1 00:00:01,000 --> 00:00:04,800 NARRATOR: Previously on MasterChef Australia... 2 00:00:04,800 --> 00:00:07,280 (CONTESTANTS LAUGH) 3 00:00:07,280 --> 00:00:09,840 ..the week kicked off with a bang... 4 00:00:09,840 --> 00:00:11,480 Surprise! 5 00:00:11,480 --> 00:00:15,000 That is exactly what we want you to capture in a dish. 6 00:00:15,000 --> 00:00:20,280 ..with a Mystery Box challenge where the tables were turned. 7 00:00:20,280 --> 00:00:23,600 CATH: It's our chance to actually surprise the judges this time. 8 00:00:23,600 --> 00:00:28,360 RUE: I am really pushing myself to do something I've never done before. 9 00:00:28,360 --> 00:00:32,200 They delivered some stunning creations. 10 00:00:32,200 --> 00:00:35,280 JOCK: I love the visual surprise. 11 00:00:35,280 --> 00:00:37,320 MELISSA: Profoundly good. Amazing. 12 00:00:37,320 --> 00:00:41,480 JOCK: Perfect, mate. Nailed the brief. I was surprised. 13 00:00:41,480 --> 00:00:43,520 Well done. DECLAN: Thanks, guys. 14 00:00:43,520 --> 00:00:45,160 (APPLAUSE AND CHEERING) 15 00:00:45,160 --> 00:00:50,920 Tonight, the bottom three face a Pressure Test... 16 00:00:50,920 --> 00:00:54,160 RALPH: I am terrified. It's gonna be tricky. 17 00:00:54,160 --> 00:00:58,960 ..based on a fairytale with a plot twist. 18 00:01:02,960 --> 00:01:06,080 (TENSE MUSIC) 19 00:01:12,480 --> 00:01:13,480 (MALISSA SIGHS) 20 00:01:13,480 --> 00:01:15,720 It doesn't quite feel as good as a white-apron day. 21 00:01:15,720 --> 00:01:16,720 No. No 22 00:01:16,720 --> 00:01:19,200 You know, I've been in so many eliminations now. 23 00:01:19,200 --> 00:01:22,560 This one just feels...different. 24 00:01:23,560 --> 00:01:25,960 I want to be in the top 8 25 00:01:25,960 --> 00:01:29,360 and feel really proud about making it this far. 26 00:01:29,360 --> 00:01:31,080 I don't want this to end yet. 27 00:01:31,080 --> 00:01:33,560 (APPLAUSE AND CHEERING) 28 00:01:36,760 --> 00:01:38,920 Morning! CONTESTANT: Hello! 29 00:01:43,920 --> 00:01:46,640 I can feel the weight of the moment this morning. 30 00:01:46,640 --> 00:01:49,160 There is definitely a seriousness in the air. 31 00:01:49,160 --> 00:01:52,480 And there should be. It's a Pressure Test. 32 00:01:53,600 --> 00:01:55,000 Today's Pressure Test 33 00:01:55,000 --> 00:01:57,760 is one of the most beautiful we've seen this season. 34 00:01:58,760 --> 00:02:01,520 This Pressure Test has been set by a chef 35 00:02:01,520 --> 00:02:04,080 who started working in Michelin-star restaurants 36 00:02:04,080 --> 00:02:06,760 when he was just 14 years old. 37 00:02:06,760 --> 00:02:08,080 Wow. 38 00:02:08,080 --> 00:02:10,600 Now he heads up a successful Sydney restaurant 39 00:02:10,600 --> 00:02:14,880 where every single dish is full of wonder and beauty. 40 00:02:14,880 --> 00:02:18,880 For this chef, inspiration comes from everywhere, 41 00:02:18,880 --> 00:02:23,120 whether it's children's books, Broadway productions or fairytales. 42 00:02:24,480 --> 00:02:25,840 Please welcome 43 00:02:25,840 --> 00:02:28,160 from Surry Hills restaurant Nel... 44 00:02:29,160 --> 00:02:31,000 ..it's Nelly Robinson! 45 00:02:31,000 --> 00:02:33,400 (CHEERING) I've been there! 46 00:02:33,400 --> 00:02:36,120 (APPLAUSE AND CHEERING) 47 00:02:37,960 --> 00:02:39,640 (NORTHERN ENGLISH ACCENT) Hi, guys. 48 00:02:39,640 --> 00:02:41,840 RHIANNON: Oh, my God! Nelly Robinson is in the house. 49 00:02:41,840 --> 00:02:43,960 Hi, guys. How are you? Hello! 50 00:02:43,960 --> 00:02:45,360 I've been to Nel 51 00:02:45,360 --> 00:02:48,320 and his food is next level, but now I'm scared. 52 00:02:48,320 --> 00:02:49,920 Hey, guys. CONTESTANTS: Hi. 53 00:02:49,920 --> 00:02:51,400 How are you? Good. 54 00:02:51,400 --> 00:02:55,120 Bit of tension in here, isn't there? Yeah. (CHUCKLES) 55 00:02:57,200 --> 00:02:59,760 Nelly Robinson, first time in the MasterChef kitchen. 56 00:02:59,760 --> 00:03:03,280 Finally! Thank you for having me, guys. Thank you. 57 00:03:03,280 --> 00:03:04,720 Tell me about the restaurant, Nel. 58 00:03:04,720 --> 00:03:07,920 I mean, what kind of food are you doing and why do you do it? 59 00:03:07,920 --> 00:03:11,160 We basically work on childhood memories, memories of...of life, 60 00:03:11,160 --> 00:03:13,080 and we we put it into themed menus. 61 00:03:13,080 --> 00:03:14,200 Beautiful. 62 00:03:14,200 --> 00:03:16,320 Now, without giving too much away, 63 00:03:16,320 --> 00:03:19,200 talk about the dish that you brought in with you today. 64 00:03:19,200 --> 00:03:22,320 Ah. In capital letters, it's FUN. Yeah. 65 00:03:22,320 --> 00:03:24,880 (RALPH LAUGHS) It's...it's FUN. 66 00:03:24,880 --> 00:03:27,120 How difficult is this dish? 67 00:03:27,120 --> 00:03:29,280 I'd say 11 out of 10. 68 00:03:29,280 --> 00:03:30,800 CONTESTANTS: Oh! RALPH: Eeeh! 69 00:03:30,800 --> 00:03:32,040 He could've lied. 70 00:03:32,040 --> 00:03:34,120 11 out of 10 difficulty. 71 00:03:34,120 --> 00:03:35,840 Do I even have a chance today? 72 00:03:35,840 --> 00:03:37,040 Unbelievable. 73 00:03:37,040 --> 00:03:38,600 Look at your faces. Yeah. Oh. 74 00:03:38,600 --> 00:03:40,320 Should we put them out of their misery? 75 00:03:40,320 --> 00:03:42,200 Let's do this, guys. Come on, let's do it. 76 00:03:42,200 --> 00:03:44,120 (SUSPENSEFUL MUSIC) 77 00:03:48,200 --> 00:03:49,280 OK. 78 00:03:49,280 --> 00:03:51,280 RALPH: Oh! 79 00:03:51,280 --> 00:03:53,520 CONTESTANTS: Ohhh! 80 00:03:55,080 --> 00:03:57,280 Today, you're gonna be making my... 81 00:04:00,440 --> 00:04:03,640 Oh, look at that! (GASPS) 82 00:04:05,000 --> 00:04:06,880 ..Mr McGregor Garden. 83 00:04:06,880 --> 00:04:08,400 (WONDROUS MUSIC) 84 00:04:22,040 --> 00:04:24,600 RALPH: This is straight out of a fairytale book. 85 00:04:24,600 --> 00:04:26,120 It looks whimsical. 86 00:04:26,120 --> 00:04:29,360 How crazy does that look? I know. It's amazing. 87 00:04:29,360 --> 00:04:31,400 JOCK: Wow, Nelly, mate. 88 00:04:31,400 --> 00:04:34,160 Talk me through the inspiration behind this dish. 89 00:04:34,160 --> 00:04:35,680 Peter Rabbit's garden. 90 00:04:35,680 --> 00:04:38,040 Oh! Mr McGregor! Of course! Beatrix... From Beatrix Potter. 91 00:04:38,040 --> 00:04:41,160 'Cause he's stealing all the carrots and all the sweet potatoes. 92 00:04:41,160 --> 00:04:44,520 So we created a garden around that, so that's where the story comes from. 93 00:04:44,520 --> 00:04:45,600 Amazing! 94 00:04:45,600 --> 00:04:47,320 Almost looks a bit too pretty to eat, 95 00:04:47,320 --> 00:04:50,000 but you guys need to know exactly what you're dealing with, 96 00:04:50,000 --> 00:04:51,520 so should we have a taste? 97 00:04:51,520 --> 00:04:53,160 Yeah, please. Come on, now. 98 00:04:53,160 --> 00:04:57,240 He says the dish is 11 out of 10. That's exactly how my nerves are. 99 00:04:57,240 --> 00:04:58,480 11 out of 10. 100 00:04:58,480 --> 00:05:00,640 Chocolate soil maybe or something. Yeah. 101 00:05:00,640 --> 00:05:03,520 NELLY: We've got a carrot cake that's got all spices through it, 102 00:05:03,520 --> 00:05:05,920 so very Christmassy flavours. 103 00:05:05,920 --> 00:05:08,360 The foam is a vanilla buttermilk yoghurt. 104 00:05:08,360 --> 00:05:10,920 So that's what's under this crumb, right? The soil, if you like. 105 00:05:10,920 --> 00:05:12,320 Crumbled chocolate. 106 00:05:12,320 --> 00:05:14,240 On top of that is all the leaves. 107 00:05:14,240 --> 00:05:16,640 Crystallised carrot fronds. 108 00:05:16,640 --> 00:05:19,560 And then tempered chocolate twigs at the top. 109 00:05:19,560 --> 00:05:21,640 The carrot is raw, 110 00:05:21,640 --> 00:05:23,640 but in a hot, sweet stock syrup. 111 00:05:23,640 --> 00:05:27,920 And we've got that sorbet with carrot yuzu and ginger juice through that. 112 00:05:27,920 --> 00:05:31,480 MALISSA: He's used sweet potato and carrots as the inspiration 113 00:05:31,480 --> 00:05:33,280 to bring the sweetness in the dish. 114 00:05:33,280 --> 00:05:35,600 Yeah, it's so beautiful. 115 00:05:35,600 --> 00:05:38,760 Nel, why don't you walk us through the pressure points in here. 116 00:05:38,760 --> 00:05:41,400 What are the big things that you've got to look out for? 117 00:05:41,400 --> 00:05:43,960 Yeah, so the foam - that foam has to hold properly. 118 00:05:43,960 --> 00:05:46,640 If it doesn't, you can't stand anything up in that. 119 00:05:46,640 --> 00:05:48,280 It's a failure straightaway. 120 00:05:48,280 --> 00:05:50,760 The carrot cake has got to be moist in the middle. 121 00:05:50,760 --> 00:05:53,040 And then the biggest one for me is the sorbet. 122 00:05:53,040 --> 00:05:54,320 It's got to balance right. Mm-hm. 123 00:05:54,320 --> 00:05:58,080 If it's too too much ginger, when you eat the whole dish together, 124 00:05:58,080 --> 00:06:01,040 you just get ginger and you lose the carrot flavour. 