1 00:00:07,341 --> 00:00:09,343 Previously on MasterChef Australia... 2 00:00:09,343 --> 00:00:12,180 Home Cooks vs Pro Cooks Week! 3 00:00:12,180 --> 00:00:17,017 ...a brand-new week got off to a sizzling start. 4 00:00:17,017 --> 00:00:18,652 Definitely a different ball game from what 5 00:00:18,652 --> 00:00:20,354 we would be doing at the restaurant. 6 00:00:20,354 --> 00:00:24,225 Three of our own took on the giants from NOMAD... 7 00:00:24,225 --> 00:00:26,294 Team NOMAD's definitely here to win today. 8 00:00:26,294 --> 00:00:30,298 It's legit gonna take me the dish of my life to beat these guys. 9 00:00:30,298 --> 00:00:34,502 If one of us wins, we actually get to be safe from elimination! 10 00:00:34,502 --> 00:00:40,141 ...and they turned Mystery Box ingredients into something magical. 11 00:00:40,141 --> 00:00:43,077 It is out of control. Absolutely dynamite. 12 00:00:43,077 --> 00:00:44,212 Very impressive. 13 00:00:44,312 --> 00:00:46,514 I think you've made a serious play for the win today. 14 00:00:46,514 --> 00:00:49,183 But Grace's genius idea... 15 00:00:49,183 --> 00:00:52,186 Tempura betel leaf with pork and a salsa. 16 00:00:52,186 --> 00:00:54,088 ...won her dish of the day. 17 00:00:54,088 --> 00:00:57,858 You've nailed it. You are on fire. 18 00:00:57,858 --> 00:01:03,531 Tonight, which three home cooks take on the professionals... 19 00:01:03,531 --> 00:01:05,133 All that adrenaline's pumping. 20 00:01:05,133 --> 00:01:06,667 This is gonna be tough. 21 00:01:06,667 --> 00:01:12,540 ...in a Pressure Test that will challenge the best of the best? 22 00:01:18,846 --> 00:01:21,849 Cooking today! Ooh! I know! 23 00:01:24,652 --> 00:01:25,986 Morning! 24 00:01:32,160 --> 00:01:34,162 Good morning, everybody. 25 00:01:34,162 --> 00:01:35,729 Morning! 26 00:01:36,964 --> 00:01:38,766 As you know, all this week 27 00:01:38,766 --> 00:01:40,934 we are putting you up against Australia's best chefs 28 00:01:40,934 --> 00:01:43,671 in classic MasterChef challenges. 29 00:01:45,072 --> 00:01:47,541 If you beat the professionals, then you are safe from elimination 30 00:01:47,541 --> 00:01:49,009 at the end of the week. 31 00:01:49,009 --> 00:01:52,513 And the question is which three will be cooking? 32 00:01:53,847 --> 00:01:56,784 Alright, you know the drill. 33 00:01:56,784 --> 00:01:59,653 Green token means you're cooking today. 34 00:01:59,653 --> 00:02:00,754 Eyes up, Ralph! 35 00:02:00,754 --> 00:02:03,123 Yeah, I ain't looking, I ain't looking. 36 00:02:04,124 --> 00:02:05,759 It's green! I get to cook. 37 00:02:07,861 --> 00:02:11,465 Ooh! Three in a row. Here we go. 38 00:02:11,465 --> 00:02:13,201 Oh, my gosh! Imagine! 39 00:02:13,201 --> 00:02:15,469 Ahh! Ohh! 40 00:02:15,469 --> 00:02:18,439 It's my favourite colour! 41 00:02:19,440 --> 00:02:21,675 I've got Mal and I've got Phil with me as well. 42 00:02:21,675 --> 00:02:24,312 They're both amazing cooks, so I'm excited. 43 00:02:24,312 --> 00:02:29,183 Righto, I bet you three are dying to find out who you're up against. 44 00:02:29,183 --> 00:02:31,385 Yep. 45 00:02:31,385 --> 00:02:34,622 They're the team behind a hatted gem 46 00:02:34,622 --> 00:02:38,726 located in tropical Far North Queensland. 