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Previously
on MasterChef Australia...
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00:00:09,343 --> 00:00:12,180
Home Cooks vs Pro Cooks
Week!
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00:00:12,180 --> 00:00:17,017
...a brand-new week got off to
a sizzling start.
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00:00:17,017 --> 00:00:18,652
Definitely a different ball
game from what
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00:00:18,652 --> 00:00:20,354
we would be doing at the restaurant.
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00:00:20,354 --> 00:00:24,225
Three of our own took
on the giants from NOMAD...
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Team NOMAD's
definitely here to win today.
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00:00:26,294 --> 00:00:30,298
It's legit gonna take me the
dish of my life to beat these guys.
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00:00:30,298 --> 00:00:34,502
If one of us wins, we actually
get to be safe from
elimination!
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...and they turned Mystery Box
ingredients into something magical.
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It is out of control.
Absolutely dynamite.
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Very impressive.
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I think you've made a serious
play for the win today.
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But Grace's genius idea...
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Tempura betel leaf
with pork and a salsa.
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...won her dish of the day.
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You've nailed it.
You are on fire.
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Tonight, which three home cooks
take on the professionals...
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All that
adrenaline's pumping.
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This is gonna be tough.
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...in a Pressure Test that will
challenge the best of the best?
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Cooking today! Ooh!
I know!
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Morning!
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Good morning, everybody.
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Morning!
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As you know, all this week
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we are putting you up against
Australia's best chefs
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in classic MasterChef challenges.
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If you beat the professionals,
then you are safe from elimination
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00:01:47,541 --> 00:01:49,009
at the end of the week.
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And the question
is which three will be cooking?
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Alright, you know the drill.
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Green token means
you're cooking today.
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Eyes up, Ralph!
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Yeah, I ain't looking,
I ain't looking.
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It's green! I get to cook.
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Ooh!
Three in a row. Here
we go.
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Oh, my gosh!
Imagine!
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Ahh!
Ohh!
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It's my favourite colour!
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I've got Mal and I've got Phil
with me as well.
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They're both amazing cooks,
so I'm excited.
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Righto, I bet you three are
dying to find out who you're
up against.
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Yep.
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They're the team behind a
hatted gem
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located in tropical
Far North Queensland.
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These chefs combine
contemporary techniques
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and their love
of tropical ingredients.
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They've even taken out
'Gourmet Traveller's
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Regional Restaurant of the Year.
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Please welcome,
from Nu Nu in Palm Cove,
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Nick Holloway and his crew!
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How cool is that?!
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Oh, so Nick from Nu Nu
is such a cool dude.
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I've seen him on MasterChef before.
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Hey, guys.
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He's got his reputation to
protect. He's gonna play to win.
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Nick, great to see you. Welcome
back to the MasterChef kitchen.
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Oh, it's so exciting
to be back here.
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With me, I've got
two of my wingmen here,
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bringing some jungle funk
to the city.
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I've got Mel, aka 'Shooter',
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who's been working with me
for a long time, 20 years.
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20 years.
Oh, Jesus.
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And one of our newest recruits
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and a bit of a heavy-hitter,
this is Chrisso.
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You've brought
the heavyweights, mate.
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I don't know. I feel like
a heavyweight at the moment.
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I know that much.
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Well, you guys are cooking in
a Pressure Test today.
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That means you're gonna be
cooking another chef's recipes.
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Chris, how do you feel about
that?
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Yeah, I feel good about that.
Yep, we're up for the
challenge today.
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Full disclosure, you used to
work for Andy, right, at the
Ducks?
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That's right. Andy and I
go back a little way.
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Is he any good at reading
recipes?
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Yes, he's good at everything. Oh.
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They set you up!
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Thanks. Thanks, Andy.
Thanks, guys.
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Now to the challenge at hand.
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Today's Pressure Test
has been set by a chef
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whose elevated take
on South-East Asian cuisine
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is ingenious and in high demand.
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With three hats
across two restaurants,
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he blends his culinary heritage
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with native Aussie ingredients
and ancient techniques.
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Please welcome executive chef
and co-owner of Sunda and Aru,
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it's Khanh Nguyen!
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Wow!
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I'm just so excited that
today's guest chef is Khanh
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as much as I'm terrified
by the technique
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that Khanh brings to the table.
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Khanh, how are you, buddy?
Hello.
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I just know that he's gonna
set us a really serious challenge.
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Khanh, mate,
great to have you back.
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Sunda, Aru,
absolutely pumping, no doubt?
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Yep, both fully booked.
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That's why I can't get in.
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So today it's obviously
team versus team,
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which means this Pressure Test,
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it's comprised of
three different dishes.
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Righto, Khanh, why don't you
let these guys know
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what menu they'll be cooking
today?
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Alright, so for entree,
you'll be cooking...
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...my macadamia tofu
with Skull Island prawns,
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tamarind and lemon myrtle broth.
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Ooh!
Whoa.
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Ooh.
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Bring it on.
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And for main course,
you'll be cooking...
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...my Wagyu rendang pie...
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...with Vietnamese satay
and pickled daikon radish.
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This will be epic.
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Do you have to make your own
pastry? I'd say so.
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And, finally, for my dessert,
you'll be cooking...
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...my kaya jam ice-cream
sandwich...
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...with Davidson's plum
and salted koji waffle.
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Oh!
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That's very delicious.
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That looks like one epic feast, mate.
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So there's an entree, there's a
main and there's a dessert.
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Each member of your team
will cook a different course
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and whichever team wins
the most courses
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wins the day - pretty simple.
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But right now you guys have to decide
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who out of your team
is going to cook which course
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before you taste it.
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Righto, gang. OK.
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The pressure is
definitely on.
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If our team can nail two out of
the three dishes, we'll take
the win,
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so it's crucial for each of us
to choose the right course.
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Sure you don't want to do
entree?
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Nah, look,
it's probably not a good idea.
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We'll play to our strengths. Yes.
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Let's do it.
Let's do it.
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Amazing.
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We gonna do this? We gonna
have fun? Yeah, yeah, yeah.
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Let's do it.
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Righto, team Nu Nu, you good to
go?
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Ready to rock.
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Hand up if you're on the entrees.
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Right.
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Malissa and Nick, the showdown
is on.
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And what about mains?
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Yep.
Chris and Phil.
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Battle of the pie.
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And that leaves Ralph and Mel
for dessert. Lovely.
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Nice work.
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Alright, let's get to tasting.
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Nick, Malissa, you're on entree.
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Yeah, yeah, yeah!
Hey!
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I'm up against Nick, the head chef,
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so that's gonna be challenging.
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I love the knifework.
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It looks like a chrysanthemum.
It's beautiful.
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We're gonna be judging
on looks as well as taste
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so just try and remember
how Khanh's plated his dish.
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Khanh's entree is the most
beautiful dish I've ever seen
in my life.
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The top of the tofu
has been so finely cut
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so that it looks
like a beautiful flower.
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Oh, wow, I took
a really big scoop, didn't I?
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And of course it tastes incredible.
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You're gonna have to make
a macadamia milk.
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You're gonna have to set the
tofu and then cut it with a knife.
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And then the broth,
you're gonna have to clarify it
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really nice and gently
so it doesn't go cloudy.
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Alright, main courses - Chris,
Phil.
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My Wagyu rendang pie,
there's a lot of ingredients,
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so you've really got
to manage your time well.
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You gotta get it in on time.
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And, obviously, the puff pastry,
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it's a rough puff, but you've
got to get it done in time as well.
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Even though it looks
like it's just a simple pie
and a sauce,
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there's so many layers of
layers of favours and textures
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and herbs and spices and nuts.
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There's a lot going on.
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Alright, for dessert, Mel, Ralph.
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Come on, Shooter.
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Kaya jam ice-cream sandwich.
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This is beautiful.
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If you haven't made
a parfait before,
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if you don't whip it enough,
it's just gonna freeze into a brick.
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And the waffle's
pretty hard to get right.
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It's cooked over an open flame.
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It's all in the recipe!
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Alright.
Thank you.
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I'm expecting
it's gonna be challenging.
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It's a perfect dessert.
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OK, for those cooking mains,
Phil and Chris...
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...you'll start first.
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You will have 3 hours and 45
minutes to complete your dish.
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Nick and Mal on entree...
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00:10:04,137 --> 00:10:08,308
...you'll have 2 hours and 30
minutes to complete the tofu.
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00:10:10,043 --> 00:10:12,612
And for Ralph and Mel on dessert...
195
00:10:14,414 --> 00:10:19,352
...you'll have 2 hours and 15
minutes for your ice-cream
sandwich.
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00:10:21,054 --> 00:10:22,923
Chris and Phil...
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00:10:24,692 --> 00:10:27,627
...your 3 hours and 45 minutes...
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00:10:30,130 --> 00:10:31,231
...starts now.
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00:10:33,633 --> 00:10:36,069
Alright, good luck, buddy.
Have fun, mate. Enjoy it.
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00:10:36,069 --> 00:10:39,172
Yeah, come on, guys!
Whoo!
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00:10:45,178 --> 00:10:47,948
Nice, Phil.
Look at all these flavours.
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00:10:47,948 --> 00:10:50,350
Flavour!
Flavour!
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00:10:50,350 --> 00:10:55,422
So I'm making Khanh Nguyen's
rendang beef pie.