125 00:06:01,040 --> 00:06:02,480 Rhiannon, what are you tasting? 126 00:06:02,480 --> 00:06:04,560 I absolutely love this foam. 127 00:06:04,560 --> 00:06:05,720 RALPH: This foam. 128 00:06:05,720 --> 00:06:07,880 It's so yummy. The cake is yummy. 129 00:06:07,880 --> 00:06:10,200 Even these little leaves... So they're the... 130 00:06:10,200 --> 00:06:13,000 Like, they're really sugary. They're the top of the carrot. 131 00:06:13,000 --> 00:06:15,360 So we don't waste anything. It is delicious. 132 00:06:15,360 --> 00:06:19,480 It...it really reminds me of, um, my childhood as well. 133 00:06:19,480 --> 00:06:22,320 These are all very familiar sort of flavours. 134 00:06:22,320 --> 00:06:25,560 This actually reminds me of my dad and Christmas in England 135 00:06:25,560 --> 00:06:30,680 where you have this massive big feed and then out comes the dessert. 136 00:06:30,680 --> 00:06:32,280 Malissa, questions? 137 00:06:32,280 --> 00:06:33,800 How do I do it? 138 00:06:33,800 --> 00:06:35,320 (LAUGHTER) 139 00:06:35,320 --> 00:06:38,800 There is so much going on, but when you have it all in out mouthful, 140 00:06:38,800 --> 00:06:40,720 it all just works together. 141 00:06:40,720 --> 00:06:43,760 Mate, my best advice to the three of you is don't get overwhelmed. 142 00:06:43,760 --> 00:06:47,280 When you break it down and you pull it together, you'll be fine. 143 00:06:47,280 --> 00:06:50,760 I've never made anything close to resembling this. 144 00:06:50,760 --> 00:06:52,400 Desserts are not my strong suit, 145 00:06:52,400 --> 00:06:53,880 so being a Pressure Test 146 00:06:53,880 --> 00:06:57,560 with desserts, it's gonna be tricky. 147 00:06:58,560 --> 00:07:00,240 ANDY: Ralph, Malissa, Rhiannon... 148 00:07:01,240 --> 00:07:03,640 ..you've got two hours and 15 minutes 149 00:07:03,640 --> 00:07:06,840 to re-create Nelly's Mr McGregor Garden. 150 00:07:06,840 --> 00:07:08,120 ADI: Wow! 151 00:07:08,120 --> 00:07:10,880 Before we taste, you'll have seven minutes 152 00:07:10,880 --> 00:07:13,160 to finish the dishes in front of us. 153 00:07:14,240 --> 00:07:16,760 Two of you will make it to the top 8 today 154 00:07:16,760 --> 00:07:21,080 and the dish that least resembles Nelly's in taste and looks 155 00:07:21,080 --> 00:07:23,040 will unfortunately send their maker home. 156 00:07:24,680 --> 00:07:27,080 Nelly, do you want to kick them off, mate? 157 00:07:27,080 --> 00:07:28,720 Alright, guys, let's go, eh? 158 00:07:28,720 --> 00:07:30,640 Your time starts now! 159 00:07:30,640 --> 00:07:32,520 (GANTRY CONTESTANTS CHEER AND CLAP) 160 00:07:35,840 --> 00:07:37,320 Go, go, go, go! 161 00:07:37,320 --> 00:07:40,080 BRENT: Let's go, guys! ADI: Yes, guys, let's do it! 162 00:07:40,080 --> 00:07:43,040 CATH: Oh, good idea, Rhi. Good idea, Rhi! 163 00:07:43,040 --> 00:07:44,960 RHIANNON: First thing I do is sketch Nelly's dish 164 00:07:44,960 --> 00:07:47,440 so I can re-create it at the end of the cook 165 00:07:47,440 --> 00:07:50,880 because there's no way I'm gonna remember what it looked like 166 00:07:50,880 --> 00:07:52,520 two hours and 15 later. 167 00:07:54,120 --> 00:07:55,480 (GROANS) 168 00:07:55,480 --> 00:07:57,600 Starting with a sweet potato wrapped up in foil, 169 00:07:57,600 --> 00:08:00,480 put it in the oven, I can do that, that's really easy! 170 00:08:01,720 --> 00:08:04,560 Tick that off my list. I'm done. What's next? 171 00:08:04,560 --> 00:08:07,880 "300 grams. Wrap sweet potato in foil. Place in the oven..." 172 00:08:07,880 --> 00:08:11,320 RALPH: "Wrap the sweet potato in foil and place in the oven at 180." 173 00:08:11,320 --> 00:08:13,880 Strategy coming into today's cook is to read the recipe once... 174 00:08:16,400 --> 00:08:19,920 ..and just start executing immediately and with confidence. 175 00:08:24,520 --> 00:08:26,520 I need to keep a fast pace from the beginning 176 00:08:26,520 --> 00:08:28,720 so that I don't run out of time at the end. 177 00:08:31,840 --> 00:08:34,520 Nelly, firstly, beautiful dish, mate. 178 00:08:34,520 --> 00:08:36,920 It looks and tastes absolutely stunning. 179 00:08:36,920 --> 00:08:39,600 And I think the taste of the dish is all about balance, 180 00:08:39,600 --> 00:08:42,480 and for that, all of these different elements 181 00:08:42,480 --> 00:08:44,600 need to be absolutely spot-on. 182 00:08:44,600 --> 00:08:46,080 How many elements are there? 183 00:08:46,080 --> 00:08:48,480 Nine. Nine? And only two hours and 15? 184 00:08:48,480 --> 00:08:51,000 It's a short one today. I think that's gonna challenge them. 185 00:08:51,000 --> 00:08:53,200 I mean, Rhiannon's first time in a Pressure Test, 186 00:08:53,200 --> 00:08:55,520 so I'm interested to see how she goes. 187 00:08:55,520 --> 00:08:59,000 MELISSA: Starting this recipe, that first chunk, what's in there 188 00:08:59,000 --> 00:09:02,040 that they really need to focus on getting really, really right? 189 00:09:02,040 --> 00:09:03,960 They gotta get that sorbet into the blast chiller 190 00:09:03,960 --> 00:09:06,000 'cause it's gotta be completely set. 191 00:09:06,000 --> 00:09:07,520 Sweet potato's gotta be in cooking 192 00:09:07,520 --> 00:09:09,720 so they can make those beautiful, beautiful leaves. 193 00:09:09,720 --> 00:09:13,120 Carrot tops into the dehydrator. They gotta crystallise for two hours. 194 00:09:13,120 --> 00:09:15,840 So the first half an hour is crucial on this dish. 195 00:09:15,840 --> 00:09:19,560 MALISSA: I'm getting my crystallised carrot fronds ready. 196 00:09:19,560 --> 00:09:22,120 I need to lightly brush them with egg whites 197 00:09:22,120 --> 00:09:25,520 and then dip them into some really fine caster sugar 198 00:09:25,520 --> 00:09:29,600 so they can then be placed into the dehydrator throughout the cook. 199 00:09:29,600 --> 00:09:31,320 Is that closed? ANDY: Mm-hm. 200 00:09:31,320 --> 00:09:32,760 Yeah, that's it. That's it? 201 00:09:32,760 --> 00:09:34,280 Yeah. OK. Thank you. 202 00:09:36,720 --> 00:09:38,840 DECLAN: Shake it like a Polaroid picture. 203 00:09:38,840 --> 00:09:40,560 Nice, Rhi. 204 00:09:40,560 --> 00:09:43,280 Believe it or not, you've already used 15 minutes. 205 00:09:43,280 --> 00:09:44,720 Only two hours to go. 206 00:09:44,720 --> 00:09:46,720 (GANTRY CONTESTANTS CHEER AND CALL OUT) 207 00:09:51,480 --> 00:09:53,240 RHIANNON: Carrot. 208 00:09:53,240 --> 00:09:55,520 Rhiannon. G'day. 209 00:09:55,520 --> 00:09:57,680 First Pressure Test First Pressure Test. 210 00:09:57,680 --> 00:09:59,760 How hard can this possibly be? Yeah, I know. 211 00:09:59,760 --> 00:10:03,400 A few crumbs, couple of leaves, eh? Bugger-all, mate. 212 00:10:03,400 --> 00:10:05,120 I love this. The flavours are delicious. 213 00:10:05,120 --> 00:10:07,840 My dad's English, so this really resonates with me. 214 00:10:07,840 --> 00:10:08,840 Yeah. 215 00:10:08,840 --> 00:10:11,480 As soon as I saw this dish and tasted it, "Oh, my God!" 216 00:10:11,480 --> 00:10:13,040 Exactly. I feel like I'm at home. 217 00:10:13,040 --> 00:10:14,680 Yeah, well, that's what we're doing. Yeah. 218 00:10:14,680 --> 00:10:17,520 He didn't have an accent like that? No, no, he didn't have... (LAUGHS) 219 00:10:17,520 --> 00:10:19,960 He sounds a little more British than me. 220 00:10:19,960 --> 00:10:21,480 I definitely sound very North Queensland. 221 00:10:21,480 --> 00:10:24,120 He's kinda like, "Oh, my God, what happened to my kids?" 222 00:10:24,120 --> 00:10:26,000 (RHIANNON LAUGHS HEARTILY) 223 00:10:26,000 --> 00:10:29,000 If I'm in a Pressure Test, this is the one I want to be in. 224 00:10:29,000 --> 00:10:31,880 It reminds me of my dad, it reminds me of the UK. 225 00:10:31,880 --> 00:10:34,520 I feel a little bit more comfortable now 226 00:10:34,520 --> 00:10:37,520 and I feel like I can relax into this cook. 227 00:10:37,520 --> 00:10:39,440 I've done a bit of juicing in my time, 228 00:10:39,440 --> 00:10:41,840 you know, when I go on health kicks every 10 years. 229 00:10:41,840 --> 00:10:46,320 I'm making carrot juice for the carrot sorbet. 230 00:10:46,320 --> 00:10:50,720 It's a sorbet. I'm following this recipe to the gram. 231 00:10:50,720 --> 00:10:53,080 There's such random numbers in there. 232 00:10:53,080 --> 00:10:56,240 Like, there's 1.1, there's 33, there's 333, 233 00:10:56,240 --> 00:10:57,760 and I'm going "Oh, my God!" 234 00:10:57,760 --> 00:10:59,200 Just do it. 235 00:10:59,200 --> 00:11:03,320 Because I want this balance to be exactly like Nelly's. 236 00:11:04,520 --> 00:11:08,600 And I've got to put it in a bowl and into the blast chiller asap 237 00:11:08,600 --> 00:11:11,520 because it needs time for it to set and be beautiful. 