47 00:02:40,194 --> 00:02:43,631 These chefs combine contemporary techniques 48 00:02:43,631 --> 00:02:45,699 and their love of tropical ingredients. 49 00:02:47,635 --> 00:02:49,470 They've even taken out 'Gourmet Traveller's 50 00:02:49,470 --> 00:02:52,172 Regional Restaurant of the Year. 51 00:02:52,172 --> 00:02:56,510 Please welcome, from Nu Nu in Palm Cove, 52 00:02:56,510 --> 00:02:58,446 Nick Holloway and his crew! 53 00:03:04,017 --> 00:03:06,019 How cool is that?! 54 00:03:06,019 --> 00:03:09,089 Oh, so Nick from Nu Nu is such a cool dude. 55 00:03:09,089 --> 00:03:11,259 I've seen him on MasterChef before. 56 00:03:16,464 --> 00:03:17,498 Hey, guys. 57 00:03:17,798 --> 00:03:21,101 He's got his reputation to protect. He's gonna play to win. 58 00:03:21,101 --> 00:03:24,905 Nick, great to see you. Welcome back to the MasterChef kitchen. 59 00:03:24,905 --> 00:03:27,107 Oh, it's so exciting to be back here. 60 00:03:27,107 --> 00:03:29,877 With me, I've got two of my wingmen here, 61 00:03:29,877 --> 00:03:31,712 bringing some jungle funk to the city. 62 00:03:31,712 --> 00:03:34,315 I've got Mel, aka 'Shooter', 63 00:03:34,315 --> 00:03:37,017 who's been working with me for a long time, 20 years. 64 00:03:37,017 --> 00:03:38,786 20 years. Oh, Jesus. 65 00:03:38,786 --> 00:03:40,588 And one of our newest recruits 66 00:03:40,588 --> 00:03:43,156 and a bit of a heavy-hitter, this is Chrisso. 67 00:03:43,156 --> 00:03:45,192 You've brought the heavyweights, mate. 68 00:03:45,192 --> 00:03:47,395 I don't know. I feel like a heavyweight at the moment. 69 00:03:47,395 --> 00:03:48,829 I know that much. 70 00:03:49,830 --> 00:03:53,467 Well, you guys are cooking in a Pressure Test today. 71 00:03:54,668 --> 00:03:58,372 That means you're gonna be cooking another chef's recipes. 72 00:03:59,473 --> 00:04:01,309 Chris, how do you feel about that? 73 00:04:02,310 --> 00:04:05,479 Yeah, I feel good about that. Yep, we're up for the challenge today. 74 00:04:05,479 --> 00:04:08,516 Full disclosure, you used to work for Andy, right, at the Ducks? 75 00:04:08,516 --> 00:04:10,684 That's right. Andy and I go back a little way. 76 00:04:10,684 --> 00:04:13,020 Is he any good at reading recipes? 77 00:04:13,020 --> 00:04:14,955 Yes, he's good at everything. Oh. 78 00:04:14,955 --> 00:04:16,357 They set you up! 79 00:04:16,357 --> 00:04:20,994 Thanks. Thanks, Andy. Thanks, guys. 80 00:04:21,995 --> 00:04:24,097 Now to the challenge at hand. 81 00:04:24,097 --> 00:04:27,435 Today's Pressure Test has been set by a chef 82 00:04:27,435 --> 00:04:29,637 whose elevated take on South-East Asian cuisine 83 00:04:29,637 --> 00:04:32,540 is ingenious and in high demand. 84 00:04:35,609 --> 00:04:38,278 With three hats across two restaurants, 85 00:04:38,278 --> 00:04:40,247 he blends his culinary heritage 86 00:04:40,247 --> 00:04:44,084 with native Aussie ingredients and ancient techniques. 87 00:04:45,519 --> 00:04:50,358 Please welcome executive chef and co-owner of Sunda and Aru, 88 00:04:50,358 --> 00:04:52,726 it's Khanh Nguyen! 