1 00:00:01,000 --> 00:00:05,960 (DRAMATIC MUSIC) 2 00:00:16,440 --> 00:00:21,800 SARAH: I cannot believe I am in the grand finale. 3 00:00:24,000 --> 00:00:27,440 The competition is fierce today. 4 00:00:27,440 --> 00:00:30,480 Billie is an incredible cook. 5 00:00:30,480 --> 00:00:33,160 She's a legend and past winner. 6 00:00:33,160 --> 00:00:35,680 She's been through this before. 7 00:00:35,680 --> 00:00:38,160 She knows what it takes and... 8 00:00:38,160 --> 00:00:40,800 ..she is gonna be tough to beat. 9 00:00:42,400 --> 00:00:45,440 BILLIE: When I won MasterChef, I was 24. 10 00:00:52,760 --> 00:00:54,840 But this time, it's a bit different. 11 00:00:56,800 --> 00:00:59,120 I've gained so much from being here 12 00:00:59,120 --> 00:01:02,920 and kind of reignited that food passion. 13 00:01:04,400 --> 00:01:07,720 Sarah...is an absolute force. 14 00:01:08,880 --> 00:01:13,360 So it's gonna take everything I have to win this competition again. 15 00:01:16,840 --> 00:01:20,280 But I do, I wanna create MasterChef history. 16 00:01:24,600 --> 00:01:26,760 We made it! We made it! 17 00:01:26,760 --> 00:01:29,160 Final two. Can you believe it? Oh! I know. 18 00:01:29,160 --> 00:01:30,880 No, I can't believe it. I can't either. 19 00:01:32,440 --> 00:01:34,200 Here we go. One more time. 20 00:01:40,320 --> 00:01:42,600 (CHEERING AND APPLAUSE) 21 00:01:44,120 --> 00:01:46,360 Go, girls! 22 00:01:55,160 --> 00:01:58,280 Wow. Everyone looks so glamorous. I know! 23 00:01:58,280 --> 00:02:00,440 I feel very underdressed. (LAUGHS) 24 00:02:00,440 --> 00:02:03,720 Wow, what an entrance, fit for two finalists. 25 00:02:03,720 --> 00:02:07,680 Let's make it official, in case it wasn't clear already. 26 00:02:07,680 --> 00:02:12,360 This is the grand finale of MasterChef 2022! 27 00:02:12,360 --> 00:02:13,920 (CHEERING AND APPLAUSE) 28 00:02:22,840 --> 00:02:26,840 Billie, Sarah, the last women standing. 29 00:02:26,840 --> 00:02:28,040 (BOTH LAUGH) 30 00:02:28,040 --> 00:02:32,520 Soak this up and take a big, deep breath. 31 00:02:34,360 --> 00:02:37,720 'Cause one of you is about to lift that trophy, 32 00:02:37,720 --> 00:02:42,320 pocket a cool $250,000, 33 00:02:42,320 --> 00:02:47,720 and take home the title of Australia's MasterChef for 2022! 34 00:02:47,720 --> 00:02:49,640 (CHEERING AND APPLAUSE) 35 00:02:49,640 --> 00:02:52,800 It's crazy. Oh, what? 36 00:02:56,280 --> 00:02:58,760 Through all of the time that you spent in this kitchen, 37 00:02:58,760 --> 00:03:02,840 this moment is what you've done it for. 38 00:03:02,840 --> 00:03:04,720 And all the while, 39 00:03:04,720 --> 00:03:08,520 family and friends, they've been supporting you from afar. 40 00:03:09,760 --> 00:03:15,080 Well, today, they are gonna be on the front lines with you two. 41 00:03:15,080 --> 00:03:17,360 Because... 42 00:03:17,360 --> 00:03:18,480 ..here they come. 43 00:03:18,480 --> 00:03:20,720 (BOTH EXCLAIM) 44 00:03:20,720 --> 00:03:21,760 (CHEERING AND APPLAUSE) 45 00:03:21,760 --> 00:03:24,160 Oh! Your daughter came! 46 00:03:24,160 --> 00:03:26,800 Who is that? Who is it? Hey? 47 00:03:30,280 --> 00:03:31,280 Hi. 48 00:03:32,760 --> 00:03:34,600 Hi. Can I have a cuddle? 49 00:03:34,600 --> 00:03:36,800 Hi. How are you? 50 00:03:36,800 --> 00:03:38,760 Come here! Run, monkey! 51 00:03:38,760 --> 00:03:40,280 (LAUGHS) 52 00:03:41,280 --> 00:03:42,560 Hi. 53 00:03:44,240 --> 00:03:47,040 Mmm, my little angel. 54 00:03:47,040 --> 00:03:50,200 Oh, my God. Hi, Joe. 55 00:03:50,200 --> 00:03:51,880 We're so proud of you, darling. 56 00:03:53,160 --> 00:03:54,600 Come on, let's go! 57 00:03:54,600 --> 00:03:57,520 Bring the families down, Sarah and Billie. 58 00:03:57,520 --> 00:03:59,600 You brought the whole gang here today. 59 00:03:59,600 --> 00:04:01,640 I know! My God. 60 00:04:01,640 --> 00:04:03,800 Righto, Billie, you got quite the crew there. 61 00:04:03,800 --> 00:04:05,680 I do. Do you wanna introduce us? 62 00:04:05,680 --> 00:04:08,280 Um, this is Haydn, who you met at the family day. 63 00:04:08,280 --> 00:04:11,080 This is Ada, my daughter. Hey, Ada. 64 00:04:11,080 --> 00:04:12,960 This is Frankie, my little sister. 65 00:04:12,960 --> 00:04:15,040 Georgie, older sister. 66 00:04:15,040 --> 00:04:18,760 This is my mum, my brother Joe, and my sister Rosie. 67 00:04:18,760 --> 00:04:20,840 And Sarah, who have you got? 68 00:04:20,840 --> 00:04:23,800 I've got my big brother, Stephen. Who we met. 69 00:04:23,800 --> 00:04:25,560 Yes. My mum, Lorraine. Hey, Lorraine. 70 00:04:25,560 --> 00:04:27,560 And my little angel, Phoenix. 71 00:04:27,560 --> 00:04:29,160 Phoenix. What's happening, mate? 72 00:04:29,160 --> 00:04:30,640 Good. You good? 73 00:04:33,200 --> 00:04:36,440 Billie, how's life changed since Ada came into your lives? 74 00:04:36,440 --> 00:04:38,280 Oh, God. 75 00:04:38,280 --> 00:04:40,800 So much. Um... 76 00:04:40,800 --> 00:04:43,320 Yeah, I don't think you really... 77 00:04:44,480 --> 00:04:46,240 Yes. Um... 78 00:04:49,920 --> 00:04:52,480 (EXHALES) (CHUCKLES) 79 00:04:52,480 --> 00:04:56,840 Yeah, it's, um... It's been very hard, being away from her. Um... 80 00:04:58,640 --> 00:05:01,120 Yeah. She's, um... 81 00:05:01,120 --> 00:05:05,040 ..given a lot of meaning to my life and, um... 82 00:05:05,040 --> 00:05:09,040 ..has made coming here, um, even more worth it. 83 00:05:09,040 --> 00:05:10,960 Because I feel like... 84 00:05:10,960 --> 00:05:13,920 ..I'm a happier and more confident and capable person 85 00:05:13,920 --> 00:05:15,200 and I think... 86 00:05:15,200 --> 00:05:18,240 Yeah, might make me a better mum, I guess. 87 00:05:20,800 --> 00:05:22,600 Lorraine. Hi, Andy. 88 00:05:22,600 --> 00:05:24,280 Big smile over there. 89 00:05:24,280 --> 00:05:26,080 You must be so proud of Sarah. 90 00:05:26,080 --> 00:05:27,320 I am. 91 00:05:27,320 --> 00:05:30,720 Sarah has always been driven, from the time she was a little thing 92 00:05:30,720 --> 00:05:35,120 and she has been powering since last MasterChef 93 00:05:35,120 --> 00:05:36,960 and hit the ground running. 94 00:05:36,960 --> 00:05:39,520 You know, win or lose today, 95 00:05:39,520 --> 00:05:42,560 I'm scared, actually, about what's going to happen next. 96 00:05:42,560 --> 00:05:43,920 (LAUGHTER) 97 00:05:43,920 --> 00:05:45,320 It's only gonna go on from here. 98 00:05:45,320 --> 00:05:47,600 Bigger and better. 99 00:05:47,600 --> 00:05:50,520 And Sarah, hearing your mum speak, you must be so proud of her 100 00:05:50,520 --> 00:05:52,520 and inspired by her. 101 00:05:52,520 --> 00:05:54,440 Yeah, absolutely. 102 00:05:55,600 --> 00:05:58,920 And...I feel like... 103 00:05:58,920 --> 00:06:02,280 You know, my mum is a superwoman. 104 00:06:02,280 --> 00:06:04,560 She raised us on her own 105 00:06:04,560 --> 00:06:08,560 and I never for a second felt like I was without anything. 106 00:06:08,560 --> 00:06:13,640 My mum made us feel like we had everything, and we had so much love 107 00:06:13,640 --> 00:06:16,800 and...the most incredible upbringing, and my mum... 108 00:06:16,800 --> 00:06:20,200 Oh, stop it. ..sacrificed her life to give us that. 109 00:06:21,800 --> 00:06:24,880 It's, um... She's the superwoman. It was worth it. 110 00:06:26,000 --> 00:06:28,800 And if I can be half the woman she is 111 00:06:28,800 --> 00:06:32,440 and take this little man on that journey, 112 00:06:32,440 --> 00:06:35,520 it'll be interesting to see what he grows up to be. 113 00:06:35,520 --> 00:06:37,120 (LAUGHS) 114 00:06:37,120 --> 00:06:39,400 Righto, family and loved ones, 115 00:06:39,400 --> 00:06:43,720 now it's time to be the cheer squad on the gantry, so head on up. 116 00:06:43,720 --> 00:06:46,160 (CHEERING AND APPLAUSE) ALDO: Come on! 117 00:06:48,960 --> 00:06:52,080 It's so special having the family here 118 00:06:52,080 --> 00:06:55,360 and I really wanna make them proud. 119 00:06:55,360 --> 00:06:58,920 They've done so much for me over the last few months 120 00:06:58,920 --> 00:07:04,400 and I, yeah, wanna make that worth it, for me, but also for them. 121 00:07:06,040 --> 00:07:07,520 Now we have to cook. I know! 122 00:07:07,520 --> 00:07:09,160 (BOTH LAUGH) 123 00:07:09,160 --> 00:07:14,560 Well, Billie, Sarah, welcome to your final challenge. 124 00:07:14,560 --> 00:07:17,560 And let me tell you, it's a belter. 125 00:07:17,560 --> 00:07:19,280 (CHUCKLES NERVOUSLY) (GROANS) 126 00:07:19,280 --> 00:07:22,800 Today's challenge will take place over two rounds. 127 00:07:22,800 --> 00:07:26,600 And across both rounds, your dishes will be scored. 128 00:07:26,600 --> 00:07:31,040 Whoever has the highest score at the end of the second round... 129 00:07:31,040 --> 00:07:32,560 ..will win. 130 00:07:34,680 --> 00:07:36,160 Mel. MEL: Thank you. 131 00:07:36,160 --> 00:07:39,480 Oh, no. I don't wanna know. Something underneath there. 132 00:07:39,480 --> 00:07:41,280 Yeah, what is it under there? 133 00:07:41,280 --> 00:07:44,000 In round one, you'll have a choice 134 00:07:44,000 --> 00:07:48,480 between three classic MasterChef challenges. 135 00:07:48,480 --> 00:07:51,760 But you'll only be cooking in one. 136 00:07:52,760 --> 00:07:54,360 OK. 137 00:07:54,360 --> 00:07:55,800 So... 138 00:07:55,800 --> 00:07:58,360 ..your choices are - first up... 139 00:08:03,480 --> 00:08:05,160 ..a mystery box... 140 00:08:05,160 --> 00:08:07,480 (SPECTATORS EXCLAIM) Oh, my God! 141 00:08:07,480 --> 00:08:09,280 You can see yourself in it. 142 00:08:09,280 --> 00:08:14,080 ..which will be you versus nine random ingredients 143 00:08:14,080 --> 00:08:17,400 and of course, the under-bench pantry. 144 00:08:17,400 --> 00:08:19,120 Next... 145 00:08:19,120 --> 00:08:21,640 ..is a brief. Oh. 146 00:08:21,640 --> 00:08:24,200 I'm scared of the brief. I know. 147 00:08:24,200 --> 00:08:26,920 You can cook whatever you want 148 00:08:26,920 --> 00:08:30,680 with an open pantry and an open garden, 149 00:08:30,680 --> 00:08:34,080 as long as it hits the brief. 150 00:08:35,240 --> 00:08:37,000 Ooh. (LAUGHTER) 151 00:08:38,600 --> 00:08:41,320 And lastly, a cloche. 152 00:08:41,320 --> 00:08:44,400 Oh, my God. Oh. Seriously! 153 00:08:44,400 --> 00:08:47,480 I didn't want to have to make any choices today. I know! 154 00:08:47,480 --> 00:08:51,120 There's usually one or two ingredients under here 155 00:08:51,120 --> 00:08:52,920 that you MUST feature. 156 00:08:52,920 --> 00:08:56,080 Of course you can cook whatever you want - there's an open pantry - 157 00:08:56,080 --> 00:09:00,520 but featuring what's under that cloche is key. 158 00:09:02,160 --> 00:09:03,360 So... 159 00:09:04,720 --> 00:09:08,760 ..you'll each get to remove an option from the table 160 00:09:08,760 --> 00:09:11,960 until you're left with your challenge. 161 00:09:11,960 --> 00:09:15,560 Alright, come and grab a token and that will decide who goes first. 162 00:09:15,560 --> 00:09:17,440 Far out. (CHUCKLES) 163 00:09:17,440 --> 00:09:20,320 Number one will take the first off the table. 164 00:09:22,800 --> 00:09:25,480 Do I even need to pick? Yeah. (LAUGHS) 165 00:09:25,480 --> 00:09:27,680 Ooh. It's you. 166 00:09:27,680 --> 00:09:28,880 It's me. It's you. 167 00:09:28,880 --> 00:09:31,720 Alright. Put 'em up for us. 168 00:09:31,720 --> 00:09:34,960 So, Billie, you'll be taking the first choice off the table. 169 00:09:34,960 --> 00:09:36,960 Sarah, you'll get the final choice. 170 00:09:36,960 --> 00:09:39,120 I think having the pantry and the garden there 171 00:09:39,120 --> 00:09:44,040 with the brief or the cloche option is...pretty important. 172 00:09:44,040 --> 00:09:45,680 The mystery box - 173 00:09:45,680 --> 00:09:48,600 although I like having those parameters when cooking, 174 00:09:48,600 --> 00:09:50,840 I just don't know what's under there. 175 00:09:50,840 --> 00:09:52,120 Alright, Billie. 176 00:09:52,120 --> 00:09:55,560 Which of these challenges would you like to take off the table? 