238 00:11:13,160 --> 00:11:14,880 CATH: Great, Rhi! (TIMER BEEPS) 239 00:11:16,200 --> 00:11:19,840 MALISSA: I love to eat sorbet, but I haven't made many in my time. 240 00:11:21,120 --> 00:11:22,560 (GROANS) 241 00:11:22,560 --> 00:11:23,760 Bloody hell! 242 00:11:23,760 --> 00:11:27,040 I know that so it's not crystallised and so it's not icy, 243 00:11:27,040 --> 00:11:29,520 you need to make sure that everything is spot-on. 244 00:11:30,760 --> 00:11:32,440 Carrot juice. 245 00:11:32,440 --> 00:11:35,880 The measurements are so precise. 246 00:11:35,880 --> 00:11:41,400 33 grams of ginger and 333 grams of carrot juice, 247 00:11:41,400 --> 00:11:43,160 and I am measuring them to the tee! 248 00:11:43,160 --> 00:11:47,240 CATH: Mal, you're looking really good, really clean, really focused. 249 00:11:48,240 --> 00:11:50,080 There is no room for mistakes. 250 00:11:50,080 --> 00:11:51,160 Yum! 251 00:11:52,160 --> 00:11:54,480 Head's up, your sorbet should be in the blast chiller. 252 00:11:54,480 --> 00:11:56,080 You should be working on your cake. 253 00:11:56,080 --> 00:11:59,640 One and a half hours to go! (CHEERING AND APPLAUSE) 254 00:11:59,640 --> 00:12:03,200 CATH: Go, Mal! Come on, Rhi-Rhi! Let's go! 255 00:12:03,200 --> 00:12:06,840 (CONTESTANTS CALL OUT) 256 00:12:06,840 --> 00:12:08,320 ADI: Keep working. 257 00:12:08,320 --> 00:12:10,520 RALPH: Jesus. Alright, I've got to keep motoring. 258 00:12:13,040 --> 00:12:15,880 ADI: Ralph is being so careful to measure all the ingredients 259 00:12:15,880 --> 00:12:17,880 before he even starts on the next step. 260 00:12:17,880 --> 00:12:20,760 And you can see him trying to be so methodical and careful, 261 00:12:20,760 --> 00:12:22,520 but he doesn't have time to do that. 262 00:12:22,520 --> 00:12:25,120 He needs to get a move on if he's gonna get this finished. 263 00:12:25,120 --> 00:12:27,600 Keep going! RUE: Ralph, you need to work quicker. 264 00:12:31,040 --> 00:12:32,040 RALPH: Perfect. 265 00:12:32,040 --> 00:12:34,640 I've measured everything up precisely to what's needed 266 00:12:34,640 --> 00:12:37,160 'cause you want the sorbet to set. 267 00:12:37,160 --> 00:12:40,360 And I feel like he's given us these exact measurements 268 00:12:40,360 --> 00:12:42,400 'cause that's how the sorbet's gonna set. 269 00:12:43,400 --> 00:12:44,400 RUE: Good? 270 00:12:44,400 --> 00:12:46,160 Yep! OK. 271 00:12:47,360 --> 00:12:48,480 CATH: Sorbet done? 272 00:12:48,480 --> 00:12:49,800 Sorbet done. Check. 273 00:12:49,800 --> 00:12:51,960 Looks beautiful, Ralph. Thank you! 274 00:12:55,000 --> 00:12:56,560 (READS) "..the mix running. 275 00:12:56,560 --> 00:13:00,040 "Add eggs one at a time until eggs and mixture's combined. 276 00:13:00,040 --> 00:13:01,920 "Sieve in the self-raising flour." 277 00:13:01,920 --> 00:13:04,320 Pretty much normal cake. 278 00:13:04,320 --> 00:13:06,200 Carrot sorbet's in the blast chiller 279 00:13:06,200 --> 00:13:09,120 and now I'm working on the carrot cake. 280 00:13:09,120 --> 00:13:11,640 It is one of the main elements. 281 00:13:11,640 --> 00:13:14,440 It is the base, so I've got make sure it's perfect. 282 00:13:14,440 --> 00:13:16,080 Rhiannon. Hey. 283 00:13:16,080 --> 00:13:18,560 How are you travelling? Oh, you know, I'm bloody goin'. 284 00:13:18,560 --> 00:13:20,080 Just bloody goin'. Yeah. 285 00:13:20,080 --> 00:13:22,840 Can't ask for anything more, can we? No. (LAUGHS) 286 00:13:22,840 --> 00:13:25,320 Sorbet, confident with the sorbet? It's in the blast chiller? 287 00:13:25,320 --> 00:13:26,800 It's in the blast chiller. Yeah. 288 00:13:26,800 --> 00:13:28,240 Did you taste? No. 289 00:13:28,240 --> 00:13:29,640 (DRAMATIC MUSIC) 290 00:13:29,640 --> 00:13:31,240 You didn't taste? You didn't taste it? 291 00:13:31,240 --> 00:13:33,560 No. No! Beg your pardon? 292 00:13:33,560 --> 00:13:35,280 We'll leave you with that. You gotta taste. 293 00:13:35,280 --> 00:13:36,760 Oh, shit. It's all about balance. 294 00:13:36,760 --> 00:13:38,400 I know it is! So taste it. 295 00:13:38,400 --> 00:13:39,640 My eyes! 296 00:13:47,000 --> 00:13:50,280 (DRAMATIC MUSIC) 297 00:13:50,280 --> 00:13:52,440 We said it's all about balance. I know it is! 298 00:13:52,440 --> 00:13:54,360 So taste it. My eyes! 299 00:13:54,360 --> 00:13:57,240 I know I followed the recipe to the letter, 300 00:13:57,240 --> 00:13:59,080 but I can't stuff an element up 301 00:13:59,080 --> 00:14:01,000 because there's no time to do it again. 302 00:14:04,880 --> 00:14:06,560 Oh, it's yummy! There you go. 303 00:14:06,560 --> 00:14:08,680 CATH: There you go, Rhi! Awesome! (ANDY AND NELLY LAUGH) 304 00:14:08,680 --> 00:14:10,960 I'm trusting the measurements. Bloody hell! 305 00:14:10,960 --> 00:14:13,440 (NELLY LAUGHS) Oh, my God! This is chaos, mate. 306 00:14:13,440 --> 00:14:15,000 I've got to, like, calm the brain. 307 00:14:15,000 --> 00:14:16,560 Calm down. Calm the brain. 308 00:14:16,560 --> 00:14:19,760 Oh, my God! Imagine if that wasn't right! 309 00:14:19,760 --> 00:14:21,480 Oh, yum! That is yum! 310 00:14:21,480 --> 00:14:25,320 I am just working as fast as I can with this recipe, 311 00:14:25,320 --> 00:14:28,240 but if I get one element wrong in this dish... 312 00:14:28,240 --> 00:14:30,880 (MUTTERS) It's not plain. That's self-raising. This is plain. 313 00:14:30,880 --> 00:14:32,720 RHIANNON: ..it could bring down the whole thing. 314 00:14:32,720 --> 00:14:34,840 So I really need to focus right now. 315 00:14:34,840 --> 00:14:37,200 Let's get this done. 316 00:14:38,560 --> 00:14:41,280 MALISSA: I'm working on my carrot cake. 317 00:14:41,280 --> 00:14:43,280 I need to make sure it is perfect. 318 00:14:43,280 --> 00:14:45,200 I need to make sure that it is moist. 319 00:14:45,200 --> 00:14:49,840 I've got my mixer going. I'm creaming my butter and my sugar. 320 00:14:49,840 --> 00:14:51,800 I'm getting all my other elements ready. 321 00:14:51,800 --> 00:14:55,920 I am following this recipe to a tee, but I'm not wasting any time 322 00:14:55,920 --> 00:14:58,320 because I want to put it in the oven asap. 323 00:14:58,320 --> 00:15:00,000 Malissa. Hello. How are you going? 324 00:15:00,000 --> 00:15:02,000 Good. How are the confidence levels? Yeah, good. 325 00:15:02,000 --> 00:15:03,520 Good? I don't know what it is. 326 00:15:03,520 --> 00:15:05,240 But when you put that black apron on, 327 00:15:05,240 --> 00:15:08,520 you cook at the highest level that you possibly can. 328 00:15:08,520 --> 00:15:10,960 Yeah, I don't know why I don't do that all the time. 329 00:15:10,960 --> 00:15:12,160 I don't know either. 330 00:15:12,160 --> 00:15:14,800 Oh, you know, I'm just permanently gonna wear this, I think. (LAUGHS) 331 00:15:14,800 --> 00:15:16,600 Today, how are you gonna make the perfect cake? 332 00:15:16,600 --> 00:15:18,640 It's gonna be perfectly moist today because... 333 00:15:18,640 --> 00:15:20,880 What did you learn? ..I'm gonna follow this to a tee. 334 00:15:20,880 --> 00:15:23,320 OK. And make sure there's no errors. 335 00:15:23,320 --> 00:15:24,960 Keep motoring, though. Yeah, I will, I will. 336 00:15:24,960 --> 00:15:26,560 Because, honestly, it's just gonna snowball... 337 00:15:26,560 --> 00:15:28,880 Yeah. Yeah. Yeah. ..if you fall behind. 338 00:15:28,880 --> 00:15:31,960 Everything needs to be perfectly balanced in this cake. 339 00:15:31,960 --> 00:15:35,880 The carrot cake mixture is looking really beautiful. 340 00:15:35,880 --> 00:15:39,320 It looks like a great texture. I've got all my ingredients in there. 341 00:15:39,320 --> 00:15:43,880 So I think it's perfect and it's ready to go in the oven. 342 00:15:43,880 --> 00:15:45,760 And now I need to start working on 343 00:15:45,760 --> 00:15:47,400 my charcoal crumble. 344 00:15:47,400 --> 00:15:48,880 Charcoal crumble, OK. 345 00:15:48,880 --> 00:15:52,000 "Place the butter and the raw sugar in a bowl on the stand mixer." 346 00:15:52,000 --> 00:15:53,600 OK. 347 00:15:53,600 --> 00:15:57,240 OK, so...that's that. 348 00:15:57,240 --> 00:15:59,160 CATH: Come on, Rhi! Cake's in the oven! 349 00:15:59,160 --> 00:16:01,280 Whoo-hoo! Cake's in the oven! Let's go, Rhi! 350 00:16:01,280 --> 00:16:03,360 ADI: Well done! Relax. 351 00:16:03,360 --> 00:16:04,360 Well done. 352 00:16:06,320 --> 00:16:08,960 RALPH: Sorbet's done. Next step, carrot cake. 353 00:16:08,960 --> 00:16:12,840 Rhiannon and Malissa both have cakes in the oven, 354 00:16:12,840 --> 00:16:16,360 but I'm quite an analytical and logical person. 355 00:16:17,880 --> 00:16:20,680 So, I'm gonna measure out all my ingredients 356 00:16:20,680 --> 00:16:24,000 to make sure that I've got them ready to go so I can start the cake. 357 00:16:25,000 --> 00:16:26,600 It's important to get all the elements prepped 358 00:16:26,600 --> 00:16:27,960 'cause the dessert eats together 359 00:16:27,960 --> 00:16:30,360 and if one is element's off, it's not gonna eat the same. 360 00:16:30,360 --> 00:16:32,680 I don't want to rush things 361 00:16:32,680 --> 00:16:34,360 and then put the wrong measurement in 362 00:16:34,360 --> 00:16:35,880 and then mess up the whole dessert. 