89 00:04:56,730 --> 00:04:58,532 Wow! 90 00:04:59,900 --> 00:05:03,203 I'm just so excited that today's guest chef is Khanh 91 00:05:03,203 --> 00:05:05,038 as much as I'm terrified by the technique 92 00:05:05,038 --> 00:05:06,707 that Khanh brings to the table. 93 00:05:06,707 --> 00:05:08,876 Khanh, how are you, buddy? Hello. 94 00:05:09,977 --> 00:05:13,180 I just know that he's gonna set us a really serious challenge. 95 00:05:14,181 --> 00:05:15,949 Khanh, mate, great to have you back. 96 00:05:17,217 --> 00:05:20,087 Sunda, Aru, absolutely pumping, no doubt? 97 00:05:20,087 --> 00:05:21,889 Yep, both fully booked. 98 00:05:21,889 --> 00:05:24,324 That's why I can't get in. 99 00:05:25,325 --> 00:05:27,761 So today it's obviously team versus team, 100 00:05:27,761 --> 00:05:30,330 which means this Pressure Test, 101 00:05:30,330 --> 00:05:33,801 it's comprised of three different dishes. 102 00:05:33,801 --> 00:05:37,304 Righto, Khanh, why don't you let these guys know 103 00:05:37,304 --> 00:05:40,674 what menu they'll be cooking today? 104 00:05:40,674 --> 00:05:44,712 Alright, so for entree, you'll be cooking... 105 00:05:45,879 --> 00:05:48,882 ...my macadamia tofu with Skull Island prawns, 106 00:05:48,882 --> 00:05:51,084 tamarind and lemon myrtle broth. 107 00:05:53,854 --> 00:05:55,355 Ooh! Whoa. 108 00:05:56,356 --> 00:05:57,991 Ooh. 109 00:05:57,991 --> 00:05:59,760 Bring it on. 110 00:05:59,760 --> 00:06:03,163 And for main course, you'll be cooking... 111 00:06:04,164 --> 00:06:06,266 ...my Wagyu rendang pie... 112 00:06:07,801 --> 00:06:11,572 ...with Vietnamese satay and pickled daikon radish. 113 00:06:13,073 --> 00:06:15,008 This will be epic. 114 00:06:16,944 --> 00:06:19,447 Do you have to make your own pastry? I'd say so. 115 00:06:21,549 --> 00:06:25,018 And, finally, for my dessert, you'll be cooking... 116 00:06:26,019 --> 00:06:28,456 ...my kaya jam ice-cream sandwich... 117 00:06:29,823 --> 00:06:34,194 ...with Davidson's plum and salted koji waffle. 118 00:06:34,194 --> 00:06:36,163 Oh! 119 00:06:37,898 --> 00:06:39,700 That's very delicious. 120 00:06:42,002 --> 00:06:44,104 That looks like one epic feast, mate. 121 00:06:44,104 --> 00:06:48,141 So there's an entree, there's a main and there's a dessert. 122 00:06:49,142 --> 00:06:52,345 Each member of your team will cook a different course 123 00:06:52,345 --> 00:06:56,183 and whichever team wins the most courses 124 00:06:56,183 --> 00:06:57,718 wins the day - pretty simple. 125 00:06:57,718 --> 00:07:00,521 But right now you guys have to decide 126 00:07:00,521 --> 00:07:04,357 who out of your team is going to cook which course 127 00:07:04,357 --> 00:07:05,959 before you taste it. 128 00:07:06,994 --> 00:07:08,395 Righto, gang. OK. 129 00:07:09,730 --> 00:07:11,532 The pressure is definitely on. 130 00:07:11,532 --> 00:07:14,535 If our team can nail two out of the three dishes, we'll take the win, 131 00:07:14,535 --> 00:07:18,438 so it's crucial for each of us to choose the right course. 132 00:07:18,438 --> 00:07:19,840 Sure you don't want to do entree? 