177 00:09:57,320 --> 00:10:00,640 The mystery box. (SPECTATORS EXCLAIM LOUDLY) 178 00:10:00,640 --> 00:10:02,840 (BOTH LAUGH) Why the surprise? 179 00:10:02,840 --> 00:10:05,040 We thought you'd take the brief. 180 00:10:05,040 --> 00:10:08,400 Alright, mystery box, begone. 181 00:10:12,520 --> 00:10:15,400 OK, Sarah. 182 00:10:17,440 --> 00:10:21,520 You have the final and potentially, the most important choice, I think. 183 00:10:21,520 --> 00:10:24,240 Which would you like to take off the table? 184 00:10:24,240 --> 00:10:26,640 The brief or the cloche? 185 00:10:26,640 --> 00:10:29,160 Phoenix, what do you reckon? 186 00:10:29,160 --> 00:10:30,440 MEL: Ooh! 187 00:10:30,440 --> 00:10:33,960 Which one should she take off? I think keep the brief. 188 00:10:33,960 --> 00:10:35,840 Keep the brief? Yep. 189 00:10:35,840 --> 00:10:37,200 OK. 190 00:10:37,200 --> 00:10:39,720 I'm taking off the cloche. 191 00:10:39,720 --> 00:10:42,480 Alright, you're taking off the cloche. 192 00:10:42,480 --> 00:10:44,080 Cloche, begone. 193 00:10:44,080 --> 00:10:45,520 ANDY: See ya. 194 00:10:50,080 --> 00:10:52,080 So that's it. then. 195 00:10:52,080 --> 00:10:55,600 Both of you are cooking to the brief that is in this envelope. 196 00:10:55,600 --> 00:10:57,560 Please be kind, brief. 197 00:10:57,560 --> 00:10:59,600 Please be kind. Please be kind. 198 00:10:59,600 --> 00:11:01,680 OK, your brief today... 199 00:11:03,760 --> 00:11:06,200 ..is to cook a dish that is... 200 00:11:09,600 --> 00:11:11,640 ..sweet and savoury. 201 00:11:11,640 --> 00:11:13,440 (SPECTATORS EXCLAIM AND MUTTER) 202 00:11:13,440 --> 00:11:15,240 OK. 203 00:11:15,240 --> 00:11:18,960 In this round, you will have 75 minutes to cook us 204 00:11:18,960 --> 00:11:22,160 a dish that is both sweet and savoury 205 00:11:22,160 --> 00:11:23,640 or savoury and sweet. 206 00:11:23,640 --> 00:11:26,120 The pantry and the garden are open. 207 00:11:28,080 --> 00:11:31,080 And the three of us will score your dishes out of 10 208 00:11:31,080 --> 00:11:34,720 meaning, for round one, there is a total of 30 points on offer. 209 00:11:36,040 --> 00:11:41,640 This is the dish that will set you up for the title, so make it count 210 00:11:41,640 --> 00:11:45,400 and most importantly, make it delicious. 211 00:11:46,600 --> 00:11:49,120 Billie, Sarah, 212 00:11:49,120 --> 00:11:52,280 round one of the grand finale... 213 00:11:54,040 --> 00:11:56,240 ..starts... 214 00:11:56,240 --> 00:11:58,840 ..now. (CHEERING AND APPLAUSE) 215 00:11:58,840 --> 00:12:00,920 ALDO: Come on, guys! Let's go! 216 00:12:11,640 --> 00:12:13,800 The atmosphere in the kitchen right now, it's electric. 217 00:12:13,800 --> 00:12:15,880 We have Billie, who could make history 218 00:12:15,880 --> 00:12:18,040 by winning that trophy a second time... 219 00:12:18,040 --> 00:12:20,360 Uh... Um, rosemary. 220 00:12:20,360 --> 00:12:25,160 ..versus Sarah, who is tougher than a $2 steak 221 00:12:25,160 --> 00:12:27,600 and a bloody amazing cook. 222 00:12:27,600 --> 00:12:30,600 (CHEERING AND APPLAUSE) (SHOUTS OF ENCOURAGEMENT) 223 00:12:32,480 --> 00:12:34,200 Go, Billie. 224 00:12:34,200 --> 00:12:36,640 Go, Sarah Todd! Come on! 225 00:12:37,760 --> 00:12:39,640 It's anyone's game. 226 00:12:39,640 --> 00:12:41,440 This is gonna be an epic battle. 227 00:12:44,480 --> 00:12:46,240 Come on, Billie! 228 00:12:50,880 --> 00:12:52,680 Billie. Hey, Mel. 229 00:12:52,680 --> 00:12:55,400 Because finale, all three judges are here... 230 00:12:55,400 --> 00:12:56,800 Oh, my God. Wow. ..to wish you luck 231 00:12:56,800 --> 00:12:58,960 and find out what's going on. This is nice. Yeah. 232 00:12:58,960 --> 00:13:00,440 Tell us what the dish is, please. 233 00:13:00,440 --> 00:13:05,400 So, the dish is a dessert. It's flavours of rhubarb and cumin. 234 00:13:05,400 --> 00:13:07,520 So, I'm doing a cumin panna cotta. 235 00:13:07,520 --> 00:13:11,640 On top of that will be a rhubarb rosemary sorbet, um, 236 00:13:11,640 --> 00:13:13,240 some honeycomb pieces 237 00:13:13,240 --> 00:13:15,440 that will also have a bit of cumin on them too, 238 00:13:15,440 --> 00:13:17,120 to reiterate the savoury. 239 00:13:17,120 --> 00:13:18,760 Big job on the balancing. Totally. 240 00:13:18,760 --> 00:13:20,440 ANDY: Good luck, Billie. Yep. OK. Thank you. 241 00:13:20,440 --> 00:13:22,040 Good luck, Billie. (CHEERING AND APPLAUSE) 242 00:13:25,040 --> 00:13:28,000 I haven't had a good history with brief challenges. 243 00:13:29,720 --> 00:13:32,960 So I'm gonna give this round everything 244 00:13:32,960 --> 00:13:35,880 and I need to make sure that I hit the brief. 245 00:13:38,520 --> 00:13:41,160 Savour how sweet it is to be in the grand finale. 246 00:13:41,160 --> 00:13:42,920 60 minutes to go! Come on! 247 00:13:42,920 --> 00:13:46,120 (CHEERING) 248 00:13:52,760 --> 00:13:54,720 Sarah. Hello. 249 00:13:54,720 --> 00:13:56,560 Tell us, what's the dish. 250 00:13:56,560 --> 00:14:00,800 So, I am doing sticky chicken wings with a touch of India 251 00:14:00,800 --> 00:14:04,160 and then I am making, like, a tomato-based sauce 252 00:14:04,160 --> 00:14:05,960 so that'll be at the bottom of the plate... 253 00:14:05,960 --> 00:14:08,800 Like a bit of a butter chickeny kind of number? Yeah, exactly. 254 00:14:08,800 --> 00:14:10,720 Yeah, nice. I like that. Yeah. It's like, yeah. 255 00:14:10,720 --> 00:14:12,040 Those kind of flavours. 256 00:14:12,040 --> 00:14:15,520 For my chicken wingettes, I am gonna confit that 257 00:14:15,520 --> 00:14:16,760 and then push out the bones. 258 00:14:16,760 --> 00:14:18,640 And then finish that with the sticky glaze. 259 00:14:18,640 --> 00:14:20,040 There's 30 points up for grabs. Yeah. 260 00:14:20,040 --> 00:14:21,280 I know. How many are you gonna get? 261 00:14:21,280 --> 00:14:23,920 I mean, as close to 30 as possible. 262 00:14:23,920 --> 00:14:26,440 (LAUGHS) Is the goal. Let's do it. Let's do it. 263 00:14:26,440 --> 00:14:28,200 MINDY: Let's go, Sarah! Let's go! 264 00:14:28,200 --> 00:14:29,600 Come on, Sarah! 265 00:14:29,600 --> 00:14:31,040 Go, Sarah. You got this! 266 00:14:31,040 --> 00:14:32,320 (APPLAUSE) 267 00:14:33,720 --> 00:14:36,160 BILLIE: I'm really making sure to think about this brief today. 268 00:14:36,160 --> 00:14:38,720 I wanna make sure everything on that plate 269 00:14:38,720 --> 00:14:41,040 has a good balance of sweet and savoury. 270 00:14:41,040 --> 00:14:42,520 Go, Billie! 271 00:14:42,520 --> 00:14:45,280 So, the panna cotta is flavoured with cumin. 272 00:14:45,280 --> 00:14:47,480 It has a bit of vanilla in there as well, 273 00:14:47,480 --> 00:14:49,920 but that really savoury flavour of cumin, 274 00:14:49,920 --> 00:14:52,840 I think, will form a good base for this dessert. 275 00:14:52,840 --> 00:14:55,880 Good running, Billie. Keep it up. 276 00:14:55,880 --> 00:14:59,440 I like the idea of setting the panna cotta in the bowl 277 00:14:59,440 --> 00:15:02,960 so that I can build on top of it and make the dish look really pretty. 278 00:15:02,960 --> 00:15:05,040 But also the way that it eats as well, 279 00:15:05,040 --> 00:15:07,960 that you get a spoonful of everything. 280 00:15:07,960 --> 00:15:09,720 Good job, Bill. Go, Bill. 281 00:15:14,320 --> 00:15:16,040 Got 45 left. 282 00:15:17,040 --> 00:15:19,360 So, I want this sorbet to be... 283 00:15:19,360 --> 00:15:22,640 ..quite sweet, with rhubarb and sugar 284 00:15:22,640 --> 00:15:26,760 but also a big hit of rosemary to bring back that savoury note to it. 285 00:15:33,160 --> 00:15:35,280 But I taste it... 286 00:15:35,280 --> 00:15:40,440 ..and I just can't get the rosemary flavour 287 00:15:40,440 --> 00:15:44,280 and the rhubarb flavour is even muted as well. 288 00:15:44,280 --> 00:15:46,440 Go, Billie! Go, Billie. 289 00:15:46,440 --> 00:15:48,320 Go, Bill. 290 00:15:48,320 --> 00:15:50,880 I'm just getting a bit of, um, acidity. 291 00:15:52,880 --> 00:15:54,840 Is there not enough rhubarb? I don't know. 292 00:15:54,840 --> 00:15:57,360 (CHEERING) 293 00:15:59,400 --> 00:16:01,040 The rhubarb flavour's not... 294 00:16:02,440 --> 00:16:04,000 ..really coming in enough. 295 00:16:06,520 --> 00:16:08,760 This dish needs that sorbet. 296 00:16:08,760 --> 00:16:10,240 It needs the sweetness. 297 00:16:10,240 --> 00:16:12,320 It needs the flavour of rosemary as well 298 00:16:12,320 --> 00:16:15,120 to carry those savoury flavours of cumin. 299 00:16:15,120 --> 00:16:17,200 Go, Bill. Come on, Billie. 300 00:16:18,320 --> 00:16:20,680 It was easy before. She was cruising. 301 00:16:20,680 --> 00:16:24,920 The brief is sweet and savoury, so I need to make sure I hit that 302 00:16:24,920 --> 00:16:27,560 and I need to make a quick decision. 303 00:16:27,560 --> 00:16:29,720 Come on, girls. Come on! 304 00:16:30,680 --> 00:16:32,920 I have to ditch it. 305 00:16:33,960 --> 00:16:35,600 Come on, Billie. Come on, Billie. 306 00:16:35,600 --> 00:16:38,160 I'm rapidly running out of time 307 00:16:38,160 --> 00:16:41,160 and if I don't come up with another idea, 308 00:16:41,160 --> 00:16:44,440 any chance of winning that trophy again has gone. 309 00:16:56,960 --> 00:16:59,240 Yeah. So, not happy with the sorbet mix. 310 00:16:59,240 --> 00:17:04,720 So I'm pivoting. I'm going to do a rhubarb snow instead of a sorbet. 311 00:17:04,720 --> 00:17:08,920 I just don't want to put anything on the plate that I'm not happy with. 312 00:17:08,920 --> 00:17:10,680 And I know that that sorbet 313 00:17:10,680 --> 00:17:13,920 is not going to be something that I'm happy with. 314 00:17:13,920 --> 00:17:17,760 Going up against Sarah, she's such a good cook. 315 00:17:17,760 --> 00:17:21,880 So it's very important today to start off strong with this dish, 316 00:17:21,880 --> 00:17:24,880 to give myself the best chance at winning this. 317 00:17:24,880 --> 00:17:26,920 Classic MasterChef. Tell you what. 318 00:17:28,960 --> 00:17:32,120 For my sticky wingettes, I've got my butter chicken-inspired sauce 319 00:17:32,120 --> 00:17:33,280 in the pressure cooker. 320 00:17:33,280 --> 00:17:36,120 Chicken wings, normally pretty rustic as a dish 321 00:17:36,120 --> 00:17:39,800 and it's grand finale, so I'm refining this dish 322 00:17:39,800 --> 00:17:42,040 by confiting the chicken wings 323 00:17:42,040 --> 00:17:46,000 so they're cooked just perfectly and juicy and tender on the inside. 324 00:17:46,000 --> 00:17:48,520 And I really want to show my two loves - 325 00:17:48,520 --> 00:17:51,920 those French techniques with Indian flavours. 326 00:17:51,920 --> 00:17:54,600 But, before coming back to MasterChef, 327 00:17:54,600 --> 00:17:58,320 I was very confused 328 00:17:58,320 --> 00:18:00,400 with the direction of my food. 329 00:18:00,400 --> 00:18:04,840 And it wasn't until I cooked my lobster dish with an Indian touch, 330 00:18:04,840 --> 00:18:07,040 and it was such a big light-bulb moment. 331 00:18:08,360 --> 00:18:12,320 That has all the refinement of a three-Michelin-star dish. 332 00:18:12,320 --> 00:18:16,280 You've fused it so very well with French because that is your passion. 333 00:18:17,720 --> 00:18:22,000 And that gave me the confidence to cook more of my own food. 334 00:18:22,000 --> 00:18:27,160 I think you've done something which very few people do to me. 335 00:18:29,240 --> 00:18:31,200 Impress me. 336 00:18:36,240 --> 00:18:41,120 So, I'm hoping that the judges see me in this dish 337 00:18:41,120 --> 00:18:43,680 and my style, and the way that I've developed 338 00:18:43,680 --> 00:18:45,440 throughout the competition. 339 00:18:45,440 --> 00:18:47,640 Whether you're cooking a sweet that's savoury, 340 00:18:47,640 --> 00:18:50,920 or a savoury course that's sweet, you've only got 30 minutes to go. 341 00:18:50,920 --> 00:18:53,560 (CHEERING AND SHOUTS OF ENCOURAGEMENT) 342 00:19:02,560 --> 00:19:04,680 Is that for the sorbet? 343 00:19:06,160 --> 00:19:08,760 Yeah. I'm not making it anymore. Oh, sorbet's ditched? 344 00:19:08,760 --> 00:19:10,200 Yeah, no. Rightio. 