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00:10:56,423 --> 00:10:58,391
Never cooked anything
like this before.
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00:10:58,391 --> 00:11:00,293
Shallots, garlic, galangal...
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00:11:00,293 --> 00:11:02,395
These flavours are pretty new
to me.
207
00:11:02,395 --> 00:11:04,564
Chilli and heat
is not my friend at all.
208
00:11:05,565 --> 00:11:08,568
The first thing I need to do is
get that Wagyu rendang curry started.
209
00:11:10,670 --> 00:11:13,240
This curry paste has
20-something ingredients in it,
210
00:11:13,240 --> 00:11:16,243
so I'm just getting them all
chopped and prepped and into
the blender.
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00:11:18,011 --> 00:11:21,648
My strategy is read the recipe,
read the recipe, read the recipe.
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00:11:23,416 --> 00:11:25,385
Doing good, Phil.
Go, Phil.
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00:11:25,385 --> 00:11:27,320
Thanks, guys.
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00:11:27,320 --> 00:11:29,857
I'm gonna need to make the
curry paste and the spice mix,
215
00:11:29,857 --> 00:11:33,927
cook the beef and finally
reduce down the rendang curry itself
216
00:11:33,927 --> 00:11:37,731
before I get the pie fully
enclosed and into that oven.
217
00:11:38,832 --> 00:11:41,268
3 hours and 45 minutes
seems like a lot of time,
218
00:11:41,268 --> 00:11:44,337
but a lot to do and a lot to
get right and possibly get wrong.
219
00:11:44,337 --> 00:11:46,206
So I've got my curry paste.
220
00:11:46,206 --> 00:11:48,441
My next step is the spice mix.
221
00:11:51,111 --> 00:11:54,948
And then I'm gonna start
caramelising the beef cheeks in
the coconut oil.
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00:11:55,949 --> 00:11:57,885
Lot of ingredients in it.
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00:11:57,885 --> 00:12:00,788
Come on, Chrisso.
You need to crank it up, buddy.
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00:12:02,522 --> 00:12:04,624
Eyes forward.
Eyes forward at the moment.
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00:12:04,624 --> 00:12:07,627
I don't want to turn around and
get scared by what's happening there.
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00:12:12,232 --> 00:12:13,767
Chris.
Andy.
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00:12:13,767 --> 00:12:15,235
How you travelling?
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00:12:15,235 --> 00:12:17,805
Yeah, not too bad. Yeah,
there's a lot of ingredients.
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00:12:17,805 --> 00:12:19,272
What about the boss over there?
230
00:12:19,272 --> 00:12:21,274
Hopefully he can give me
a little bit of advice.
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00:12:21,274 --> 00:12:23,143
He's a good man.
He makes me feel comfortable.
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00:12:23,143 --> 00:12:25,645
I just want to help.
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00:12:25,645 --> 00:12:29,049
You are as chilled as ever.
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00:12:29,049 --> 00:12:31,284
This is why I love him.
It's why I love him.
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00:12:31,284 --> 00:12:33,887
We just do our best. Thanks,
guys. Good luck, mate. We'll
move on.
236
00:12:33,887 --> 00:12:36,223
I'm just trying
to move at a good pace.
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00:12:36,223 --> 00:12:38,225
I definitely don't want
to dillydally around.
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00:12:38,225 --> 00:12:41,161
Getting the pie in the oven
is the crux of the challenge.
239
00:12:43,296 --> 00:12:45,532
I don't have any
small measuring jugs.
240
00:12:45,532 --> 00:12:47,000
Measuring jugs?
241
00:12:47,000 --> 00:12:49,602
Can I take one of your small
ones? Take one of his.
242
00:12:49,602 --> 00:12:51,238
Front bench?
Yeah.
243
00:12:51,238 --> 00:12:53,273
Yeah, help yourself.
Just pinch this.
244
00:12:53,273 --> 00:12:57,277
Yeah, take this. Take this one.
Just, like, replace that one.
245
00:12:57,277 --> 00:12:59,212
I am pretty nervous.
246
00:12:59,212 --> 00:13:01,214
It feels like a lifetime
when you're waiting.
247
00:13:01,214 --> 00:13:02,983
All that adrenaline's pumping
248
00:13:02,983 --> 00:13:05,953
and I know that as soon
as I just start cooking,
249
00:13:05,953 --> 00:13:07,254
I'll get in the zone.
250
00:13:08,255 --> 00:13:09,556
Have you found your rhythm?
251
00:13:09,556 --> 00:13:11,358
Well, it's pretty hard
when you're in a kitchen
252
00:13:11,358 --> 00:13:12,659
you've never cooked in before.
253
00:13:12,659 --> 00:13:14,794
You don't know where anything
is. Oh, here we go!
254
00:13:14,794 --> 00:13:16,296
Everybody's looking at you.
255
00:13:18,031 --> 00:13:21,134
Well, mate, I'm gonna join you
very, very shortly.
256
00:13:22,335 --> 00:13:25,605
I'm working on the beef rendang
curry filling and...
257
00:13:27,507 --> 00:13:29,042
...I've done my beef cheeks.
258
00:13:34,181 --> 00:13:37,584
Next, I'm making some dry
spice mix, so I have to grind
them up...
259
00:13:39,953 --> 00:13:43,991
...combine it with the curry
paste, the braising liquid,
260
00:13:43,991 --> 00:13:46,393
get everything in the pressure
cooker and get it going.
261
00:13:46,393 --> 00:13:49,596
And then I am gonna start
making the rough puff pastry.
262
00:13:49,596 --> 00:13:51,431
Going really well,
Phil. WOMAN: Yeah.
263
00:13:51,431 --> 00:13:53,400
Go, Phil. Come on, mate!
264
00:13:53,400 --> 00:13:54,935
Thanks, guys.
265
00:13:54,935 --> 00:13:58,138
Straight out of the gate,
Phil has been on fire.
266
00:13:59,172 --> 00:14:01,241
He's doing the curry filling.
267
00:14:01,241 --> 00:14:04,144
He didn't blitz it up.
He ground his up.
268
00:14:04,144 --> 00:14:06,179
He didn't blitz it up
in the spice grinder.
269
00:14:06,179 --> 00:14:08,148
But I'm a bit worried about Phil.
270
00:14:08,148 --> 00:14:10,583
I think that he might
have missed a step.
271
00:14:10,583 --> 00:14:13,520
Phil's put the tray of spices
straight into the mixer.
272
00:14:14,521 --> 00:14:15,923
But he didn't blitz 'em.
273
00:14:16,924 --> 00:14:18,358
So I tell you what.
274
00:14:18,358 --> 00:14:20,293
For a guy who doesn't like spice,
275
00:14:20,293 --> 00:14:22,129
there's gonna be some spice.
276
00:14:27,534 --> 00:14:31,504
Nick, Malissa, we're
looking for two of Khanh's
delicious entrees
277
00:14:31,504 --> 00:14:34,741
and your 2.5 hours starts now.
278
00:14:38,811 --> 00:14:40,447
Whoa!
279
00:14:43,917 --> 00:14:45,585
Game on.
280
00:14:45,585 --> 00:14:48,455
Oh, yes!
Oh, game on!
281
00:14:49,456 --> 00:14:51,658
I am finally starting.
282
00:14:51,658 --> 00:14:53,160
Straight into it.
283
00:14:54,161 --> 00:14:57,597
I've got 2.5 hours
to make Khanh's entree.
284
00:14:57,597 --> 00:15:00,867
The first thing I need to
start making is the tofu.
285
00:15:00,867 --> 00:15:05,638
That is the hero of my dish,
so it needs to be perfect.
286
00:15:07,941 --> 00:15:10,610
Usually, tofu's made from soybeans,
287
00:15:10,610 --> 00:15:13,080
but this is made with macadamia nuts
288
00:15:13,080 --> 00:15:16,950
and I love macadamias, they're
such a beautiful flavour.
289
00:15:16,950 --> 00:15:18,251
Ooh!
290
00:15:18,251 --> 00:15:19,987
Crank it up, Mal.
291
00:15:19,987 --> 00:15:21,654
Yeah, alright.
292
00:15:21,654 --> 00:15:24,491
I'm up against Nick, the head chef.
293
00:15:24,491 --> 00:15:30,163
He's extremely skilled and
talented, so this is gonna be tough.
294
00:15:31,364 --> 00:15:35,235
I really need to follow the
recipe as closely as possible.
295
00:15:36,236 --> 00:15:38,438
So I quickly strain the mixture.
296
00:15:40,073 --> 00:15:42,976
And then add in the setting agents.
297
00:15:46,446 --> 00:15:49,482
She's going really good.
Yeah, looking good.
298
00:15:54,387 --> 00:15:57,957
I'm ahead of Nick, so I'm
feeling pretty good right now.
299
00:16:01,061 --> 00:16:05,832
I really need to get started
on the dashi for my consomme.
300
00:16:06,833 --> 00:16:08,401
Are you streaks
ahead of me already?
301
00:16:08,401 --> 00:16:10,570
Yes, I am. Perfect.
302
00:16:10,570 --> 00:16:13,873
I wouldn't have it
any other way, buddy.
303
00:16:13,873 --> 00:16:17,210
So I'm making my macadamia
tofu, which I'm very excited about.
304
00:16:17,210 --> 00:16:20,913
I start to weigh out
my ingredients exactly right...
