1 00:00:01,000 --> 00:00:05,920 NARRATOR: Previously on MasterChef Australia... 2 00:00:05,920 --> 00:00:08,320 Bah-bah-bah! (CONTESTANTS GROAN AND LAUGH) 3 00:00:08,320 --> 00:00:12,880 ..the week started off with a mixed bag of a mystery box. 4 00:00:12,880 --> 00:00:16,200 This is my kind of mystery box. It's all produce that I love. 5 00:00:16,200 --> 00:00:20,520 This has to be the hardest mystery box in MasterChef history. 6 00:00:20,520 --> 00:00:24,720 JOCK: A very clever way to use every single ingredient in that box. 7 00:00:24,720 --> 00:00:25,920 Then... 8 00:00:25,920 --> 00:00:28,400 ANDY: The legendary Clare Smyth! 9 00:00:28,400 --> 00:00:31,160 ..a protein-packed Pressure Test. 10 00:00:31,160 --> 00:00:33,760 CLARE: You're cooking my beef and oyster. 11 00:00:33,760 --> 00:00:36,440 ..was the end of the journey for Rue. 12 00:00:36,440 --> 00:00:39,600 RUE: This show has just been life-changing for me. 13 00:00:39,600 --> 00:00:41,280 And... (CRACKER SNAPS) 14 00:00:41,280 --> 00:00:44,640 ..it was a cracker of an Immunity Challenge. 15 00:00:44,640 --> 00:00:47,440 ANDY: You've got to make it loud and you've got to make it delicious. 16 00:00:47,440 --> 00:00:49,280 (CANDY POPS) 17 00:00:49,280 --> 00:00:50,840 (CRUNCH!) 18 00:00:50,840 --> 00:00:53,520 Theo brought the crunch factor... 19 00:00:53,520 --> 00:00:56,520 That could be one of the tastiest things we've had all year. 20 00:00:56,520 --> 00:00:58,360 ..and won his immunity. 21 00:00:58,360 --> 00:01:01,040 (CONTESTANTS CHEER) 22 00:01:01,040 --> 00:01:05,880 Tonight, the remaining cooks are fighting for their spot 23 00:01:05,880 --> 00:01:07,720 in the top 5. 24 00:01:07,720 --> 00:01:10,240 RHIANNON: Now competitive Rhiannon is coming out. 25 00:01:10,240 --> 00:01:11,680 It's, like, game on. 26 00:01:11,680 --> 00:01:16,320 And to impress the diva of desserts. 27 00:01:21,040 --> 00:01:23,760 (ETHEREAL MUSIC) 28 00:01:26,600 --> 00:01:30,520 (BEE BUZZES) 29 00:01:34,800 --> 00:01:35,840 (MALISSA SIGHS ANXIOUSLY) 30 00:01:37,360 --> 00:01:39,680 Top 6, coming into top 5. 31 00:01:39,680 --> 00:01:43,840 So much work has gone into getting to this point. 32 00:01:43,840 --> 00:01:45,720 DECLAN: Nice sunny day. 33 00:01:45,720 --> 00:01:47,840 RHIANNON: Don't really like black-apron day, though. 34 00:01:49,200 --> 00:01:50,640 I've got my pin still on, 35 00:01:50,640 --> 00:01:52,520 so I've always got that safety net, 36 00:01:52,520 --> 00:01:55,240 but I'm nervous. 37 00:01:55,240 --> 00:02:00,200 You know, you're just so close to the end and I want it so bad. 38 00:02:02,160 --> 00:02:03,160 (JUDGES CLAP) 39 00:02:03,160 --> 00:02:04,600 Hey! 40 00:02:04,600 --> 00:02:06,280 THEO: Good luck, guys. 41 00:02:06,280 --> 00:02:09,640 Ooh! See you, mate. You have a good time up there, alright? 42 00:02:09,640 --> 00:02:10,680 MALISSA: That's nice. 43 00:02:16,200 --> 00:02:18,000 Good morning, everybody. 44 00:02:18,000 --> 00:02:19,280 CONTESTANTS: Good morning. 45 00:02:19,280 --> 00:02:22,480 Today isn't just a regular old day in the MasterChef kitchen. 46 00:02:22,480 --> 00:02:26,960 Yes, it's elimination day and someone will be going home, 47 00:02:26,960 --> 00:02:33,560 but at the end of it, we will have our top 5 for MasterChef 2023. 48 00:02:40,440 --> 00:02:42,160 Theo, you've already earned your spot, 49 00:02:42,160 --> 00:02:44,640 looking very casually relaxed up there. 50 00:02:44,640 --> 00:02:46,880 Yeah, top 5. Safe. 51 00:02:46,880 --> 00:02:49,880 Feel like I'm cooking well, so, yeah, I'm confident. 52 00:02:49,880 --> 00:02:51,480 And it's nice to be up here, 53 00:02:51,480 --> 00:02:54,480 but sad to see one of my mates go home today, so... 54 00:02:54,480 --> 00:02:55,960 But you're glad it's not you. Yeah. 55 00:02:55,960 --> 00:02:58,160 Of course I'm glad it's not me, for sure. Yeah, yeah. 56 00:02:58,160 --> 00:03:02,120 Well, a very special day means a very special guest. 57 00:03:02,120 --> 00:03:03,120 (CONTESTANTS EXCLAIM) 58 00:03:03,120 --> 00:03:04,960 One of Australia's most internationally acclaimed 59 00:03:04,960 --> 00:03:07,360 pastry chefs and chocolatiers 60 00:03:07,360 --> 00:03:09,800 is with us today. 61 00:03:11,080 --> 00:03:13,120 You might own her cookbook, 62 00:03:13,120 --> 00:03:16,000 you might have seen her on TV, 63 00:03:16,000 --> 00:03:19,080 or maybe you've done a cooking class 64 00:03:19,080 --> 00:03:21,520 where she's been teaching the ins and outs of chocolate 65 00:03:21,520 --> 00:03:23,720 for over two decades. 66 00:03:23,720 --> 00:03:25,080 CONTESTANTS: Wow. 67 00:03:25,080 --> 00:03:28,640 Please give it up for the chocolate queen herself, 68 00:03:28,640 --> 00:03:31,280 Kirsten Tibballs! 69 00:03:31,280 --> 00:03:34,440 (CONTESTANTS CHEER) 70 00:03:37,680 --> 00:03:39,640 MALISSA: Kirsten Tibballs is here! 71 00:03:39,640 --> 00:03:43,600 She is the queen of chocolate, the queen of desserts. 72 00:03:43,600 --> 00:03:46,720 How scary. I know! I'm scared. 73 00:03:46,720 --> 00:03:48,200 What's in that basket? 74 00:03:48,200 --> 00:03:50,720 I learn from her, I listen to her. 75 00:03:50,720 --> 00:03:52,480 She is so knowledgeable. 76 00:03:52,480 --> 00:03:54,040 JOCK: Hello. Hello. 77 00:03:54,040 --> 00:03:57,120 But I'm also scared because I know 78 00:03:57,120 --> 00:04:00,280 that she is a weapon in the kitchen 79 00:04:00,280 --> 00:04:02,120 and today is gonna be tough. 80 00:04:03,360 --> 00:04:05,560 Kirsten, welcome back. Thank you. 81 00:04:05,560 --> 00:04:07,200 How are you? I'm great, thank you. 82 00:04:07,200 --> 00:04:10,600 What have you been up to? I'm working on a new book. 83 00:04:10,600 --> 00:04:11,600 Another one? 84 00:04:11,600 --> 00:04:14,800 Another book, yeah, which comes out this year, which is very exciting. 85 00:04:14,800 --> 00:04:16,480 And what about MasterChef? 86 00:04:16,480 --> 00:04:20,520 I mean, you've somewhere in between tormented and inspired people 87 00:04:20,520 --> 00:04:22,880 for so many years in this place. 88 00:04:22,880 --> 00:04:24,520 What do you love about coming back? 89 00:04:24,520 --> 00:04:28,320 I like seeing what people create and how they're doing 90 00:04:28,320 --> 00:04:30,960 and then I follow all their successes 91 00:04:30,960 --> 00:04:33,680 because once the MasterChef contestants leave here, 92 00:04:33,680 --> 00:04:36,200 they really do go to new heights. 93 00:04:36,200 --> 00:04:40,040 Declan, are you, uh, firstly, a fan of Kirsten? 94 00:04:40,040 --> 00:04:44,200 Yeah, of course. You're like Willy Wonka's wife. 95 00:04:44,200 --> 00:04:46,680 (ALL LAUGH) 96 00:04:46,680 --> 00:04:48,040 I'll take that. 97 00:04:48,040 --> 00:04:50,840 Um, the queen of chocolate. 98 00:04:50,840 --> 00:04:56,040 Um... So, yeah, I'm excited to see what's in store today. 99 00:04:56,040 --> 00:04:58,720 Top 5's on the line and I'm really hungry for it. 100 00:04:58,720 --> 00:05:01,280 Yeah. Malissa... 101 00:05:01,280 --> 00:05:02,880 Oh! Oh, hang on! 102 00:05:02,880 --> 00:05:04,640 I didn't even ask you a question! 103 00:05:04,640 --> 00:05:06,200 (LAUGHS) Talk to me! 104 00:05:06,200 --> 00:05:07,520 Already! (GIGGLES) 105 00:05:07,520 --> 00:05:11,960 Oh, I'm scared about what's under there, but it's gonna be a good day. 106 00:05:11,960 --> 00:05:15,720 You've done some absolute crackers of desserts in this kitchen. 107 00:05:15,720 --> 00:05:17,360 Surely you'd be in a good place today. 108 00:05:17,360 --> 00:05:20,240 I thought, coming into this kitchen, I was more of a savoury cook 109 00:05:20,240 --> 00:05:23,640 and while I've been here, I'm loving making desserts, 110 00:05:23,640 --> 00:05:26,200 so, yeah, we'll see how we go today. 111 00:05:26,200 --> 00:05:27,680 Crazy how the cookie crumbles, isn't it? 112 00:05:27,680 --> 00:05:29,320 Yeah, I know! Righto. 113 00:05:29,320 --> 00:05:31,800 Kirsten, you've walked in with a basket full of surprises 114 00:05:31,800 --> 00:05:34,800 that these guys have not taken their eyes off 115 00:05:34,800 --> 00:05:37,120 and I'm sure they wanna know what's under there. 116 00:05:38,720 --> 00:05:41,440 This is a basket full of... 117 00:05:43,560 --> 00:05:45,480 ..my favourite dessert ingredients. 