363 00:16:37,360 --> 00:16:41,160 I didn't think there'd be this many ingredients in a carrot cake! 364 00:16:42,160 --> 00:16:45,040 So it's taken me a bit longer than what I would like, 365 00:16:45,040 --> 00:16:47,360 but I feel like once I get them all together, 366 00:16:47,360 --> 00:16:49,600 I should be able to just get everything mixed together 367 00:16:49,600 --> 00:16:51,400 and motor through the cook. 368 00:16:51,400 --> 00:16:52,840 MELISSA: Ralph, sorry to tell you, 369 00:16:52,840 --> 00:16:55,680 but your caked needed to be in the oven five minutes ago. 370 00:16:55,680 --> 00:16:57,920 OK. BRENT: Come on! Let's go! 371 00:16:57,920 --> 00:16:59,600 ADI: Come on, guys! 372 00:16:59,600 --> 00:17:01,280 Keep moving! 373 00:17:04,360 --> 00:17:06,640 Ralph still hasn't put his cake in. 374 00:17:06,640 --> 00:17:08,440 Like, come on. 375 00:17:09,680 --> 00:17:11,400 (EXHALES) 376 00:17:11,400 --> 00:17:13,320 (RALPH HUMS) What's going on? (GIGGLES) 377 00:17:13,320 --> 00:17:15,240 Why is he taking so long? 378 00:17:20,480 --> 00:17:23,640 MALISSA: I'm working at a good pace. I just need to keep this up now. 379 00:17:23,640 --> 00:17:26,080 I'm now working on my charcoal crumble. 380 00:17:26,080 --> 00:17:29,280 I'm trying to work as quickly as I possibly can. 381 00:17:30,280 --> 00:17:32,800 Don't know where the charcoal... charcoal powder is. 382 00:17:32,800 --> 00:17:34,800 RHIANNON: The key to getting the charcoal crumble right 383 00:17:34,800 --> 00:17:36,280 is to make sure that... 384 00:17:36,280 --> 00:17:37,400 There it is! 385 00:17:37,400 --> 00:17:38,880 RHIANNON: ..it has that bitter flavour. 386 00:17:38,880 --> 00:17:41,920 I distinctly remember the bitterness from Nelly's dish. 387 00:17:43,280 --> 00:17:46,240 You've got to cook it for the exact amount of time 388 00:17:46,240 --> 00:17:48,480 and make sure it doesn't go over or under. 389 00:17:48,480 --> 00:17:50,120 (MIXER WHIRRS) That looks even. 390 00:17:50,120 --> 00:17:53,560 THEO: You're doing great, Rhi. Come on. That's it, Rhi. Great. 391 00:17:55,960 --> 00:17:57,480 Ralph, come on. Yeah. 392 00:17:57,480 --> 00:17:59,680 You gotta go quicker, bro. Move it. Come on. 393 00:17:59,680 --> 00:18:02,120 Come on, give him a clap. RUE: Come on, Ralph! 394 00:18:02,120 --> 00:18:05,920 So I've got my mixer going with the butter and then add my sugar. 395 00:18:05,920 --> 00:18:07,800 I just need to beat that together 396 00:18:07,800 --> 00:18:09,880 until you get a creamy consistency, 397 00:18:09,880 --> 00:18:12,200 but I'm falling so far behind, 398 00:18:12,200 --> 00:18:15,520 so I'm just rushing to add all the other ingredients. 399 00:18:15,520 --> 00:18:17,440 CATH: I'm a little bit worried about Ralph. 400 00:18:17,440 --> 00:18:20,760 I don't think he's actually creamed his butter with his sugar properly. 401 00:18:21,760 --> 00:18:25,400 It is vital with a cake like this to cream your butter and sugar. 402 00:18:25,400 --> 00:18:27,040 It makes for a lighter cake. 403 00:18:27,040 --> 00:18:28,800 It cooks evenly. 404 00:18:28,800 --> 00:18:32,960 And if you don't cream it, it's gonna be more dense. 405 00:18:32,960 --> 00:18:34,920 He's playing with fire here. 406 00:18:34,920 --> 00:18:38,280 Now's not the time to fall behind. You've only got one hour to go! 407 00:18:38,280 --> 00:18:39,920 ANDY: Come on! Let's go! 408 00:18:39,920 --> 00:18:41,160 (CONTESTANTS CHEER) 409 00:18:41,160 --> 00:18:44,880 ADI: You can do this! Let's move! Move! 410 00:18:48,280 --> 00:18:49,880 ANDY: Very interesting out there. 411 00:18:49,880 --> 00:18:52,600 Malissa, she does this weird thing when she puts that black apron on 412 00:18:52,600 --> 00:18:56,200 and starts to cook and it's like a totally different Malissa. 413 00:18:56,200 --> 00:18:58,440 So she's in a great spot at the moment. 414 00:18:59,440 --> 00:19:03,800 Moving forward, Rhiannon, she is 100-mile-an-hour. 415 00:19:03,800 --> 00:19:05,840 We were round her bench at the beginning. 416 00:19:05,840 --> 00:19:09,600 She sort of had this nostalgic light-bulb moment. 417 00:19:09,600 --> 00:19:11,200 You know, her dad's English. 418 00:19:11,200 --> 00:19:13,480 She's got this connection to this dish. 419 00:19:13,480 --> 00:19:15,680 I think she's found comfort in this, 420 00:19:15,680 --> 00:19:18,000 which, on her first Pressure Test, I think's a good thing. 421 00:19:18,000 --> 00:19:20,200 I think that's gonna carry her through quite well. 422 00:19:20,200 --> 00:19:22,400 CATH: Another element done. Well done. 423 00:19:22,400 --> 00:19:23,840 That's fantastic, Rhi. (CLAPS) 424 00:19:23,840 --> 00:19:26,600 THEO: Good job! Awesome! Awesome! 425 00:19:26,600 --> 00:19:28,240 Ralph, he's falling behind. 426 00:19:28,240 --> 00:19:31,040 I'm worried for him. I'm worried. Yeah. 427 00:19:35,200 --> 00:19:36,600 RUE: Ralph. 428 00:19:36,600 --> 00:19:38,680 Come on, Ralph! 429 00:19:38,680 --> 00:19:41,240 He still does not have his cake in the oven. 430 00:19:44,480 --> 00:19:47,800 RALPH: My head is in every direction possible. 431 00:19:50,080 --> 00:19:52,800 I've realised that the method I'm using at the moment 432 00:19:52,800 --> 00:19:54,800 of measuring out everything is not working. 433 00:19:54,800 --> 00:19:56,800 So I'm gonna have to chuck that to the side. 434 00:19:58,240 --> 00:20:00,320 I am terrified. 435 00:20:00,320 --> 00:20:03,400 I need to put this cake in as soon as I can 436 00:20:03,400 --> 00:20:06,080 to get in there with enough time to cook. 437 00:20:06,080 --> 00:20:07,880 MELISSA: That texture doesn't look right. 438 00:20:09,960 --> 00:20:12,400 RALPH: I don't know if I'm gonna get this done. 439 00:20:23,120 --> 00:20:26,400 RALPH: I need to put this cake in the oven as soon as I can. 440 00:20:26,400 --> 00:20:29,040 to get it in there with enough time to cook. 441 00:20:29,040 --> 00:20:31,880 MELISSA: That texture doesn't look right. 442 00:20:34,480 --> 00:20:36,200 I'm motoring at this point. 443 00:20:36,200 --> 00:20:38,440 I'm moving as quickly as I can. 444 00:20:38,440 --> 00:20:40,440 Look, the girls are superhuman. 445 00:20:40,440 --> 00:20:44,040 I have no idea how Mal and Rhiannon have got in front of me this much. 446 00:20:44,040 --> 00:20:46,360 I still have to make the chocolate branches, 447 00:20:46,360 --> 00:20:47,400 the charcoal crumble 448 00:20:47,400 --> 00:20:49,760 and the oak tree sweet potato chocolate leaf. 449 00:20:49,760 --> 00:20:51,680 And then the yoghurt foam. 450 00:20:53,280 --> 00:20:55,560 Ralph, get it together. Hurry up. 451 00:20:55,560 --> 00:20:58,520 Hurry up! Like, you're wasting time! 452 00:20:58,520 --> 00:21:02,280 CATH: OK, that's it. In the oven, Ralph. Well done. 453 00:21:02,280 --> 00:21:04,600 Tick that off too, buddy. Come on. 454 00:21:07,520 --> 00:21:10,040 MALISSA: There is under an hour left in this cook. 455 00:21:10,040 --> 00:21:11,800 My sorbet's in the freezer. 456 00:21:11,800 --> 00:21:14,640 I've got my carrot fronds in the dehydrator. 457 00:21:14,640 --> 00:21:17,200 I've got my carrot cake in the oven. 458 00:21:18,200 --> 00:21:20,640 My charcoal crumble and my sweet potato 459 00:21:20,640 --> 00:21:23,440 is still baking for my beautiful leaves. 460 00:21:23,440 --> 00:21:26,880 (READS) "Branches. 250 grams of dark chocolate." 461 00:21:26,880 --> 00:21:29,200 MALISSA: The chocolate branches is the step 462 00:21:29,200 --> 00:21:32,560 that I was least looking forward to in this cook. 463 00:21:32,560 --> 00:21:34,840 I am not an expert with chocolate. 464 00:21:37,240 --> 00:21:39,720 But I know that if you don't do it correctly, 465 00:21:39,720 --> 00:21:42,680 your chocolate isn't gonna shine, it's not gonna snap. 466 00:21:42,680 --> 00:21:44,240 "45 degrees." 467 00:21:44,240 --> 00:21:47,400 MALISSA: So, this is gonna be a real pressure point for me. 468 00:21:47,400 --> 00:21:51,160 But, you know, I've just gotta hope that it works out. (LAUGHS) 469 00:21:52,360 --> 00:21:54,080 Gosh. Come on. 470 00:21:57,320 --> 00:22:00,920 Come on, Rhi, you can do this, love. That's it. Come on. 471 00:22:00,920 --> 00:22:03,360 OK, let's just get to 45. 472 00:22:03,360 --> 00:22:06,240 RHIANNON: I'm feeling quite anxious about the chocolate branches. 473 00:22:06,240 --> 00:22:08,120 Nelly's were perfect. 474 00:22:08,120 --> 00:22:11,040 They were, like, nice and glossy and beautiful. 475 00:22:12,680 --> 00:22:16,920 When tempering the chocolate, it's gotta be perfect to the degree. 