305
00:16:23,350 --> 00:16:25,152
...so when I actually
unmould the tofu,
306
00:16:25,152 --> 00:16:28,788
I get that perfect wobble
and perfect mouthfeel.
307
00:16:30,223 --> 00:16:31,591
Oh, no!
308
00:16:34,894 --> 00:16:37,830
I've added my thickeners too early
309
00:16:37,830 --> 00:16:39,399
'cause I haven't read
the recipe properly,
310
00:16:39,399 --> 00:16:41,034
so now they're blending in here.
311
00:16:42,669 --> 00:16:47,040
So I realise at this point,
"My God! I've jumped a step."
312
00:16:47,040 --> 00:16:51,644
I've added the two thickening
agents before straining.
313
00:16:52,645 --> 00:16:56,049
If I strain it now, it
probably won't set correctly.
314
00:16:57,050 --> 00:16:58,418
Back to the drawing board.
315
00:16:58,418 --> 00:17:00,420
So I need to start all over again.
316
00:17:01,488 --> 00:17:03,590
We could be down
to the wire on this one.
317
00:17:11,531 --> 00:17:13,333
Oh, no!
318
00:17:13,333 --> 00:17:16,603
I've added my thickeners too early
319
00:17:16,603 --> 00:17:18,371
'cause I haven't read
the recipe properly,
320
00:17:18,371 --> 00:17:20,006
so now they're blending in here.
321
00:17:20,006 --> 00:17:21,541
Back to the drawing board.
322
00:17:25,912 --> 00:17:28,581
How you going, Nicko?
You reading your recipe?
323
00:17:28,581 --> 00:17:30,250
I stuffed up!
324
00:17:31,318 --> 00:17:32,785
Ooh!
325
00:17:32,785 --> 00:17:35,655
So today I'm up against
Malissa on the entree.
326
00:17:35,655 --> 00:17:38,057
We are making Khanh's macadamia tofu,
327
00:17:38,057 --> 00:17:40,493
but I've blundered the recipe,
328
00:17:40,493 --> 00:17:43,563
so I'm starting the tofu
all over again.
329
00:17:45,132 --> 00:17:48,501
However, I'm nearly
out of macadamias.
330
00:17:50,036 --> 00:17:52,339
So at this point in time,
I have to go off-grid.
331
00:17:52,339 --> 00:17:54,141
I can't work off the recipe.
332
00:17:54,141 --> 00:17:55,775
350.
333
00:17:55,775 --> 00:17:57,377
So that's a little bit less.
334
00:17:58,378 --> 00:18:00,613
I'm not a chemist. I'm a cook!
335
00:18:00,613 --> 00:18:02,482
I just have to go on instinct
336
00:18:02,482 --> 00:18:04,984
and go back to what it is
that I do naturally.
337
00:18:06,386 --> 00:18:10,390
Suffice to say, I add back
some of my failed mixture...
338
00:18:10,390 --> 00:18:11,758
It is what it is.
339
00:18:11,758 --> 00:18:15,162
...and I've got enough
ingredients left to make my tofu.
340
00:18:15,162 --> 00:18:17,029
See if take two works.
341
00:18:17,029 --> 00:18:18,531
It looks good.
342
00:18:18,531 --> 00:18:21,768
I just hope... that it sets correctly.
343
00:18:21,768 --> 00:18:23,436
Beautiful.
Yes!
344
00:18:23,436 --> 00:18:24,771
He's back!
345
00:18:24,771 --> 00:18:26,273
There's a lot on the line.
346
00:18:26,273 --> 00:18:27,674
As the leader of my team,
347
00:18:27,674 --> 00:18:31,678
I need to take a deep breath
and get back on with the job.
348
00:18:32,679 --> 00:18:35,848
Oh, Nick, pineapple, your
favourite. I know!
349
00:18:35,848 --> 00:18:37,517
Now I need to get the dashi going.
350
00:18:37,517 --> 00:18:39,719
Alright, where am I? Come on.
351
00:18:42,222 --> 00:18:44,324
Ralph and Mel, it's been
a long an anxious wait,
352
00:18:44,324 --> 00:18:48,127
but your 2 hours and 15 minutes
for the dessert starts now!
353
00:18:49,596 --> 00:18:52,365
Come on, Shooter!
Whoo-hoo!
354
00:18:52,365 --> 00:18:54,934
Let's go! Come on!
355
00:18:54,934 --> 00:18:56,269
Come on, Ralphie.
356
00:18:57,270 --> 00:18:58,405
"Roughly chop pandan.
357
00:18:58,405 --> 00:19:00,973
"Place in medium saucepan with
the remaining ingredients."
358
00:19:00,973 --> 00:19:04,211
Pretty excited to take this
challenge on and do well in it.
359
00:19:05,245 --> 00:19:08,080
How we going, Chef?
Yes, I'm going good. Are you?
360
00:19:08,080 --> 00:19:10,350
I'm tracking OK for now.
361
00:19:10,350 --> 00:19:12,419
My nerves are still there,
though. They didn't go away.
362
00:19:12,419 --> 00:19:14,587
I thought they'd calm down,
but they didn't.
363
00:19:18,458 --> 00:19:22,829
So I'm working on the most
important element of this
dessert, the parfait.
364
00:19:22,829 --> 00:19:24,697
Uh, I feel a bit nervous.
365
00:19:24,697 --> 00:19:26,966
Khanh's... Well, his is amazing.
366
00:19:28,535 --> 00:19:31,070
It was very even in,
like, temperature.
367
00:19:32,071 --> 00:19:34,741
And the texture
was kind of like silk.
368
00:19:37,610 --> 00:19:39,078
OK, we're whisking.
369
00:19:39,078 --> 00:19:40,980
Khanh has said
that with this parfait,
370
00:19:40,980 --> 00:19:45,718
it's really important to get
the eggs whisked to the correct volume
371
00:19:45,718 --> 00:19:47,720
and it's really important that
I get the parfait
372
00:19:47,720 --> 00:19:49,489
into the blast chiller
as quickly as I can
373
00:19:49,489 --> 00:19:51,624
because it's gonna
need an hour to set.
374
00:19:52,625 --> 00:19:54,193
One hour.
375
00:19:57,163 --> 00:19:59,299
How are things going over
there?
376
00:19:59,299 --> 00:20:00,700
Are you OK, Ralph?
Yeah.
377
00:20:00,700 --> 00:20:03,303
Desserts are not really,
like, my strong suit,
378
00:20:03,303 --> 00:20:05,171
but I've been trying
to get better at them.
379
00:20:05,171 --> 00:20:06,773
Today, it's best of three.
380
00:20:06,773 --> 00:20:11,311
We need to beat two of the
professionals and I have teammates.
381
00:20:11,311 --> 00:20:13,145
I can't let them down,
so I've gotta put
382
00:20:13,145 --> 00:20:14,981
my best foot forward
and just stay focused.
383
00:20:18,050 --> 00:20:21,220
Everyone's cooking.
The kitchen's humming.
384
00:20:21,220 --> 00:20:25,658
You've only got 90 minutes to
go. WOMAN: Come on, guys!
Looking good!
385
00:20:25,658 --> 00:20:28,160
How you going?
I've gotta fire up.
386
00:20:28,160 --> 00:20:29,429
No, don't!
387
00:20:29,429 --> 00:20:32,332
Good job, Phil.
It seems a bit 'whisky'.
388
00:20:32,332 --> 00:20:33,666
Get outta here!
389
00:20:33,666 --> 00:20:35,268
Yes, Declan.
390
00:20:37,470 --> 00:20:39,472
Do we have dishies?
391
00:20:39,472 --> 00:20:41,841
Like, I'm getting a bit
of a mess over here.
392
00:20:43,743 --> 00:20:47,079
So I'm looking after the main,
the beef cheek pie.
393
00:20:47,079 --> 00:20:49,782
My beef rendang curry is cooking.
394
00:20:51,618 --> 00:20:54,754
It looks like Phil and I
are at about the same stage.
395
00:20:55,722 --> 00:20:57,790
We're making the rough puff pastry.
396
00:20:57,790 --> 00:21:00,893
Khanh's pastry was beautiful
and golden and flaky.
397
00:21:04,030 --> 00:21:05,998
So I need to pull this pastry off.
398
00:21:06,999 --> 00:21:09,669
I've got to fold it
and chill it a couple of times.
399
00:21:11,137 --> 00:21:14,040
And I know, "Don't overwork
it." It's supposed to be rough.
400
00:21:15,041 --> 00:21:18,345
Looks good, Chris. Thanks.
401
00:21:18,345 --> 00:21:20,780
So I've got my pastry
in the blast chiller now.
402
00:21:21,814 --> 00:21:23,783
I've gotta go check on my beef cheeks
403
00:21:23,783 --> 00:21:25,518
so I can start assembling my pie.
404
00:21:26,619 --> 00:21:29,522
Hey, guys, when this one gets
down, you just flick it open?
405
00:21:29,522 --> 00:21:31,057
Yeah, just release it.
406
00:21:31,057 --> 00:21:32,759
Come on, guys!
407
00:21:32,759 --> 00:21:34,761
Looking good, Phil!
408
00:21:34,761 --> 00:21:37,664
Um, I think it's all
going to plan so far.