345 00:19:10,200 --> 00:19:13,040 I wasn't happy with the mixture of it, so see you later to that. 346 00:19:13,040 --> 00:19:14,800 So, what's this? 347 00:19:14,800 --> 00:19:18,120 This is going to be, like, a rhubarb and rosemary snow. 348 00:19:18,120 --> 00:19:20,960 Oh, we're pulling the snow out. OK. Pulling the snow out. Yeah. 349 00:19:20,960 --> 00:19:23,280 It just wasn't rhubarb forward before. Yeah. 350 00:19:23,280 --> 00:19:27,000 And I couldn't get enough rosemary out of it either, so... 351 00:19:27,000 --> 00:19:29,480 Just pivoting, Andy, in the grand final. This is good, though. 352 00:19:29,480 --> 00:19:31,160 Because it means that you're following the brief. 353 00:19:31,160 --> 00:19:34,600 Yeah. I'm not missing that bloody brief again, I tell you what. 354 00:19:34,600 --> 00:19:36,360 (SHOUTS OF ENCOURAGEMENT) 355 00:19:36,360 --> 00:19:39,160 MINOLI: I think today is going to be an epic day. 356 00:19:39,160 --> 00:19:44,200 It's like watching Rafael Nadal and Roger Federer battle it out 357 00:19:44,200 --> 00:19:46,640 because they each have their strengths, 358 00:19:46,640 --> 00:19:49,080 but they're both just spectacular to watch. 359 00:19:49,080 --> 00:19:52,480 Oh, look at it go. Yeah, Billie. Yay! 360 00:19:52,480 --> 00:19:54,240 Nice job, Bill. 361 00:19:54,240 --> 00:19:56,960 The snow seems to be turning out really nicely. 362 00:19:56,960 --> 00:19:58,800 It's this beautiful pink colour. 363 00:19:58,800 --> 00:20:00,440 Beautiful, Billie. 364 00:20:02,400 --> 00:20:04,120 (CHEERING AND APPLAUSE) 365 00:20:08,520 --> 00:20:12,080 I feel like things are starting to turn around. 366 00:20:14,480 --> 00:20:16,640 Yeah, Sarah! Go, Sarah! Come on! 367 00:20:19,840 --> 00:20:24,240 My butter chicken-inspired gravy, it's looking and smelling beautiful. 368 00:20:24,240 --> 00:20:25,840 I'm really happy. Yeah. 369 00:20:25,840 --> 00:20:27,720 I take out one of my wingettes 370 00:20:27,720 --> 00:20:31,760 and I go to slip out the bone and it just slides out perfectly. 371 00:20:31,760 --> 00:20:34,120 This is exactly what I was after. 372 00:20:34,120 --> 00:20:36,960 Still beautiful and juicy and tender. 373 00:20:36,960 --> 00:20:40,920 So, my intention is to make the gravy slightly more savoury. 374 00:20:40,920 --> 00:20:43,880 But I'm thinking maybe I can incorporate jaggery, 375 00:20:43,880 --> 00:20:45,480 which is a cane sugar. 376 00:20:45,480 --> 00:20:48,120 So, this sauce is loaded with tomatoes, onions. 377 00:20:48,120 --> 00:20:52,040 You know, those flavours are on the slightly sweeter side as well. 378 00:20:52,040 --> 00:20:54,160 And then reinforced with that jaggery. 379 00:20:54,160 --> 00:20:56,760 I think that's where the balance is going to come in. 380 00:20:56,760 --> 00:20:58,320 I'm feeling OK. 381 00:20:58,320 --> 00:21:01,320 Just... It bloody flies. What happens in this kitchen? 382 00:21:01,320 --> 00:21:04,200 Billie, where did this time go? I don't know. 383 00:21:04,200 --> 00:21:06,320 ALDO: Keep going. Come on. (LAUGHTER) 384 00:21:06,320 --> 00:21:09,320 Don't talk. Keep moving, please. 385 00:21:09,320 --> 00:21:11,200 ALVIN: There's no time to chat. 386 00:21:12,680 --> 00:21:16,280 Billie and Sarah, make sure you hit the brief and bring it home. 387 00:21:16,280 --> 00:21:17,840 Five minutes to go. 388 00:21:17,840 --> 00:21:20,720 (CHEERING, APPLAUSE) 389 00:21:20,720 --> 00:21:23,920 Come on, girls! 390 00:21:23,920 --> 00:21:26,080 Go, Sarah! Come on! 391 00:21:27,240 --> 00:21:28,680 Go, Bill! 392 00:21:35,000 --> 00:21:37,160 I try the honeycomb, and I'm really happy with it. 393 00:21:37,160 --> 00:21:40,440 The cumin flavour actually works quite well. 394 00:21:40,440 --> 00:21:44,320 It's also another reinforced sweet/savoury element. 395 00:21:44,320 --> 00:21:48,920 I've got everything ready to go. I'll just start plating that up now. 396 00:21:48,920 --> 00:21:50,760 Now. I need to go now. 397 00:21:50,760 --> 00:21:52,600 (CHEERING) 398 00:21:53,760 --> 00:21:56,480 I take my panna cotta out of the fridge. 399 00:21:56,480 --> 00:21:59,040 Come on, Billie. Whoo! 400 00:22:00,320 --> 00:22:03,920 I start putting the rhubarb on top with the honeycomb. 401 00:22:03,920 --> 00:22:05,520 Nice, Billie. 402 00:22:05,520 --> 00:22:07,240 The rhubarb snow. 403 00:22:07,240 --> 00:22:09,720 Yes, Billie. Whoo! 404 00:22:09,720 --> 00:22:12,280 And the rosemary syrup. 405 00:22:12,280 --> 00:22:14,160 Good work, Bill. Go, Bill. 406 00:22:14,160 --> 00:22:16,320 Two minutes to go! 407 00:22:17,400 --> 00:22:20,360 Come on! You got this! 408 00:22:22,200 --> 00:22:25,680 SARAH: As this sticky honey jaggery glaze 409 00:22:25,680 --> 00:22:27,960 is coating those beautiful chicken wingettes, 410 00:22:27,960 --> 00:22:31,880 I'm seeing it change the colour and slightly darken 411 00:22:31,880 --> 00:22:33,520 and they're looking and smelling beautiful. 412 00:22:34,760 --> 00:22:39,080 I'm plating up. I add the gravy. I've got my little wingettes. 413 00:22:39,080 --> 00:22:41,360 Like magic. Whoo-hoo, Sarah! 414 00:22:41,360 --> 00:22:45,080 Coriander and mint oil and the salsa in between. 415 00:22:45,080 --> 00:22:48,280 That's stunning, Sarah. Thank you. 416 00:22:48,280 --> 00:22:50,360 Gantry, let's do this! 417 00:22:50,360 --> 00:22:53,120 ALL: Ten, nine, eight, 418 00:22:53,120 --> 00:22:55,360 seven, six, 419 00:22:55,360 --> 00:22:57,480 five, four, 420 00:22:57,480 --> 00:22:59,240 three, two, 421 00:22:59,240 --> 00:23:00,560 one! 422 00:23:00,560 --> 00:23:03,200 JOCK: That's it! (CHEERING) 423 00:23:04,640 --> 00:23:07,000 Oh, my God! 424 00:23:09,960 --> 00:23:12,160 Billie... 425 00:23:12,160 --> 00:23:14,640 (BOTH SPEAK INDISTINCTLY) 426 00:23:15,880 --> 00:23:17,480 High five. High five. 427 00:23:23,320 --> 00:23:25,120 Oh, my God. 428 00:23:27,960 --> 00:23:31,840 The first dish we'd like to see in round one of the grand finale 429 00:23:31,840 --> 00:23:33,840 belongs to Sarah. 430 00:23:33,840 --> 00:23:35,840 (APPLAUSE) Go, Sarah. 431 00:23:45,720 --> 00:23:49,360 We still have another round to go. 432 00:23:49,360 --> 00:23:51,080 Billie's an amazing cook, 433 00:23:51,080 --> 00:23:53,720 especially when she's under pressure. 434 00:23:55,240 --> 00:23:58,160 So I need to get as many points as I can. 435 00:24:12,800 --> 00:24:14,840 Sarah, what did you make us? 436 00:24:14,840 --> 00:24:19,320 I made sticky wingettes with a gravy. 437 00:24:24,000 --> 00:24:25,480 Shall we taste it? Let's do it. 438 00:24:25,480 --> 00:24:26,720 Please. 439 00:24:52,880 --> 00:24:54,440 The look. 440 00:24:54,440 --> 00:24:55,920 Chicken wings, eh? 441 00:24:57,800 --> 00:25:01,880 Very brave to do chicken wings in the grand finale. 442 00:25:01,880 --> 00:25:05,480 What you have done is made them luxury. 443 00:25:07,280 --> 00:25:08,880 One of the best things about this 444 00:25:08,880 --> 00:25:12,440 is that you can still taste chicken wings 445 00:25:12,440 --> 00:25:15,560 and it's clean and white and fresh and beautiful 446 00:25:15,560 --> 00:25:16,920 because you confited it. 447 00:25:16,920 --> 00:25:21,040 Just that one thing made so much of a difference in this dish. 448 00:25:21,040 --> 00:25:24,000 Your gravy was incredibly well balanced, 449 00:25:24,000 --> 00:25:27,000 with the exception of the sweet and the savoury, 450 00:25:27,000 --> 00:25:30,280 which popped out in amongst all the other tastes on the palate. 451 00:25:30,280 --> 00:25:33,600 Amazing. Very, very well balanced. Thank you. 452 00:25:33,600 --> 00:25:35,800 You've hit the brief for me in two ways. 453 00:25:35,800 --> 00:25:37,240 Definitely that gravy. 454 00:25:37,240 --> 00:25:38,960 I'm glad that you put some jaggery in it 455 00:25:38,960 --> 00:25:41,520 because it does have that sweetness and depth of flavour 456 00:25:41,520 --> 00:25:44,160 that you're looking for, and that we wanted in this challenge. 457 00:25:44,160 --> 00:25:47,080 Then the jaggery glaze as well. That's another tick on the brief. 458 00:25:47,080 --> 00:25:49,440 Really, really tasty and played to your strengths. 459 00:25:49,440 --> 00:25:51,840 And I'm glad that you definitely ticked the brief. 460 00:25:51,840 --> 00:25:53,400 Thank you. 461 00:25:53,400 --> 00:25:55,680 There was so much refinement and consideration 462 00:25:55,680 --> 00:25:58,440 in every element of the dish, and I'm really impressed with it. 463 00:25:58,440 --> 00:26:01,080 I loved the glossy glaze over the top 464 00:26:01,080 --> 00:26:02,680 and it really did highlight 465 00:26:02,680 --> 00:26:05,160 the parts of the caramelisation on the skin 466 00:26:05,160 --> 00:26:07,960 where it did really have that burnished glow about it. 467 00:26:07,960 --> 00:26:09,440 It was gorgeous. 468 00:26:09,440 --> 00:26:11,520 A very well-balanced plate of food. 469 00:26:11,520 --> 00:26:14,400 Thank you so much. Nice one, Sarah. 470 00:26:14,400 --> 00:26:16,680 Thank you. (CHEERING AND APPLAUSE) 471 00:26:19,080 --> 00:26:20,360 Well done, Sarah! 472 00:26:21,360 --> 00:26:22,960 Well done, Sarah. 473 00:26:22,960 --> 00:26:25,280 Good on you. Amazing. Aww! 474 00:26:30,560 --> 00:26:34,320 The next grand final dish we'd like to taste belongs to Billie. 475 00:26:42,680 --> 00:26:43,960 Come on, Bill! 476 00:26:51,600 --> 00:26:53,920 Billie, what's the dish? 477 00:26:55,360 --> 00:26:58,920 So, I did a cumin pannacotta with rosemary and rhubarb. 478 00:27:01,040 --> 00:27:02,960 OK, we'll taste. Thank you. 479 00:27:08,280 --> 00:27:09,800 It's not... It's not set. 480 00:27:18,000 --> 00:27:20,040 Billie... Mm-hm. 481 00:27:20,040 --> 00:27:21,560 ..got bad news for you. 482 00:27:23,160 --> 00:27:27,160 This panna cotta is not fully set. 483 00:27:29,080 --> 00:27:30,120 OK. 484 00:27:31,760 --> 00:27:34,240 I can't believe I did that to myself. 485 00:27:34,240 --> 00:27:38,040 Like, it's round one in grand finale, 486 00:27:38,040 --> 00:27:42,960 and I've brought the judges unset panna cotta. 487 00:28:08,240 --> 00:28:13,040 I am so disappointed for you that the panna cotta didn't set 488 00:28:13,040 --> 00:28:15,360 because we're in the grand finale. 489 00:28:15,360 --> 00:28:16,680 I know. I know that it's... 490 00:28:16,680 --> 00:28:20,360 ..it's the foundational aspect of this entire dish, and it's not set. 491 00:28:20,360 --> 00:28:22,360 That's a really tough pill to swallow, 492 00:28:22,360 --> 00:28:24,440 but the flavours are really sound. 493 00:28:24,440 --> 00:28:28,760 The honeycomb is the last experience I have on my palate right now. 494 00:28:28,760 --> 00:28:31,840 It was really crunchy. It was not at all sticky. 495 00:28:31,840 --> 00:28:35,960 And it's just leaving a lovely perfume of sweetness 496 00:28:35,960 --> 00:28:39,000 and that little bit of cumin in there as well. 497 00:28:39,000 --> 00:28:41,280 To be able to balance it takes a lot of skill. 498 00:28:41,280 --> 00:28:42,520 It was very clever. 499 00:28:42,520 --> 00:28:44,880 It's the kind of dish that only you could conceive of. 500 00:28:44,880 --> 00:28:47,280 And in that regard, I'm deeply impressed with this. 501 00:28:47,280 --> 00:28:48,400 Thank you. 502 00:28:48,400 --> 00:28:50,800 Whether or not you hit the brief, I do think that you did. 503 00:28:53,640 --> 00:28:55,000 Billie. 504 00:28:55,000 --> 00:28:58,040 The panna cotta, it's like a thick custard, really. 505 00:28:58,040 --> 00:29:01,080 It's hard when you do it in the bowl 506 00:29:01,080 --> 00:29:03,200 because it presents itself as being set... 507 00:29:03,200 --> 00:29:04,200 Mm-hm. 508 00:29:04,200 --> 00:29:07,080 ..because it's confined into a large surface area. 509 00:29:07,080 --> 00:29:08,120 Yep. 510 00:29:08,120 --> 00:29:11,400 The flavour of it is really nice. Beautiful cumin note. 511 00:29:11,400 --> 00:29:14,240 That sets you up for everything else that's on there. 512 00:29:14,240 --> 00:29:16,400 The cumin comes through in the honeycomb beautifully. 