118 00:05:47,880 --> 00:05:49,080 Unsalted butter. 119 00:05:49,080 --> 00:05:52,240 We've got some dark couverture chocolate, 120 00:05:52,240 --> 00:05:54,160 lemon, baking powder. 121 00:05:54,160 --> 00:05:55,560 We've got cream. 122 00:05:55,560 --> 00:05:57,400 We've got praline paste. 123 00:05:57,400 --> 00:06:00,080 We've got caster sugar, plain flour, 124 00:06:00,080 --> 00:06:03,600 whole almonds, milk, vanilla bean, 125 00:06:03,600 --> 00:06:06,680 ginger, eggs and fresh raspberries. 126 00:06:06,680 --> 00:06:09,120 (CONTESTANTS APPLAUD) 127 00:06:09,120 --> 00:06:11,160 Oh, man! 128 00:06:11,160 --> 00:06:14,560 BRENT: Just what I thought. There's no octopus, no squid. 129 00:06:14,560 --> 00:06:16,320 No beating around the bush here. 130 00:06:16,320 --> 00:06:18,640 It's probably not the best challenge for me today. 131 00:06:18,640 --> 00:06:21,680 I'm...I'm pretty nervous. 132 00:06:21,680 --> 00:06:23,040 Some incredible ingredients here. 133 00:06:23,040 --> 00:06:27,240 Everything you need to make a top-5-worthy dessert. 134 00:06:27,240 --> 00:06:30,840 But there's also a catch. 135 00:06:30,840 --> 00:06:31,920 Oh! 136 00:06:31,920 --> 00:06:34,360 Today is a two-round challenge. 137 00:06:35,640 --> 00:06:39,080 This is your pantry 138 00:06:39,080 --> 00:06:40,800 for both rounds. 139 00:06:40,800 --> 00:06:42,200 Oh. 140 00:06:43,440 --> 00:06:45,160 If you fall into round 2, 141 00:06:45,160 --> 00:06:50,120 you'll only have whatever is left in your basket from round 1 142 00:06:50,120 --> 00:06:51,920 to cook with in round 2. 143 00:06:53,240 --> 00:06:54,760 (EXHALES) 144 00:06:54,760 --> 00:06:56,200 But guess what. What? 145 00:06:56,200 --> 00:06:57,400 That's not all. 146 00:06:57,400 --> 00:06:59,320 CONTESTANTS: Oh. 147 00:06:59,320 --> 00:07:01,720 In here, there is one more thing. 148 00:07:05,040 --> 00:07:06,560 This clock. 149 00:07:06,560 --> 00:07:08,000 Oh. 150 00:07:08,000 --> 00:07:12,160 It represents the 90 minutes you'll have to cook today. 151 00:07:13,760 --> 00:07:18,760 But, like the ingredients, you'll have to use it across both rounds. 152 00:07:18,760 --> 00:07:19,800 Yep. 153 00:07:19,800 --> 00:07:22,240 The moment you finish the dish, 154 00:07:22,240 --> 00:07:26,320 you stop the clock and bring it up to the front to be tasted. 155 00:07:26,320 --> 00:07:31,040 The three least impressive dishes in this round will go into round 2 156 00:07:31,040 --> 00:07:33,600 where all you'll have left is the ingredients 157 00:07:33,600 --> 00:07:35,680 and the time that you've left yourselves. 158 00:07:35,680 --> 00:07:39,000 Whoever cooks the least impressive dish in round 2, 159 00:07:39,000 --> 00:07:41,160 unfortunately, they'll be going home. 160 00:07:41,160 --> 00:07:42,400 Ooh. 161 00:07:42,400 --> 00:07:45,520 I'm glad I'm up here, I'm safe, I'm already in the top 5 162 00:07:45,520 --> 00:07:48,320 because this challenge, it's gonna be difficult. 163 00:07:48,320 --> 00:07:49,800 Strategy is key 164 00:07:49,800 --> 00:07:52,880 and there's a few people down there that aren't confident with desserts, 165 00:07:52,880 --> 00:07:55,520 so, yeah, this is gonna be a tough one. 166 00:07:56,680 --> 00:07:59,880 Brent, if you are ever in trouble 167 00:07:59,880 --> 00:08:03,080 in round 1 or round 2 of today's cook, 168 00:08:03,080 --> 00:08:06,000 you can play that pin and save yourself from elimination. 169 00:08:06,000 --> 00:08:09,080 You'll be up there, sitting pretty and in the top 5. 170 00:08:10,480 --> 00:08:12,040 Righto, everyone. Head to your benches. 171 00:08:12,040 --> 00:08:13,560 Let's get this thing underway. 172 00:08:13,560 --> 00:08:17,320 (CONTESTANTS CHATTER AND LAUGH) 173 00:08:20,720 --> 00:08:23,720 (DRAMATIC MUSIC) 174 00:08:23,720 --> 00:08:26,120 Kirsten, would you like to kick 'em off? 175 00:08:26,120 --> 00:08:29,880 Let's make some patisserie magic. Your time starts now. 176 00:08:31,880 --> 00:08:33,480 ANDY: Yeah! THEO: Go, guys! 177 00:08:33,480 --> 00:08:35,280 (JUDGES CLAP) 178 00:08:42,520 --> 00:08:46,200 Let's get this. Let's get one of these. 179 00:08:50,280 --> 00:08:52,680 I've been worried about Kirsten walking through the door, 180 00:08:52,680 --> 00:08:54,800 so it's not pure dread. 181 00:08:54,800 --> 00:08:58,360 It is excitement as well, so... But scary. Scary excitement. 182 00:08:58,360 --> 00:09:00,120 This is a tough one, 183 00:09:00,120 --> 00:09:02,160 but I just need to move faster 184 00:09:02,160 --> 00:09:04,360 than I've ever moved before in this kitchen 185 00:09:04,360 --> 00:09:06,040 so I can get this done. 186 00:09:06,040 --> 00:09:08,240 BRENT: I'm gonna have to see if I can, you know, 187 00:09:08,240 --> 00:09:09,520 whip up something tasty. 188 00:09:09,520 --> 00:09:11,320 I've got, like, some, you know, raspberries there 189 00:09:11,320 --> 00:09:14,400 I could fill with some coulis inside 'em or something. 190 00:09:14,400 --> 00:09:16,280 You know, not much direction, really. 191 00:09:16,280 --> 00:09:18,120 I know I want to do a few things. 192 00:09:19,960 --> 00:09:24,560 No getting around this. I think this is a very, very tough challenge. 193 00:09:24,560 --> 00:09:26,320 MELISSA: Yep. Oh... 194 00:09:26,320 --> 00:09:27,640 Except for you! (LAUGHS) Well... 195 00:09:27,640 --> 00:09:28,880 (LAUGHS) Yeah, come on. 196 00:09:28,880 --> 00:09:31,160 We could give you 30 minutes and you'd still smash it. 197 00:09:31,160 --> 00:09:33,080 30 minutes would be tough, 198 00:09:33,080 --> 00:09:36,760 but the ingredients, there's so many different variations 199 00:09:36,760 --> 00:09:38,160 of what you could actually do. 200 00:09:40,040 --> 00:09:41,520 I think as long as it's delicious 201 00:09:41,520 --> 00:09:43,800 and as long as it's the best possible expression of it, 202 00:09:43,800 --> 00:09:45,520 it doesn't matter if it's simple. 203 00:09:45,520 --> 00:09:48,000 It could still be a winner. 204 00:09:48,000 --> 00:09:49,080 It's the strategy. 205 00:09:49,080 --> 00:09:51,440 Do you put, like, your best dish first 206 00:09:51,440 --> 00:09:53,760 or do you hold back for round 2 207 00:09:53,760 --> 00:09:55,640 where you're up against less competitors... 208 00:09:55,640 --> 00:09:56,640 Yeah. 209 00:09:56,640 --> 00:09:59,040 ..and you might have a little bit more time up your sleeve 210 00:09:59,040 --> 00:10:00,200 to really go hard? 211 00:10:00,200 --> 00:10:02,800 That's the question. And, of course, Brent's got a pin. 212 00:10:03,920 --> 00:10:06,640 Now, if he plays his pin in round 1, 213 00:10:06,640 --> 00:10:11,640 then we're actually only looking for the best dish to go to the gantry, 214 00:10:11,640 --> 00:10:12,800 nice and safe, 215 00:10:12,800 --> 00:10:14,920 and the bottom three obviously go into round 2. 216 00:10:14,920 --> 00:10:16,320 That's hard. 217 00:10:17,720 --> 00:10:19,440 Let's just put that in there. 218 00:10:19,440 --> 00:10:23,960 It's really quite risky, like, how you strategically play this one. 219 00:10:23,960 --> 00:10:26,200 Where'd I put those urns? 220 00:10:26,200 --> 00:10:27,720 But you know what? 221 00:10:27,720 --> 00:10:31,440 Lemon and raspberries are something I do cook with often, 222 00:10:31,440 --> 00:10:35,360 so I'm going, "I know this. I can smash something out quickly." 223 00:10:36,640 --> 00:10:37,880 THEO: What are you doing, Rhi? 224 00:10:37,880 --> 00:10:39,280 Like a lemon cake, yeah, 225 00:10:39,280 --> 00:10:41,600 with raspberry-and-lemon syrup, 226 00:10:41,600 --> 00:10:43,160 the vanilla whipped cream 227 00:10:43,160 --> 00:10:46,120 and maybe some blanched almonds that are roasted. 228 00:10:46,120 --> 00:10:47,400 Nice. 229 00:10:47,400 --> 00:10:49,400 I'm gonna save the chocolate and that in round 2. 230 00:10:49,400 --> 00:10:50,800 OK, yep. Yeah. 231 00:10:50,800 --> 00:10:52,720 I can get this done really quite quickly 232 00:10:52,720 --> 00:10:54,320 and if I do go into second round, 233 00:10:54,320 --> 00:10:55,960 I want 60 minutes for my second cook. 234 00:10:55,960 --> 00:10:57,920 I've got this! (LAUGHS) 235 00:11:00,080 --> 00:11:03,400 How you going, Rhi? Yeah, not too bad. You? 236 00:11:03,400 --> 00:11:04,880 Good. 237 00:11:06,080 --> 00:11:09,280 Well, Cath, I don't need to introduce you to Kirsten 238 00:11:09,280 --> 00:11:11,360 because you know exactly who she is. 239 00:11:11,360 --> 00:11:12,760 Hello! Hello! 