409
00:21:37,664 --> 00:21:39,866
I'm not an expert
by any means on rough puff
410
00:21:39,866 --> 00:21:42,402
and I know some of it's
a bit of touch and feel
411
00:21:42,402 --> 00:21:44,303
with how it looks
and the texture and that,
412
00:21:44,303 --> 00:21:46,606
but I feel like
I'm on track at the moment.
413
00:21:46,606 --> 00:21:48,307
My pastry is ready.
414
00:21:48,307 --> 00:21:49,542
That's it, Phil.
415
00:21:49,542 --> 00:21:51,177
Go, Phil!
Go! Well done!
416
00:21:51,177 --> 00:21:54,981
And I'm just about to take the
beef rendang out of the
pressure cooker
417
00:21:54,981 --> 00:21:57,249
to assemble the pie
and get it into the oven.
418
00:21:57,249 --> 00:21:59,318
Phil, how's it going?
Phil, how you going, mate?
419
00:21:59,318 --> 00:22:01,320
Not too bad. Looks like you've
got a bit done.
420
00:22:01,320 --> 00:22:04,023
Beef is in.
Rough puff has been folded.
421
00:22:04,023 --> 00:22:06,493
It's in the blast chiller. Excellent.
422
00:22:06,493 --> 00:22:08,795
Definitely the definition
of 'rough'. That's for sure.
423
00:22:08,795 --> 00:22:10,530
Beautiful. You did all
the roasting of spices?
424
00:22:10,530 --> 00:22:12,198
You didn't roast them too much?
425
00:22:14,000 --> 00:22:15,368
I don't think so.
426
00:22:15,368 --> 00:22:18,037
Blended them all...
Did you pass them?
427
00:22:19,606 --> 00:22:20,807
Blended, passed?
428
00:22:22,241 --> 00:22:23,342
No.
429
00:22:23,342 --> 00:22:24,911
Where did you put them?
430
00:22:24,911 --> 00:22:26,446
Into the curry paste.
431
00:22:27,580 --> 00:22:29,749
But you blitzed them first
into a powder?
432
00:22:29,749 --> 00:22:30,983
No.
433
00:22:30,983 --> 00:22:32,585
Is that what it says in the
recipe?
434
00:22:35,555 --> 00:22:37,724
Did you weigh out
a certain amount of them?
435
00:22:38,991 --> 00:22:40,126
No.
436
00:22:40,126 --> 00:22:42,895
I'm gonna leave you
with that, mate. Good luck.
437
00:22:58,110 --> 00:23:00,680
I'm looking after the
mains, the beef cheek pie.
438
00:23:00,680 --> 00:23:01,714
Yum!
439
00:23:01,714 --> 00:23:03,516
Oh, it smells good.
440
00:23:03,516 --> 00:23:05,251
Getting it ready to put it together.
441
00:23:05,251 --> 00:23:07,820
So I've got my pastry
in the blast chiller,
442
00:23:07,820 --> 00:23:10,823
so now I'm working on
my beef rendang curry filling.
443
00:23:11,824 --> 00:23:16,262
Khanh's was just
full-flavoured, rich, deep and delicious
444
00:23:16,262 --> 00:23:18,330
with big chunks of beef cheeks.
445
00:23:18,330 --> 00:23:19,999
The beef looks good. Yeah.
446
00:23:19,999 --> 00:23:22,101
Smells and looks delicious,
so I'm pretty happy with that.
447
00:23:23,102 --> 00:23:24,571
Yep.
448
00:23:29,375 --> 00:23:31,578
He tasted it and just walked off.
449
00:23:31,578 --> 00:23:33,145
That's what we do.
450
00:23:33,145 --> 00:23:35,147
So now I'm feeling a little nervous.
451
00:23:35,147 --> 00:23:37,950
This challenge is all about
replicating Khanh's dish.
452
00:23:37,950 --> 00:23:40,953
I want mine to look and taste
exactly like his
453
00:23:40,953 --> 00:23:42,421
and do his recipe justice.
454
00:23:42,421 --> 00:23:44,056
How much time do we have left?
455
00:23:44,056 --> 00:23:45,658
Is that gonna go...
Hour and 10.
456
00:23:45,658 --> 00:23:47,860
Hour and 10? I haven't
looked at it the whole time.
457
00:23:47,860 --> 00:23:50,229
I'll just make sure I've got
enough time to cook it.
458
00:23:50,229 --> 00:23:52,899
Yeah, it takes an hour
or something, doesn't it?
459
00:23:52,899 --> 00:23:54,400
I don't know.
460
00:23:54,400 --> 00:23:56,836
Think you need an hour
and 10 for it, don't you?
461
00:23:56,836 --> 00:23:58,705
40 minutes.
Oh, OK, that's alright.
462
00:23:59,972 --> 00:24:01,708
Time is moving by pretty quickly,
463
00:24:01,708 --> 00:24:05,812
but I've got the beef rendang
filling and my pastry done.
464
00:24:05,812 --> 00:24:07,279
How did the filling go?
465
00:24:07,279 --> 00:24:10,082
Yeah, it looks pretty good.
Not too tender?
466
00:24:10,082 --> 00:24:12,485
Well, it's hard to tell when
it's the first time making it.
467
00:24:12,485 --> 00:24:15,187
Look, if I got to do this
a second time, I'd nail it.
468
00:24:15,187 --> 00:24:16,656
Excellent.
469
00:24:16,656 --> 00:24:18,357
So I'm up to assembling my pie now.
470
00:24:19,358 --> 00:24:21,628
It's the make-or-break moment.
471
00:24:21,628 --> 00:24:24,697
So I've had to create my lid separately.
472
00:24:25,698 --> 00:24:27,166
My base is separate.
473
00:24:27,166 --> 00:24:31,003
I've scored it. I've got a
little chimney on there.
474
00:24:32,605 --> 00:24:34,273
It kind of looks like Khanh's.
475
00:24:38,711 --> 00:24:40,980
I've got to keep
a close eye on it now.
476
00:24:40,980 --> 00:24:42,815
Nice, Chris! It's in
there!
477
00:24:42,815 --> 00:24:45,518
Oh, man. At least
I'm gonna have a pie now.
478
00:24:45,518 --> 00:24:47,019
Is it in the oven?
Nice work!
479
00:24:47,019 --> 00:24:48,721
Thanks, guys.
480
00:24:48,721 --> 00:24:51,758
Khanh's pie was quite
a deep, golden brown,
481
00:24:51,758 --> 00:24:54,360
so I want to get mine
to look just like his.
482
00:24:54,360 --> 00:24:56,529
Oh, my God.
483
00:24:56,529 --> 00:24:58,965
I'm stoked now.
Yeah, I feel really relieved.
484
00:24:58,965 --> 00:25:00,800
At the end of the day,
hopefully I'll have
485
00:25:00,800 --> 00:25:03,570
a pie to put on a plate
to plate up for the judges.
486
00:25:03,570 --> 00:25:05,404
I've just got to finish off
my ketchup.
487
00:25:05,404 --> 00:25:08,675
This is the last leg to try and
bring it home for Nu Nu.
488
00:25:15,314 --> 00:25:17,684
Um, I missed a step
with the spice mix.
489
00:25:17,684 --> 00:25:20,452
I was meant to blend it up
into, like, a fine powder
490
00:25:20,452 --> 00:25:21,888
and pass it, which I didn't,
491
00:25:21,888 --> 00:25:25,024
so I might need to pass the
curry paste to try and rectify that.
492
00:25:26,125 --> 00:25:27,894
Ooh!
Ohh!
493
00:25:27,894 --> 00:25:30,229
Phil!
494
00:25:30,229 --> 00:25:31,831
I know Chris has got his pie in,
495
00:25:31,831 --> 00:25:34,801
but I made a mistake
with the spices.
496
00:25:34,801 --> 00:25:37,169
Yum!
Wow!
497
00:25:37,169 --> 00:25:40,573
If I deliver a pie that's not right,
498
00:25:40,573 --> 00:25:42,308
it's probably gonna mean
that I'm gonna lose.
499
00:25:43,309 --> 00:25:47,113
So my plan to try and fix the
dish is set the beef aside,
500
00:25:47,113 --> 00:25:50,349
pass the curry through the sieve,
501
00:25:50,349 --> 00:25:52,752
push it through as much as possible,
502
00:25:52,752 --> 00:25:56,388
take the chunky bits, blitz
them up as much as I possibly can.
503
00:25:57,990 --> 00:26:00,026
This definitely won't fix it,
504
00:26:00,026 --> 00:26:02,094
but I've just gotta get it
as close to now.
505
00:26:02,094 --> 00:26:03,395
There's nothing else I can do.
506
00:26:03,395 --> 00:26:07,299
So I had a taste and it
actually works quite well.
507
00:26:07,299 --> 00:26:08,935
Mmm.
508
00:26:08,935 --> 00:26:11,370
So good! So good.
509
00:26:11,370 --> 00:26:14,073
Yeah, Phil!
Yes, Phil!
510
00:26:15,174 --> 00:26:18,577
So I do add it back into the
curry and assemble the pie.
511
00:26:18,577 --> 00:26:21,781
Obviously, I know my way
around a pie. I've eaten a few
in my time.
512
00:26:24,050 --> 00:26:25,985
The top goes on nice and neat.
513
00:26:27,153 --> 00:26:28,721
I get those little crimps
around the edge
514
00:26:28,721 --> 00:26:31,323
as close as possible
to Khanh's as I can...