513 00:29:16,400 --> 00:29:18,440 You've taken that quite far to the edge. 514 00:29:18,440 --> 00:29:22,080 So, there's a nice little touch of bitterness in there as well. 515 00:29:22,080 --> 00:29:24,040 What you've got here is delicious. 516 00:29:24,040 --> 00:29:26,640 You know, with all of those things that are going on, 517 00:29:26,640 --> 00:29:28,680 it is absolutely delicious. 518 00:29:28,680 --> 00:29:32,160 But it could be better with a set panna cotta. 519 00:29:32,160 --> 00:29:33,880 OK. Thank you. 520 00:29:33,880 --> 00:29:35,360 Thanks, Billie. Thank you, Billie. 521 00:29:35,360 --> 00:29:37,240 MATT: Well done, Billie! 522 00:29:37,240 --> 00:29:40,160 Well done. Whoo! 523 00:29:40,160 --> 00:29:46,040 This panna cotta has been a major fail, and this round is scored. 524 00:29:46,040 --> 00:29:51,240 Yeah, I'm in a pretty bad place, I think, going into round two. 525 00:29:52,920 --> 00:29:54,280 No, I don't... 526 00:29:59,800 --> 00:30:02,800 What better way to kick off a grand finale 527 00:30:02,800 --> 00:30:07,080 than by choosing your own challenge in round one? 528 00:30:07,080 --> 00:30:09,520 Let's get to the scores. 529 00:30:12,560 --> 00:30:14,560 Sarah... 530 00:30:14,560 --> 00:30:18,440 ..it was a bold move to bring us chicken wings in a finale. 531 00:30:19,880 --> 00:30:22,680 But for you, I think it was the right move. 532 00:30:22,680 --> 00:30:25,120 I gave you nine out of ten. 533 00:30:25,120 --> 00:30:27,720 (CHEERING AND APPLAUSE) Thank you. 534 00:30:30,120 --> 00:30:31,440 Another nine out of ten. 535 00:30:31,440 --> 00:30:33,640 Thank you so much. Thank you. 536 00:30:35,080 --> 00:30:37,440 I scored you an eight out of ten. 537 00:30:39,200 --> 00:30:40,880 MAN: Well done, Sarah! 538 00:30:40,880 --> 00:30:43,200 Which means, Sarah, for round one, 539 00:30:43,200 --> 00:30:46,200 you have a total score of 26 out of 30. 540 00:30:46,200 --> 00:30:47,400 Thank you. 541 00:30:47,400 --> 00:30:49,160 Well done, Sarah. Well done. 542 00:30:51,400 --> 00:30:53,360 Go, Sarah! 543 00:30:55,840 --> 00:30:56,960 Billie. 544 00:30:58,160 --> 00:31:01,600 Your cumin panna cotta wasn't fully set, unfortunately. 545 00:31:04,560 --> 00:31:08,000 But it was full of some beautiful flavours. 546 00:31:08,000 --> 00:31:10,280 So I scored your dish... 547 00:31:11,280 --> 00:31:12,640 ..a seven out of ten. 548 00:31:15,760 --> 00:31:17,640 I gave your dish... 549 00:31:18,720 --> 00:31:19,880 ..seven out of ten. 550 00:31:23,400 --> 00:31:26,760 I also scored it seven out of ten. 551 00:31:26,760 --> 00:31:28,160 Thank you. 552 00:31:31,160 --> 00:31:35,560 So, Billie, that means, for round one, you get a total score of 21. 553 00:31:35,560 --> 00:31:36,640 Well done. 554 00:31:43,040 --> 00:31:44,960 Oh, I'm devastated. 555 00:31:44,960 --> 00:31:47,920 I really missed the mark. 556 00:31:49,160 --> 00:31:50,920 Yeah, it sucks. 557 00:31:50,920 --> 00:31:55,840 It's a big ask to come back from being five points behind. 558 00:31:57,720 --> 00:31:59,760 I don't know if I can do it. 559 00:32:17,480 --> 00:32:21,120 In this round, there are 40 points up for grabs. 560 00:32:22,160 --> 00:32:25,480 And it is a pressure test. 561 00:32:25,480 --> 00:32:30,120 The person who set this pressure test is a megastar. 562 00:32:33,320 --> 00:32:38,480 Someone who thinks about food in a way that is unlike anybody else. 563 00:32:42,600 --> 00:32:45,240 Would you like to find out who it is? 564 00:32:46,320 --> 00:32:48,120 (LAUGHS) 565 00:32:48,120 --> 00:32:49,640 (ALL LAUGH) 566 00:32:49,640 --> 00:32:52,200 Do you have a choice? (LAUGHS) 567 00:32:56,840 --> 00:32:58,520 MAN: Oh, wow. 568 00:33:03,280 --> 00:33:04,720 Oh, my God. 569 00:33:04,720 --> 00:33:07,080 WOMAN: It's Heston. MAN: It's bloody Heston, man. 570 00:33:08,960 --> 00:33:12,040 (SPECTATORS EXCLAIM) 571 00:33:13,480 --> 00:33:15,040 Oh, I just got chills. 572 00:33:22,760 --> 00:33:27,560 All of the dishes you just saw were reinvented by a man 573 00:33:27,560 --> 00:33:29,640 who's about to walk through those doors. 574 00:33:31,360 --> 00:33:35,560 He's made it his mission in life to re-imagine historical cooking 575 00:33:35,560 --> 00:33:37,520 in a modern context. 576 00:33:37,520 --> 00:33:41,320 He's set not one, not two 577 00:33:41,320 --> 00:33:44,720 but three finale pressure tests already, 578 00:33:44,720 --> 00:33:46,720 and this will be his fourth. 579 00:33:47,760 --> 00:33:49,000 I think you know who it is. 580 00:33:50,760 --> 00:33:53,520 Please welcome the man himself, 581 00:33:53,520 --> 00:33:56,680 Heston Blumenthal! 582 00:34:05,840 --> 00:34:08,320 I just... Yeah, I'm in a bit of shock. 583 00:34:08,320 --> 00:34:10,680 I'm thinking, "Oh, my God." 584 00:34:10,680 --> 00:34:14,920 Heston is an absolute genius when it comes to food, 585 00:34:14,920 --> 00:34:17,720 and he is definitely in a league of his own. 586 00:34:19,080 --> 00:34:20,400 How are you, mate? 587 00:34:20,400 --> 00:34:22,960 SARAH: He has re-created the food industry. 588 00:34:22,960 --> 00:34:27,320 And seeing him walk through the doors - so much joy. 589 00:34:27,320 --> 00:34:29,760 Welcome back to the MasterChef kitchen, Heston. 590 00:34:29,760 --> 00:34:31,400 So great to have you back in 591 00:34:31,400 --> 00:34:34,720 for no other special day but the grand finale. 592 00:34:34,720 --> 00:34:36,320 Amazing. 593 00:34:36,320 --> 00:34:41,440 I can and cannot believe that these two are in the final. 594 00:34:41,440 --> 00:34:43,720 There you go. I know both of them. 595 00:34:44,760 --> 00:34:46,120 Billie... Yeah. 596 00:34:46,120 --> 00:34:48,680 ..because you've worked at The Fat Duck, 597 00:34:48,680 --> 00:34:52,240 we had to choose a dish that wasn't from The Fat Duck. 598 00:34:53,600 --> 00:34:58,840 So the dish today is one of Heston's historical dishes 599 00:34:58,840 --> 00:35:00,560 from Dinner By Heston. 600 00:35:00,560 --> 00:35:01,840 Wow. OK. 601 00:35:01,840 --> 00:35:03,320 This means, of course, 602 00:35:03,320 --> 00:35:06,680 that you have never cooked this dish before. 603 00:35:06,680 --> 00:35:08,960 You would never have worked on this dish when you were working 604 00:35:08,960 --> 00:35:11,680 at The Fat Duck, and, therefore, you have no advantage, 605 00:35:11,680 --> 00:35:13,920 despite having worked for Heston before. 606 00:35:13,920 --> 00:35:15,160 Mm-hm. 607 00:35:16,720 --> 00:35:20,600 Alright, Heston, why don't we put them both out of their misery 608 00:35:20,600 --> 00:35:24,320 and show them the dish that you are challenging them with today? 609 00:35:26,480 --> 00:35:28,240 So, today... 610 00:35:29,600 --> 00:35:34,560 ..for this final, I would like you to cook... 611 00:35:40,800 --> 00:35:42,560 Oh, wow. 612 00:35:44,320 --> 00:35:46,680 ..my taffety tart. 613 00:35:48,640 --> 00:35:50,960 Oh, my God. 614 00:36:06,480 --> 00:36:09,800 Come on in, ladies. You're dying for a closer look. 615 00:36:09,800 --> 00:36:10,960 OK. 616 00:36:10,960 --> 00:36:12,160 Oh. (CHORTLES) 617 00:36:12,160 --> 00:36:17,040 Oh, my God. Oh, that is so stunning. 618 00:36:17,040 --> 00:36:22,800 SARAH: At first glance, this looks like simplicity on a plate, 619 00:36:22,800 --> 00:36:25,480 but these layers start to reveal themselves, 620 00:36:25,480 --> 00:36:28,080 and there is so much complexity... 621 00:36:29,320 --> 00:36:31,760 ..that it's really hard to even comprehend 622 00:36:31,760 --> 00:36:34,400 just how many elements go into this dish. 623 00:36:36,720 --> 00:36:40,480 So, Heston, where did the idea come from - taffety tart? 624 00:36:40,480 --> 00:36:43,200 Historically, around about 1600. 625 00:36:44,280 --> 00:36:47,120 So, the tart wasn't quite like this. 626 00:36:47,120 --> 00:36:51,400 Basically, it was a cake until we got hold of it. 627 00:36:52,600 --> 00:36:57,120 So, there are apples that are cooked into a compote. 628 00:36:58,320 --> 00:37:02,160 There is very fine rolled-out puff pastry. 629 00:37:02,160 --> 00:37:04,200 They are really difficult to do 630 00:37:04,200 --> 00:37:07,280 because you have to push them just to the verge of being burnt 631 00:37:07,280 --> 00:37:09,080 so that it has enough bitterness 632 00:37:09,080 --> 00:37:12,680 to compensate for the sweetness of the apples. 633 00:37:12,680 --> 00:37:15,000 Then there's crumb. 634 00:37:15,000 --> 00:37:18,280 There's fennel, fluid gels. 635 00:37:18,280 --> 00:37:21,880 There are crystallised flowers. 636 00:37:23,560 --> 00:37:26,600 Taffeta, it's like silk, 637 00:37:26,600 --> 00:37:32,120 so the awareness of the crunch from dresses connected to this. 638 00:37:32,120 --> 00:37:34,440 Wow. OK. 639 00:37:34,440 --> 00:37:38,120 That crunch, that's really key and important, 640 00:37:38,120 --> 00:37:40,680 that the crispy layers get that. 641 00:37:40,680 --> 00:37:44,120 It's complex. It took years to do. 642 00:37:44,120 --> 00:37:48,400 The original taffety tart never looked like this. 643 00:37:48,400 --> 00:37:51,680 No. I wouldn't imagine. Yeah. (CHUCKLES) 644 00:37:51,680 --> 00:37:53,840 BILLIE: This is no ordinary tart. 645 00:37:53,840 --> 00:37:57,400 This is such a stunning piece of...art. 646 00:37:57,400 --> 00:38:03,120 It's multiple layers of really delicate flavours. 647 00:38:04,320 --> 00:38:06,000 It looks terrifying. 648 00:38:08,960 --> 00:38:13,120 The ice-cream has a significant amount of vanilla in it. 649 00:38:13,120 --> 00:38:15,120 Wow. 650 00:38:21,040 --> 00:38:23,720 Billie, how are you finding it? 651 00:38:23,720 --> 00:38:26,160 Oh, it's SO tasty. 652 00:38:26,160 --> 00:38:30,160 You get actually the bitterness from that pastry, 653 00:38:30,160 --> 00:38:32,840 but the apple as well is still there. 654 00:38:32,840 --> 00:38:34,520 It's apple-pie-ish. 655 00:38:38,000 --> 00:38:43,720 This dish has so many delicate yet distinct flavours. 656 00:38:43,720 --> 00:38:47,000 There's the fennel, the apple, the caramel, 657 00:38:47,000 --> 00:38:50,560 and then the speckles of vanilla through the ice-cream. 658 00:38:50,560 --> 00:38:52,680 Nothing is overpowering each other. 659 00:38:54,120 --> 00:38:56,440 Like, it's so magical. 660 00:38:56,440 --> 00:39:03,400 OK, ladies, for the final time, here are the all-important rules. 661 00:39:04,720 --> 00:39:09,560 You must replicate Heston's taffety tart as closely as possible 662 00:39:09,560 --> 00:39:13,000 in flavour, texture and presentation. 663 00:39:13,000 --> 00:39:15,200 You have a total of... 664 00:39:18,200 --> 00:39:22,560 ..5 hours and 15 minutes to complete the dish. 665 00:39:22,560 --> 00:39:23,880 Wow. 666 00:39:25,640 --> 00:39:28,360 Each of us will score your dishes out of 10, 667 00:39:28,360 --> 00:39:31,080 giving you a possible total of 40. 668 00:39:31,080 --> 00:39:34,640 Those points, they'll be added to your first round score, 669 00:39:34,640 --> 00:39:37,280 and that will determine our winner. 670 00:39:38,520 --> 00:39:41,680 Billie, Sarah, you two have come so far 671 00:39:41,680 --> 00:39:44,120 and you've ended up in this very moment. 672 00:39:44,120 --> 00:39:48,440 There's only one cook standing between you and that trophy. 673 00:39:52,400 --> 00:39:56,160 Heston...do you want to start the cook, mate? 674 00:39:56,160 --> 00:39:59,320 Ready? Steady. 675 00:40:00,320 --> 00:40:01,320 Go! 676 00:40:01,320 --> 00:40:05,520 (CHEERING AND APPLAUSE) 677 00:40:12,680 --> 00:40:16,920 SARAH: I know I'm five points ahead, but I know I'm up against it. 678 00:40:16,920 --> 00:40:20,240 Billie's a machine in pressure tests. This is her forte. 679 00:40:21,560 --> 00:40:23,640 I know she can catch up. 680 00:40:23,640 --> 00:40:27,240 I am going to have to dig deep to keep a lead. 681 00:40:27,240 --> 00:40:30,520 This is going to be an epic fight to the finish line. 682 00:40:30,520 --> 00:40:32,840 I can do this. I can do this. Yeah, you can! 683 00:40:32,840 --> 00:40:36,280 Yeah! Go, girl! Let's go, girl! Keep pushing, Sare! 684 00:40:41,360 --> 00:40:44,440 The first thing I start on is my caramel. 