240 00:11:12,760 --> 00:11:15,200 I'm really interested to know what's your chosen dish. 241 00:11:15,200 --> 00:11:20,960 Oh, look, so, round 1, I'm going to do an oil chocolate mousse. 242 00:11:20,960 --> 00:11:22,080 Nice. 243 00:11:22,080 --> 00:11:24,120 I'm going to do a hazelnut cream 244 00:11:24,120 --> 00:11:25,720 and I'm going to do a vanilla shortbread, 245 00:11:25,720 --> 00:11:27,920 so it's a matter of, you know, maybe dipping it in... 246 00:11:27,920 --> 00:11:29,480 Love it. Bit of texture. 247 00:11:29,480 --> 00:11:31,560 A bit of a texture element. It's a good plan. 248 00:11:31,560 --> 00:11:34,440 It's a solid plan that, if it's executed well, 249 00:11:34,440 --> 00:11:35,560 should be very successful. 250 00:11:35,560 --> 00:11:36,960 See how we go. You got this! 251 00:11:36,960 --> 00:11:38,480 Thank you. 252 00:11:38,480 --> 00:11:41,920 I'm just absolutely in awe of Kirsten. 253 00:11:41,920 --> 00:11:45,720 I've learned so much from her over the years. 254 00:11:45,720 --> 00:11:47,040 (MURMURS) OK. 255 00:11:47,040 --> 00:11:50,160 I'm very grateful to be able to cook for her today. 256 00:11:51,640 --> 00:11:54,040 I've got my chocolate melted with my oil in it. 257 00:11:55,160 --> 00:11:57,640 I'm just whisking my egg yolks with my sugar, 258 00:11:57,640 --> 00:12:00,120 so I'm just putting together the chocolate mousse. 259 00:12:01,440 --> 00:12:04,200 It feels like making a chocolate dessert 260 00:12:04,200 --> 00:12:06,600 is exactly the right thing to do today. 261 00:12:07,920 --> 00:12:10,440 I'm gonna give myself 40 minutes for this cook 262 00:12:10,440 --> 00:12:15,120 so hopefully I can get that mousse on first 'cause that has to set 263 00:12:15,120 --> 00:12:19,400 and hopefully I don't have to go into round 2. 264 00:12:19,400 --> 00:12:20,680 Alright, Cath. 265 00:12:22,120 --> 00:12:24,800 Who's gonna be the first person to stop the clock? 266 00:12:24,800 --> 00:12:27,760 You've only got 75 minutes to go! 267 00:12:27,760 --> 00:12:31,280 THEO: Come on, guys! Gotcha! (LAUGHS) 268 00:12:31,280 --> 00:12:32,600 15 minutes. 269 00:12:35,360 --> 00:12:38,920 With the ingredients, I'm gonna aim to use just half of everything, 270 00:12:38,920 --> 00:12:43,400 but I do think I'm gonna try and use a little bit more time in round 1 271 00:12:43,400 --> 00:12:46,240 because parfait needs time to set. 272 00:12:46,240 --> 00:12:49,240 If I can smash it out really quickly, get it in a blast chiller, 273 00:12:49,240 --> 00:12:52,160 I should be using about 45, 50 minutes. 274 00:12:52,160 --> 00:12:55,280 For round 1, I'm gonna be making a chocolate parfait 275 00:12:55,280 --> 00:12:57,760 with a raspberry sauce and an almond crumb. 276 00:12:57,760 --> 00:13:01,400 I do think these ingredients play to my strengths today. 277 00:13:01,400 --> 00:13:04,600 I've really loved making desserts over the past few weeks, 278 00:13:04,600 --> 00:13:07,280 so I'm feeling OK about today's challenge. 279 00:13:07,280 --> 00:13:08,400 THEO: Go, Malissa. 280 00:13:08,400 --> 00:13:10,440 I know I can make a parfait really well. 281 00:13:10,440 --> 00:13:12,960 I've done it before and I was super happy with that. 282 00:13:12,960 --> 00:13:16,040 I feel that if I play to my strengths in round 1, 283 00:13:16,040 --> 00:13:17,960 then I should be safe from round 2. 284 00:13:19,840 --> 00:13:23,480 Alright, so, I've got that going. I've got my flour. 285 00:13:23,480 --> 00:13:25,120 I've got my eggs. 286 00:13:25,120 --> 00:13:27,760 Give me a fish over chocolate any day of the week. 287 00:13:29,480 --> 00:13:33,720 But I'm gonna go all out with the dessert today. 288 00:13:33,720 --> 00:13:36,600 So, I'm doing a choux bun and I'm hoping to fill it 289 00:13:36,600 --> 00:13:40,240 with maybe, like, a hazelnut praline filling 290 00:13:40,240 --> 00:13:43,600 and some tempered chocolate to serve with it. 291 00:13:43,600 --> 00:13:45,440 This is a huge gamble 292 00:13:45,440 --> 00:13:48,720 because, you know, it's not gonna be an easy or a quick cook, 293 00:13:48,720 --> 00:13:51,960 but I want to give it my all in this round 294 00:13:51,960 --> 00:13:56,440 and leave myself no eggs in the basket by the end of this round 1. 295 00:13:56,440 --> 00:13:58,640 I wanna get in top 5 of MasterChef 296 00:13:58,640 --> 00:14:02,240 and I believe this is the dish that gets me there. 297 00:14:02,240 --> 00:14:05,040 THEO: Come on, guys! Let's go! 298 00:14:05,040 --> 00:14:08,040 It's so stressful today and with good reason - 299 00:14:08,040 --> 00:14:10,160 to get into the top 5 of MasterChef. 300 00:14:10,160 --> 00:14:11,240 It's a massive thing. 301 00:14:11,240 --> 00:14:12,440 (WHISPERS) OK, sweetie. 302 00:14:12,440 --> 00:14:14,440 I think Cath is working well 303 00:14:14,440 --> 00:14:17,520 and I think Malissa's picked a parfait, it looks like, 304 00:14:17,520 --> 00:14:20,920 and she's using, you know, minimal ingredients at this stage, 305 00:14:20,920 --> 00:14:22,400 so I think that's a smart move. 306 00:14:22,400 --> 00:14:25,360 Everyone's playing for their life and the tension is high 307 00:14:25,360 --> 00:14:26,840 and I can feel it up here. 308 00:14:28,680 --> 00:14:30,760 Stay focused. You've got this. 309 00:14:30,760 --> 00:14:32,680 (TENSE MUSIC) 310 00:14:37,120 --> 00:14:38,320 I'm looking at Brent 311 00:14:38,320 --> 00:14:40,360 and he's not comfortable with desserts. 312 00:14:40,360 --> 00:14:42,040 I can tell he's stressing out. 313 00:14:42,040 --> 00:14:44,040 It's possible that he's gonna play his pin. 314 00:14:44,040 --> 00:14:46,040 What are you gonna make, Brent? 315 00:14:46,040 --> 00:14:50,600 I'm gonna start with a hazelnut praline ice cream. 316 00:14:52,400 --> 00:14:55,080 I finally decided to make an ice cream, 317 00:14:55,080 --> 00:14:57,480 but today I'm literally feeling like 318 00:14:57,480 --> 00:14:59,360 a fish flapping around outside of water. 319 00:14:59,360 --> 00:15:00,840 I'm just struggling. 320 00:15:02,040 --> 00:15:04,560 Time is ticking away. 321 00:15:04,560 --> 00:15:07,680 (DRAMATIC MUSIC) 322 00:15:07,680 --> 00:15:11,280 I'm probably 10 minutes behind the other cooks. 323 00:15:11,280 --> 00:15:13,520 I really want to keep the pin, 324 00:15:13,520 --> 00:15:16,120 but in order for me to win this year, 325 00:15:16,120 --> 00:15:18,560 it's just about making smart moves. 326 00:15:18,560 --> 00:15:22,560 Obviously, I've got the pin, so, um, I deserve to use it. 327 00:15:22,560 --> 00:15:24,440 Maybe I should just throw it in. 328 00:15:24,440 --> 00:15:26,240 I need to make my decision 329 00:15:26,240 --> 00:15:28,280 whether this thing's coming off or staying on. 330 00:15:41,840 --> 00:15:45,760 BRENT: Obviously, I've got the pin, so I deserve to use it. 331 00:15:45,760 --> 00:15:47,320 Maybe I should just throw it in. 332 00:15:47,320 --> 00:15:49,120 Um, I don't know. We'll see how we go. 333 00:15:49,120 --> 00:15:51,360 I need to make my decision 334 00:15:51,360 --> 00:15:53,720 whether this thing's coming off or staying on. 335 00:15:53,720 --> 00:15:56,360 I look at the anglaise and I'm just, like, 336 00:15:56,360 --> 00:15:58,720 "Why are you doing this?" you know, 337 00:15:58,720 --> 00:16:03,120 "Just get up on the gantry, play your pin, be safe, get into the top 5." 338 00:16:03,120 --> 00:16:06,240 Playing the pin. Yep. 339 00:16:06,240 --> 00:16:08,080 JOCK: Plays pin? Yeah, playing the pin. 340 00:16:08,080 --> 00:16:09,800 Are you playing it? Yeah. Might as well. 341 00:16:09,800 --> 00:16:10,800 I'm going nowhere. 342 00:16:10,800 --> 00:16:13,600 Brent's played his pin, ladies and gentlemen. 343 00:16:13,600 --> 00:16:14,920 Brent, up to the gantry, mate. 344 00:16:14,920 --> 00:16:17,480 You are safe. (CHUCKLES) 345 00:16:19,000 --> 00:16:20,400 I worked hard to get that pin 346 00:16:20,400 --> 00:16:22,720 and this time was absolutely perfect for it. 347 00:16:22,720 --> 00:16:26,520 Kirsten Tibballs, two desserts - perfect storm, 348 00:16:26,520 --> 00:16:28,280 but, you know, I avoided the storm. 