133 00:07:19,840 --> 00:07:21,842 Nah, look, it's probably not a good idea. 134 00:07:21,842 --> 00:07:23,877 We'll play to our strengths. Yes. 135 00:07:23,877 --> 00:07:25,178 Let's do it. Let's do it. 136 00:07:25,178 --> 00:07:26,213 Amazing. 137 00:07:26,413 --> 00:07:28,415 We gonna do this? We gonna have fun? Yeah, yeah, yeah. 138 00:07:28,415 --> 00:07:29,650 Let's do it. 139 00:07:29,650 --> 00:07:31,652 Righto, team Nu Nu, you good to go? 140 00:07:31,652 --> 00:07:33,320 Ready to rock. 141 00:07:34,321 --> 00:07:36,256 Hand up if you're on the entrees. 142 00:07:37,257 --> 00:07:38,892 Right. 143 00:07:39,893 --> 00:07:42,563 Malissa and Nick, the showdown is on. 144 00:07:42,563 --> 00:07:44,364 And what about mains? 145 00:07:44,364 --> 00:07:46,399 Yep. Chris and Phil. 146 00:07:46,399 --> 00:07:48,536 Battle of the pie. 147 00:07:48,536 --> 00:07:52,673 And that leaves Ralph and Mel for dessert. Lovely. 148 00:07:53,974 --> 00:07:55,208 Nice work. 149 00:07:55,208 --> 00:07:57,177 Alright, let's get to tasting. 150 00:07:57,177 --> 00:07:59,079 Nick, Malissa, you're on entree. 151 00:07:59,079 --> 00:08:00,881 Yeah, yeah, yeah! Hey! 152 00:08:00,881 --> 00:08:03,517 I'm up against Nick, the head chef, 153 00:08:03,517 --> 00:08:05,318 so that's gonna be challenging. 154 00:08:06,319 --> 00:08:07,921 I love the knifework. 155 00:08:07,921 --> 00:08:09,823 It looks like a chrysanthemum. It's beautiful. 156 00:08:09,823 --> 00:08:13,026 We're gonna be judging on looks as well as taste 157 00:08:13,026 --> 00:08:16,864 so just try and remember how Khanh's plated his dish. 158 00:08:16,864 --> 00:08:20,868 Khanh's entree is the most beautiful dish I've ever seen in my life. 159 00:08:20,868 --> 00:08:24,371 The top of the tofu has been so finely cut 160 00:08:24,371 --> 00:08:27,207 so that it looks like a beautiful flower. 161 00:08:27,207 --> 00:08:29,342 Oh, wow, I took a really big scoop, didn't I? 162 00:08:29,342 --> 00:08:31,712 And of course it tastes incredible. 163 00:08:31,712 --> 00:08:33,346 You're gonna have to make a macadamia milk. 164 00:08:33,346 --> 00:08:36,383 You're gonna have to set the tofu and then cut it with a knife. 165 00:08:36,383 --> 00:08:38,518 And then the broth, you're gonna have to clarify it 166 00:08:38,518 --> 00:08:41,589 really nice and gently so it doesn't go cloudy. 167 00:08:41,589 --> 00:08:44,024 Alright, main courses - Chris, Phil. 168 00:08:46,259 --> 00:08:50,330 My Wagyu rendang pie, there's a lot of ingredients, 169 00:08:50,330 --> 00:08:52,465 so you've really got to manage your time well. 170 00:08:54,101 --> 00:08:56,103 You gotta get it in on time. 171 00:08:56,103 --> 00:08:58,505 And, obviously, the puff pastry, 172 00:08:58,505 --> 00:09:02,542 it's a rough puff, but you've got to get it done in time as well. 173 00:09:02,542 --> 00:09:05,879 Even though it looks like it's just a simple pie and a sauce, 174 00:09:05,879 --> 00:09:08,749 there's so many layers of layers of favours and textures 175 00:09:08,749 --> 00:09:10,651 and herbs and spices and nuts. 176 00:09:10,651 --> 00:09:12,252 There's a lot going on. 177 00:09:13,787 --> 00:09:16,857 Alright, for dessert, Mel, Ralph. 178 00:09:16,857 --> 00:09:18,525 Come on, Shooter. 