685 00:40:44,440 --> 00:40:47,320 This is for two elements - one for the poached apples, 686 00:40:47,320 --> 00:40:50,240 and, secondly, for the apple caramel gel. 687 00:40:50,240 --> 00:40:53,360 I get my caramel started in a large pan. 688 00:40:53,360 --> 00:40:56,120 So, start with a layer of golden sugar, 689 00:40:56,120 --> 00:40:59,720 and let that caramelise, and keep going layer by layer 690 00:40:59,720 --> 00:41:02,240 until all the sugar has caramelised. 691 00:41:03,360 --> 00:41:07,080 Heston's dish had both of these caramel layers pushed to the limit. 692 00:41:07,080 --> 00:41:09,840 They really were quite a dark caramel. 693 00:41:09,840 --> 00:41:12,760 I remember the flavour being slightly bitter. 694 00:41:12,760 --> 00:41:14,880 So that's what I'm going for. 695 00:41:14,880 --> 00:41:16,560 MAN: Go, Sarah. 696 00:41:22,520 --> 00:41:25,960 BILLIE: I'm very annoyed at myself that that panna cotta didn't set. 697 00:41:27,280 --> 00:41:30,240 That was such a huge mistake. 698 00:41:30,240 --> 00:41:33,520 And that puts me in a pretty bad position for round two. 699 00:41:34,760 --> 00:41:37,000 I can't afford any mistakes in this round. 700 00:41:37,000 --> 00:41:40,680 I need to be concentrating, be focused, 701 00:41:40,680 --> 00:41:43,600 because I can't afford to lose any more points. 702 00:41:43,600 --> 00:41:46,960 Come on, Billie! Go, Bill. 703 00:41:48,120 --> 00:41:52,280 I've poured the white caster sugar into a frypan 704 00:41:52,280 --> 00:41:54,680 to caramelise, to get really dark. 705 00:42:17,440 --> 00:42:19,360 Sarah and Billie have different sugars. 706 00:42:19,360 --> 00:42:20,920 Exactly. Yeah. Who's right? 707 00:42:20,920 --> 00:42:22,960 Who's right and who's wrong? 708 00:42:48,840 --> 00:42:51,720 She's using that one, she's using white sugar. 709 00:42:53,480 --> 00:42:55,280 Sarah and Billie have different sugars. 710 00:42:55,280 --> 00:42:56,720 Exactly. Who's right? 711 00:42:56,720 --> 00:42:58,680 Who's right and who's wrong? 712 00:42:58,680 --> 00:43:00,680 BILLIE: I'm working on my caramel, 713 00:43:00,680 --> 00:43:05,360 but just looking at it, the colour isn't right. 714 00:43:05,360 --> 00:43:06,800 Um... 715 00:43:06,800 --> 00:43:09,560 Heston's was much darker in colour. 716 00:43:10,800 --> 00:43:12,520 Oh, no. 717 00:43:12,520 --> 00:43:13,840 Yep. 718 00:43:20,600 --> 00:43:26,440 Straight off the bat, I've made this mistake, and it's very annoying. 719 00:43:26,440 --> 00:43:27,440 Got another pan? 720 00:43:27,440 --> 00:43:29,840 Go to the pantry and get another one. 721 00:43:29,840 --> 00:43:32,080 You got it, girl. You're right! Go, Billie! 722 00:43:32,080 --> 00:43:36,800 I think it's just the intensity of this challenge, and the nerves. 723 00:43:36,800 --> 00:43:38,440 Onya, Billie! 724 00:43:38,440 --> 00:43:40,080 This could put me behind. 725 00:43:40,080 --> 00:43:43,320 But there's no room for error - I need perfection. 726 00:43:44,360 --> 00:43:45,920 WOMAN: Good work, Bill. 727 00:43:45,920 --> 00:43:49,480 I start melting down the golden caster sugar. 728 00:43:49,480 --> 00:43:51,640 It has to be taken right to the edge 729 00:43:51,640 --> 00:43:55,000 so that it has that bitterness that Heston's dish had. 730 00:43:56,440 --> 00:44:00,840 Once it's really caramelised, I add in some butter, 731 00:44:00,840 --> 00:44:03,800 whisk that around, and then take it off the heat 732 00:44:03,800 --> 00:44:06,320 and gradually add in some apple juice 733 00:44:06,320 --> 00:44:08,080 a little bit at a time. 734 00:44:12,960 --> 00:44:14,200 Good stuff, Bill. 735 00:44:15,920 --> 00:44:18,120 Come on, Sarah! Let's go! Let's go, ladies! 736 00:44:18,120 --> 00:44:19,880 Come on, Sare! 737 00:44:19,880 --> 00:44:23,120 SARAH: I'm working on the butter sheet and the dough 738 00:44:23,120 --> 00:44:25,640 that form the puff pastry. 739 00:44:25,640 --> 00:44:29,000 So, I am rolling out my dough 740 00:44:29,000 --> 00:44:31,000 and getting approximately 741 00:44:31,000 --> 00:44:33,600 the measurements that it says on the recipe. 742 00:44:36,120 --> 00:44:39,280 And for my butter layer, I roughly roll it out 743 00:44:39,280 --> 00:44:40,920 and do my first book fold. 744 00:44:42,080 --> 00:44:44,080 Come on, Sarah. 745 00:44:44,080 --> 00:44:46,000 Just need to keep pushing. 746 00:44:46,000 --> 00:44:48,840 Once that's done, pop it in the fridge to rest. 747 00:44:48,840 --> 00:44:51,160 Great work. Beautiful, mate. Beautiful. 748 00:44:53,680 --> 00:44:55,360 ALDO: Go, Billie! Come on. 749 00:44:55,360 --> 00:44:59,080 BILLIE: When it comes to puff pastry, precision is key, 750 00:44:59,080 --> 00:45:03,400 because you want to create those multiple, multiple layers throughout, 751 00:45:03,400 --> 00:45:05,200 which gives it that crisp texture, 752 00:45:05,200 --> 00:45:08,880 which was such an important part of Heston's dish. 753 00:45:10,080 --> 00:45:11,840 This recipe is so detailed. 754 00:45:11,840 --> 00:45:15,960 There are dimensions in here, and it needs to be these dimensions 755 00:45:15,960 --> 00:45:19,600 otherwise there won't be enough dough to cover the butter 756 00:45:19,600 --> 00:45:24,240 and it will end up being a buttery mess rather than a nice puff pastry. 757 00:45:29,320 --> 00:45:35,280 The puff pastry on Heston's was really crisp, really delicious, 758 00:45:35,280 --> 00:45:39,040 so, yeah, just got to make sure I follow that recipe to a T. 759 00:45:51,280 --> 00:45:54,280 Oh, Billie, I love it. Ingenuity! 760 00:45:56,560 --> 00:45:58,960 Good work, Bill. Yeah, good job, Billie. 761 00:46:06,040 --> 00:46:07,680 Puff pastry is all about laminating, 762 00:46:07,680 --> 00:46:10,080 so, yeah, just trying to get that done. 763 00:46:10,080 --> 00:46:11,440 You got this, Sarah. 764 00:46:11,440 --> 00:46:13,360 I know I can multi-task. 765 00:46:13,360 --> 00:46:17,040 So, at the same time, I need to work on the poached apples, 766 00:46:17,040 --> 00:46:20,480 vanilla biscuit and crystallised rose petals. 767 00:46:21,600 --> 00:46:22,600 Whoo! 768 00:46:22,600 --> 00:46:25,880 There is so many elements going on here, 769 00:46:25,880 --> 00:46:28,200 but I'm actually decent at multi-tasking. 770 00:46:28,200 --> 00:46:29,560 Let's go, Sarah. 771 00:46:29,560 --> 00:46:31,160 Come on, girl. 772 00:46:31,160 --> 00:46:34,000 It's what happens when you become a mum. 773 00:46:34,000 --> 00:46:35,720 Hey, my angel. 774 00:46:35,720 --> 00:46:37,000 Hi. 775 00:46:38,320 --> 00:46:42,160 You get to the finale, you really want to do 776 00:46:42,160 --> 00:46:45,280 what you do best, you know, tap into that strength. 777 00:46:45,280 --> 00:46:50,040 Sarah is such a good cook, and if Billie wins again, 778 00:46:50,040 --> 00:46:52,960 that's going to make MasterChef history. 779 00:46:52,960 --> 00:46:55,080 You got it, girl. Well done, girl. Let's go. 780 00:46:56,800 --> 00:47:00,560 Three hours to go. Three hours! Come on! 781 00:47:00,560 --> 00:47:02,240 Yeah! 782 00:47:04,560 --> 00:47:06,360 Yes! Come on, ladies! 783 00:47:07,640 --> 00:47:10,680 BILLIE: I need to really concentrate on this pastry. 784 00:47:10,680 --> 00:47:13,720 Between each roll, there needs to be a lot of sugar added 785 00:47:13,720 --> 00:47:17,600 so that the pastry caramelises as it cooks in the oven. 786 00:47:17,600 --> 00:47:21,160 ALVIN: Amazing, Billie. Good pastry work. 787 00:47:21,160 --> 00:47:25,240 I get it onto some preheated cast-iron trays 788 00:47:25,240 --> 00:47:27,200 and put it into the oven. 789 00:47:27,200 --> 00:47:30,280 Keep going, girl. Keep pushing, yeah? 790 00:47:30,280 --> 00:47:34,680 The pastry element of Heston's dish is a big pressure point. 791 00:47:34,680 --> 00:47:36,120 While that's in the oven, 792 00:47:36,120 --> 00:47:39,040 I'm working on my crystallised rose petals, 793 00:47:39,040 --> 00:47:41,960 the vanilla biscuit and poached apples. 794 00:47:43,120 --> 00:47:44,360 Yum. 795 00:47:44,360 --> 00:47:45,480 They're good. 796 00:47:45,480 --> 00:47:46,960 Looks good, Bill. 797 00:47:46,960 --> 00:47:50,280 (TIMER BEEPS) 798 00:47:50,280 --> 00:47:51,520 Billie, your timer. 799 00:47:52,880 --> 00:47:55,040 I take my puff pastry out of the oven... 800 00:47:58,760 --> 00:48:00,880 ..and I feel like they are golden brown. 801 00:48:00,880 --> 00:48:02,720 The recipe's saying golden brown. 802 00:48:02,720 --> 00:48:04,200 JULIE: What do you think, Billie? 803 00:48:04,200 --> 00:48:06,520 MINOLI: Get the darkest ones possible, Billie. 804 00:48:08,840 --> 00:48:13,480 But I'm not sure that they're quite as dark as what Heston's were. 805 00:48:14,640 --> 00:48:16,440 They were taken to the bitter edge 806 00:48:16,440 --> 00:48:19,480 and were really thin and really crispy. 807 00:48:21,520 --> 00:48:25,240 There's no way putting it back in the oven will work. 808 00:48:25,240 --> 00:48:28,320 I'm so far behind Sarah. 809 00:48:28,320 --> 00:48:30,760 I can't afford this mistake. 810 00:48:32,360 --> 00:48:35,960 But the only way that I can rectify this 811 00:48:35,960 --> 00:48:38,920 is by grabbing some more puff pastry from the fridge 812 00:48:38,920 --> 00:48:41,080 and doing this entire step again. 813 00:48:42,320 --> 00:48:44,600 Let's go, Billie. Come on, Billie. 814 00:48:46,600 --> 00:48:48,440 What's she doing again? 815 00:48:50,080 --> 00:48:52,080 She's doing it again. 816 00:48:52,080 --> 00:48:53,520 Oh, bugger. 817 00:48:56,800 --> 00:48:58,920 Go, Bill. Hustle, babe. 818 00:48:58,920 --> 00:49:00,160 Go, girl. Move! 819 00:49:01,160 --> 00:49:03,080 Come on, Bill! Go, Bill. 820 00:49:04,560 --> 00:49:07,840 Ladies, if you want to get your hands on this trophy, 821 00:49:07,840 --> 00:49:10,080 you got to get to the end of that recipe. 822 00:49:10,080 --> 00:49:15,160 (ALL SHOUT ENCOURAGEMENT) 823 00:49:15,160 --> 00:49:18,640 ALI: Come on, Sarah! Let's do this! Push, push, push! 824 00:49:18,640 --> 00:49:22,160 (TIMER BEEPS) 825 00:49:22,160 --> 00:49:24,160 My timer's just gone off, 826 00:49:24,160 --> 00:49:28,880 and I go over to the oven to check my pastry. 827 00:49:28,880 --> 00:49:30,280 Please work. 828 00:49:31,480 --> 00:49:34,680 ALI: Come on, Sarah. ALVIN: Come on, Sarah. You got this. 829 00:49:40,560 --> 00:49:41,600 Oh. 830 00:49:43,280 --> 00:49:46,280 Oh, no. It didn't work. 831 00:49:50,040 --> 00:49:51,440 But what didn't work? 832 00:49:53,800 --> 00:49:55,680 I have no idea. 833 00:49:55,680 --> 00:49:58,680 It is terrible. 834 00:49:58,680 --> 00:50:00,960 It's so wrong. 835 00:50:00,960 --> 00:50:03,800 It's all kind of melted apart. 836 00:50:03,800 --> 00:50:08,760 It's just completely wrong. It's so wrong. 837 00:50:08,760 --> 00:50:10,080 So wrong. 838 00:50:11,400 --> 00:50:13,120 Like, I don't know what to do. 839 00:50:30,360 --> 00:50:34,160 The lamination of her puff pastry is not great. 840 00:50:34,160 --> 00:50:36,280 SARAH: It's so wrong. 841 00:50:36,280 --> 00:50:38,680 It's all kind of melted apart. 842 00:50:38,680 --> 00:50:41,560 OK, how? I have no idea. 843 00:50:41,560 --> 00:50:43,560 Oy, oy, oy. 844 00:50:43,560 --> 00:50:44,960 I can't handle it. 845 00:50:44,960 --> 00:50:48,200 But there is nothing I can do at this point. 846 00:50:48,200 --> 00:50:50,560 She needs to get it together, seriously. (LAUGHS) 847 00:50:51,680 --> 00:50:54,560 I really need to try and salvage as much as I can. 848 00:50:54,560 --> 00:50:56,040 Come on, girl. 849 00:50:58,320 --> 00:50:59,960 (SIGHS) You did it, babe. 850 00:50:59,960 --> 00:51:02,360 Brilliant. (CHEERING) 851 00:51:02,360 --> 00:51:05,880 Take a breath and reset. Yeah. 852 00:51:05,880 --> 00:51:10,120 I know I'm five points ahead, but I know Billie can catch up. 853 00:51:10,120 --> 00:51:11,520 Billie has won before. 854 00:51:11,520 --> 00:51:15,600 The pressure of a grand finale, this is her forte. 