515
00:26:32,324 --> 00:26:35,261
...before I can get that pie
into the oven and on time.
516
00:26:35,261 --> 00:26:37,964
That's it, Phil!
517
00:26:41,734 --> 00:26:44,236
Whoo-hoo! Well done!
518
00:26:44,236 --> 00:26:45,872
Nice job, mate.
Ooft!
519
00:26:45,872 --> 00:26:47,774
Neck and neck.
520
00:26:48,775 --> 00:26:52,578
It doesn't matter which course
you're on, you have one hour
to go!
521
00:26:52,578 --> 00:26:54,013
Here we go!
522
00:27:00,486 --> 00:27:01,587
Shooter!
523
00:27:02,655 --> 00:27:03,890
That looks good, Mel.
524
00:27:03,890 --> 00:27:06,458
It seems OK, yeah.
525
00:27:06,458 --> 00:27:08,227
Now we've just gotta get it to set.
526
00:27:08,227 --> 00:27:10,096
I'm up against Ralph.
527
00:27:10,096 --> 00:27:13,733
We're doing the dessert,
the kaya jam parfait sandwich.
528
00:27:13,733 --> 00:27:16,068
I think that I've got the eggs
529
00:27:16,068 --> 00:27:19,405
whisked for the parfait
to the correct volume
530
00:27:19,405 --> 00:27:22,875
with the cream and the kaya jam.
531
00:27:25,177 --> 00:27:26,813
Perfect. Good job, Mel.
532
00:27:26,813 --> 00:27:28,981
One down.
533
00:27:28,981 --> 00:27:30,649
Get it into the blast chiller
534
00:27:30,649 --> 00:27:35,287
and I move on to making
the Davidson's plum jam.
535
00:27:35,287 --> 00:27:39,859
The consistency and the zigzag
of Khanh's Davidson's plum puree
536
00:27:39,859 --> 00:27:41,627
was, like, incredible.
537
00:27:41,627 --> 00:27:44,096
How you going back there, Mel?
I'm good. Yeah.
538
00:27:44,096 --> 00:27:45,865
Getting in the zone?
I'm in the zone.
539
00:27:45,865 --> 00:27:47,366
Yeah, I am. Great.
540
00:27:47,366 --> 00:27:51,237
It's going good. I'm making a
bit of a mess, but, yeah, I'm
going.
541
00:27:51,237 --> 00:27:54,406
I've also still got to get
my waffle batter together
542
00:27:54,406 --> 00:27:56,608
and then try and get
that waffle perfect.
543
00:27:56,608 --> 00:27:58,778
It's a bit of pressure. Yeah.
544
00:27:58,778 --> 00:28:02,882
I'm still nervous about the
waffle. I haven't even started it.
545
00:28:02,882 --> 00:28:04,717
You got this, Ralph.
546
00:28:06,753 --> 00:28:08,921
Let's go!
Come on! Let's go!
547
00:28:08,921 --> 00:28:10,222
What's left, Ralphie?
548
00:28:10,222 --> 00:28:11,991
We're on the last page
pretty much.
549
00:28:11,991 --> 00:28:13,492
We've got Davidson's plum
and the waffles.
550
00:28:13,492 --> 00:28:14,761
OK.
551
00:28:14,761 --> 00:28:16,328
Ralph.
552
00:28:16,328 --> 00:28:18,397
How are you, mate?
I'm doing well. And yourself?
553
00:28:18,397 --> 00:28:20,733
I'm excited to see you on desserts.
554
00:28:20,733 --> 00:28:23,169
Yeah, look, I'm excited to
stretch myself out a little bit,
555
00:28:23,169 --> 00:28:24,636
so excited for the challenge.
556
00:28:24,636 --> 00:28:26,705
There's a couple of trip
hazards here, to be honest.
557
00:28:26,705 --> 00:28:30,910
Definitely the wafer is
critical. Yep.
558
00:28:30,910 --> 00:28:33,312
It's cooked over flame,
so it's gonna take a few times
559
00:28:33,312 --> 00:28:34,814
to actually get it right.
560
00:28:34,814 --> 00:28:37,383
OK. You will screw up the first few.
561
00:28:37,383 --> 00:28:39,919
So you want to be nice and
early, practise a little bit.
562
00:28:39,919 --> 00:28:41,120
Yeah, get a few goes in.
563
00:28:41,120 --> 00:28:43,155
Then hopefully it's smooth
sailing from there.
564
00:28:43,155 --> 00:28:45,624
How are you feeling
about cooking against...
565
00:28:45,624 --> 00:28:47,760
The pros? These guys here?
566
00:28:47,760 --> 00:28:50,329
I think we'll do OK.
Quietly confident.
567
00:28:50,329 --> 00:28:52,598
You got this.
Got it. Good luck.
568
00:28:52,598 --> 00:28:54,100
Good luck, mate.
Thanks, guys.
569
00:28:57,970 --> 00:28:59,872
We're not in Kansas anymore.
570
00:28:59,872 --> 00:29:01,407
Whoops!
571
00:29:01,407 --> 00:29:03,876
Almost went too far.
572
00:29:03,876 --> 00:29:06,545
What are you doing to us?
573
00:29:06,545 --> 00:29:09,115
How you going, Nick? Enjoying
it?
574
00:29:09,115 --> 00:29:13,252
Oh, that's such a funny
question right now, to be honest.
575
00:29:14,386 --> 00:29:16,655
I'm having fun.
That's good.
576
00:29:16,655 --> 00:29:19,959
I don't know how successful
I currently am, but that's...
577
00:29:19,959 --> 00:29:22,094
I had to draw on
my years of experience,
578
00:29:22,094 --> 00:29:25,531
but I feel as though
I've got back on track.
579
00:29:25,531 --> 00:29:29,836
I'm up against Malissa on the
entree, Khanh's macadamia tofu.
580
00:29:29,836 --> 00:29:33,672
The tofu is in the fridge and
my dashi needs my attention.
581
00:29:33,672 --> 00:29:36,175
Hey! Look out!
582
00:29:36,175 --> 00:29:37,676
Too many machines!
583
00:29:37,676 --> 00:29:39,745
Now I can move on with my consomme.
584
00:29:41,613 --> 00:29:44,750
I need to get this consomme
clarified correctly.
585
00:29:44,750 --> 00:29:46,718
Khanh's was just exquisite.
586
00:29:46,718 --> 00:29:49,822
It was cold, icy cold, and clear.
587
00:29:49,822 --> 00:29:52,291
It had so much clarity and power.
588
00:29:54,326 --> 00:29:55,862
This is bloody delicious!
589
00:29:57,629 --> 00:29:59,131
Yeah, it smells amazing!
590
00:29:59,131 --> 00:30:01,233
Holy moly!
Oh, good Lord!
591
00:30:01,233 --> 00:30:03,069
There's so much flavour in this.
592
00:30:03,069 --> 00:30:05,304
It smells incredible.
593
00:30:05,304 --> 00:30:07,473
Whilst the consomme is ticking away,
594
00:30:07,473 --> 00:30:10,109
I still have to deal with
my nemesis friend, the tofu.
595
00:30:10,109 --> 00:30:11,410
Ohh!
596
00:30:11,410 --> 00:30:13,279
I need to get it out of the mould.
597
00:30:13,279 --> 00:30:16,682
It is not as tender as Khanh's.
It is a bit firmer.
598
00:30:16,682 --> 00:30:18,484
But it has set.
599
00:30:20,853 --> 00:30:22,922
Oh, yes, that's beautiful.
600
00:30:22,922 --> 00:30:24,456
Nice!
Wow!
601
00:30:25,925 --> 00:30:28,760
A little bit like
a hockey puck.
602
00:30:28,760 --> 00:30:32,131
I am able to get it out in one
piece, which I feel like is a win.
603
00:30:32,131 --> 00:30:34,800
Hmm, how's the best way to do
this?
604
00:30:34,800 --> 00:30:37,536
Now it's time for that
beautiful, fine slicing
605
00:30:37,536 --> 00:30:39,872
just to get the top exactly right.
606
00:30:41,107 --> 00:30:42,909
How you travelling
up there, big man?
607
00:30:42,909 --> 00:30:45,945
Yeah, full concentration mode currently.
608
00:30:45,945 --> 00:30:47,613
OK, Chef.
609
00:30:50,182 --> 00:30:54,186
My consomme is clarifying.
It's actually working.
610
00:30:55,254 --> 00:30:59,291
All the egg white is on top,
soaking up all those little impurities.
611
00:30:59,291 --> 00:31:02,161
It's really cool.
I've never done this before.
612
00:31:02,161 --> 00:31:03,729
Good job.
613
00:31:04,897 --> 00:31:10,002
So it's now time to get
my tofu out of the mould.
614
00:31:11,003 --> 00:31:12,638
This is the moment of truth.
615
00:31:12,638 --> 00:31:15,541
Gosh! I'm so nervous.
Is this number one?
616
00:31:15,541 --> 00:31:17,509
Yeah, this is the first one. OK.
617
00:31:20,980 --> 00:31:24,716
Yeah, it's got a nice shake to
it. I hope it's set enough. OK.
618
00:31:24,716 --> 00:31:26,485
You ready?
619
00:31:26,485 --> 00:31:28,287
I don't know how to do this.