349 00:16:28,280 --> 00:16:30,280 Welcome to the top 5, brother. 350 00:16:31,800 --> 00:16:35,320 CATH: I look up and he's played his pin. 351 00:16:35,320 --> 00:16:38,400 It's down to the four of us, so the odds are now... 352 00:16:38,400 --> 00:16:40,560 You know, it's a lot higher. 353 00:16:40,560 --> 00:16:44,080 (LAUGHS) 354 00:16:44,080 --> 00:16:47,360 He was so keen to get up there, he didn't even turn his gas off. 355 00:16:47,360 --> 00:16:50,160 You're just like, "I'm playing it." See youse. 356 00:16:51,360 --> 00:16:53,480 Why did you stop? Oh... 357 00:16:53,480 --> 00:16:55,400 'Cause he wanted to come up here with me. 358 00:16:57,240 --> 00:16:58,840 No time. 359 00:16:58,840 --> 00:17:00,600 Alright, need to get these in now. 360 00:17:00,600 --> 00:17:05,560 20 minutes in and now it's only between, you know, me and the ladies. 361 00:17:05,560 --> 00:17:08,120 Since Brent has used his pin, 362 00:17:08,120 --> 00:17:10,920 you know, they're looking for the bottom three dishes today, 363 00:17:10,920 --> 00:17:13,480 so, you know, I've got to be the best dish 364 00:17:13,480 --> 00:17:15,520 out of the four of us left down here. 365 00:17:15,520 --> 00:17:18,280 Originally, I was gonna be cooking a choux bun 366 00:17:18,280 --> 00:17:20,560 with a hazelnut praline filling 367 00:17:20,560 --> 00:17:22,160 and some tempered chocolate. 368 00:17:23,480 --> 00:17:27,880 But now I'm thinking I need to make my choux buns even better. 369 00:17:27,880 --> 00:17:29,840 What's that, Deccy? Craquelin. 370 00:17:29,840 --> 00:17:31,680 Oh, yep. 371 00:17:31,680 --> 00:17:34,920 So, I'm thinking I want to do a raspberry craquelin. 372 00:17:37,840 --> 00:17:41,280 I'm gonna use the liquid nitrogen to freeze-dry these raspberries 373 00:17:41,280 --> 00:17:44,480 and bash 'em up so I can get a bit of a raspberry powder 374 00:17:44,480 --> 00:17:46,640 that I'll be adding to my craquelin mixture. 375 00:17:58,000 --> 00:17:59,960 I want this dish to prove 376 00:17:59,960 --> 00:18:02,520 how much I've grown over the last couple of months 377 00:18:02,520 --> 00:18:06,440 and that I deserve a spot in the top 5 of MasterChef for this year. 378 00:18:09,040 --> 00:18:11,600 I'm using a lot of time in round 1 379 00:18:11,600 --> 00:18:15,880 and I still need to start on my hazelnut praline filling 380 00:18:15,880 --> 00:18:17,840 and tempered chocolate. 381 00:18:17,840 --> 00:18:19,200 Ooh. (CHUCKLES) 382 00:18:19,200 --> 00:18:21,280 But it's gonna be worth it. 383 00:18:24,080 --> 00:18:27,800 (THEO CHUCKLES) 384 00:18:29,840 --> 00:18:31,920 RHIANNON: Alright, 63. 385 00:18:31,920 --> 00:18:34,080 Cakes are in the oven. Good thing. 386 00:18:34,080 --> 00:18:37,080 Gonna try and smash out round 1 quite quickly 387 00:18:37,080 --> 00:18:39,520 and then, so if I'm in round 2, 388 00:18:39,520 --> 00:18:42,560 I've got more time to do something else. 389 00:18:42,560 --> 00:18:44,760 Hi, Rhiannon. Hey. How youse going? 390 00:18:44,760 --> 00:18:46,640 Hi. Well, I'm great. 391 00:18:46,640 --> 00:18:49,680 I knew you would pick raspberries because you always pick something... 392 00:18:49,680 --> 00:18:51,520 Tart. ..sharp, tart and acidic... 393 00:18:51,520 --> 00:18:53,360 100%. ..which is an excellent idea. 394 00:18:53,360 --> 00:18:56,440 There's a caramel on the go. Fill us in. What are you making? 395 00:18:56,440 --> 00:18:58,320 I'm making lemon baby cakes... Cute. 396 00:18:58,320 --> 00:18:59,880 ..with a beautiful raspberry sauce. 397 00:18:59,880 --> 00:19:03,360 I'm gonna do caramelised sort of bitter almonds... 398 00:19:03,360 --> 00:19:05,400 Mm-hm. ..and have them for my bitter. 399 00:19:05,400 --> 00:19:08,400 So, that you get a little bit of that French-style caramel. 400 00:19:08,400 --> 00:19:11,520 Yeah, that's what I was thinking. Be very careful. 401 00:19:11,520 --> 00:19:13,520 It's a very, very narrow line... Yes. 402 00:19:13,520 --> 00:19:16,560 ..between a really nice dark caramel to burnt. 403 00:19:16,560 --> 00:19:18,880 You don't want it burnt. No, definitely don't want it burnt. 404 00:19:18,880 --> 00:19:20,120 So, it's about two degrees difference. 405 00:19:20,120 --> 00:19:21,520 OK. Good luck! 406 00:19:21,520 --> 00:19:22,520 Thanks very much. 407 00:19:23,960 --> 00:19:26,840 I've got all the elements on track 408 00:19:26,840 --> 00:19:30,920 and all I have to do is to make sure the bitter almonds are right. 409 00:19:32,360 --> 00:19:34,760 Oh, my God, after today, I could be top 5. 410 00:19:34,760 --> 00:19:38,000 It's so close. I'm like, "Give me that top 5. 411 00:19:38,000 --> 00:19:39,200 "I want the top 5!" 412 00:19:39,200 --> 00:19:41,160 Quite on edge right now. (GIGGLES) 413 00:19:41,160 --> 00:19:43,360 I don't want to stuff it up. 414 00:19:43,360 --> 00:19:46,120 That's good. Yum! 415 00:19:46,120 --> 00:19:50,800 I really want to impress Kirsten with my oil chocolate mousse, 416 00:19:50,800 --> 00:19:54,200 hazelnut cream and vanilla biscuit, 417 00:19:54,200 --> 00:19:58,320 but she is the queen of chocolate, 418 00:19:58,320 --> 00:20:01,400 so everything has to be perfect today. 419 00:20:04,920 --> 00:20:06,400 I've tasted the mousse. 420 00:20:06,400 --> 00:20:08,600 It's really lovely. The flavour's good. 421 00:20:08,600 --> 00:20:10,320 (WHISPERS) Yep. Let's go. 422 00:20:10,320 --> 00:20:12,520 It's taken a lot longer than what I thought 423 00:20:12,520 --> 00:20:14,160 to get that mousse into the fridge 424 00:20:14,160 --> 00:20:17,320 because I had to get it perfect. 425 00:20:17,320 --> 00:20:19,400 Time is definitely slipping away. 426 00:20:19,400 --> 00:20:21,720 Ooh. 427 00:20:21,720 --> 00:20:24,640 Just onto the vanilla biscuit now. 428 00:20:24,640 --> 00:20:27,440 I wanted to allocate 40 minutes to this dish. 429 00:20:27,440 --> 00:20:29,240 Come on. 430 00:20:29,240 --> 00:20:31,760 Now probably working to 50 minutes 431 00:20:31,760 --> 00:20:35,000 because I want to make sure I give that extra time to the mousse to set. 432 00:20:35,000 --> 00:20:36,800 Where's the big knife? There it is. 433 00:20:36,800 --> 00:20:38,800 Come on. 434 00:20:38,800 --> 00:20:42,960 With Brent playing his pin, we are only looking for the top dish 435 00:20:42,960 --> 00:20:45,000 to be safe in this round. 436 00:20:45,000 --> 00:20:46,920 You've got 60 minutes to go. 437 00:20:46,920 --> 00:20:48,040 BRENT: Let's go. Come on. 438 00:20:48,040 --> 00:20:51,320 Let's go, guys. Come on. Top dish. 439 00:20:55,360 --> 00:20:58,040 Almost there. (EXHALES) 440 00:20:58,040 --> 00:21:00,120 I just checked my parfait. It is setting. 441 00:21:00,120 --> 00:21:02,920 So, it's getting there. It just needs a little bit more time. 442 00:21:02,920 --> 00:21:05,600 So, time is not our friend today, but that's OK. 443 00:21:05,600 --> 00:21:09,280 30 minutes in and I should be able to get this done 444 00:21:09,280 --> 00:21:12,960 while still having quite a decent amount of time for round 2. 445 00:21:12,960 --> 00:21:14,000 OK. 446 00:21:15,640 --> 00:21:18,120 Just breathe. You got this. 447 00:21:18,120 --> 00:21:22,080 With the parfait setting and my almond crumb in the oven, 448 00:21:22,080 --> 00:21:25,040 I need to get to work on my raspberry-and-ginger sauce. 449 00:21:25,040 --> 00:21:29,840 This is another big, crucial element to this dish, so it needs to be good. 450 00:21:29,840 --> 00:21:32,640 I need to stick with my strength 451 00:21:32,640 --> 00:21:36,640 and hope that I can get out a really good dessert in round 1. 452 00:21:36,640 --> 00:21:39,320 That way, I can avoid round 2. 453 00:21:40,720 --> 00:21:44,040 They are all under a serious amount of pressure with that time. 454 00:21:44,040 --> 00:21:45,760 Why did you only give them 90 minutes? 455 00:21:45,760 --> 00:21:48,200 90 minutes is good! What were you thinking? 456 00:21:48,200 --> 00:21:50,400 They're all under pressure. 457 00:21:50,400 --> 00:21:52,200 Cath is waiting for that mousse to set. 458 00:21:52,200 --> 00:21:55,360 It may not happen. Declan, he's motoring. 