855 00:51:15,600 --> 00:51:19,320 I can't afford to let one small mistake slow me down. 856 00:51:19,320 --> 00:51:20,680 Yes! 857 00:51:20,680 --> 00:51:22,560 I just need to keep moving forward. 858 00:51:22,560 --> 00:51:24,280 Let's go, let's go, let's go. 859 00:51:24,280 --> 00:51:26,200 The next step is my ice-cream. 860 00:51:26,200 --> 00:51:27,640 Come on, Sarah! 861 00:51:27,640 --> 00:51:30,400 I add in the milk, the vanilla bean, 862 00:51:30,400 --> 00:51:34,800 one coffee bean, because this is a Heston recipe and it's very specific. 863 00:51:34,800 --> 00:51:36,320 One. 864 00:51:36,320 --> 00:51:39,000 Smells good, Sares. You need to motor. 865 00:51:39,000 --> 00:51:44,160 I remember how perfectly set Heston's ice-cream was. 866 00:51:44,160 --> 00:51:46,280 She makes lab glasses look sexy. 867 00:51:46,280 --> 00:51:48,080 (LAUGHTER) Come on, Sarah! 868 00:51:48,080 --> 00:51:51,640 As I'm adding my liquid nitrogen to the stand mixer, 869 00:51:51,640 --> 00:51:54,320 I'm extremely nervous to take this too far. 870 00:51:56,680 --> 00:51:58,120 I don't want to add too much 871 00:51:58,120 --> 00:52:01,320 because I'm worried that it will overset. 872 00:52:01,320 --> 00:52:03,040 750mL. 873 00:52:03,040 --> 00:52:04,640 There's very little done. 874 00:52:04,640 --> 00:52:08,240 Everything is just taking so much time per element. 875 00:52:08,240 --> 00:52:09,800 Come on, Sarah! You got this. 876 00:52:09,800 --> 00:52:11,120 If I'm going to beat Billie, 877 00:52:11,120 --> 00:52:14,120 I need to stay one step ahead the whole time. 878 00:52:14,120 --> 00:52:15,640 It's a little bit runny. 879 00:52:16,800 --> 00:52:18,560 Oh, Jesus. 880 00:52:18,560 --> 00:52:21,880 You're on the final stretch of the grand finale. 881 00:52:21,880 --> 00:52:23,960 Bring it on! One hour to go! 882 00:52:23,960 --> 00:52:27,720 (CHEERING) 883 00:52:29,120 --> 00:52:30,840 (TIMER BEEPS) 884 00:52:30,840 --> 00:52:33,440 BILLIE: I check my second batch of pastry, 885 00:52:33,440 --> 00:52:36,960 and I'm using my instincts this time around. 886 00:52:36,960 --> 00:52:39,280 I've spent so much time on these, 887 00:52:39,280 --> 00:52:42,360 I can't afford to ruin the pastry twice. 888 00:52:46,320 --> 00:52:47,680 A bit more. 889 00:52:48,920 --> 00:52:52,440 It's nice and dark, but I think I can push it a little bit further... 890 00:52:54,040 --> 00:52:55,680 Two minutes. JOCK: Yep. 891 00:52:55,680 --> 00:52:57,560 Uh-oh. 892 00:52:57,560 --> 00:53:00,440 ..and hope that that gets the really deep golden colour. 893 00:53:00,440 --> 00:53:02,040 Nice, Billie. Make it perfect. 894 00:53:02,040 --> 00:53:03,400 (TIMER BEEPS) 895 00:53:07,480 --> 00:53:11,280 This pastry is one of the most important elements on this dessert. 896 00:53:16,600 --> 00:53:18,680 (SPECTATORS EXCLAIM) 897 00:53:18,680 --> 00:53:22,120 Oh, Billie! (CHEERING) 898 00:53:22,120 --> 00:53:24,800 DANIEL: Good-looking pastry, Billie. 899 00:53:24,800 --> 00:53:27,400 MINOLI: Just stunning. Beautiful, Bill. 900 00:53:27,400 --> 00:53:31,920 And it's looking really good. It's really dark. It's really shiny. 901 00:53:31,920 --> 00:53:33,440 The sugar has caramelised. 902 00:53:33,440 --> 00:53:35,400 Crisis averted, thank God. 903 00:53:35,400 --> 00:53:36,720 Nice work, Bill. 904 00:53:36,720 --> 00:53:39,680 But I'm in a bit of a situation now. 905 00:53:39,680 --> 00:53:40,960 Uh... 906 00:53:40,960 --> 00:53:42,120 It's so involved. 907 00:53:42,120 --> 00:53:44,720 WOMAN: There seems to be so many pages, still. 908 00:53:44,720 --> 00:53:47,240 Because I'd had to redo my puff pastry, 909 00:53:47,240 --> 00:53:49,800 I know that I'm trailing behind Sarah. 910 00:53:49,800 --> 00:53:50,880 Keep going, Bill. 911 00:53:50,880 --> 00:53:52,960 So I need to move fast. 912 00:53:52,960 --> 00:53:54,760 Come on, Billie! Let's go, Bill. 913 00:53:54,760 --> 00:53:56,720 Just keep pushing. You need to keep the pace up. 914 00:53:56,720 --> 00:53:59,640 Now I have to get onto my ice-cream. 915 00:53:59,640 --> 00:54:01,040 (ALL SHOUT ENCOURAGEMENT) 916 00:54:01,040 --> 00:54:03,200 Go, Billie! Let's Go, Sarah! 917 00:54:03,200 --> 00:54:05,160 SARAH: Now I'm working on my poached apple layer. 918 00:54:05,160 --> 00:54:06,840 DANIEL: How about them apples, eh? 919 00:54:06,840 --> 00:54:08,960 These were really caramelised. 920 00:54:08,960 --> 00:54:11,760 They had a beautiful colour to them. 921 00:54:11,760 --> 00:54:15,680 So I'm glad that I have enough time to get this right. 922 00:54:20,320 --> 00:54:22,560 MINDY: So just move a little bit faster, babe. 923 00:54:22,560 --> 00:54:27,800 I've noticed that Sarah is already working on the poached apples, 924 00:54:27,800 --> 00:54:30,200 and I'm still working on my ice-cream. 925 00:54:30,200 --> 00:54:32,720 You need to cut your apple, babe. Cut your apple. 926 00:54:32,720 --> 00:54:33,920 Cut your apple. 927 00:54:33,920 --> 00:54:36,760 I'm starting to feel the panic. 928 00:54:36,760 --> 00:54:42,240 I'm so far behind Sarah, but there's nothing I can do. 929 00:54:42,240 --> 00:54:44,080 This is a dish by Heston, 930 00:54:44,080 --> 00:54:49,520 and I need to get every single part of it perfect 931 00:54:49,520 --> 00:54:53,680 if I have any chance of making up those lost points. 932 00:54:56,120 --> 00:54:59,360 She basically has to get almost perfect scores, I reckon. 933 00:54:59,360 --> 00:55:02,640 Yeah. Yeah, pretty much. To be in with a chance. 934 00:55:04,480 --> 00:55:09,000 At this stage, I cannot see how I'm even gonna finish. 935 00:55:25,680 --> 00:55:27,960 SARAH: I know how far behind I am. 936 00:55:30,080 --> 00:55:33,600 But this ice-cream needs to be perfect. 937 00:55:33,600 --> 00:55:36,840 Heston's ice-cream was beyond perfect. 938 00:55:36,840 --> 00:55:40,160 The texture, the flavour, everything about it. 939 00:55:41,920 --> 00:55:44,840 And I can see it all starting to come together now. 940 00:55:51,640 --> 00:55:53,800 Beautiful, Bill. 941 00:55:53,800 --> 00:55:55,680 Oh, that looks good, Billie! 942 00:55:55,680 --> 00:55:57,000 I think it's pretty good. 943 00:55:57,000 --> 00:55:59,720 It might need one tiny little bit more nitrogen. 944 00:56:01,280 --> 00:56:03,320 (ALL CHEER) 945 00:56:03,320 --> 00:56:04,600 That's it, Bill! 946 00:56:04,600 --> 00:56:06,880 I'm really happy with how it's turned out. 947 00:56:06,880 --> 00:56:08,320 Good, Billie! 948 00:56:08,320 --> 00:56:12,720 I have to get onto the poached apple layer, the apple fluid gel, 949 00:56:12,720 --> 00:56:15,480 and also the rose cream. 950 00:56:15,480 --> 00:56:17,880 Come on, Billie. (SIGHS) OK. 951 00:56:17,880 --> 00:56:20,000 I'm happy with all the elements so far, 952 00:56:20,000 --> 00:56:25,040 but I know it's now possible that I will run out of time. 953 00:56:25,040 --> 00:56:27,480 You need to keep the pace up. 954 00:56:27,480 --> 00:56:28,880 Billie and Sarah, 955 00:56:28,880 --> 00:56:33,320 this whole competition is over for you in 30 minutes! 956 00:56:33,320 --> 00:56:37,400 (CHEERING) JOCK: Come on, girls! 957 00:56:37,400 --> 00:56:38,640 Come on, ladies! 958 00:56:38,640 --> 00:56:42,400 SARAH: My rose cream and apple fluid gel is done. 959 00:56:42,400 --> 00:56:44,760 Now I need to make the crumble. 960 00:56:44,760 --> 00:56:48,200 Get it in the fridge, girl! Keep moving. Let's go, Sarah. Let's go. 961 00:56:48,200 --> 00:56:50,960 This is the last element. 962 00:56:50,960 --> 00:56:55,520 The crumble was on top of the tart and also under the ice-cream, 963 00:56:55,520 --> 00:56:57,880 and it just had this beautiful texture, 964 00:56:57,880 --> 00:57:03,880 like, this really is that crunch that Heston is talking about. 965 00:57:03,880 --> 00:57:05,920 Going well, Sarah. 966 00:57:05,920 --> 00:57:09,680 While my almonds are in the oven, I'm working on my vanilla salt, 967 00:57:09,680 --> 00:57:13,480 my candied fennel seeds and my brown butter, 968 00:57:13,480 --> 00:57:16,760 and bringing all that together for my crumble. 969 00:57:17,880 --> 00:57:20,240 Beautiful. Oh, my God, amazing. 970 00:57:20,240 --> 00:57:21,760 That looks amazing. 971 00:57:23,320 --> 00:57:28,120 I think it really resembles what I had when I tasted Heston's. 972 00:57:28,120 --> 00:57:30,360 I think it's got that perfect amount of crunch, 973 00:57:30,360 --> 00:57:31,880 it's really, really tasty. 974 00:57:31,880 --> 00:57:34,640 Nice one, Sarah! Let's go. 975 00:57:34,640 --> 00:57:37,720 I can't believe I'm on the home stretch. 976 00:57:37,720 --> 00:57:38,880 OK. 977 00:57:41,600 --> 00:57:43,440 BILLIE: My poached apple layer is done. 978 00:57:44,600 --> 00:57:46,760 And I've made my rose cream. 979 00:57:46,760 --> 00:57:47,760 Yeah, good job, Billie. 980 00:57:47,760 --> 00:57:49,480 As well as the apple fluid gel. 981 00:57:50,760 --> 00:57:54,040 The last thing I need to do now is making this crumble. 982 00:57:55,200 --> 00:57:57,080 Pick up the pace, babe. 983 00:57:57,080 --> 00:58:01,880 SARAH: I am so proud that I have finished all of my elements. 984 00:58:01,880 --> 00:58:03,680 I just need to put it all together. 985 00:58:05,000 --> 00:58:07,000 Heston's dish was so precise. 986 00:58:08,080 --> 00:58:11,320 I feel like I really need to nail this. 987 00:58:11,320 --> 00:58:13,040 It's a great colour, Sarah. 988 00:58:13,040 --> 00:58:18,000 Got my vanilla biscuit on the base, I add my apple caramel gel... 989 00:58:20,320 --> 00:58:22,040 ..and my poached apple layer. 990 00:58:23,520 --> 00:58:26,840 Don't let it crack. You got this! 991 00:58:26,840 --> 00:58:29,840 JOCK: Billie, Sarah, you're so close! 992 00:58:29,840 --> 00:58:31,680 You got 15 minutes to go! 993 00:58:31,680 --> 00:58:35,880 (ALL SHOUT ENCOURAGEMENT) 994 00:58:40,280 --> 00:58:44,800 BILLIE: All of my elements are now made, and I'm checking off the items 995 00:58:44,800 --> 00:58:48,040 on the recipe to make sure that I have everything done. 996 00:58:48,040 --> 00:58:50,560 OK, that's done, vanilla salt's done. 997 00:58:53,680 --> 00:58:56,520 And I'm looking at this crumble, 998 00:58:56,520 --> 00:58:57,600 and it looks... 999 00:58:59,040 --> 00:59:00,440 ..oily. 1000 00:59:04,880 --> 00:59:08,840 Heston really emphasised the importance of the textures 1001 00:59:08,840 --> 00:59:14,120 in this dish, and the crumble was really crispy and quite dry. 1002 00:59:15,440 --> 00:59:18,840 And the crumble that I've got here on my bench... 1003 00:59:20,520 --> 00:59:22,360 ..is really wet. 1004 00:59:26,800 --> 00:59:28,600 Go, Sarah. You got this, Sarah. 1005 00:59:28,600 --> 00:59:29,840 You got it, Sares. 1006 00:59:34,520 --> 00:59:38,640 BILLIE: My whole MasterChef journey this time around 1007 00:59:38,640 --> 00:59:40,840 has brought me to this point. 1008 00:59:40,840 --> 00:59:43,080 Oh, Bill... 1009 00:59:43,080 --> 00:59:46,840 And I can feel the title slipping away from me. 1010 00:59:46,840 --> 00:59:51,080 Last time, when I won MasterChef, I wasn't ready. 1011 00:59:51,080 --> 00:59:52,800 Keep pushing, Billie. You're doing so well. 1012 00:59:52,800 --> 00:59:55,840 But now, after becoming a mum, 1013 00:59:55,840 --> 01:00:00,240 I feel like I'm capable and confident and ready to do what I want to do. 1014 01:00:00,240 --> 01:00:01,840 Good on you, Billie! Go, Bill. 1015 01:00:01,840 --> 01:00:05,400 So I want it a whole lot more. 1016 01:00:05,400 --> 01:00:07,640 Keeping going! You got this, girl! 1017 01:00:07,640 --> 01:00:08,880 Go, Bill! 1018 01:00:08,880 --> 01:00:11,600 Come on, Bill! Go, Bill! 1019 01:00:14,400 --> 01:00:16,600 So, so close to the finish line, 1020 01:00:16,600 --> 01:00:19,840 I cannot afford to put anything on this plate 1021 01:00:19,840 --> 01:00:21,800 that I'm not 100% happy with. 1022 01:00:23,840 --> 01:00:27,480 I think I'm just going to have to push and make this crumble again. 1023 01:00:31,120 --> 01:00:34,160 ALVIN: Nope. Just doing it again. What's she doing again? 1024 01:00:34,160 --> 01:00:35,840 The crumble. 