620
00:31:35,094 --> 00:31:37,796
Oh, no.
621
00:31:39,932 --> 00:31:41,267
Oh, no!
Ohh!
622
00:31:41,267 --> 00:31:43,802
Oh, my God, Mel.
Oh, no!
623
00:31:43,802 --> 00:31:45,071
Ohh!
624
00:31:46,638 --> 00:31:48,640
Oh, it's not set!
625
00:31:56,582 --> 00:31:58,917
Oh, it's not set!
626
00:31:58,917 --> 00:32:01,420
Oh, my God, Mel. Ohh!
627
00:32:03,022 --> 00:32:04,790
My first tofu hasn't worked,
628
00:32:04,790 --> 00:32:07,326
but I've got another one
in the fridge.
629
00:32:07,326 --> 00:32:09,595
Phil?
630
00:32:09,595 --> 00:32:11,130
Yeah.
Mine wasn't set in time.
631
00:32:11,130 --> 00:32:13,932
Do you think I should put it in
the blast chiller for a minute?
632
00:32:13,932 --> 00:32:16,402
Maybe give it a quick minute.
Yeah, just to be safe.
633
00:32:16,402 --> 00:32:19,071
I decide I'm gonna get that
into the blast chiller
634
00:32:19,071 --> 00:32:21,673
and hopefully that helps it set.
635
00:32:21,673 --> 00:32:24,010
I am relying on that one
to get on my plate.
636
00:32:24,010 --> 00:32:26,912
Just put it away,
cast it out of your mind.
637
00:32:26,912 --> 00:32:28,847
We'll do the next thing.
638
00:32:28,847 --> 00:32:32,118
I just want to make sure that
all my other elements are perfect,
639
00:32:32,118 --> 00:32:34,853
my consomme and my oil,
640
00:32:34,853 --> 00:32:37,523
so I have something
to serve the judges.
641
00:32:37,523 --> 00:32:40,159
Now is not the time
to take your foot off the gas.
642
00:32:40,159 --> 00:32:41,927
You have 15 minutes to go!
643
00:32:41,927 --> 00:32:43,795
Yeah! Come on, guys!
644
00:32:46,065 --> 00:32:48,200
Come on!
Go, Phil
645
00:32:48,200 --> 00:32:50,036
Let's go!
646
00:32:50,036 --> 00:32:52,638
15 minutes to go,
the pie is in the oven
647
00:32:52,638 --> 00:32:56,808
and now I'm making
a Vietnamese satay sauce.
648
00:32:56,808 --> 00:33:01,147
Khanh's satay was super smooth
and rich and spicy.
649
00:33:02,148 --> 00:33:04,216
And I want to replicate that.
650
00:33:04,216 --> 00:33:05,417
Ooh!
651
00:33:05,417 --> 00:33:07,453
It's time to get my pie
out of the oven.
652
00:33:07,453 --> 00:33:09,055
I've given it that extra
couple of minutes
653
00:33:09,055 --> 00:33:11,790
to make it nice and golden
and as perfect as I can.
654
00:33:12,791 --> 00:33:14,226
Oh, look at that!
655
00:33:14,226 --> 00:33:16,362
Oh, well done!
656
00:33:16,362 --> 00:33:18,430
Whoo-hoo!
657
00:33:19,965 --> 00:33:21,933
I'm really happy with the pie.
Yeah, it looks great.
658
00:33:23,102 --> 00:33:25,471
I think my pie looks like
Khanh's.
659
00:33:25,471 --> 00:33:27,939
My ketchup is nice
and smooth and shiny.
660
00:33:28,940 --> 00:33:30,242
I've just got to plate up
661
00:33:30,242 --> 00:33:33,079
a nice little flower
of the pickled daikon,
662
00:33:33,079 --> 00:33:34,713
so I'm feeling good.
663
00:33:36,382 --> 00:33:37,516
How's it looking?
664
00:33:37,516 --> 00:33:39,518
The edges
are a little bit caught.
665
00:33:39,518 --> 00:33:41,520
What made you
put it on the top shelf?
666
00:33:41,520 --> 00:33:43,322
I don't know.
I was just rushing through it.
667
00:33:43,322 --> 00:33:44,890
That's what's hurt you.
668
00:33:45,891 --> 00:33:49,195
I can see that the top of the
pie, it's really brown and caramelised
669
00:33:49,195 --> 00:33:51,697
and the edges have
started to blacken.
670
00:33:57,136 --> 00:33:59,371
Khanh's version was quite dark,
671
00:33:59,371 --> 00:34:02,708
but I'm quite lucky that there
is still time to fix this.
672
00:34:02,708 --> 00:34:04,676
So I'm cutting off those edges
673
00:34:04,676 --> 00:34:07,213
and trying to smooth them out
as much as possible.
674
00:34:07,213 --> 00:34:11,683
It looks OK, but it's hard to
know if I've done enough to win.
675
00:34:11,683 --> 00:34:14,720
But I'm still gonna keep the
head high and keep the faith.
676
00:34:14,720 --> 00:34:16,422
Fancy, Phil!
677
00:34:16,422 --> 00:34:18,157
Mm-hm.
678
00:34:18,157 --> 00:34:19,758
I sure am.
679
00:34:23,895 --> 00:34:25,131
Oh!
680
00:34:28,134 --> 00:34:29,668
Uh, 10 minutes.
681
00:34:29,668 --> 00:34:32,404
The time has run away,
but the puree is done.
682
00:34:32,404 --> 00:34:34,706
Oh! Yes, got it.
683
00:34:34,706 --> 00:34:37,843
Come on, Ralph. Come on!
Come on! You can do it.
684
00:34:37,843 --> 00:34:40,045
I've got my waffle batter together.
685
00:34:42,414 --> 00:34:44,983
Waffles. I wonder, are they
making the waffles yet?
686
00:34:44,983 --> 00:34:46,485
Yep.
687
00:34:50,122 --> 00:34:53,225
I've still got to get
a perfect waffle.
688
00:34:53,225 --> 00:34:55,261
I'm starting to feel
very nervous now.
689
00:34:55,261 --> 00:34:58,530
Khanh had said you're gonna
lose a couple at the start.
690
00:34:58,530 --> 00:35:00,199
Oh, God. Oh, dear.
691
00:35:00,199 --> 00:35:04,002
I mean, are you supposed to
hold it? Do you squish it?
692
00:35:04,002 --> 00:35:05,671
You can't really squish it.
693
00:35:07,739 --> 00:35:09,475
Yes! Yum!
Oh, man!
694
00:35:09,475 --> 00:35:11,210
Mel's got one.
695
00:35:11,210 --> 00:35:12,911
That is delicious.
That's amazing.
696
00:35:13,912 --> 00:35:16,114
Am I supposed... I think
I'm supposed to cut it.
697
00:35:16,114 --> 00:35:17,683
Is that your first one?
Yeah.
698
00:35:18,684 --> 00:35:20,386
Oh, happy days.
Right?
699
00:35:20,386 --> 00:35:22,454
I think...
Good colour on both sides?
700
00:35:22,454 --> 00:35:24,923
I feel... Yeah, I think I got lucky.
701
00:35:24,923 --> 00:35:27,393
What?! That's pretty impressive.
702
00:35:27,393 --> 00:35:29,828
I'm actually blown away.
I can't believe it.
703
00:35:29,828 --> 00:35:32,364
My first one has worked quite well.
704
00:35:35,167 --> 00:35:37,403
I assemble it.
705
00:35:37,403 --> 00:35:41,072
I feel happy that the parfait
is the right texture it's
supposed to be.
706
00:35:44,776 --> 00:35:46,712
Oh, dear. We've had a catastrophe.
707
00:35:46,712 --> 00:35:49,014
But I'm not happy about
the Davidson's plum.
708
00:35:49,014 --> 00:35:52,384
It's hit a lump and it's sort
of all over the place.
709
00:35:52,384 --> 00:35:53,919
Oh, no.
710
00:35:54,920 --> 00:35:57,456
Not as close as
I would've liked, but close.
711
00:35:58,457 --> 00:35:59,591
There we go.
712
00:35:59,591 --> 00:36:02,127
I've got all the other elements
ready to go and set.
713
00:36:02,127 --> 00:36:03,862
Come on, come on!
714
00:36:03,862 --> 00:36:05,497
Come on! Oh!
715
00:36:05,497 --> 00:36:07,299
Five minutes, guys.
716
00:36:07,299 --> 00:36:11,403
But the clock is going so I've
got one try to make the perfect waffle.
717
00:36:15,407 --> 00:36:16,942
Come on!
718
00:36:18,410 --> 00:36:19,745
Oh!
719
00:36:19,745 --> 00:36:23,782
The absolute stress and panic
is nuts.
720
00:36:23,782 --> 00:36:25,951
Oh, my God!
721
00:36:25,951 --> 00:36:27,386
Go, Ralph!
722
00:36:27,386 --> 00:36:29,388
Come on, Ralph!
723
00:36:29,388 --> 00:36:31,990
I'm losing my mind at this point.
724
00:36:32,991 --> 00:36:35,461
I can't not put a dish up.
725
00:36:35,461 --> 00:36:37,496
Ohh!
726
00:36:37,496 --> 00:36:40,065
So I'm like, "Hurry, but relax
727
00:36:40,065 --> 00:36:42,501
"because if you break this
waffle, you're screwed."