476 00:22:18,080 --> 00:22:19,400 OK, we're at 30. 477 00:22:19,400 --> 00:22:23,280 My theory right now is just stay at the microwave and make it happen. 478 00:22:26,400 --> 00:22:31,160 Now is not the time to lose your temper. 45 minutes to go. 479 00:22:31,160 --> 00:22:33,240 (GROANING AND LAUGHTER) RUE: Oh, come on, guys! 480 00:22:33,240 --> 00:22:36,040 Saw what you did there with temper the chocolate, and so on. 481 00:22:39,560 --> 00:22:41,080 Piping bags. 482 00:22:43,120 --> 00:22:45,080 Where were your piping bags, Mal? 483 00:22:45,080 --> 00:22:48,080 In the little container at the back. Oh. 484 00:22:49,160 --> 00:22:50,640 Thanks, love. 485 00:22:50,640 --> 00:22:53,480 I don't even know how many pages are to go in this recipe, 486 00:22:53,480 --> 00:22:54,600 and I don't wanna know. 487 00:22:54,600 --> 00:22:56,360 Because I feel like if I know, 488 00:22:56,360 --> 00:22:58,880 I think I'll spin out and go out of control. 489 00:22:58,880 --> 00:23:00,440 Hello. Hey. 490 00:23:01,440 --> 00:23:04,760 I just saw you spin around six times before you got your bag. 491 00:23:04,760 --> 00:23:07,480 Yes. Just calm down. 492 00:23:07,480 --> 00:23:09,840 I love a good Kylie Minogue spin-around. 493 00:23:09,840 --> 00:23:12,400 "I'm spinning around. Move out of my way." 494 00:23:12,400 --> 00:23:15,000 We can don the gold hotpants and have a party later 495 00:23:15,000 --> 00:23:17,120 when you finish this and you stay. 496 00:23:17,120 --> 00:23:18,760 But for right now, pick up. 497 00:23:18,760 --> 00:23:21,000 Keep going. Yeah, excellent. Thanks, guys. 498 00:23:23,720 --> 00:23:26,600 RHIANNON: I am no artist. They don't look great. 499 00:23:26,600 --> 00:23:28,880 Oh, jeez, that's all pretty woeful. 500 00:23:28,880 --> 00:23:32,160 RHIANNON: But time is running out very quickly. 501 00:23:32,160 --> 00:23:34,520 I've gotta just keep moving. 502 00:23:34,520 --> 00:23:36,200 Ha, look at my trees. 503 00:23:36,200 --> 00:23:37,960 ADI: They're beautiful. Keep moving. 504 00:23:37,960 --> 00:23:39,840 (CATH CLAPS) Nice. 505 00:23:41,640 --> 00:23:43,200 (TIMER BEEPS) Good job, Ralph. 506 00:23:44,200 --> 00:23:47,360 That's it. Another element done, Ralphie. Well done. 507 00:23:47,360 --> 00:23:52,280 I'm running. Full sprinting across the kitchen. 508 00:23:52,280 --> 00:23:54,920 Usain Bolt and me are brothers at this point in time. 509 00:23:54,920 --> 00:23:57,320 I'm doing so much work to kind of catch up. 510 00:23:58,720 --> 00:24:00,840 I've just put my crumble in the oven 511 00:24:00,840 --> 00:24:03,280 and I need to start focusing on the chocolate branches. 512 00:24:04,920 --> 00:24:08,120 I could see Rhiannon finishing her chocolate branches. 513 00:24:08,120 --> 00:24:10,280 I'm just upping the speed on everything I'm doing 514 00:24:10,280 --> 00:24:12,800 and I'm trying to get the tempering done as quickly as possible. 515 00:24:15,280 --> 00:24:18,200 You can really feel Ralph is pushing hard to get this done. 516 00:24:18,200 --> 00:24:19,880 No-one wants to go home. 517 00:24:21,320 --> 00:24:23,480 It's getting electric. There's not long to go. 518 00:24:23,480 --> 00:24:25,880 And we want them all to put up a really good dish. 519 00:24:29,880 --> 00:24:33,080 MALISSA: I'm piping these trees as quickly as I can. 520 00:24:33,080 --> 00:24:35,720 I'm not gonna lie - these trees look a bit dodgy. 521 00:24:35,720 --> 00:24:38,920 Oh, that doesn't look very pretty. That looks like a chicken foot. 522 00:24:38,920 --> 00:24:41,440 They don't look as pretty as Nel's did, 523 00:24:41,440 --> 00:24:43,840 but it'll have to do. 524 00:24:44,840 --> 00:24:47,600 The pace has picked up but you've still got a lot to do. 525 00:24:47,600 --> 00:24:49,320 30 minutes to go. (CONTESTANTS CHEER AND CLAP) 526 00:24:49,320 --> 00:24:51,800 CATH: 30 minutes to go. Go, Malissa! 527 00:24:57,120 --> 00:25:00,480 I need to start multitasking and I need to move quick. 528 00:25:00,480 --> 00:25:04,480 I have to get my pickling juice ready for my carrot ribbons. 529 00:25:04,480 --> 00:25:08,160 My charcoal crumble is ready. I need to get that out of the oven. 530 00:25:08,160 --> 00:25:09,640 OK, that's ready. 531 00:25:10,800 --> 00:25:12,760 My sweet potato is done. 532 00:25:14,520 --> 00:25:16,640 I'm pretty happy with how it's all going. 533 00:25:16,640 --> 00:25:18,360 OK. 534 00:25:19,600 --> 00:25:21,960 I've been rushing and zooming so much 535 00:25:21,960 --> 00:25:23,720 my kitchen bench is an absolute mess. 536 00:25:23,720 --> 00:25:28,080 But just, like, I've kicked it up a gear and I've actually caught up. 537 00:25:29,120 --> 00:25:30,480 I feel so happy. 538 00:25:30,480 --> 00:25:32,560 Good news, I've caught up. (LAUGHS) Oh, God. 539 00:25:34,760 --> 00:25:37,760 RHIANNON: I've done the branches. They're covered in cocoa. 540 00:25:39,080 --> 00:25:41,800 And I've set the pickling liquid aside to cool. 541 00:25:41,800 --> 00:25:44,400 And now I'm getting on to the oak tree chocolate leaf. 542 00:25:47,600 --> 00:25:49,920 So, the oak tree chocolate leaf 543 00:25:49,920 --> 00:25:53,360 is actually made up of sweet potato as the base. 544 00:25:53,360 --> 00:25:55,920 So, you've gotta mix all that together 545 00:25:55,920 --> 00:26:00,200 and then you've gotta spread it in this leaf mould, which is so cool. 546 00:26:00,200 --> 00:26:02,040 And then you've gotta bake it. 547 00:26:02,040 --> 00:26:04,080 DECLAN: That's good, Rhi, nice and quick. 548 00:26:04,080 --> 00:26:07,080 The oak tree chocolate leaf has to look exactly like the mould, 549 00:26:07,080 --> 00:26:10,520 so I'm, like, making sure that there's no gaps, 550 00:26:10,520 --> 00:26:13,360 and then I get rid of any excess from the top. 551 00:26:13,360 --> 00:26:16,760 OK, so we want this in a 160, 10 minute. 552 00:26:16,760 --> 00:26:21,760 I've gotta get onto this foam, and time is running out very quickly. 553 00:26:21,760 --> 00:26:23,960 Um...timer. 554 00:26:25,400 --> 00:26:27,880 CATH: You're up with the others, Ralph, so you're doing OK, buddy. 555 00:26:27,880 --> 00:26:29,080 RALPH: Thanks, Cath. 556 00:26:32,960 --> 00:26:34,320 Nice, Mal. 557 00:26:34,320 --> 00:26:36,120 MALISSA: I can see the finish line 558 00:26:36,120 --> 00:26:37,600 and I'm just gonna keep running. 559 00:26:37,600 --> 00:26:39,680 I'm not gonna lose any steam. 560 00:26:39,680 --> 00:26:42,240 I checked the cake and... 561 00:26:42,240 --> 00:26:43,280 (SOFTLY) OK. 562 00:26:43,280 --> 00:26:44,360 MALISSA: ..it was cooked. 563 00:26:44,360 --> 00:26:46,280 Yay! (LAUGHS) 564 00:26:46,280 --> 00:26:48,720 You've come this far. Don't lose your way now. 565 00:26:48,720 --> 00:26:50,400 You've only got 15 minutes to go! 566 00:26:50,400 --> 00:26:52,160 Come on! (GANTRY CONTESTANTS CHEER) 567 00:26:55,800 --> 00:26:57,960 It's out! Look at that, Rhi! 568 00:26:59,800 --> 00:27:01,600 Put this in the fridge to cool. 569 00:27:03,520 --> 00:27:04,960 Yoghurt's done. 570 00:27:04,960 --> 00:27:06,760 Time to make my yoghurt foam. 571 00:27:06,760 --> 00:27:09,120 "2 grams of gold gelatine." 572 00:27:09,120 --> 00:27:11,320 This is important, this bit, because they're on the foam. 573 00:27:11,320 --> 00:27:13,080 So this is the... This is like... 574 00:27:13,080 --> 00:27:15,920 Has to be able to be perfect. It's gotta hold. 575 00:27:15,920 --> 00:27:17,960 500 grams of buttermilk. 576 00:27:17,960 --> 00:27:21,960 If the foam isn't right, then the whole dish, basically, is a failure. 577 00:27:21,960 --> 00:27:24,720 Knowing how much relies on this foam, 578 00:27:24,720 --> 00:27:28,880 it's really hard not to doubt yourself during this element. 579 00:27:28,880 --> 00:27:29,960 Nice, Mal. 580 00:27:29,960 --> 00:27:32,960 I won't know if the foam has actually worked 581 00:27:32,960 --> 00:27:35,560 until I serve it to the judges. 582 00:27:35,560 --> 00:27:36,920 Oooh. 583 00:27:36,920 --> 00:27:40,200 Everything's crossed, and I'm gonna hope for the best. 584 00:27:41,200 --> 00:27:43,080 ADI: Good, Malissa. THEO: Well done, Malissa. 585 00:27:44,800 --> 00:27:47,280 Am I doing the right thing? Yeah, I am. 586 00:27:47,280 --> 00:27:50,480 (MUTTERS INDISTINCTLY) 587 00:27:50,480 --> 00:27:52,600 "Place under the bowl until mixture is cool." 588 00:27:56,920 --> 00:27:58,800 CATH: How's the timer on your cake, Ralph? 589 00:28:00,480 --> 00:28:02,440 Ralph? 590 00:28:05,360 --> 00:28:07,480 Do you have a timer for your cake? Huh? 591 00:28:07,480 --> 00:28:08,760 Your cake? 592 00:28:10,080 --> 00:28:11,560 Oh, my cake. 593 00:28:12,720 --> 00:28:14,440 RALPH: Everyone's yelling at me 594 00:28:14,440 --> 00:28:17,360 and I realised I haven't checked on my cake. 595 00:28:17,360 --> 00:28:20,240 And it'd been about 45 minutes, 50 minutes. 