459 00:21:55,360 --> 00:21:57,800 The sweat is dripping off him. Craziness. 460 00:21:57,800 --> 00:22:00,520 Rhiannon looks like she's in the latter stages of her cook. 461 00:22:00,520 --> 00:22:03,280 She's gonna hit that clock any second, I reckon. 462 00:22:08,520 --> 00:22:11,040 I check the oven and the cake is done. 463 00:22:12,400 --> 00:22:14,160 Oh, yeah. It's perfect. 464 00:22:15,520 --> 00:22:16,840 It's nice and fluffy. 465 00:22:16,840 --> 00:22:18,560 No-one else has actually stopped their clock. 466 00:22:18,560 --> 00:22:21,480 I'm gonna be the first, so I'm like, "Quick! Get it done!" 467 00:22:21,480 --> 00:22:22,680 THEO: Go, Rhi! Go, Rhi! 468 00:22:22,680 --> 00:22:27,280 So, I get the lemon cake, raspberry sauce and bitter almonds on the plate 469 00:22:27,280 --> 00:22:29,320 and then I just, like, hit that clock. 470 00:22:31,600 --> 00:22:34,520 Done! Oh, my God. 471 00:22:34,520 --> 00:22:36,440 Nice, Rhi! 472 00:22:36,440 --> 00:22:37,720 Whoo! (LAUGHS) 473 00:22:37,720 --> 00:22:38,720 It's done. 474 00:22:38,720 --> 00:22:42,600 OK, Rhiannon, you're done. Bring on your dish. 475 00:22:42,600 --> 00:22:45,000 (JUDGES CLAP) 476 00:22:45,000 --> 00:22:46,920 Desserts, desserts, desserts. 477 00:22:48,760 --> 00:22:50,440 Hello. 478 00:22:52,000 --> 00:22:53,280 Rhiannon, what did you make us? 479 00:22:53,280 --> 00:22:56,520 I've made a lemon cake with a raspberry sauce... 480 00:22:57,920 --> 00:23:01,280 ..and some bitter almonds. 481 00:23:01,280 --> 00:23:02,680 Wonderful. 482 00:23:05,600 --> 00:23:07,040 Thank you. 483 00:23:30,880 --> 00:23:32,960 Rhiannon, the cake was delicious - 484 00:23:32,960 --> 00:23:34,960 light, airy, exactly how you said it, 485 00:23:34,960 --> 00:23:37,000 which, I think, is the most important thing. 486 00:23:38,480 --> 00:23:39,480 Yep. 487 00:23:39,480 --> 00:23:42,000 Had that nice little scent of lemon running through there as well. 488 00:23:42,000 --> 00:23:44,600 I love how you were thinking about the five flavours. 489 00:23:44,600 --> 00:23:45,720 Yeah. 490 00:23:45,720 --> 00:23:48,480 The almonds, though, there's only, like, four on the plate, 491 00:23:48,480 --> 00:23:51,760 so without cutting up an almond... 492 00:23:51,760 --> 00:23:52,760 Yeah. 493 00:23:52,760 --> 00:23:55,200 ..you get the bitterness, but you only get it for one bite 494 00:23:55,200 --> 00:23:57,200 and in that bite, it is quite bitter. 495 00:23:57,200 --> 00:23:59,040 OK. 496 00:23:59,040 --> 00:24:01,480 I love that you used the time very well, 497 00:24:01,480 --> 00:24:04,120 so that was very fast and you're the first one out. 498 00:24:04,120 --> 00:24:07,320 The cake has a beautiful light lemon flavour. 499 00:24:07,320 --> 00:24:10,120 For me, the flavour combination overall was great. 500 00:24:10,120 --> 00:24:12,400 Thank you. 501 00:24:12,400 --> 00:24:15,480 I think it's a great dish, but we're yet to taste the others. 502 00:24:15,480 --> 00:24:16,800 Yeah. No worries. Thanks, Rhiannon. 503 00:24:16,800 --> 00:24:18,760 Thank you. Thanks, guys. 504 00:24:18,760 --> 00:24:21,040 BRENT: Good job, Rhi. THEO: Good job, Rhi. Good job. 505 00:24:21,040 --> 00:24:25,000 For those of you still cooking, you only have 45 minutes left. 506 00:24:25,000 --> 00:24:26,720 That's half the time, guys. 507 00:24:26,720 --> 00:24:27,920 Push! Go! 508 00:24:27,920 --> 00:24:29,880 Let's go. (CATH HUMS) 509 00:24:29,880 --> 00:24:31,280 Oof! 510 00:24:34,280 --> 00:24:36,000 Declan. Gents, how are you? 511 00:24:36,000 --> 00:24:39,640 How are you, more to the point? I'm very, very nervous, but I... 512 00:24:39,640 --> 00:24:44,240 Like, I like being in these situations. Yep. Yeah. 513 00:24:44,240 --> 00:24:46,000 So, you've got choux buns in the oven. 514 00:24:46,000 --> 00:24:48,200 Choux buns in the oven. Raspberry craquelin on top. 515 00:24:48,200 --> 00:24:50,400 Raspberry craquelin on top. They're due out in 15. 516 00:24:50,400 --> 00:24:53,080 15 minutes? And they've got to cool down before you fill 'em? 517 00:24:53,080 --> 00:24:54,080 Yep. 518 00:24:54,080 --> 00:24:57,240 What have you got to do between now and them coming out of the oven? 519 00:24:57,240 --> 00:25:00,240 A compote, my hazelnut cream filling... 520 00:25:00,240 --> 00:25:02,040 Yep. ..and tempered chocolate. 521 00:25:02,040 --> 00:25:03,280 I know, yeah. 522 00:25:03,280 --> 00:25:05,160 How long are you hoping to have for round 2? 523 00:25:05,160 --> 00:25:07,360 Maybe...maybe 25 minutes. Oh! 524 00:25:08,600 --> 00:25:11,120 Yeah. I know. That's aggressive! 525 00:25:11,120 --> 00:25:13,240 Yeah. 25 minutes in round 2? 526 00:25:13,240 --> 00:25:14,520 Yep. 527 00:25:14,520 --> 00:25:18,200 Do you have a plan for a 25-minute dessert? 528 00:25:20,600 --> 00:25:21,640 Um... 529 00:25:21,640 --> 00:25:23,360 No. 530 00:25:23,360 --> 00:25:24,560 Oh! 531 00:25:38,040 --> 00:25:39,640 Maybe...maybe 25 minutes. 532 00:25:39,640 --> 00:25:41,520 Oh! Yeah. 533 00:25:41,520 --> 00:25:43,600 25 minutes in round 2? Yeah. 534 00:25:43,600 --> 00:25:47,720 Do you have a plan for a 25-minute dessert? 535 00:25:49,480 --> 00:25:51,160 Um... 536 00:25:51,160 --> 00:25:52,880 No. 537 00:25:52,880 --> 00:25:54,240 Oh! 538 00:25:58,840 --> 00:26:00,520 There's still a lot to do 539 00:26:00,520 --> 00:26:03,960 and I've put all my eggs in one basket. 540 00:26:03,960 --> 00:26:06,440 I just need to work fast, keep organised 541 00:26:06,440 --> 00:26:09,240 and make this round 1 dish the best dish of the day. 542 00:26:09,240 --> 00:26:10,640 I'm freakin' out. 543 00:26:10,640 --> 00:26:14,480 Malissa, Declan, Cath, you've only got 40 minutes to go. 544 00:26:14,480 --> 00:26:15,840 Come on. 545 00:26:22,560 --> 00:26:25,400 Mal, how you going? Yep, couple of minutes. 546 00:26:25,400 --> 00:26:27,880 I wanted to use 45 minutes in this cook, 547 00:26:27,880 --> 00:26:30,920 so seeing that that time is now passing 548 00:26:30,920 --> 00:26:32,840 is getting me a little bit nervous 549 00:26:32,840 --> 00:26:35,080 because there's only one top dish today 550 00:26:35,080 --> 00:26:38,480 and the possibility of me being in round 2 is very high. 551 00:26:38,480 --> 00:26:40,800 Oh, the pressure is absolutely on. 552 00:26:40,800 --> 00:26:44,320 I really need to move. I need to start plating up my dish. 553 00:26:44,320 --> 00:26:46,040 Hot tray! 554 00:26:46,040 --> 00:26:47,200 I'm really happy. 555 00:26:47,200 --> 00:26:48,480 The parfait's really beautiful 556 00:26:48,480 --> 00:26:49,480 and it is set. 557 00:26:49,480 --> 00:26:50,760 I'm happy with the crumb 558 00:26:50,760 --> 00:26:52,040 and the sauce as well. 559 00:26:52,040 --> 00:26:53,600 It's got a nice zing to it, 560 00:26:53,600 --> 00:26:56,960 so I'm hoping it works really well with the chocolate. 561 00:26:56,960 --> 00:26:58,600 I'm gonna get this all on the plate 562 00:26:58,600 --> 00:27:00,480 and hopefully it's gonna get me that top dish. 563 00:27:00,480 --> 00:27:01,960 OK, I'm done, I'm done. 564 00:27:01,960 --> 00:27:04,320 I'm done. Malissa just hit the clock. 565 00:27:04,320 --> 00:27:05,440 Good job, Malissa! 566 00:27:05,440 --> 00:27:08,240 Come on, Cath, you've got to get this out now. Come on, come on. 567 00:27:08,240 --> 00:27:10,720 I've got to get this chocolate mousse quick sticks. 568 00:27:10,720 --> 00:27:13,360 I would normally have my mousse setting for longer. 569 00:27:14,360 --> 00:27:15,400 Come on. 570 00:27:15,400 --> 00:27:19,480 But this is precious time for round 2. 571 00:27:19,480 --> 00:27:23,280 I cannot wait to press stop on my clock. 572 00:27:23,280 --> 00:27:24,720 (SIGHS) 573 00:27:24,720 --> 00:27:26,520 OK, done. 574 00:27:27,760 --> 00:27:29,760 Yeah. Good work. 575 00:27:31,840 --> 00:27:34,240 Declan, 576 00:27:34,240 --> 00:27:37,080 Cath and Malissa have both just hit the clock. 577 00:27:37,080 --> 00:27:39,320 You've only got 38 minutes to go. 578 00:27:39,320 --> 00:27:40,440 Come on, mate. 579 00:27:40,440 --> 00:27:42,240 Got time? 580 00:27:42,240 --> 00:27:44,120 Let's go. 581 00:27:44,120 --> 00:27:45,920 Righto, Malissa, come on down. 582 00:27:45,920 --> 00:27:47,400 MALISSA: Yay! THEO: Go, Malissa. 