of going home. 777 00:46:09,720 --> 00:46:10,840 John. 778 00:46:14,040 --> 00:46:15,560 And...Jenn. 779 00:46:17,080 --> 00:46:18,920 You're safe. Well done. 780 00:46:20,000 --> 00:46:21,800 You can join the others. (APPLAUSE) 781 00:46:21,800 --> 00:46:23,400 JOCK: Well done, Jenn. 782 00:46:28,200 --> 00:46:31,800 Alvin, Max, obviously, it comes down to you two. 783 00:46:33,720 --> 00:46:37,760 Alvin, your dish looked nothing like Reynold's. (CHUCKLES) 784 00:46:39,480 --> 00:46:43,480 But today, you proved that looks can be deceiving 785 00:46:43,480 --> 00:46:46,400 because it tasted delicious. 786 00:46:47,560 --> 00:46:48,840 Max... 787 00:46:50,520 --> 00:46:52,880 Although it looked very much like Reynold's dish... 788 00:46:54,440 --> 00:46:56,920 ..there wasn't enough finesse involved. 789 00:46:56,920 --> 00:47:00,320 Both dishes left us wanting in different ways 790 00:47:00,320 --> 00:47:02,960 but when it came to this, 791 00:47:02,960 --> 00:47:06,800 we all agreed that taste trumps appearance. 792 00:47:06,800 --> 00:47:10,560 And that's why, I'm sorry, Max, you're going home. 793 00:47:18,520 --> 00:47:20,280 (EXHALES) 794 00:47:24,400 --> 00:47:25,840 It's, um... 795 00:47:25,840 --> 00:47:28,640 ..been a long dream and... 796 00:47:28,640 --> 00:47:32,080 ..uh, thank you everyone for making me realise that dream 797 00:47:32,080 --> 00:47:33,960 and thank you for having me. It's been... 798 00:47:33,960 --> 00:47:35,360 Yeah, it's been incredible. 799 00:47:37,080 --> 00:47:40,680 Mate, you've persevered to get here, you know? 800 00:47:40,680 --> 00:47:43,920 We've seen you last year, you came back again this year, 801 00:47:43,920 --> 00:47:45,160 you got through, 802 00:47:45,160 --> 00:47:48,440 you've shown incredible perseverance and resilience 803 00:47:48,440 --> 00:47:52,120 and that's gonna set you up in whatever you choose to do next, mate. 804 00:47:52,120 --> 00:47:54,120 It's been a pleasure having you in the kitchen. 805 00:47:54,120 --> 00:47:56,680 But for now, it's time to say goodbye, buddy. 806 00:47:56,680 --> 00:47:58,280 Thank you very much. 807 00:48:02,760 --> 00:48:04,640 I'm devastated to be leaving this early. 808 00:48:04,640 --> 00:48:06,600 Being part of the MasterChef competition 809 00:48:06,600 --> 00:48:08,800 has been a pipedream of mine for years. 810 00:48:08,800 --> 00:48:12,480 The growth that I've had in my food over the last three, four years, 811 00:48:12,480 --> 00:48:14,360 auditioning for the show, 812 00:48:14,360 --> 00:48:16,680 only gets greater and greater. 813 00:48:16,680 --> 00:48:18,840 Hugs and kisses. 814 00:48:18,840 --> 00:48:20,720 (APPLAUSE) 815 00:48:22,440 --> 00:48:26,600 Give it up for Max, everybody! 816 00:48:28,760 --> 00:48:33,760 It's been a long road for me to get to my position in this competition, 817 00:48:33,760 --> 00:48:36,400 and it hasn't been easy 818 00:48:36,400 --> 00:48:39,000 but I couldn't be more pleased with where I am standing. 819 00:48:41,480 --> 00:48:44,880 VOICEOVER: Tomorrow night on MasterChef Australia... 820 00:48:44,880 --> 00:48:47,320 All the way from LA, it's Curtis Stone! 821 00:48:47,320 --> 00:48:49,960 ..a very special guest... 822 00:48:49,960 --> 00:48:53,360 I have to admit, I had a bit of a crush on him last time. (CHUCKLES) 823 00:48:53,360 --> 00:48:55,280 ..rocks the MasterChef kitchen... 824 00:48:55,280 --> 00:48:56,480 Let's go, guys. 825 00:48:56,480 --> 00:48:58,960 ..with a huge service challenge. 826 00:48:58,960 --> 00:49:01,880 MEL: It's fast food versus fancy food. 827 00:49:03,120 --> 00:49:04,560 WOMAN: I'm scared to think 828 00:49:04,560 --> 00:49:06,160 of what they're gonna throw at us today. 829 00:49:07,720 --> 00:49:11,040 Captions by Red Bee Media