1025 01:00:37,000 --> 01:00:39,000 Billie, you're nuts! 1026 01:00:39,000 --> 01:00:40,800 Oh, my God. 1027 01:00:42,480 --> 01:00:44,160 DANIEL: Billie's so far behind. 1028 01:00:44,160 --> 01:00:46,840 Now she's decided to redo her crumb 1029 01:00:46,840 --> 01:00:48,680 with no time left on the clock. 1030 01:00:48,680 --> 01:00:50,960 She wants everything to be perfect, which is great, 1031 01:00:50,960 --> 01:00:53,600 but it's not going to matter if you don't get everything on the plate. 1032 01:00:55,480 --> 01:00:57,160 Get it on the plate! 1033 01:01:06,880 --> 01:01:09,520 PHOENIX: Take your time. You have enough time. 1034 01:01:09,520 --> 01:01:11,800 SARAH: Constructing this tart 1035 01:01:11,800 --> 01:01:14,960 is like the building blocks of a house. 1036 01:01:14,960 --> 01:01:17,000 So many layers. 1037 01:01:17,000 --> 01:01:20,120 I add one layer of pastry. 1038 01:01:20,120 --> 01:01:22,200 Nice, dark one. 1039 01:01:22,200 --> 01:01:26,320 Now I delicately pipe on my rose cream. 1040 01:01:26,320 --> 01:01:28,880 Beautiful. Yeah, it looks good, Sarah. 1041 01:01:28,880 --> 01:01:31,600 Now for my last layer of pastry, 1042 01:01:31,600 --> 01:01:35,040 I do a layer of that apple fluid gel... 1043 01:01:35,040 --> 01:01:36,400 Looks good, Sare! 1044 01:01:36,400 --> 01:01:38,120 ..and add on my crumble. 1045 01:01:39,600 --> 01:01:42,480 Check everything, Billie. Nice and quick, nice and quick. 1046 01:01:42,480 --> 01:01:43,840 Get that mixed together. 1047 01:01:48,840 --> 01:01:50,080 Oh, yes. 1048 01:01:50,080 --> 01:01:55,640 (ALL CHEER AND SHOUT) 1049 01:01:55,640 --> 01:01:58,880 SARAH: Oh, my gosh, it looks so damn beautiful. 1050 01:01:58,880 --> 01:02:00,000 Did I just make that? 1051 01:02:04,520 --> 01:02:06,560 Beautiful. That's it, Sarah! 1052 01:02:13,840 --> 01:02:16,920 BILLIE: I've made the second batch of the crumble and... 1053 01:02:18,960 --> 01:02:20,520 ..it's so much better. 1054 01:02:20,520 --> 01:02:24,760 (CHEERING AND SHOUTING) 1055 01:02:24,760 --> 01:02:28,680 It's crispy, it's drier, it reminds me of Heston's. 1056 01:02:28,680 --> 01:02:31,080 Nice, Billie. Make it perfect. 1057 01:02:31,080 --> 01:02:33,840 And now I need to start plating this dish up. 1058 01:02:35,800 --> 01:02:38,800 But I'm going to have to move really, really fast, 1059 01:02:38,800 --> 01:02:41,280 but be really gentle and really careful 1060 01:02:41,280 --> 01:02:44,120 to make this dish look as good as I can. 1061 01:02:44,120 --> 01:02:46,440 Come on, pull it together. 1062 01:02:50,960 --> 01:02:53,040 Can't believe I'm about to say it! 1063 01:02:53,040 --> 01:02:56,200 You've only got one minute to go! Come on! 1064 01:02:56,200 --> 01:03:00,360 (CHEERING AND SHOUTING) 1065 01:03:14,760 --> 01:03:17,000 Go, girl! Move! 1066 01:03:18,800 --> 01:03:20,280 (SHOUTING AND APPLAUSE) Yeah, Billie! 1067 01:03:20,280 --> 01:03:22,280 Yes, Billie! 1068 01:03:22,280 --> 01:03:25,880 Wow-wee! Beautiful, Bill. 1069 01:03:25,880 --> 01:03:28,480 Amazing. Come on, Billie. 1070 01:03:29,680 --> 01:03:32,520 Come on, Billie. You got this. You're killing it. 1071 01:03:32,520 --> 01:03:34,880 And for the final time! 1072 01:03:34,880 --> 01:03:39,080 ALL: Ten, nine, eight, seven, 1073 01:03:39,080 --> 01:03:42,240 six, five, four, 1074 01:03:42,240 --> 01:03:44,880 three, two, one! 1075 01:03:44,880 --> 01:03:47,920 JOCK: That's it! (CHEERING AND APPLAUSE) 1076 01:04:02,680 --> 01:04:05,240 What the hell? That was hard! 1077 01:04:05,240 --> 01:04:07,480 That was hard. That was so long. 1078 01:04:07,480 --> 01:04:09,320 (CHEERS) 1079 01:04:09,320 --> 01:04:12,120 (SHRIEKS, LAUGHS) 1080 01:04:19,040 --> 01:04:21,440 Oh, my God! Well done. 1081 01:04:27,840 --> 01:04:30,280 BILLIE: Today was tough. Today was really hard. 1082 01:04:30,280 --> 01:04:31,480 Smashed it. 1083 01:04:32,760 --> 01:04:34,520 Right down to the wire there. 1084 01:04:35,880 --> 01:04:37,440 Well done. Thank you. 1085 01:04:37,440 --> 01:04:39,120 I did the crumble again. 1086 01:04:39,120 --> 01:04:40,360 So good. 1087 01:04:40,360 --> 01:04:43,840 And hopefully that decision was worth it. 1088 01:04:43,840 --> 01:04:46,960 Um...yeah, I tried my best. 1089 01:05:08,400 --> 01:05:10,880 Good luck, Sarah. Thank you. 1090 01:05:10,880 --> 01:05:12,840 For the last time. I know. 1091 01:05:12,840 --> 01:05:14,360 (BOTH LAUGH) 1092 01:05:19,440 --> 01:05:23,400 I feel so happy walking this dish in to the judges. 1093 01:05:23,400 --> 01:05:25,880 I don't know if it's perfect... 1094 01:05:26,960 --> 01:05:29,400 ..but I am five points ahead... 1095 01:05:31,600 --> 01:05:34,640 ..and I just hope I can keep the lead. 1096 01:05:40,560 --> 01:05:43,560 How are you doing? Good. 1097 01:05:43,560 --> 01:05:45,920 Yeah, I'm feeling good. 1098 01:05:45,920 --> 01:05:47,400 Yeah, I'm actually feeling sad 1099 01:05:47,400 --> 01:05:49,480 because it's the last time I'm going to be doing this. 1100 01:05:49,480 --> 01:05:51,360 So it's a strange feeling. 1101 01:05:51,360 --> 01:05:56,280 Your family's been on the gantry all day, cheering you on. 1102 01:05:56,280 --> 01:05:59,720 What would it mean to you to lift that trophy? 1103 01:05:59,720 --> 01:06:01,040 Oh, gosh. 1104 01:06:03,520 --> 01:06:06,520 I think my mum would be very, very proud. 1105 01:06:08,400 --> 01:06:13,040 I think just sitting here now, getting to this point in itself... 1106 01:06:14,120 --> 01:06:15,440 ..is pretty amazing. 1107 01:06:15,440 --> 01:06:16,680 Thank you. 1108 01:06:18,160 --> 01:06:21,320 Shall we finish the dish? Yes. (LAUGHS) 1109 01:06:55,600 --> 01:06:57,560 Thank you, Sarah. We'll taste. Thank you. Enjoy. 1110 01:06:57,560 --> 01:06:59,600 ANDY: Thanks, Sarah. Well done. Thank you, Sarah. Well done. 1111 01:06:59,600 --> 01:07:00,600 Thank you. 1112 01:07:04,480 --> 01:07:06,960 What do we all reckon? On appearance? 1113 01:07:06,960 --> 01:07:08,280 It's pretty impressive. 1114 01:07:10,360 --> 01:07:12,720 The ice-cream looked pretty... pretty soft. 1115 01:07:12,720 --> 01:07:15,520 Yeah. Yeah, it's rapidly melting. 1116 01:07:16,920 --> 01:07:20,480 The pastry is a little tougher than yours. 1117 01:07:20,480 --> 01:07:22,080 See what I mean? I see. 1118 01:07:22,080 --> 01:07:25,360 Yeah, it's bendy. So less glass-like. 1119 01:07:56,280 --> 01:07:59,840 I think she's done an amazing job, first of all. 1120 01:07:59,840 --> 01:08:02,560 The fluid gel, texture and flavour, 1121 01:08:02,560 --> 01:08:04,480 just as good as yours. 1122 01:08:04,480 --> 01:08:08,120 Lemon zest, the fennel fronds, everything present. 1123 01:08:08,120 --> 01:08:11,360 The little crystallised rose petals were beautiful as well. 1124 01:08:11,360 --> 01:08:15,160 And then onto the taffety tart itself, I think the caramelisation, 1125 01:08:15,160 --> 01:08:18,760 which is the key thing that I remember from tasting yours, 1126 01:08:18,760 --> 01:08:21,400 is that bitter edge. 1127 01:08:21,400 --> 01:08:25,880 And I think she's captured it beautifully in the caramel. 1128 01:08:25,880 --> 01:08:29,160 The pastry, there was a slightly different texture. 1129 01:08:29,160 --> 01:08:32,360 I don't think it detracted a huge amount from the flavour, 1130 01:08:32,360 --> 01:08:34,560 other than you lost some of the biscuity-ness 1131 01:08:34,560 --> 01:08:36,320 of the puff pastry that yours had. 1132 01:08:36,320 --> 01:08:39,920 And I think she got very, very close to yours. 1133 01:08:39,920 --> 01:08:43,840 Yeah, I agree. I mean, this is not the easiest dish to do. 1134 01:08:43,840 --> 01:08:45,840 And it's really, you know, sort of one of... 1135 01:08:45,840 --> 01:08:48,080 Understatement of the century. Understatement. 1136 01:08:48,080 --> 01:08:51,960 But a lot of it hangs on the finesse of the layers 1137 01:08:51,960 --> 01:08:53,840 and pushing that level of bitterness. 1138 01:08:53,840 --> 01:08:56,240 And I think she's done a great job. 1139 01:08:57,720 --> 01:09:01,600 I mean, I think she's done a pretty...pretty impressive job. 1140 01:09:01,600 --> 01:09:04,920 I agree. I think an extraordinary effort. 1141 01:09:04,920 --> 01:09:07,080 There are a lot of positives here. 1142 01:09:07,080 --> 01:09:09,960 However, I'm going to just go straight to the negatives. 1143 01:09:09,960 --> 01:09:15,320 Is her probably not book-folding her pastry 1144 01:09:15,320 --> 01:09:17,480 as well as she possibly could have, 1145 01:09:17,480 --> 01:09:21,400 and is the loose ice-cream going to open the door for Billie? 1146 01:09:22,960 --> 01:09:25,160 I think, flavour-wise, it was lovely. 1147 01:09:25,160 --> 01:09:27,680 The texture was a little bit loose. 1148 01:09:27,680 --> 01:09:31,440 I would say it does read, in comparison to yours, 1149 01:09:31,440 --> 01:09:33,200 ever so slightly on the sweeter side. 1150 01:09:34,640 --> 01:09:38,480 I think it's an amazing plate of food, but it's game on 1151 01:09:38,480 --> 01:09:40,360 because it's not perfect 1152 01:09:40,360 --> 01:09:42,680 and it's going to be very, very interesting to see 1153 01:09:42,680 --> 01:09:44,640 what Billie brings to the table. 1154 01:09:57,520 --> 01:09:59,000 Well, head to the link below 1155 01:09:59,000 --> 01:10:01,720 to apply for the next season of MasterChef Australia. 1156 01:10:05,760 --> 01:10:07,680 Good luck, Billie. Thank you. 1157 01:10:16,080 --> 01:10:17,960 There's lots going on in my mind. 1158 01:10:19,080 --> 01:10:22,560 Having made all the pastry and the crumble twice, 1159 01:10:22,560 --> 01:10:24,480 you know, I hope that was worth it. 1160 01:10:25,760 --> 01:10:27,320 JOCK: Billie. Hello. 1161 01:10:27,320 --> 01:10:29,560 I'm five points behind Sarah, 1162 01:10:29,560 --> 01:10:35,520 so I'm going to need perfection to have any chance of winning this. 1163 01:10:45,040 --> 01:10:46,840 (SIGHS) 1164 01:10:46,840 --> 01:10:50,200 I can breathe. And...breathe. 1165 01:10:54,200 --> 01:10:55,280 What about your time here? 1166 01:10:55,280 --> 01:10:58,040 Like, I always think why 1167 01:10:58,040 --> 01:10:59,560 especially the winners come back. 1168 01:10:59,560 --> 01:11:00,720 Mm. 1169 01:11:01,920 --> 01:11:04,440 I'm a mum first and foremost, I think. 1170 01:11:05,720 --> 01:11:09,080 The last two years has really solidified that. 1171 01:11:09,080 --> 01:11:14,600 But I think pushing myself into these sorts of situations 1172 01:11:14,600 --> 01:11:16,680 is what I need to do a little bit more of, 1173 01:11:16,680 --> 01:11:20,520 and that's where the discovery really happens, I think. 1174 01:11:20,520 --> 01:11:23,080 I feel like I've grown a whole lot. 1175 01:11:24,960 --> 01:11:30,280 I think I've realised I am capable of doing this... 1176 01:11:31,400 --> 01:11:35,040 ..and this has given me a lot of confidence, 1177 01:11:35,040 --> 01:11:37,520 being back here, and I do feel capable 1178 01:11:37,520 --> 01:11:39,600 and do feel like I really want it now. 1179 01:11:41,480 --> 01:11:44,720 Billie, I've seen you look up at the scores a couple of times, 1180 01:11:44,720 --> 01:11:48,520 you know, and just go, "No, I'm going to remake that." 1181 01:11:48,520 --> 01:11:49,640 Yeah. 1182 01:11:49,640 --> 01:11:51,640 And we've seen you do that with the crumble, 1183 01:11:51,640 --> 01:11:53,240 we've seen you do it with the pastry. 1184 01:11:53,240 --> 01:11:54,280 Yeah. 1185 01:11:55,280 --> 01:11:57,240 Do you think you've done enough? 1186 01:11:57,240 --> 01:12:00,400 I think, in other pressure tests, I've sort of just gone, 1187 01:12:00,400 --> 01:12:02,280 "Oh, no, it'll be OK." 1188 01:12:02,280 --> 01:12:03,680 But this one, I just thought, 1189 01:12:03,680 --> 01:12:06,840 "Nuh, I just have to make sure everything is perfect," 1190 01:12:06,840 --> 01:12:10,760 and trying to use a bit more of my instincts. 