583 00:27:51,280 --> 00:27:53,520 Hello! 584 00:27:53,520 --> 00:27:55,920 There you go. Thank you. 585 00:27:55,920 --> 00:27:57,360 You're welcome. 586 00:27:58,520 --> 00:28:00,120 Malissa, what's the dish? 587 00:28:00,120 --> 00:28:02,760 I've made a chocolate parfait 588 00:28:02,760 --> 00:28:06,960 with a raspberry sauce and an almond crumb. 589 00:28:36,240 --> 00:28:38,160 The parfait was smashing. 590 00:28:38,160 --> 00:28:40,760 It was fantastic and a very smart choice 591 00:28:40,760 --> 00:28:43,160 'cause it's easy to make and easy to set. 592 00:28:43,160 --> 00:28:45,000 Parfaits are often quite dense, 593 00:28:45,000 --> 00:28:47,720 but yours was very easy to break into, 594 00:28:47,720 --> 00:28:49,040 it was really smooth, 595 00:28:49,040 --> 00:28:51,600 very much like a frozen mousse, which is what it is, 596 00:28:51,600 --> 00:28:52,640 so, well done. 597 00:28:52,640 --> 00:28:54,000 Thank you so much. Thank you. 598 00:28:54,000 --> 00:28:56,280 Malissa, the crumb really helped the dish, 599 00:28:56,280 --> 00:28:57,920 so I'm glad you put it on there. 600 00:28:57,920 --> 00:28:59,200 I'm glad, yeah. 601 00:28:59,200 --> 00:29:01,800 Um, raspberry sauce. Yep? 602 00:29:01,800 --> 00:29:04,800 Seeds in a raspberry sauce do not belong there 603 00:29:04,800 --> 00:29:06,200 ever, ever, ever, ever, ever. 604 00:29:06,200 --> 00:29:07,240 OK. 605 00:29:07,240 --> 00:29:09,640 I'm so with Jock on the raspberry seeds. 606 00:29:09,640 --> 00:29:11,720 It's one of my pet hates. 607 00:29:11,720 --> 00:29:14,440 It could be the raspberry seeds are the difference 608 00:29:14,440 --> 00:29:17,840 between you being up there or being down here in round 2. 609 00:29:17,840 --> 00:29:20,360 Oh, and I have the strainer on my bench and everything. 610 00:29:20,360 --> 00:29:23,000 Oh! I literally ran and grabbed it! 611 00:29:23,000 --> 00:29:25,000 Silly! Silly! (LAUGHS) 612 00:29:25,000 --> 00:29:26,120 Thank you. 613 00:29:26,120 --> 00:29:27,240 Please join Rhiannon. 614 00:29:27,240 --> 00:29:28,880 Oh, my God! 615 00:29:28,880 --> 00:29:31,560 It's really annoying that it was just a silly mistake 616 00:29:31,560 --> 00:29:33,040 that got me into this position. 617 00:29:33,040 --> 00:29:36,080 Damn it! So annoyed! 618 00:29:36,080 --> 00:29:38,360 Come on, Cath, let's go. 619 00:29:38,360 --> 00:29:43,240 THEO: Go, Cath. Good luck. Beautiful plate. 620 00:29:45,680 --> 00:29:47,080 JOCK: So, what have you made us? 621 00:29:47,080 --> 00:29:50,760 CATH: So, I've made a chocolate mousse with a hazelnut cream 622 00:29:50,760 --> 00:29:52,720 and a vanilla biscuit. 623 00:29:52,720 --> 00:29:53,800 Do you know what? 624 00:29:53,800 --> 00:29:56,000 The two girls can have one each 625 00:29:56,000 --> 00:29:57,920 and you guys can share one. 626 00:29:57,920 --> 00:29:59,000 OK. Thanks, Cath. Thank you. 627 00:29:59,000 --> 00:30:00,440 No worries. Cheers. 628 00:30:00,440 --> 00:30:04,160 Lucky we like each other. (LAUGHS) 629 00:30:25,360 --> 00:30:27,480 Cath, I thought the presentation was really cute. 630 00:30:27,480 --> 00:30:30,360 It almost looked like a hot chocolate with some whipped cream on top, 631 00:30:30,360 --> 00:30:32,880 a little biscuit on the side. 632 00:30:32,880 --> 00:30:36,160 I thought that the hazelnut cream had a lovely light, airy texture to it. 633 00:30:36,160 --> 00:30:38,800 Unfortunately, the counterbalance of that, the mousse, 634 00:30:38,800 --> 00:30:41,160 it lacked structure. 635 00:30:41,160 --> 00:30:42,800 OK, thanks. 636 00:30:44,560 --> 00:30:46,920 The mousse was probably a little bit too soft... 637 00:30:46,920 --> 00:30:48,040 Yeah, sure. 638 00:30:48,040 --> 00:30:49,520 ..and needed more time in the fridge. 639 00:30:49,520 --> 00:30:51,560 When you're making a chocolate mousse, 640 00:30:51,560 --> 00:30:53,720 if you're using oil in it - 641 00:30:53,720 --> 00:30:55,800 which is smart because it's on your bench 642 00:30:55,800 --> 00:30:57,040 and you can use it - 643 00:30:57,040 --> 00:30:59,040 but it's going to take a lot longer to set. 644 00:30:59,040 --> 00:31:00,240 Yep, sure. 645 00:31:00,240 --> 00:31:03,800 I reckon it needed an extra probably 10 minutes to set. 646 00:31:03,800 --> 00:31:04,800 OK. 647 00:31:04,800 --> 00:31:09,440 And if it did, actually, it would have been absolutely spectacular 648 00:31:09,440 --> 00:31:11,720 because I think the recipe's really good. 649 00:31:11,720 --> 00:31:12,920 Well done. MELISSA: Thank you, Cath. 650 00:31:12,920 --> 00:31:14,360 Thanks, guys. Thank you. 651 00:31:14,360 --> 00:31:16,920 MALISSA: That was fun. That was fun. 652 00:31:16,920 --> 00:31:19,480 Yeah, that was... What a rush. 653 00:31:19,480 --> 00:31:20,520 Yeah. 654 00:31:22,440 --> 00:31:25,040 Cool, calm and collected. Cool, calm and collected. 655 00:31:25,040 --> 00:31:29,640 35 minutes to go and it's just me left. 656 00:31:29,640 --> 00:31:31,800 Come on, Dec. 657 00:31:31,800 --> 00:31:33,040 Look, I'm really pushing it. 658 00:31:33,040 --> 00:31:35,760 I'm really nervous, but, you know, 659 00:31:35,760 --> 00:31:38,080 I just want to go my hardest in this first round. 660 00:31:38,080 --> 00:31:40,440 If I'm going home, I wanna go home on a bang. 661 00:31:42,800 --> 00:31:46,320 I've got my chouxs out of the oven. They're nice and airy. 662 00:31:46,320 --> 00:31:48,680 Beautiful craquelin on top. 663 00:31:48,680 --> 00:31:51,840 I'm just squirting a bit of the hazelnut praline 664 00:31:51,840 --> 00:31:53,560 inside that choux bun. 665 00:31:55,040 --> 00:31:57,080 I get my chocolate out of the fridge. 666 00:31:58,160 --> 00:31:59,760 Some of this. 667 00:31:59,760 --> 00:32:02,680 I've ran the comb through that, rolled it up, 668 00:32:02,680 --> 00:32:04,520 put an elastic band around it 669 00:32:04,520 --> 00:32:06,240 and as I've unmoulded it, 670 00:32:06,240 --> 00:32:10,040 all these beautiful sort of chocolate ribbons are coming off. 671 00:32:10,040 --> 00:32:13,960 I just want to place one of these individually with the choux bun 672 00:32:13,960 --> 00:32:17,920 so it's got that technique element there of what I've done 673 00:32:17,920 --> 00:32:21,120 as well as that nice bitterness that the dark chocolate will give you. 674 00:32:22,960 --> 00:32:24,480 Yeah, let's do it. Let's do it. 675 00:32:24,480 --> 00:32:26,520 Alright, I'm done. 676 00:32:26,520 --> 00:32:28,000 MALISSA: Good job, Declan! 677 00:32:28,000 --> 00:32:30,160 CATH: Nice, Dec! Well done! 678 00:32:30,160 --> 00:32:32,520 OK, so, the last person to finish in round 1 679 00:32:32,520 --> 00:32:34,560 with 33 minutes left on the clock, 680 00:32:34,560 --> 00:32:35,880 it's Declan. 681 00:32:37,760 --> 00:32:42,200 I used nearly all my ingredients and so much of my time on this dish, 682 00:32:42,200 --> 00:32:46,080 so if this dish isn't good enough and I'm in round 2, 683 00:32:46,080 --> 00:32:48,760 I've got no idea what I'll be able to cook. 684 00:32:51,000 --> 00:32:53,120 Declan, what did you make us today? 685 00:32:53,120 --> 00:32:56,440 Today, I've made you my choux buns with a raspberry craquelin, 686 00:32:56,440 --> 00:32:58,640 raspberry compote, tempered chocolate 687 00:32:58,640 --> 00:33:00,840 and hazelnut praline filling. 688 00:33:05,120 --> 00:33:06,240 Oh. 689 00:33:13,360 --> 00:33:15,240 Mate, you're right to be nervous. 690 00:33:15,240 --> 00:33:18,320 (DRAMATIC MUSIC) 691 00:33:18,320 --> 00:33:23,120 Such a risky, risky move. 692 00:33:33,720 --> 00:33:37,120 (EMOTIVE MUSIC) 693 00:34:07,000 --> 00:34:10,520 Big risk comes big rewards, mate. 694 00:34:13,600 --> 00:34:14,960 (CONTESTANTS GASP) 695 00:34:14,960 --> 00:34:16,720 (CONTESTANTS TALK OVER EACH OTHER) MALISSA: Go, Deccy! 696 00:34:24,520 --> 00:34:27,840 What I'm loving about this is there was consistency in your choux pastry. 697 00:34:27,840 --> 00:34:32,600 They're all puffy, they're all light, they're all beautifully cooked. 698 00:34:32,600 --> 00:34:35,040 It shows your technique and how far you've come. 699 00:34:35,040 --> 00:34:38,840 And then you've gone to the nous of tempering some chocolate curls 700 00:34:38,840 --> 00:34:40,640 'cause the good lady is here in the house. 