728
00:36:46,305 --> 00:36:48,440
Come on, guys!
Come on, come on!
729
00:36:48,440 --> 00:36:49,908
So I've got the waffle done.
730
00:36:49,908 --> 00:36:53,579
The line is wonky and the sides
of the waffle are a little bit crispy.
731
00:36:53,579 --> 00:36:56,448
But you know what? It's
character and I'm hoping that's
enough.
732
00:36:57,449 --> 00:37:01,387
I put everything I could into
this cook to make my team proud.
733
00:37:04,323 --> 00:37:05,891
Time to get it on a plate, guys.
734
00:37:05,891 --> 00:37:08,327
You've only got three minutes
to go. Come on.
735
00:37:10,429 --> 00:37:11,497
Oh, my God.
736
00:37:13,499 --> 00:37:16,067
Come on! Come on, guys!
737
00:37:16,067 --> 00:37:17,969
Whoo!
Get it, guys!
738
00:37:17,969 --> 00:37:19,805
How's it look?
Ehh...
739
00:37:19,805 --> 00:37:21,507
Better than the other one.
740
00:37:21,507 --> 00:37:24,576
I'm in the zone. I'm alright.
I've just gotta focus.
741
00:37:24,576 --> 00:37:27,078
It was touch and go there
a couple of times
742
00:37:27,078 --> 00:37:29,481
and the old bus got a bit wobbly.
743
00:37:30,782 --> 00:37:32,518
The tofu is a little firm
744
00:37:32,518 --> 00:37:36,221
and is standing up too
straight and is not weeping
like Khanh's did.
745
00:37:36,221 --> 00:37:40,892
The broth is chilled and
delicious, but it could be clearer.
746
00:37:40,892 --> 00:37:44,896
And I think every element is
delicious but on the salty end.
747
00:37:44,896 --> 00:37:47,366
Tell you what,
this tofu has been a mission.
748
00:37:47,366 --> 00:37:50,336
It'll be interesting to
see what the judges say.
749
00:37:50,336 --> 00:37:54,806
I have left it down to the
final seconds to get this tofu out.
750
00:37:54,806 --> 00:37:57,175
It does look a lot more firm.
751
00:37:57,175 --> 00:37:59,478
Yeah. Ooh, I'm nervous.
I'm nervous too.
752
00:37:59,478 --> 00:38:01,613
But let's do this together.
I'm very nervous!
753
00:38:03,349 --> 00:38:04,750
Ready?
Yeah.
754
00:38:04,750 --> 00:38:06,518
Ooh!
755
00:38:06,518 --> 00:38:08,053
The pressure is on right now.
756
00:38:08,053 --> 00:38:10,756
I've got a whole audience
and they're all judging me.
757
00:38:10,756 --> 00:38:13,191
You can see it.
It wants to come out.
758
00:38:14,360 --> 00:38:16,895
Ooh! Oh!
759
00:38:16,895 --> 00:38:22,634
Maybe it doesn't look exactly
the same as Khanh's, so not perfect.
760
00:38:22,634 --> 00:38:24,169
It tastes really good, though.
761
00:38:24,169 --> 00:38:28,006
But it has the most beautiful
macadamia flavour.
762
00:38:29,941 --> 00:38:31,943
Oh, my God. It looks amazing.
763
00:38:31,943 --> 00:38:34,946
And it has a nice spring to it.
764
00:38:36,582 --> 00:38:39,050
All my other elements
are really good.
765
00:38:39,050 --> 00:38:43,522
My consomme is amazing. It's
super clear and it's beautiful.
766
00:38:43,522 --> 00:38:46,525
So I'm super proud that I've
managed to get it all done.
767
00:38:47,526 --> 00:38:49,327
Here it is. 10!
768
00:38:49,327 --> 00:38:53,031
9, 8, 7, 6,
769
00:38:53,031 --> 00:38:58,604
5, 4, 3, 2, 1.
770
00:38:58,604 --> 00:39:00,171
That's it!
771
00:39:00,171 --> 00:39:02,874
Man, that was unbelievable.
772
00:39:02,874 --> 00:39:06,678
How'd you go?
Oh, yours looks so beautiful!
773
00:39:08,279 --> 00:39:10,315
I know! That was intense.
774
00:39:10,315 --> 00:39:12,418
Good job, mate.
Yeah, well done, dude.
775
00:39:12,418 --> 00:39:14,019
Looks pretty good.
It's OK.
776
00:39:14,019 --> 00:39:15,821
We won't know
until we cut it open, hey?
777
00:39:15,821 --> 00:39:16,955
Exactly.
778
00:39:16,955 --> 00:39:18,256
My first Pressure Test,
779
00:39:18,356 --> 00:39:21,059
I expected it to be pretty
full-on and it definitely delivered.
780
00:39:21,059 --> 00:39:22,561
Team work makes the dream work.
781
00:39:22,561 --> 00:39:25,431
Going for a clean sweep for the
home cooks this week. Clean sweep.
782
00:39:32,804 --> 00:39:35,140
Get inspired by
our fabulous home cooks.
783
00:39:35,140 --> 00:39:40,846
Stream full episodes of
MasterChef Australia now on 10 play.
784
00:39:44,883 --> 00:39:48,854
Well, Pro Cooks vs Home Cooks
and it's the Khanh edition today.
785
00:39:48,854 --> 00:39:52,190
Three courses, three tasty dishes.
786
00:39:52,190 --> 00:39:55,427
We're looking for the team that
has the best two dishes to win
the day.
787
00:39:55,427 --> 00:39:57,996
Shall we get the first one in?
Let's get them in.
788
00:39:57,996 --> 00:40:00,466
We gonna do this? Let's do it.
Let's do it. Let's go.
789
00:40:00,466 --> 00:40:03,234
I am pretty nervous
because both teams
790
00:40:03,234 --> 00:40:07,506
are a bit unsure about
how this tasting's gonna go.
791
00:40:07,506 --> 00:40:09,575
The moment of truth. Yeah.
792
00:40:09,575 --> 00:40:12,511
Nick, Malissa. Hi.
793
00:40:12,511 --> 00:40:16,548
Tofu, on a scale of 1-10,
now how do you feel about it?
794
00:40:16,548 --> 00:40:19,217
I loved this recipe.
I thought it was so beautiful.
795
00:40:19,217 --> 00:40:22,187
And this is what I want
to aspire to be as a cook.
796
00:40:23,188 --> 00:40:25,991
I think we've both managed to
get either end of the scale there.
797
00:40:25,991 --> 00:40:27,158
Yeah.
798
00:40:27,158 --> 00:40:28,760
Mine's probably a little firm
799
00:40:28,760 --> 00:40:32,030
and I just hope that I've done
it justice.
800
00:40:32,030 --> 00:40:35,200
Mine's just, like, staying there.
801
00:40:35,200 --> 00:40:37,435
Well done, you two.
Thank you. Well done.
802
00:40:37,435 --> 00:40:39,037
Looking forward
to hearing the results.
803
00:40:39,037 --> 00:40:40,539
Thank you.
804
00:41:17,843 --> 00:41:19,044
Mmm.
805
00:41:21,913 --> 00:41:23,982
We'll start with Malissa.
806
00:41:23,982 --> 00:41:25,651
The obvious downfall was the tofu.
807
00:41:25,651 --> 00:41:27,719
It is the hero of that dish.
808
00:41:27,719 --> 00:41:29,688
With her tofu not being set,
809
00:41:29,688 --> 00:41:31,456
it was a different consistency,
810
00:41:31,456 --> 00:41:33,424
but also she was unable to get
811
00:41:33,424 --> 00:41:36,494
any of those cut marks in it
to resemble yours.
812
00:41:36,494 --> 00:41:39,130
I will say the flavour of her tofu
813
00:41:39,130 --> 00:41:44,069
had that lovely, unmistakable
macadamia flavour and aroma to it.
814
00:41:44,069 --> 00:41:47,405
Yep, for me, the broth
was pretty close to perfect.
815
00:41:47,405 --> 00:41:49,374
Sometimes we don't even
clarify it that clear.
816
00:41:49,374 --> 00:41:50,842
That was, like, really good.
817
00:41:50,842 --> 00:41:54,179
And everything tasted
very, very close.
818
00:41:56,715 --> 00:41:58,483
Um, Nick.
819
00:41:58,483 --> 00:42:03,088
The tofu I thought was a bit
salty and just a little bit firm.
820
00:42:03,088 --> 00:42:06,592
But I think the broth
was pretty close to mine.
821
00:42:06,592 --> 00:42:09,360
So, yeah, definitely
a good go at it.
822
00:42:09,360 --> 00:42:11,196
I'm so glad he did the tofu again.
823
00:42:11,196 --> 00:42:14,633
He's done the right thing
because it really did lift it.
824
00:42:14,633 --> 00:42:18,637
Overall, this just ate like
yours, which was beautiful.
825
00:42:19,938 --> 00:42:21,673
Alright, let's go.
826
00:42:22,674 --> 00:42:25,410
It's hard to know if I've
done enough to beat Chris.
827
00:42:25,410 --> 00:42:28,747
There was a couple of mishaps,
but I did have the time to
rectify them.
828
00:42:32,550 --> 00:42:34,319
Here you go.
Thank you. Ta.
829
00:42:40,158 --> 00:42:41,593
Righto, lads, we'll taste now.