596 00:28:21,640 --> 00:28:24,960 If it's not cooked, then that's it. 597 00:28:26,360 --> 00:28:27,600 I'm cooked. 598 00:28:30,360 --> 00:28:31,480 (WHISPERS) Shit. 599 00:28:33,040 --> 00:28:34,600 Still not cooked. 600 00:28:34,600 --> 00:28:37,320 (TENSE MUSIC) 601 00:28:44,000 --> 00:28:49,520 Here's something new! Six minutes to go! 602 00:28:51,560 --> 00:28:54,920 It's a season of secrets and surprises after all. 603 00:28:54,920 --> 00:28:58,160 (INTENSE MUSIC) 604 00:28:58,160 --> 00:28:59,960 How much do I put in? 605 00:28:59,960 --> 00:29:01,520 RALPH: Oh, my cake. 606 00:29:01,520 --> 00:29:02,960 So, I checked my cake. 607 00:29:04,200 --> 00:29:05,600 Still not cooked. 608 00:29:05,600 --> 00:29:07,400 (WHISPERS) Shit. 609 00:29:07,400 --> 00:29:11,680 If this isn't done by the time that clock ends... 610 00:29:11,680 --> 00:29:13,080 ..you're going home. 611 00:29:13,080 --> 00:29:16,880 But I've just gotta pivot my focus from the cake 612 00:29:16,880 --> 00:29:18,400 to everything else that I'm doing. 613 00:29:18,400 --> 00:29:19,520 Yeah, the yoghurt foam's next. 614 00:29:19,520 --> 00:29:21,760 And that's the one I know I need to get perfect, 615 00:29:21,760 --> 00:29:23,280 otherwise the dish won't hold. 616 00:29:23,280 --> 00:29:24,960 The gelatine needs to dissolve, 617 00:29:24,960 --> 00:29:27,960 but I don't have time to do any longer than a couple of stirs 618 00:29:27,960 --> 00:29:29,560 to make sure that it's dissolved. 619 00:29:29,560 --> 00:29:31,440 And then I cool it down. 620 00:29:31,440 --> 00:29:33,800 RUE: Come on, Ralph, come on. DECLAN: Come on. 621 00:29:34,800 --> 00:29:38,200 Will it stabilise so that when I spray the foam, it's gonna hold? 622 00:29:38,200 --> 00:29:39,560 I don't know. 623 00:29:39,560 --> 00:29:41,000 (SIGHS) 624 00:29:41,000 --> 00:29:42,960 (PLASTIC FUNNEL CLATTERS) 625 00:29:42,960 --> 00:29:45,080 (SUSPENSEFUL MUSIC) 626 00:29:48,680 --> 00:29:50,640 Has he even had that in an ice bin? 627 00:29:51,680 --> 00:29:54,200 ANDY: That was in the ice bath for about 20 seconds. 628 00:29:54,200 --> 00:29:56,960 So it's actually hot? It's gonna be hot. 629 00:30:02,040 --> 00:30:04,280 MALISSA: I've only got a few short minutes left, 630 00:30:04,280 --> 00:30:06,600 and I still need to do my carrot ribbons. 631 00:30:06,600 --> 00:30:08,880 CATH: This the last element, Mal? Yes. 632 00:30:08,880 --> 00:30:09,880 That's it. 633 00:30:09,880 --> 00:30:12,840 I need to cut them so they're perfect on all edges 634 00:30:12,840 --> 00:30:15,280 and they're all exactly the same size. 635 00:30:15,280 --> 00:30:18,760 And then pop them in the pickling liquid, which I prepared earlier. 636 00:30:19,800 --> 00:30:23,560 I have to plate up in the tasting room in front of the judges. 637 00:30:23,560 --> 00:30:26,440 Every element of this dish needs to be ready to plate. 638 00:30:26,440 --> 00:30:28,560 I'm cutting up my carrot cake. 639 00:30:28,560 --> 00:30:31,320 CATH: Oh, Malissa, you're smashing it! 640 00:30:31,320 --> 00:30:33,720 I've got my leaves ready to go. 641 00:30:33,720 --> 00:30:36,800 Oh, that one broke. OK, that's fine. I only need one. 642 00:30:36,800 --> 00:30:39,560 I've got my sorbet in the freezer. 643 00:30:39,560 --> 00:30:43,840 I have my yoghurt foam, my chocolate branches. 644 00:30:43,840 --> 00:30:48,240 I've got my charcoal crumble. There's a lot going on here. 645 00:30:48,240 --> 00:30:50,840 90 seconds! (CLAPPING AND CHEERING) 646 00:30:50,840 --> 00:30:54,360 ADI: Come on! Get it done! Come on! 647 00:30:56,560 --> 00:30:59,320 Yes, Ralph, let's get 'em all in containers, mate. 648 00:30:59,320 --> 00:31:01,560 It's finally time to cut the cake. 649 00:31:01,560 --> 00:31:04,640 And so moment of truth right now. 650 00:31:04,640 --> 00:31:06,880 ANDY: Come on, Ralph. Let's go, let's go. 651 00:31:06,880 --> 00:31:08,520 Come on, Ralph, you've got this. 652 00:31:10,240 --> 00:31:12,560 Cut the first slice and... 653 00:31:14,440 --> 00:31:16,280 Beautiful. 654 00:31:16,280 --> 00:31:18,440 Thank God, it's actually cooked. 655 00:31:18,440 --> 00:31:19,440 I'm so happy. 656 00:31:19,440 --> 00:31:21,440 ADI: Nice, Ralph. Beautiful. 657 00:31:21,440 --> 00:31:23,160 I'm frantically moving around the kitchen, 658 00:31:23,160 --> 00:31:25,160 trying to make sure that I've got all my elements. 659 00:31:25,160 --> 00:31:26,640 Oh, where's my ruler? 660 00:31:26,640 --> 00:31:31,480 30 seconds! 30 seconds! Come on! Let's go! 661 00:31:31,480 --> 00:31:33,840 Oh, my God, I've gotta put all this stuff in containers? 662 00:31:33,840 --> 00:31:35,440 You're kidding me? 663 00:31:35,440 --> 00:31:37,040 BRENT: Come on, guys! Come on! 664 00:31:37,040 --> 00:31:38,560 It is chaos! 665 00:31:38,560 --> 00:31:41,080 CONTESTANT: You can do it! Yeah, keep going, guys! 666 00:31:41,080 --> 00:31:44,280 (ALL CALL OUT) ANDY: Here we go! 667 00:31:44,280 --> 00:31:47,040 JUDGES AND CONTESTANTS: 10, 9, 8, 668 00:31:47,040 --> 00:31:50,440 7, 6, 5, 669 00:31:50,440 --> 00:31:54,160 4, 3, 2, 1! 670 00:31:54,160 --> 00:31:56,240 (CHEERING AND CLAPPING) 671 00:31:56,240 --> 00:32:00,480 Whoo-hoo! Yay! 672 00:32:03,320 --> 00:32:05,040 Oh, my God, that was so fun! 673 00:32:05,040 --> 00:32:06,800 (LAUGHS) Ahh! 674 00:32:07,880 --> 00:32:11,400 RALPH: You know, frantic as it was, I got everything done. 675 00:32:11,400 --> 00:32:14,200 Till the last couple of seconds, but finished. 676 00:32:14,200 --> 00:32:16,000 So that's all that counts. 677 00:32:20,360 --> 00:32:24,640 Did that two hours and 15 minutes fly, or was it just me? 678 00:32:24,640 --> 00:32:27,440 They were under the pump from the absolute get-go. 679 00:32:27,440 --> 00:32:29,520 As a dessert, it's very deconstructed. 680 00:32:29,520 --> 00:32:31,400 There are lots of components. 681 00:32:31,400 --> 00:32:33,160 A huge amount of it is in balance 682 00:32:33,160 --> 00:32:35,120 and how they construct it at the last moment, 683 00:32:35,120 --> 00:32:38,440 so we don't really know who's done well and who hasn't. 684 00:32:38,440 --> 00:32:41,480 I'm looking forward to tasting it and seeing it all together. 685 00:32:41,480 --> 00:32:43,960 Well, we're about to see it all together right now. 686 00:32:43,960 --> 00:32:46,800 Shall we get the first one in? We should. (LAUGHS) 687 00:32:46,800 --> 00:32:48,480 RALPH: Good luck. Good luck, love. 688 00:32:48,480 --> 00:32:49,520 Thank you. 689 00:32:49,520 --> 00:32:52,360 MALISSA: I've got every element ready to go. 690 00:32:52,360 --> 00:32:55,560 I'm hoping that I've done a really good job today 691 00:32:55,560 --> 00:32:57,880 and that this is gonna keep me safe in the competition. 692 00:32:59,400 --> 00:33:01,800 Hello. Hi. MELISSA: Hello. 693 00:33:03,920 --> 00:33:07,560 Well, well, well, here we are again. Back again. 694 00:33:07,560 --> 00:33:10,600 (MELISSA LAUGHS) We have to stop meeting like this. 695 00:33:10,600 --> 00:33:13,080 We really do have to stop meeting like this. 696 00:33:13,080 --> 00:33:14,520 You were like night and day from 697 00:33:14,520 --> 00:33:16,960 when you walked through the doors this morning to when you finished. 698 00:33:16,960 --> 00:33:18,880 I think you had the recipe in one hand 699 00:33:18,880 --> 00:33:22,040 and you were jumping up and down, saying, "I did it, I did it!" 700 00:33:22,040 --> 00:33:25,520 I definitely didn't feel very good walking in today 701 00:33:25,520 --> 00:33:29,160 but, you know, now that the cook is done, I'm so proud of myself. 702 00:33:29,160 --> 00:33:32,400 And if today was my last day, then what a day to end it on. 703 00:33:32,400 --> 00:33:34,400 I'm really happy. Yeah. Awesome. 704 00:33:34,400 --> 00:33:37,680 Well, look, let's continue that really great energy you have. 705 00:33:37,680 --> 00:33:40,000 You have seven minutes to plate up. OK. 706 00:33:40,000 --> 00:33:41,120 Good luck. Thank you. 707 00:33:41,120 --> 00:33:42,760 Your time starts when you hit the bench. 708 00:33:42,760 --> 00:33:44,040 JUDGES: Good luck. OK. Thank you. 709 00:33:45,440 --> 00:33:50,240 Nel's dish was phenomenal, the way that it looked. It was so beautiful. 710 00:33:50,240 --> 00:33:52,920 So I need to do my best to replicate that. 711 00:33:52,920 --> 00:33:56,600 I've got my carrot cake on the plate. 712 00:33:56,600 --> 00:33:58,640 And now I need to get my foam all ready. 713 00:33:58,640 --> 00:33:59,920 (LAUGHS) OK. 714 00:33:59,920 --> 00:34:02,040 (SUSPENSEFUL MUSIC) 715 00:34:07,120 --> 00:34:08,680 MALISSA: Ooh. (LAUGHS) 716 00:34:10,000 --> 00:34:14,400 I've got my charcoal crumble, my chocolate branches. 717 00:34:15,400 --> 00:34:17,960 Some carrot strips over the top. 718 00:34:19,720 --> 00:34:22,960 I've got my sweet potato beautiful leaf. 719 00:34:24,080 --> 00:34:26,120 Crystallised carrot fronds. 