1191 01:12:10,760 --> 01:12:14,240 It was amazing to watch. It's great to hear as well. 1192 01:12:14,240 --> 01:12:16,560 Would you like to rocher? Sure. 1193 01:12:16,560 --> 01:12:18,160 Thank you. 1194 01:12:38,200 --> 01:12:39,640 We'll taste. Thank you. Thanks. Thank you. 1195 01:12:39,640 --> 01:12:41,320 Thanks, Billie. Well done. Thank you. Thank you. 1196 01:12:44,680 --> 01:12:47,280 (CHUCKLES) Hey. How'd you go? 1197 01:12:47,280 --> 01:12:49,960 Yeah, good. (BOTH LAUGH) 1198 01:12:51,480 --> 01:12:54,720 HESTON: It does look, um, pretty impressive, doesn't it? 1199 01:12:54,720 --> 01:12:56,200 ANDY: Yeah. MELISSA: Certainly does. 1200 01:12:57,680 --> 01:13:02,600 There's just another level of precision and finesse, isn't there? 1201 01:13:08,560 --> 01:13:10,800 Ooh, looks good. 1202 01:13:10,800 --> 01:13:14,920 That was just like a hot knife through butter. 1203 01:13:45,120 --> 01:13:46,920 Wow. 1204 01:13:48,800 --> 01:13:50,680 I think when you're five points behind, 1205 01:13:50,680 --> 01:13:53,240 you can either concede defeat right there and then 1206 01:13:53,240 --> 01:13:55,360 or you can push and graft... 1207 01:13:55,360 --> 01:13:57,440 It's just not in her, is it? ..like you've never done it before. 1208 01:13:57,440 --> 01:13:59,480 It's not in her to concede. 1209 01:13:59,480 --> 01:14:02,600 Everything is there, present and correct. 1210 01:14:03,600 --> 01:14:06,600 Really clear layers and beautiful textures. 1211 01:14:06,600 --> 01:14:08,200 The biscuit is beautiful. 1212 01:14:08,200 --> 01:14:12,200 It has the right amount of biscuity flavour and texture. 1213 01:14:12,200 --> 01:14:15,520 The gel has that perfect amount of bitterness. 1214 01:14:15,520 --> 01:14:21,360 You can really sort of pick up on every single, clear, distinct layer. 1215 01:14:21,360 --> 01:14:24,880 You can see the textures are as they should be. 1216 01:14:27,200 --> 01:14:29,720 My mind is blown. 1217 01:14:29,720 --> 01:14:32,480 I have to say, I think there's a real finesse 1218 01:14:32,480 --> 01:14:34,200 about what she's done here. 1219 01:14:34,200 --> 01:14:38,680 The ice-cream texture, to the finesse in the layers... 1220 01:14:39,920 --> 01:14:44,400 ..and the way the whole thing is put together, really impressive. 1221 01:14:44,400 --> 01:14:47,080 The pastry is unbelievable. 1222 01:14:47,080 --> 01:14:50,200 It is so good. It's flaky, you could see the layers. 1223 01:14:50,200 --> 01:14:52,880 Beautiful golden caramelisation on it. 1224 01:14:52,880 --> 01:14:54,880 Your spoon just went straight through it as well. 1225 01:14:54,880 --> 01:14:56,840 There was no resistance whatsoever. 1226 01:14:56,840 --> 01:14:59,640 And then the crumb on top, I'm glad that she went back and did it, 1227 01:14:59,640 --> 01:15:01,600 because she wasn't happy with it and it wasn't right, 1228 01:15:01,600 --> 01:15:03,680 and it's made the dish better for it. 1229 01:15:05,400 --> 01:15:08,600 Definitely feeling her way through this recipe... 1230 01:15:08,600 --> 01:15:09,680 Yes. 1231 01:15:09,680 --> 01:15:11,960 ..is paying its dividends now in the tasting. 1232 01:15:11,960 --> 01:15:16,840 And, you know, for sure, the pastry - very, very good. 1233 01:15:16,840 --> 01:15:19,840 You know, the lamination - there is the difference. 1234 01:15:24,280 --> 01:15:26,520 Look, I think it's safe to say 1235 01:15:26,520 --> 01:15:29,760 that Billie's dish is better than good, you know. 1236 01:15:29,760 --> 01:15:32,720 The big question is, is it good enough 1237 01:15:32,720 --> 01:15:35,160 to make up those five points 1238 01:15:35,160 --> 01:15:38,360 that would mean she would take that title out for a second time? 1239 01:15:58,760 --> 01:16:00,440 There's no better way 1240 01:16:00,440 --> 01:16:04,560 than to end the grand finale of MasterChef Australia 2022 1241 01:16:04,560 --> 01:16:07,840 than with a Heston Blumenthal pressure test. 1242 01:16:08,960 --> 01:16:11,120 MELISSA: Every time you walk into this kitchen 1243 01:16:11,120 --> 01:16:14,920 you set a new precedent of culinary excellence 1244 01:16:14,920 --> 01:16:18,760 that can only be met by the best of the best. 1245 01:16:18,760 --> 01:16:21,960 How would you describe these two finalists? 1246 01:16:21,960 --> 01:16:26,240 To get this far, let alone today's challenge, 1247 01:16:26,240 --> 01:16:27,960 is something incredible. 1248 01:16:29,120 --> 01:16:30,520 And... 1249 01:16:30,520 --> 01:16:34,400 ..tasting your dishes today, they were wonderful. 1250 01:16:34,400 --> 01:16:40,200 They showed so much dexterity, finesse, and... 1251 01:16:40,200 --> 01:16:42,360 ..nearly five and a half hours?! 1252 01:16:43,920 --> 01:16:45,800 Sorry. But I'm not really. 1253 01:16:45,800 --> 01:16:47,520 (LAUGHTER) 1254 01:16:48,880 --> 01:16:51,560 It has been a huge day. 1255 01:16:53,640 --> 01:16:56,880 We are moments away from announcing the person 1256 01:16:56,880 --> 01:16:59,640 who will get their name on that trophy... 1257 01:17:02,520 --> 01:17:04,000 ..claim the title... 1258 01:17:05,360 --> 01:17:11,600 ..and take home $250,000. 1259 01:17:15,440 --> 01:17:18,000 This round, it was a pressure test 1260 01:17:18,000 --> 01:17:23,000 and there was a total of 40 points up for grabs - 10 from each of us. 1261 01:17:27,720 --> 01:17:29,160 Sarah, you had the lead. 1262 01:17:30,160 --> 01:17:32,400 So, all you needed to do was keep it. 1263 01:17:33,440 --> 01:17:37,520 Are we about to see your name on the trophy for the first time? 1264 01:17:39,320 --> 01:17:45,560 Or, Billie, can you lift that trophy for a second time? 1265 01:17:50,360 --> 01:17:51,600 Now, Sarah... 1266 01:17:52,600 --> 01:17:56,280 ..there we so many positives in your tart 1267 01:17:56,280 --> 01:17:57,720 but it wasn't perfect... 1268 01:17:58,760 --> 01:18:01,400 ..and your ice-cream was a little loose. 1269 01:18:03,480 --> 01:18:04,960 So, I scored you... 1270 01:18:06,360 --> 01:18:07,920 ..a seven out of ten. 1271 01:18:14,840 --> 01:18:17,960 Sarah, it was a pretty impressive effort. 1272 01:18:19,720 --> 01:18:22,680 I also scored you seven. 1273 01:18:28,880 --> 01:18:33,920 From a flavour perspective, your dish was very close to Heston's. 1274 01:18:33,920 --> 01:18:36,480 And because of that, I gave you... 1275 01:18:37,640 --> 01:18:38,920 ..eight out of ten. 1276 01:18:39,920 --> 01:18:41,200 Thank you. 1277 01:18:45,360 --> 01:18:49,680 It was beautiful to look at, and an extraordinary effort. 1278 01:18:51,240 --> 01:18:52,960 I gave you... 1279 01:18:52,960 --> 01:18:54,360 ..an eight out of ten. 1280 01:18:54,360 --> 01:18:57,920 (CHEERING) 1281 01:19:00,240 --> 01:19:04,840 So, Sarah, that's a score of 30 out of 40 for this round, 1282 01:19:04,840 --> 01:19:08,640 bringing your total score to 56. 1283 01:19:08,640 --> 01:19:11,800 (CHEERING) 1284 01:19:18,280 --> 01:19:19,800 Billie... 1285 01:19:20,920 --> 01:19:25,360 ..that means that you need to score 36 points from us to win. 1286 01:19:30,240 --> 01:19:34,040 Your dish had to be near perfect. 1287 01:19:37,840 --> 01:19:43,840 Billie, I love the fact that I could feel the emotion in that dish. 1288 01:19:45,000 --> 01:19:47,360 And it was delicious. 1289 01:19:51,880 --> 01:19:53,360 Nine out of ten. 1290 01:19:53,360 --> 01:19:55,240 (CHEERING) 1291 01:19:58,200 --> 01:20:01,440 Not only was that pastry unbelievable... 1292 01:20:02,800 --> 01:20:06,920 ..but almost every element matched Heston's. 1293 01:20:08,920 --> 01:20:10,720 I gave you... 1294 01:20:10,720 --> 01:20:11,960 ..a nine out of ten. 1295 01:20:11,960 --> 01:20:13,440 (CHEERING) 1296 01:20:20,520 --> 01:20:23,000 It truly was an incredible feat. 1297 01:20:26,520 --> 01:20:28,800 And I scored you nine out of ten. 1298 01:20:35,480 --> 01:20:36,920 Billie... 1299 01:20:41,400 --> 01:20:42,920 ..your tart... 1300 01:20:43,920 --> 01:20:46,920 ..showed an incredible attention to detail. 1301 01:20:51,080 --> 01:20:52,920 It blew my mind. 1302 01:20:57,560 --> 01:21:00,160 And because of that, I scored it... 1303 01:21:05,680 --> 01:21:07,480 ..ten. (CHEERING) 1304 01:21:07,480 --> 01:21:10,160 JOCK: That means, Billie McKay, 1305 01:21:10,160 --> 01:21:14,680 you're the winner of Masterchef Australia 2022! 1306 01:21:14,680 --> 01:21:19,320 (CHEERING AND APPLAUSE) 1307 01:21:34,080 --> 01:21:36,800 Billie, congratulations. 1308 01:21:36,800 --> 01:21:39,880 You've just won $250,000. 1309 01:21:41,640 --> 01:21:44,720 Oh, my God. I can't believe it. 1310 01:21:44,720 --> 01:21:47,760 I am so grateful for this experience. 1311 01:21:47,760 --> 01:21:51,240 I've learned so much about myself. 1312 01:21:51,240 --> 01:21:55,040 It's changed a lot about me, and I'm really excited about that. 1313 01:21:57,320 --> 01:22:00,880 And I admire Sarah so much. 1314 01:22:00,880 --> 01:22:03,480 She's an absolute force. 1315 01:22:03,480 --> 01:22:08,200 She's done so much since being on MasterChef the first time around, 1316 01:22:08,200 --> 01:22:11,760 and I'm really inspired by her. 1317 01:22:11,760 --> 01:22:15,080 Um, and she's a, you know, beautiful person to boot, so... 1318 01:22:16,440 --> 01:22:18,080 So are you, Billie. 1319 01:22:19,840 --> 01:22:21,880 Now you're making me cry! 1320 01:22:23,120 --> 01:22:25,880 Well, Sarah, commiserations. 1321 01:22:27,000 --> 01:22:29,360 You've impressed us week after week 1322 01:22:29,360 --> 01:22:32,040 not only with the calibre of your cooking 1323 01:22:32,040 --> 01:22:35,200 but with your incredible fighting spirit. 1324 01:22:37,280 --> 01:22:39,960 And we can't wait to see what you achieve next. 1325 01:22:39,960 --> 01:22:40,960 Thank you. 1326 01:22:42,880 --> 01:22:45,160 It's been so much fun. 1327 01:22:45,160 --> 01:22:49,680 I learnt a lot about myself, and I'm walking out feeling so grateful, 1328 01:22:49,680 --> 01:22:54,240 so much love and happiness, and just in a really good place. 1329 01:22:54,240 --> 01:22:58,960 For coming in second place, you won't be going home empty-handed 1330 01:22:58,960 --> 01:23:01,560 because we'd like to give you $30,000 1331 01:23:01,560 --> 01:23:03,320 to help you with your culinary ambitions. 1332 01:23:03,320 --> 01:23:04,320 Thank you. 1333 01:23:04,320 --> 01:23:06,760 (CHEERING) 1334 01:23:09,360 --> 01:23:11,240 ANDY: And, of course... 1335 01:23:12,240 --> 01:23:15,480 ..we can't ignore our third-place-getter, Daniel. 1336 01:23:17,000 --> 01:23:20,240 For you coming third, we're gonna give you $20,000. 1337 01:23:20,240 --> 01:23:22,640 (CHEERING) 1338 01:23:22,640 --> 01:23:24,360 Whoo-hoo! 1339 01:23:28,320 --> 01:23:30,640 Oh! You wouldn't read about it! 1340 01:23:30,640 --> 01:23:32,280 The Milky Bars are on you. 1341 01:23:32,280 --> 01:23:34,000 (LAUGHTER) 1342 01:23:34,000 --> 01:23:36,200 Billie, congratulations. 1343 01:23:36,200 --> 01:23:37,800 (CHUCKLES) 1344 01:23:37,800 --> 01:23:40,720 You came here with a lot to live up to. 1345 01:23:40,720 --> 01:23:43,480 Because you're already a member of the winners' circle. 1346 01:23:47,720 --> 01:23:51,040 But, this time, you're leaving with so much more. 1347 01:23:52,800 --> 01:23:54,560 Tonight... 1348 01:23:54,560 --> 01:23:56,720 ..you have rewritten history. 1349 01:23:57,720 --> 01:24:00,280 You are now the first cook ever 1350 01:24:00,280 --> 01:24:06,120 to win MasterChef Australia not once, but twice. 1351 01:24:06,120 --> 01:24:08,680 We are bursting with pride... 1352 01:24:10,720 --> 01:24:12,760 ..and we could not be happier for you. 1353 01:24:12,760 --> 01:24:14,280 Thank you. 1354 01:24:14,280 --> 01:24:16,800 Billie, I think you know what happens next 1355 01:24:16,800 --> 01:24:19,320 'cause you have done it before. (LAUGHTER) 1356 01:24:19,320 --> 01:24:24,840 The only thing left to do is to come over and lift that shiny trophy. 1357 01:24:24,840 --> 01:24:29,400 (CHEERING) 1358 01:24:29,400 --> 01:24:33,680 JOCK: Give it up for Billie McKay, everybody! 1359 01:24:33,680 --> 01:24:37,000 (CHEERING) 1360 01:24:40,960 --> 01:24:42,680 Whoo! 1361 01:24:44,000 --> 01:24:47,000 (CHEERING CONTINUES) 1362 01:24:58,960 --> 01:25:00,080 Whoo! 1363 01:25:09,240 --> 01:25:11,240 Captions by Red Bee Media