179 00:09:19,526 --> 00:09:22,329 Kaya jam ice-cream sandwich. 180 00:09:26,767 --> 00:09:28,335 This is beautiful. 181 00:09:28,335 --> 00:09:30,337 If you haven't made a parfait before, 182 00:09:30,337 --> 00:09:33,373 if you don't whip it enough, it's just gonna freeze into a brick. 183 00:09:33,373 --> 00:09:35,175 And the waffle's pretty hard to get right. 184 00:09:35,175 --> 00:09:37,044 It's cooked over an open flame. 185 00:09:38,746 --> 00:09:40,313 It's all in the recipe! 186 00:09:40,313 --> 00:09:42,015 Alright. Thank you. 187 00:09:43,216 --> 00:09:45,018 I'm expecting it's gonna be challenging. 188 00:09:45,018 --> 00:09:46,286 It's a perfect dessert. 189 00:09:47,420 --> 00:09:50,624 OK, for those cooking mains, Phil and Chris... 190 00:09:52,660 --> 00:09:54,161 ...you'll start first. 191 00:09:54,161 --> 00:09:58,632 You will have 3 hours and 45 minutes to complete your dish. 192 00:10:00,233 --> 00:10:03,070 Nick and Mal on entree... 193 00:10:04,137 --> 00:10:08,308 ...you'll have 2 hours and 30 minutes to complete the tofu. 194 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. 196 00:10:21,054 --> 00:10:22,923 Chris and Phil... 197 00:10:24,692 --> 00:10:27,627 ...your 3 hours and 45 minutes... 198 00:10:30,130 --> 00:10:31,231 ...starts now. 199 00:10:33,633 --> 00:10:36,069 Alright, good luck, buddy. Have fun, mate. Enjoy it. 200 00:10:36,069 --> 00:10:39,172 Yeah, come on, guys! Whoo! 201 00:10:45,178 --> 00:10:47,948 Nice, Phil. Look at all these flavours. 202 00:10:47,948 --> 00:10:50,350 Flavour! Flavour! 203 00:10:50,350 --> 00:10:55,422 So I'm making Khanh Nguyen's rendang beef pie. 204 00:10:56,423 --> 00:10:58,391 Never cooked anything like this before. 205 00:10:58,391 --> 00:11:00,293 Shallots, garlic, galangal... 206 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. 211 00:11:18,011 --> 00:11:21,648 My strategy is read the recipe, read the recipe, read the recipe. 212 00:11:23,416 --> 00:11:25,385 Doing good, Phil. Go, Phil. 213 00:11:25,385 --> 00:11:27,320 Thanks, guys. 214 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. 222 00:11:55,949 --> 00:11:57,885 Lot of ingredients in it. 223 00:11:57,885 --> 00:12:00,788 Come on, Chrisso. You need to crank it up, buddy. 224 00:12:02,522 --> 00:12:04,624 Eyes forward. Eyes forward at the moment. 225 00:12:04,624 --> 00:12:07,627 I don't want to turn around and get scared by what's happening there. 226 00:12:12,232 --> 00:12:13,767 Chris. Andy. 227 00:12:13,767 --> 00:12:15,235 How you travelling? 228 00:12:15,235 --> 00:12:17,805 Yeah, not too bad. Yeah, there's a lot of ingredients. 229 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. 231 00:12:21,274 --> 00:12:23,143 He's a good man. He makes me feel comfortable. 232 00:12:23,143 --> 00:12:25,645 I just want to help. 233 00:12:25,645 --> 00:12:29,049 You are as chilled as ever. 234 00:12:29,049 --> 00:12:31,284 This is why I love him. It's why I love him. 235 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. 237 00:12:36,223 --> 00:12:38,225 I definitely don't want to dillydally around. 238 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