720 00:34:27,120 --> 00:34:29,560 And I've got my ginger and carrot sorbet. 721 00:34:30,600 --> 00:34:32,240 Finish strong, Mal. Gosh. 722 00:34:36,840 --> 00:34:38,000 It looks beautiful. 723 00:34:38,000 --> 00:34:39,200 Gosh. 724 00:34:40,600 --> 00:34:44,160 There you go. My trees look like chicken feet. 725 00:34:45,440 --> 00:34:47,640 Thank you, Malissa. We'll taste. Thank you. Thanks. 726 00:34:50,240 --> 00:34:53,360 Got everything up and everything tastes really yummy. 727 00:34:53,360 --> 00:34:57,560 I'm just hoping that it perfectly represents Mr McGregor Garden. 728 00:34:58,880 --> 00:35:00,320 What do we think of the appearance? 729 00:35:00,320 --> 00:35:02,720 There's some elements of it, looking at it straightaway, 730 00:35:02,720 --> 00:35:04,080 that are really good. 731 00:35:04,080 --> 00:35:07,360 Her leaf is excellent. The foam looks like it's holding. 732 00:35:07,360 --> 00:35:10,800 So until we taste it, we'll never know. 733 00:35:35,240 --> 00:35:37,040 I'm pretty impressed. 734 00:35:37,040 --> 00:35:39,600 The flavour balance of the dish is pretty good. 735 00:35:39,600 --> 00:35:41,720 ANDY: Yeah. I think she's done really well. 736 00:35:41,720 --> 00:35:43,920 The cake texture is beautiful. 737 00:35:43,920 --> 00:35:46,120 I really like her charcoal crumb. 738 00:35:46,120 --> 00:35:48,160 The flavour of it was absolutely spot-on. 739 00:35:48,160 --> 00:35:50,520 The same goes for the sorbet. 740 00:35:50,520 --> 00:35:53,040 And the tempered chocolate had a great snap to it. 741 00:35:53,040 --> 00:35:54,960 There's a lot of positives on the plate. 742 00:35:54,960 --> 00:35:57,000 It may not have been as pretty as yours. 743 00:35:57,000 --> 00:36:00,960 Yours is a very elegant, very romantic-looking dish of food. 744 00:36:00,960 --> 00:36:03,720 This didn't have that kind of finesse and that delicacy, 745 00:36:03,720 --> 00:36:06,320 but I really liked the bitterness of the leaf 746 00:36:06,320 --> 00:36:08,280 and of the charcoal crumb as well. 747 00:36:08,280 --> 00:36:10,760 And I loved the zing in the sorbet. 748 00:36:10,760 --> 00:36:13,320 Yeah, all the components were really beautiful. 749 00:36:13,320 --> 00:36:15,080 The cake was gorgeous. 750 00:36:15,080 --> 00:36:16,800 The foam flavour, texture fantastic. 751 00:36:16,800 --> 00:36:19,280 I think it was so very well done. 752 00:36:19,280 --> 00:36:23,080 Fortunately for her, it ate 10 times better than it looked. 753 00:36:23,080 --> 00:36:25,200 Good effort, really good effort. Yeah. 754 00:36:26,800 --> 00:36:28,280 MALISSA: Good luck, Rhi. Good luck, Rhi. 755 00:36:28,280 --> 00:36:30,080 Thank you. 756 00:36:30,080 --> 00:36:32,000 First-ever Pressure Test 757 00:36:32,000 --> 00:36:36,320 and this could be my last cook in the MasterChef kitchen. 758 00:36:36,320 --> 00:36:38,960 I'm concerned about the whole thing. 759 00:36:40,360 --> 00:36:42,320 I do not wanna go home today. 760 00:36:43,720 --> 00:36:46,760 Are you known for your desserts? No. 761 00:36:46,760 --> 00:36:50,280 Are you known for your finesse? No. 762 00:36:50,280 --> 00:36:53,400 I'm gonna say this was a bit out of your wheelhouse, am I right? 763 00:36:53,400 --> 00:36:56,480 100%. You're so right. 764 00:37:09,960 --> 00:37:11,440 Stream full episodes 765 00:37:11,440 --> 00:37:13,000 of MasterChef Australia 766 00:37:13,000 --> 00:37:14,880 now on 10 play. 767 00:37:16,000 --> 00:37:18,720 (TENSE MUSIC) 768 00:37:20,720 --> 00:37:22,920 I'm gonna say this was a bit out of your wheelhouse. 769 00:37:22,920 --> 00:37:25,800 Am I right? 100%. You're so right. 770 00:37:25,800 --> 00:37:27,600 Like, are you known for your desserts? 771 00:37:27,600 --> 00:37:28,920 No. 772 00:37:28,920 --> 00:37:31,960 Are you known for your finesse? No. 773 00:37:31,960 --> 00:37:35,000 How did you go into this, then? It must have been daunting. 774 00:37:35,000 --> 00:37:38,600 It was so daunting. Like, I literally was so anxious this morning. 775 00:37:38,600 --> 00:37:42,000 But then when I tasted it, I was like, "Oh, my God." 776 00:37:42,000 --> 00:37:43,720 It just transported me to my dad. 777 00:37:45,560 --> 00:37:47,240 That calmed me. 778 00:37:47,240 --> 00:37:48,880 You're on the verge of top 8. 779 00:37:48,880 --> 00:37:50,840 Like, did you ever think you'd get this far? 780 00:37:50,840 --> 00:37:52,760 No. Like, not...not at all. 781 00:37:52,760 --> 00:37:55,840 This is what dreams are made of for me. 782 00:37:55,840 --> 00:37:57,760 Like, I just really wanna be here. 783 00:37:58,920 --> 00:38:02,960 Well, one thing you have to do is nail this plate-up. 784 00:38:02,960 --> 00:38:06,120 You've got seven minutes. Good luck. Thank you. 785 00:38:07,120 --> 00:38:09,800 I've gotta assemble the dish in front of the judges and Nelly, 786 00:38:09,800 --> 00:38:11,280 and I am freaking out. 787 00:38:11,280 --> 00:38:13,320 (BREATHES HEAVILY) 788 00:38:14,560 --> 00:38:16,160 (WHISPERS) Oh, shit. 789 00:38:16,160 --> 00:38:17,640 Oh! (LAUGHS) 790 00:38:21,000 --> 00:38:23,120 (BREATHES HEAVILY) JOCK: It's fine. Don't worry. 791 00:38:23,120 --> 00:38:26,040 It's OK. Slight explosion. 792 00:38:26,040 --> 00:38:28,000 You've got this. 793 00:38:28,000 --> 00:38:29,600 It's just crumbs. 794 00:38:29,600 --> 00:38:33,080 Like Andy said, I am not known for my finesse in plating. 795 00:38:33,080 --> 00:38:34,800 (WHISPERS) Her twigs look better. Mmm. 796 00:38:36,280 --> 00:38:39,040 I don't know if mine looks anything like Nelly's dish. 797 00:38:41,360 --> 00:38:42,680 Oh, dear. 798 00:38:44,400 --> 00:38:46,320 But I got the job done. 799 00:38:47,680 --> 00:38:49,320 Oh, my goodness. 800 00:38:52,280 --> 00:38:54,520 We're gonna taste it. See you later. 801 00:38:54,520 --> 00:38:57,040 Thanks. Thanks, guys. Enjoy. 802 00:38:58,400 --> 00:39:00,120 (NELLY SIGHS) 803 00:39:00,120 --> 00:39:03,880 It's a little flat, and there's not enough twigs. 804 00:39:03,880 --> 00:39:05,880 But she's had a good effort. 805 00:39:09,040 --> 00:39:13,000 Carrot top's a little bit more...rustic. 806 00:39:39,080 --> 00:39:42,200 Thought the crumble was a little overdone. 807 00:39:42,200 --> 00:39:45,080 I think there's just a little touch of burntness in the back of it. 808 00:39:45,080 --> 00:39:48,320 And I thought the Christmas-tree-sized carrot fronds 809 00:39:48,320 --> 00:39:50,520 at the top were just a little bit too much. 810 00:39:50,520 --> 00:39:52,840 And too much sugar, adds to the dish. 811 00:39:54,000 --> 00:39:58,040 But...I think the cake's beautiful. I think the foam's beautiful. 812 00:39:58,040 --> 00:40:00,360 And I think the sorbet's beautifully balanced. 813 00:40:00,360 --> 00:40:03,680 So I think bringing that together, I thought it's a good effort. 814 00:40:05,040 --> 00:40:09,640 But the flavour of the cake, especially, was spot-on. 815 00:40:09,640 --> 00:40:11,120 And she may not have the finesse, 816 00:40:11,120 --> 00:40:14,040 but she definitely can bring the flavour. 817 00:40:14,040 --> 00:40:18,800 And with the cake, with the sorbet, and also with the foam, 818 00:40:18,800 --> 00:40:20,960 they are spot-on flavour-wise. 819 00:40:22,120 --> 00:40:24,800 I think Rhiannon's done a really good job. 820 00:40:24,800 --> 00:40:27,000 Whatever it was that she connected with 821 00:40:27,000 --> 00:40:28,920 when she tasted your dish at the beginning, 822 00:40:28,920 --> 00:40:31,880 you can definitely get a little bit of a sense of that 823 00:40:31,880 --> 00:40:34,160 in the dish itself, especially in the cake. 824 00:40:34,160 --> 00:40:37,320 I don't know if it was the Douglas fir tree Christmas trees on there, 825 00:40:37,320 --> 00:40:40,200 I felt like it was festive and Christmassy in a way. 826 00:40:40,200 --> 00:40:42,040 I loved the delicacy of the chocolate work. 827 00:40:42,040 --> 00:40:43,720 I think she did very, very well there. 828 00:40:43,720 --> 00:40:47,880 I just think this is so far away from what Rhiannon would normally do 829 00:40:47,880 --> 00:40:52,560 that I am absolutely, like, stoked for her. 830 00:40:52,560 --> 00:40:55,920 To see her finish that product as she has, 831 00:40:55,920 --> 00:40:57,880 I think she should be very proud of herself. 832 00:41:01,320 --> 00:41:02,800 MALISSA: Good luck! Thanks, guys. 833 00:41:02,800 --> 00:41:03,800 Good luck, Ralph. 834 00:41:04,840 --> 00:41:08,680 The pressure is immense because I want to do Nelly's food justice, 835 00:41:08,680 --> 00:41:12,160 but the smallest thing at this point in time will send us home, 836 00:41:12,160 --> 00:41:15,000 so it's extremely nerve-racking. 