701 00:34:40,640 --> 00:34:42,640 Yeah. Mate, how smart are you? 702 00:34:42,640 --> 00:34:45,600 Like, you didn't have to and you wouldn't have done that on day one. 703 00:34:45,600 --> 00:34:46,800 You're only able to do that 704 00:34:46,800 --> 00:34:48,720 because you've been in the MasterChef kitchen for months. 705 00:34:48,720 --> 00:34:49,720 Yep. 706 00:34:49,720 --> 00:34:53,480 Your progress in this competition is immense. 707 00:34:53,480 --> 00:34:56,200 I'm so proud of you, mate, and I can see you're emotional. 708 00:34:56,200 --> 00:34:59,200 I'm getting bloody emotional now. Mate, well done. 709 00:34:59,200 --> 00:35:02,920 Oh, buddy! Hey? 710 00:35:05,600 --> 00:35:08,920 Declan, I could see your choux buns from way back here 711 00:35:08,920 --> 00:35:10,760 and I thought, "Wow, they look amazing." 712 00:35:10,760 --> 00:35:13,360 I could even see the height that you had, 713 00:35:13,360 --> 00:35:16,360 which means that you've got an amazing huge cavity inside 714 00:35:16,360 --> 00:35:18,240 for all that praline cream. 715 00:35:18,240 --> 00:35:20,360 The raspberry in the craquelin was genius. 716 00:35:20,360 --> 00:35:25,040 Those little pops of acidity breaks through the choux pastry. 717 00:35:25,040 --> 00:35:27,000 And not only did you temper chocolate, 718 00:35:27,000 --> 00:35:29,840 but you also combed it and spread it on plastic 719 00:35:29,840 --> 00:35:32,080 and gave it a little bit of movement. 720 00:35:32,080 --> 00:35:36,720 So, for me, I loved every aspect of what you created 721 00:35:36,720 --> 00:35:40,280 and that's what I love coming into the MasterChef kitchen for - 722 00:35:40,280 --> 00:35:41,920 to see things like this. 723 00:35:41,920 --> 00:35:44,480 Amazing. From the lady herself, mate! 724 00:35:44,480 --> 00:35:46,880 (CONTESTANTS CHEER) 725 00:35:51,080 --> 00:35:53,920 If that's not a gold star on your forehead, I don't know what is, 726 00:35:53,920 --> 00:35:56,600 because that is the glowing review that you want. 727 00:35:56,600 --> 00:36:00,680 It's really just excellent work, so you should be so proud of yourself. 728 00:36:00,680 --> 00:36:02,280 Thank you so much, Mel. 729 00:36:02,280 --> 00:36:04,160 I'm gonna call it. 730 00:36:04,160 --> 00:36:06,760 I don't think there's a better dish out there today. 731 00:36:06,760 --> 00:36:09,320 Get that black apron off, get upstairs. 732 00:36:09,320 --> 00:36:10,720 (ALL CHEER) 733 00:36:10,720 --> 00:36:14,080 You are through to the top 5. 734 00:36:14,080 --> 00:36:18,440 (CONTESTANTS TALK OVER EACH OTHER) 735 00:36:25,040 --> 00:36:28,120 The top 5 of MasterChef. It's bloody amazing. 736 00:36:28,120 --> 00:36:29,760 I'm absolutely just buzzing. 737 00:36:30,800 --> 00:36:32,400 Yeah. Give us a sweaty hug. 738 00:36:32,400 --> 00:36:35,120 (SPEAKS INDISTINCTLY) 739 00:36:37,320 --> 00:36:39,000 Good job, mate. Good job. 740 00:36:39,000 --> 00:36:41,760 RHIANNON: Oh, my God, it's the girls. 741 00:36:41,760 --> 00:36:44,480 We've got Malissa, who's like our adopted daughter. 742 00:36:44,480 --> 00:36:46,560 (SIGHS) Gosh. 743 00:36:46,560 --> 00:36:47,800 Alright, girls. (SIGHS) 744 00:36:47,800 --> 00:36:50,160 Cath and I have been best buddies from the beginning. 745 00:36:50,160 --> 00:36:53,160 The funniest thing, Cath and I were like, "You know what? 746 00:36:53,160 --> 00:36:56,120 "We reckon one of the oldies might get through to the top 5." 747 00:36:56,120 --> 00:36:57,800 And then we were like, "Bugger it! 748 00:36:57,800 --> 00:37:00,040 "Let's fight and have both of us in the top 5." 749 00:37:02,400 --> 00:37:05,120 So, you know, I know Cath's giving everything today. 750 00:37:05,120 --> 00:37:07,360 I'm giving everything. Malissa's giving everything. 751 00:37:07,360 --> 00:37:09,320 All of us want a top 5 position. 752 00:37:09,320 --> 00:37:10,600 Love ya. 753 00:37:11,680 --> 00:37:15,920 Righto, Rhiannon, Malissa and Cath, 754 00:37:15,920 --> 00:37:20,120 in this round, all you'll have left is the ingredients 755 00:37:20,120 --> 00:37:22,840 and the time that you've left yourselves. 756 00:37:22,840 --> 00:37:26,360 Rhiannon, you've got the most time 757 00:37:26,360 --> 00:37:28,240 and your time starts now. 758 00:37:28,240 --> 00:37:30,280 (CONTESTANTS CHEER) 759 00:37:30,280 --> 00:37:32,840 I've got 49 minutes and 17 seconds. 760 00:37:35,280 --> 00:37:37,200 I've got, like, 10 minutes on the girls. 761 00:37:37,200 --> 00:37:39,600 Oh, that's a lot of time, isn't it? 762 00:37:39,600 --> 00:37:41,720 I have chocolate. I have hazelnut paste. 763 00:37:41,720 --> 00:37:45,600 I have flour, sugar, milk, half a lemon. 764 00:37:45,600 --> 00:37:49,320 I've got just enough ingredients that I need to make my dessert. 765 00:37:51,520 --> 00:37:53,400 (THEO LAUGHS) 766 00:37:53,400 --> 00:37:55,520 (LAUGHS) 767 00:37:55,520 --> 00:37:58,520 Livin' on the edge! Jesus! That is perfect. 768 00:37:58,520 --> 00:38:01,600 And, you know, the closer you get, the more hungrier you get, 769 00:38:01,600 --> 00:38:06,200 and it's, like, oh, my goodness, now competitive Rhiannon is coming out. 770 00:38:06,200 --> 00:38:07,560 It's, like, game on. 771 00:38:07,560 --> 00:38:10,200 Yeah, nice and organised, Rhi. Good to see it. 772 00:38:10,200 --> 00:38:15,760 When I met Dean, my husband, I was 30 and he waterskied socially, 773 00:38:15,760 --> 00:38:18,120 so I naturally just took it on. 774 00:38:18,120 --> 00:38:22,200 I was pretty bad at it, but I've worked pretty hard to get to here. 775 00:38:22,200 --> 00:38:26,000 Last year, I entered my first nationals with waterskiing 776 00:38:26,000 --> 00:38:27,200 and I got gold, 777 00:38:27,200 --> 00:38:30,920 so I am actually the over-45s national women's slalom champion. 778 00:38:30,920 --> 00:38:32,160 (GIGGLES) 779 00:38:32,160 --> 00:38:34,280 Oh, I'm so stoked! 780 00:38:34,280 --> 00:38:37,080 For me to be able to win nationals, 781 00:38:37,080 --> 00:38:39,640 I have to think, "I'm gonna be number one," 782 00:38:39,640 --> 00:38:41,240 and so that's what I've got to do. 783 00:38:41,240 --> 00:38:43,840 I've got to keep thinking, "I'm gonna be number one," 784 00:38:43,840 --> 00:38:46,000 and I've just gotta fight and fight and fight 785 00:38:46,000 --> 00:38:48,640 and make sure that I can get there. 786 00:38:50,200 --> 00:38:54,200 So, I'm doing a chocolate fondant with a lemon crumb 787 00:38:54,200 --> 00:38:55,720 and a hazelnut ice cream. 788 00:38:56,920 --> 00:38:59,040 The fondant needs about 10 minutes in the oven 789 00:38:59,040 --> 00:39:02,040 and I just want it set on the outside and beautiful on the inside. 790 00:39:03,440 --> 00:39:05,640 Round 1, execution was not perfect, 791 00:39:05,640 --> 00:39:08,160 so this time, I'm gonna make sure 792 00:39:08,160 --> 00:39:10,800 that I execute this dessert perfectly. 793 00:39:10,800 --> 00:39:14,280 For the chocolate fondant, we need a gooey centre. 794 00:39:14,280 --> 00:39:17,280 It's risky 'cause you don't know what's going on until they cut it. 795 00:39:19,920 --> 00:39:22,320 So, can I go now or...? 796 00:39:22,320 --> 00:39:24,320 Nah. Nah. 797 00:39:24,320 --> 00:39:27,000 Come on! Ooh! 798 00:39:27,000 --> 00:39:30,080 39:04. 39:04. Yep. 799 00:39:30,080 --> 00:39:33,120 39 minutes really isn't a lot of time at all, 800 00:39:33,120 --> 00:39:35,400 but I was pretty smart in round 1 801 00:39:35,400 --> 00:39:37,200 with how I used my ingredients 802 00:39:37,200 --> 00:39:39,280 so I'm feeling OK with what I've got. 803 00:39:39,280 --> 00:39:43,160 Malissa, your 39 minutes and 4 seconds starts now. 804 00:39:43,160 --> 00:39:44,960 Go! CATH: Go, Malissa! 805 00:39:44,960 --> 00:39:46,760 (MEN CHEER) 806 00:39:46,760 --> 00:39:50,120 Look, she's motoring! Holy dooley! 807 00:39:50,120 --> 00:39:51,880 Wow, she's fast! 808 00:39:51,880 --> 00:39:53,920 JOCK: Actually sprinting. 809 00:39:53,920 --> 00:39:56,960 MELISSA: Have you ever seen her move that fast before? 810 00:39:56,960 --> 00:39:58,400 She's fast. Yeah! 811 00:40:00,280 --> 00:40:01,880 You got one in you, Cath? Oh, absolutely. 