830
00:42:41,593 --> 00:42:43,228
Alright, thank you.
That's it. Thanks.
831
00:42:43,228 --> 00:42:45,030
Thanks, boys.
832
00:42:45,030 --> 00:42:47,699
OK. Phil's first.
833
00:42:58,009 --> 00:43:00,345
Very, very interesting.
834
00:43:34,179 --> 00:43:36,214
OK, Phil's.
835
00:43:36,214 --> 00:43:38,950
Pastry problems for him.
It is just really dry.
836
00:43:38,950 --> 00:43:41,052
He had it in the top shelf
in the oven.
837
00:43:41,052 --> 00:43:45,490
The filling itself is much
more spicy than your one was.
838
00:43:45,490 --> 00:43:47,492
It was actually really good.
839
00:43:47,492 --> 00:43:49,394
So are you gonna amend your
recipe? Yeah.
840
00:43:49,394 --> 00:43:51,396
I gotta go home
and fix my recipe now.
841
00:43:51,396 --> 00:43:54,232
For the filling, I thought
the beef was cooked perfectly
842
00:43:54,232 --> 00:43:56,301
and the flavour was great.
843
00:43:56,301 --> 00:43:59,070
Chris.
Yep, so the pastry was great.
844
00:43:59,070 --> 00:44:02,307
And for a pie, that's what
you want, right, great pastry.
845
00:44:02,307 --> 00:44:04,542
I thought the presentation
was great as well.
846
00:44:04,542 --> 00:44:06,544
It had those beautiful
score marks in it.
847
00:44:06,544 --> 00:44:08,814
The filling,
Chris did really, really well.
848
00:44:08,814 --> 00:44:12,483
Chris's beef, you got a chunk
of beef texture - really,
really nice.
849
00:44:12,483 --> 00:44:14,019
I think Chris did a great job.
850
00:44:14,019 --> 00:44:16,755
Pretty proud of him.
851
00:44:18,056 --> 00:44:20,058
Hello.
Hello.
852
00:44:26,998 --> 00:44:29,267
Ralph, first Pressure
Test, mate, how was it?
853
00:44:29,267 --> 00:44:32,704
Oh, goodness. Frantic.
But a great experience.
854
00:44:32,704 --> 00:44:35,440
Mel, how did you go?
Also your first Pressure Test.
855
00:44:35,440 --> 00:44:36,975
Yeah.
856
00:44:37,976 --> 00:44:39,510
I found it nerve-racking.
857
00:44:41,646 --> 00:44:43,982
Are you happy with
the final sandwich?
858
00:44:44,983 --> 00:44:46,684
No, not 100%.
859
00:44:49,020 --> 00:44:50,455
Well, what are you not happy
with?
860
00:44:50,455 --> 00:44:52,490
My Davidson's plum puree,
861
00:44:52,490 --> 00:44:55,693
I don't know whether I needed
to blend it more or something,
862
00:44:55,693 --> 00:45:00,465
because when I've done the
squiggle, it sort of hit a
couple of bumps
863
00:45:00,465 --> 00:45:02,801
and doesn't look
as good as it could.
864
00:45:02,801 --> 00:45:05,904
And I...I think my waffle
could've been better.
865
00:45:05,904 --> 00:45:07,705
Mel starts telling them
about the mistakes,
866
00:45:07,705 --> 00:45:09,808
so I'm just like,
"Go on. Tell them more.
867
00:45:09,808 --> 00:45:11,642
"Share. Tell them everything."
868
00:45:11,642 --> 00:45:14,212
Um, well, it's got
a couple of holes in it.
869
00:45:14,212 --> 00:45:15,280
Oh, right.
870
00:45:15,413 --> 00:45:18,083
Oh, sorry. I'm telling you
the problems.
871
00:45:28,326 --> 00:45:30,896
Alright, we're gonna taste
these before they melt. Thanks, guys.
872
00:45:30,896 --> 00:45:32,197
Thank you very much.
Thank you.
873
00:45:32,197 --> 00:45:33,298
Thank you.
874
00:46:03,528 --> 00:46:06,031
Ralph, his parfait,
he did a great job on it.
875
00:46:06,031 --> 00:46:10,235
It's a shame that the waffle
was, like, literally down to
the second.
876
00:46:10,235 --> 00:46:13,238
Yeah, the waffle itself isn't
as crunchy as it should be.
877
00:46:13,238 --> 00:46:15,173
Yeah, the texture
wasn't quite there,
878
00:46:15,173 --> 00:46:18,176
but, nevertheless, I didn't
think he was going to finish
at all.
879
00:46:18,176 --> 00:46:19,945
OK, Mel from Nu Nu.
880
00:46:19,945 --> 00:46:22,147
Completely different
to look at.
881
00:46:22,147 --> 00:46:23,882
Quite closely resembles yours,
I think.
882
00:46:23,882 --> 00:46:25,583
Really satisfying biscuit.
883
00:46:25,583 --> 00:46:29,254
Yeah, it was great. Crunchy
and even colour as well.
884
00:46:29,254 --> 00:46:31,056
Lovely, velvety texture
of the parfait
885
00:46:31,056 --> 00:46:33,024
and a decent balance of flavour.
886
00:46:33,024 --> 00:46:34,359
It's pretty close.
887
00:46:34,359 --> 00:46:38,596
But isn't it crazy how much
the pro cooks, the guys from
Nu Nu,
888
00:46:38,596 --> 00:46:40,932
had to work extremely hard
889
00:46:40,932 --> 00:46:43,634
to get as close as yours
as they possibly could
890
00:46:43,634 --> 00:46:45,803
without them being actually
perfect?
891
00:46:48,806 --> 00:46:51,542
Now, that was my kind
of Pressure Test -
892
00:46:51,542 --> 00:46:53,544
a monster three-course feast
893
00:46:53,544 --> 00:46:57,415
set by none other than
Aussie chef royalty Khanh.
894
00:46:57,415 --> 00:47:01,052
Nick, how did you find
cooking Khanh's dishes today?
895
00:47:01,052 --> 00:47:03,154
To be able to see
into the way he thinks,
896
00:47:03,154 --> 00:47:07,558
it was a really super-fun day,
very challenging.
897
00:47:07,558 --> 00:47:11,863
Well, Khanh, every time you
step into this kitchen, you
raise the bar.
898
00:47:11,863 --> 00:47:14,399
Everyone, give it up
for Khanh Nguyen!
899
00:47:20,238 --> 00:47:21,973
You all put in a valiant effort.
900
00:47:22,974 --> 00:47:26,477
But one team brought us the
best version of the entree...
901
00:47:28,713 --> 00:47:30,215
...main...
902
00:47:31,883 --> 00:47:33,351
...and the dessert.
903
00:47:36,254 --> 00:47:39,590
And without beating
around the bush, that team...
904
00:47:40,591 --> 00:47:42,093
...was team Nu Nu.
905
00:47:45,396 --> 00:47:47,798
Phew!
906
00:47:50,768 --> 00:47:53,838
Nick, Mel, Chris, congratulations.
907
00:47:53,838 --> 00:47:57,708
It's no wonder that Nu Nu is
still at the top of its game.
908
00:47:57,708 --> 00:47:59,644
Thank you.
Thank you so much.
909
00:48:00,645 --> 00:48:03,348
But that does mean
Ralph, Malissa, Phil,
910
00:48:03,348 --> 00:48:07,152
you're joining Grace
in Sunday's elimination.
911
00:48:07,152 --> 00:48:08,519
See you all later. Well done.
912
00:48:08,519 --> 00:48:09,887
Thank you. Well done.
913
00:48:09,887 --> 00:48:11,389
Thanks, gang!
914
00:48:12,390 --> 00:48:14,792
It is truly an honour,
being on MasterChef,
915
00:48:14,792 --> 00:48:16,361
to be able to share some knowledge,
916
00:48:16,361 --> 00:48:19,197
get put under
the microscope...
917
00:48:19,197 --> 00:48:21,266
...and go away with the gong.
918
00:48:21,266 --> 00:48:24,569
That was awesome. Good luck
with the rest of the season.
919
00:48:26,037 --> 00:48:28,806
Tomorrow night
on MasterChef Australia...
920
00:48:28,806 --> 00:48:32,877
From Stanley Restaurant in
Brisbane, Louis Tikaram and
team!
921
00:48:32,877 --> 00:48:35,613
...another batch of pro cooks
922
00:48:35,613 --> 00:48:40,185
means another chance at
immunity from Sunday's
elimination.
923
00:48:40,185 --> 00:48:41,586
We need
to go all-out
924
00:48:41,586 --> 00:48:43,054
to impress
the judges.
925
00:48:43,054 --> 00:48:45,523
You're gonna have to
bring it, seriously.
926
00:48:45,523 --> 00:48:46,724
But...
You're nervous!
927
00:48:46,724 --> 00:48:47,925
I am, I am.
928
00:48:47,925 --> 00:48:49,294
...they face
a classic
929
00:48:49,294 --> 00:48:50,428
Team Challenge...
930
00:48:50,428 --> 00:48:51,929
What a stitch-up!
931
00:48:51,929 --> 00:48:54,465
...with
a massive twist.
932
00:48:54,465 --> 00:48:57,168
Oh, come on!
933
00:49:07,212 --> 00:49:09,214
Captions by Red Bee Media