837 00:41:17,720 --> 00:41:18,960 Oh! (SIGHS) 838 00:41:21,440 --> 00:41:25,280 Mate, it didn't look like a pretty cook, I've gotta say. 839 00:41:25,280 --> 00:41:27,400 No, it did look frantic. 840 00:41:27,400 --> 00:41:32,080 And I was running all over the place, just trying to keep up. 841 00:41:32,080 --> 00:41:36,760 But got all the elements together, so... Just. (LAUGHS) 842 00:41:36,760 --> 00:41:38,320 So I'm happy about that. 843 00:41:38,320 --> 00:41:42,640 In the meantime, you have got seven minutes to finish this dish. 844 00:41:42,640 --> 00:41:44,880 Thank you so much, guys. MELISSA: Thank you. Good luck. 845 00:41:50,040 --> 00:41:52,160 That cook was the hardest cook I've had, 846 00:41:52,160 --> 00:41:53,920 and I still have to plate the dish 847 00:41:53,920 --> 00:41:55,960 and make it look beautiful. 848 00:42:03,120 --> 00:42:05,440 No, no, no, no, no, no, no, no, no, 849 00:42:05,440 --> 00:42:07,800 no, no, no, no, no, no, no, no, no. 850 00:42:11,120 --> 00:42:13,760 MELISSA: Why would you press the air 851 00:42:13,760 --> 00:42:17,160 out of the thing you put the air into? 852 00:42:17,160 --> 00:42:18,800 I'm happy that I've got 853 00:42:18,800 --> 00:42:20,440 all the elements on the dish. 854 00:42:20,440 --> 00:42:23,520 But the biggest concern is the flavours 855 00:42:23,520 --> 00:42:25,200 and how they're gonna work together. 856 00:42:28,040 --> 00:42:30,520 Today is not the day I wanna go home. 857 00:42:35,000 --> 00:42:36,480 JOCK: Nice one, mate. 858 00:42:36,480 --> 00:42:38,080 (SUSPENSEFUL MUSIC) 859 00:42:55,560 --> 00:42:57,360 Thoughts? 860 00:42:57,360 --> 00:42:59,200 A little large. (ANDY LAUGHS) Yeah. 861 00:42:59,200 --> 00:43:01,120 A little bit messy. 862 00:43:01,120 --> 00:43:02,280 Um... 863 00:43:02,280 --> 00:43:04,160 There's a bit of height on this one, though. 864 00:43:04,160 --> 00:43:06,920 A little bit of height. Big twigs. 865 00:43:06,920 --> 00:43:10,680 (SIGHS) Yeah, I don't know. Let's try it. Let's try it. 866 00:43:12,800 --> 00:43:14,320 Thanks, mate. 867 00:43:37,280 --> 00:43:39,360 You know, I have the best of hope for him, 868 00:43:39,360 --> 00:43:40,880 especially because Ralph has just 869 00:43:40,880 --> 00:43:43,880 improved in leaps and bounds as a cook in this kitchen, 870 00:43:43,880 --> 00:43:46,240 and you want him to succeed. 871 00:43:46,240 --> 00:43:48,720 But, yep, it's definitely one of those things 872 00:43:48,720 --> 00:43:54,680 where it's a messy cook, it ends up compounding onto the plate. 873 00:43:54,680 --> 00:43:57,120 And it definitely is an indication of that today. 874 00:43:57,120 --> 00:44:00,560 I'm glad that he managed to achieve every single element on the plate, 875 00:44:00,560 --> 00:44:03,360 and he did the best that he could to put it together. 876 00:44:03,360 --> 00:44:07,120 I'm sad for him because this is... it's not close to yours at all. 877 00:44:08,640 --> 00:44:11,880 There is too much carrot cake on the...on the log, 878 00:44:11,880 --> 00:44:16,240 which then meant not enough yoghurt to balance the whole dish, 879 00:44:16,240 --> 00:44:18,200 which was unfortunate. 880 00:44:18,200 --> 00:44:21,960 His cake was a little bit underdone, which is a bit sad. 881 00:44:21,960 --> 00:44:26,560 And then his crumb was a little bit over as well, again, unfortunately. 882 00:44:26,560 --> 00:44:29,600 So I'm actually quite disappointed in this one, to be honest with you. 883 00:44:29,600 --> 00:44:32,240 Yeah, it's not...not good. 884 00:44:34,440 --> 00:44:36,600 It looked like a disaster, that cook. 885 00:44:36,600 --> 00:44:38,960 And I've gotta say, it eats like one. 886 00:44:42,200 --> 00:44:46,080 I am so gutted for him because this is gonna leave him in trouble. 887 00:44:46,080 --> 00:44:48,400 And I don't want him to go. No. 888 00:44:48,400 --> 00:44:49,960 Because he's just one of those guys, 889 00:44:49,960 --> 00:44:52,240 like, that he wears his heart on his sleeve, 890 00:44:52,240 --> 00:44:54,680 he comes in every day just wanting to learn 891 00:44:54,680 --> 00:44:58,280 and soak up everything that this competition is about. 892 00:44:58,280 --> 00:44:59,880 And they're the people that you just want 893 00:44:59,880 --> 00:45:01,640 to continue on in the competition. 894 00:45:01,640 --> 00:45:03,120 Totally, you can't help but... 895 00:45:04,360 --> 00:45:06,200 (JOCK AND MELISSA GROWL) 896 00:45:17,880 --> 00:45:19,960 Re-creating Nelly's garden, 897 00:45:19,960 --> 00:45:23,000 it definitely wasn't a walk in the park. 898 00:45:23,000 --> 00:45:26,560 Magic on the plate, it is very difficult to replicate. 899 00:45:26,560 --> 00:45:30,200 And it just goes to show, Nelly, you are at the top of your game, mate. 900 00:45:30,200 --> 00:45:31,560 Thanks, guys. 901 00:45:31,560 --> 00:45:34,720 Give it up for Nelly Robinson! (ALL CHEER) 902 00:45:34,720 --> 00:45:36,280 Thank you, guys. 903 00:45:43,800 --> 00:45:47,880 Today, one dish missed the mark on every element. 904 00:45:49,160 --> 00:45:52,800 One of you brought us a cake that was underdone 905 00:45:52,800 --> 00:45:56,080 and a dish as a whole that lacked balance. 906 00:45:58,000 --> 00:46:02,080 Unfortunately, that dish was cooked by... 907 00:46:04,800 --> 00:46:05,880 ..Ralph. 908 00:46:05,880 --> 00:46:06,920 Oh. 909 00:46:10,320 --> 00:46:13,040 Ah, my dear. 910 00:46:13,040 --> 00:46:14,560 Well done. 911 00:46:14,560 --> 00:46:17,240 I'm sorry. It's OK. Well done. 912 00:46:18,760 --> 00:46:20,400 We hate to see you go, mate. 913 00:46:20,400 --> 00:46:23,960 You've brought us so many incredible dishes 914 00:46:23,960 --> 00:46:26,520 during your time here in the MasterChef kitchen. 915 00:46:27,760 --> 00:46:30,080 You've shown us through those dishes 916 00:46:30,080 --> 00:46:33,880 that you're well and truly on your way to where you wanna be. 917 00:46:36,600 --> 00:46:39,240 You know what? We think you're gonna get there. 918 00:46:41,120 --> 00:46:43,600 It's just been so many good experiences, 919 00:46:43,600 --> 00:46:46,160 like, every day that we've been in here, 920 00:46:46,160 --> 00:46:49,200 so just the fact that I'm in here has been amazing for me. 921 00:46:49,200 --> 00:46:51,200 So I've appreciated every minute of it, 922 00:46:51,200 --> 00:46:53,840 and meeting lovely people who help each other along the way 923 00:46:53,840 --> 00:46:55,400 and you learn a lot from them. 924 00:46:55,400 --> 00:46:58,560 The experience will last a lifetime, so thank you, guys. 925 00:46:58,560 --> 00:47:02,160 Ralph, we love you, mate. We all love you. 926 00:47:02,160 --> 00:47:04,240 But for now, it's time to say goodbye. 927 00:47:04,240 --> 00:47:06,160 Time to go. Thank you so much. Well done. 928 00:47:06,160 --> 00:47:08,120 You did so well. Congratulations, mate. 929 00:47:08,120 --> 00:47:09,960 You've got this. Thank you so much. 930 00:47:09,960 --> 00:47:11,760 Thanks... (CONTINUES INDISTINCTLY) Thank you. 931 00:47:15,760 --> 00:47:18,200 Come here, big fella. Aww. 932 00:47:18,200 --> 00:47:19,920 Good luck, buddy. 933 00:47:19,920 --> 00:47:21,440 See ya. (BRENT MURMURS) 934 00:47:22,520 --> 00:47:24,400 (UPLIFTING MUSIC) Thank you so much, guys. 935 00:47:24,400 --> 00:47:26,800 Leaving the kitchen today, as much as it hurts, 936 00:47:26,800 --> 00:47:28,960 I can walk out of here with my head high. 937 00:47:28,960 --> 00:47:32,720 Give it up for Ralph, everybody! (CONTESTANTS CHEER) 938 00:47:34,600 --> 00:47:36,040 I did my best. 939 00:47:36,040 --> 00:47:39,240 If there's something you're passionate about, do it. 940 00:47:40,480 --> 00:47:42,720 I'm literally going guns blazing, 941 00:47:42,720 --> 00:47:45,720 and I'm gonna take every opportunity I can to learn as much as I can. 942 00:47:45,720 --> 00:47:48,000 And this won't be the last you see of me. 943 00:47:50,880 --> 00:47:53,560 NARRATOR: Tomorrow night on MasterChef Australia... 944 00:47:53,560 --> 00:47:54,600 THEO: Look at this! 945 00:47:54,600 --> 00:47:56,720 ..it's a Team Service Challenge... 946 00:47:56,720 --> 00:48:00,240 We wanna see Greek food, but we wanna see it re-imagined. 947 00:48:00,240 --> 00:48:01,240 Opa! 948 00:48:01,240 --> 00:48:03,360 ..where Greece is the word. 949 00:48:03,360 --> 00:48:04,480 I feel like the challenge 950 00:48:04,480 --> 00:48:05,880 was made for me today. 951 00:48:05,880 --> 00:48:08,680 But they'll need to modernise the classics... 952 00:48:08,680 --> 00:48:10,280 I'm so not modern. (LAUGHS) 953 00:48:10,280 --> 00:48:11,880 I'm still stuck in the '80s. 954 00:48:11,880 --> 00:48:15,120 ..to win their chance at immunity. 955 00:48:15,120 --> 00:48:17,480 Everyone is panicking. Come on! Push! 956 00:48:17,480 --> 00:48:18,560 Oh! 957 00:48:18,560 --> 00:48:19,960 This is not good. 958 00:48:24,760 --> 00:48:27,080 Captions by Red Bee Media