812 00:40:01,880 --> 00:40:03,080 I had a run this morning. 813 00:40:03,080 --> 00:40:06,440 Cath, your 38 minutes and 48 seconds starts... 814 00:40:07,840 --> 00:40:08,880 ..now! 815 00:40:11,120 --> 00:40:13,080 MALISSA: Go, Cath! 816 00:40:13,080 --> 00:40:16,800 (DRAMATIC MUSIC) 817 00:40:19,360 --> 00:40:21,920 Nice, Cath. Looking good. 818 00:40:21,920 --> 00:40:24,080 (WHISPERS) OK, OK, let's go, sweetie-pie. 819 00:40:24,080 --> 00:40:25,160 Round 2. 820 00:40:25,160 --> 00:40:27,760 I have 38 minutes, 46 seconds - 821 00:40:27,760 --> 00:40:30,440 the least amount of time out of the three of us. 822 00:40:30,440 --> 00:40:31,440 Come on. 823 00:40:31,440 --> 00:40:34,160 But, surprisingly, I do have an abundance, really, 824 00:40:34,160 --> 00:40:35,760 still of the ingredients left over. 825 00:40:35,760 --> 00:40:37,240 There's a lot of chocolate there, 826 00:40:37,240 --> 00:40:40,000 so I'm thinking I'm gonna give them 827 00:40:40,000 --> 00:40:41,800 a smack of chocolate across the face. 828 00:40:41,800 --> 00:40:44,280 (LAUGHS) 829 00:40:44,280 --> 00:40:47,680 I'm gonna make a flourless chocolate cake. 830 00:40:47,680 --> 00:40:51,360 It's gonna be nice and gooey, chocolatey inside 831 00:40:51,360 --> 00:40:53,960 and that crunch on the outside. 832 00:40:53,960 --> 00:40:58,480 And I'm also going to make a vanilla bean ice cream 833 00:40:58,480 --> 00:41:00,360 with a raspberry coulis. 834 00:41:01,880 --> 00:41:03,480 DECLAN: Nice, Cath. Think about what you need. 835 00:41:03,480 --> 00:41:04,480 Yep. 836 00:41:04,480 --> 00:41:07,080 It is so much to get done in 38 minutes. 837 00:41:07,080 --> 00:41:10,000 Yeah! Come on, Cath! Yeah! 838 00:41:10,000 --> 00:41:11,600 But I do have a clear vision, 839 00:41:11,600 --> 00:41:14,280 so I just have to go, go, go. 840 00:41:14,280 --> 00:41:16,840 Well, I've got my chocolate and butter melting for my cake, 841 00:41:16,840 --> 00:41:20,560 so I'm pumped. 842 00:41:22,240 --> 00:41:24,280 No matter how much time you started with, 843 00:41:24,280 --> 00:41:26,400 you all have 30 minutes to go. 844 00:41:26,400 --> 00:41:28,280 Come on! (JUDGES TALK OVER EACH OTHER) 845 00:41:29,440 --> 00:41:30,680 Who doesn't love a crumb? 846 00:41:30,680 --> 00:41:33,040 (DRAMATIC CHORAL MUSIC) 847 00:41:36,760 --> 00:41:38,840 Malissa. Malissa. 848 00:41:38,840 --> 00:41:39,840 What are you making? 849 00:41:39,840 --> 00:41:41,920 I'm making a hazelnut ice-cream sandwich. 850 00:41:41,920 --> 00:41:44,720 Ooh! Oh! 851 00:41:44,720 --> 00:41:46,000 Yum. 852 00:41:46,000 --> 00:41:48,560 And when you say 'ice cream', do you mean parfait? 853 00:41:48,560 --> 00:41:51,600 Yeah, I'm doing a parfait, yeah. Yep. Gotcha. 854 00:41:51,600 --> 00:41:54,040 Try and do, like, a fudge-y ganache in the centre. 855 00:41:54,040 --> 00:41:56,200 Yep. And then the biscuit? 856 00:41:56,200 --> 00:41:59,360 So, I'm gonna cook that for about 10-12 minutes. 857 00:41:59,360 --> 00:42:02,080 Whoa, you need every minute, don't you? 858 00:42:02,080 --> 00:42:03,640 I know. I need every minute. 859 00:42:03,640 --> 00:42:06,800 I reckon you've earned your place this year as the eliminator. 860 00:42:06,800 --> 00:42:08,360 Oh! (LAUGHS) 861 00:42:08,360 --> 00:42:10,240 Like, I mean, how many have you been in? 862 00:42:10,240 --> 00:42:13,440 All of them. (LAUGHS) It feels like you have. 863 00:42:13,440 --> 00:42:16,880 You are genuinely the most experienced... 864 00:42:18,400 --> 00:42:20,440 I'm listening. 865 00:42:20,440 --> 00:42:23,440 What were you saying? Yes, keep telling me. (LAUGHS) 866 00:42:23,440 --> 00:42:28,760 I believe you're the most experienced contestant in an elimination. 867 00:42:29,880 --> 00:42:30,880 Yeah. 868 00:42:30,880 --> 00:42:32,720 Everybody around here is looking at you, going, 869 00:42:32,720 --> 00:42:36,600 "If I'm in an elimination with her, I'm probably not coming off on top." 870 00:42:36,600 --> 00:42:38,240 Oh, gosh. You know what I mean? 871 00:42:38,240 --> 00:42:41,080 Yeah. It's nice to have that bit of confidence. 872 00:42:41,080 --> 00:42:44,120 Perfect ice-cream sandwich. Here we go. Thank you. 873 00:42:44,120 --> 00:42:48,200 Man, this is crazy she's doing an ice-cream sandwich, 874 00:42:48,200 --> 00:42:49,760 because I'm looking at the clock 875 00:42:49,760 --> 00:42:52,240 and there's less than 30 minutes to go. 876 00:42:56,280 --> 00:42:57,480 Come on, Malissa. 877 00:43:05,720 --> 00:43:08,600 (DRAMATIC MUSIC) 878 00:43:08,600 --> 00:43:10,200 with a bit of lemon for a coulis. 879 00:43:10,200 --> 00:43:12,240 Ooh! Hee-hah! (LAUGHS) 880 00:43:12,240 --> 00:43:15,400 Beautiful rich flourless chocolate cake. 881 00:43:15,400 --> 00:43:16,840 Sounds yummy, doesn't it? 882 00:43:16,840 --> 00:43:20,320 I am frantic, but I am giving this everything I've got. 883 00:43:20,320 --> 00:43:22,920 I am not going down without a fight. 884 00:43:22,920 --> 00:43:24,800 Come on, Cath. Get it in the oven. 885 00:43:24,800 --> 00:43:27,880 CATH: You'll be right. There you go. In the oven. 886 00:43:27,880 --> 00:43:30,080 They will need about 20, 25 minutes. 887 00:43:30,080 --> 00:43:32,120 Well done. OK. 888 00:43:32,120 --> 00:43:34,520 It's gonna be right down to the last second. 889 00:43:34,520 --> 00:43:36,960 THEO: Go, Cath. BRENT: Go, Cath. Let's go. 890 00:43:36,960 --> 00:43:38,920 Go, girl. Come on, let's go. Come on, now. 891 00:43:40,560 --> 00:43:41,640 Whoa! 892 00:43:41,640 --> 00:43:43,400 (CLOCK TICKS) 893 00:43:43,400 --> 00:43:45,360 ANDY: Three great ideas? Tick! 894 00:43:45,360 --> 00:43:46,360 CATH: Come on. 895 00:43:46,360 --> 00:43:48,960 But you've only got 20 minutes to execute. 896 00:43:48,960 --> 00:43:50,960 Let's go! Let's go! 897 00:43:52,840 --> 00:43:54,600 RHIANNON: I'm giving it everything. 898 00:43:54,600 --> 00:43:57,400 If I go home, it's not gonna be for lack of trying. 899 00:43:58,880 --> 00:44:02,880 MALISSA: Time is going so quickly, but I feel good. 900 00:44:02,880 --> 00:44:07,360 I've pretty much got my parfait done, 901 00:44:07,360 --> 00:44:09,240 so I'm gonna pop this in the freezer, 902 00:44:09,240 --> 00:44:11,080 in the blast chiller, now to set. 903 00:44:11,080 --> 00:44:14,800 I've chosen a really risky dish to make in 39 minutes. 904 00:44:14,800 --> 00:44:16,840 DECLAN: I'm glad she did six. 905 00:44:16,840 --> 00:44:17,920 BRENT: Yeah. Yeah. 906 00:44:17,920 --> 00:44:19,040 You know? 907 00:44:19,040 --> 00:44:21,360 Just in case five don't work. Yeah. 908 00:44:21,360 --> 00:44:22,600 (LAUGHS) 909 00:44:22,600 --> 00:44:24,640 (CONTESTANTS LAUGH) 910 00:44:26,720 --> 00:44:28,840 Good stuff, Mal. 911 00:44:28,840 --> 00:44:31,600 My parfait is in the blast chiller 912 00:44:31,600 --> 00:44:34,120 and I'm working on my biscuit sandwich. 913 00:44:34,120 --> 00:44:35,800 Biscuit, biscuit. 914 00:44:35,800 --> 00:44:37,880 A good biscuit for an ice-cream sandwich 915 00:44:37,880 --> 00:44:40,640 needs to be really nice and soft for every bite, 916 00:44:40,640 --> 00:44:43,400 so I'm adding in a little bit of baking powder 917 00:44:43,400 --> 00:44:45,760 because I need to make sure that this cookie rises 918 00:44:45,760 --> 00:44:49,080 and that it holds and stays together really nicely. 919 00:44:49,080 --> 00:44:51,760 I'm absolutely gonna be pushed for time with this, 920 00:44:51,760 --> 00:44:57,360 but, you know, I'm gonna risk it for the biscuit and just go for it. 921 00:44:57,360 --> 00:44:59,480 Nice, Mal! THEO: Go, Mal. 922 00:45:00,520 --> 00:45:02,920 Yeah, nice and organised, Rhi. Good to see it. 923 00:45:02,920 --> 00:45:04,600 Thanks, buddy. 924 00:45:04,600 --> 00:45:06,480 The chocolate fondants are in the oven. 925 00:45:06,480 --> 00:45:09,280 Yeah, get it on the tray. There you go. Get it on the tray. 926 00:45:09,280 --> 00:45:11,960 The anglaise is done. Now it's time to move onto my ice cream. 927 00:45:11,960 --> 00:45:14,680 Looks nice and gluey. Lovely jubbly. 928 00:45:14,680 --> 00:45:16,840 Normally, I would put it in an ice-cream machine, 929 00:45:16,840 --> 00:45:18,160 I would churn it. 930 00:45:18,160 --> 00:45:21,080 Today, I'm going for liquid nitrogen. 931 00:45:21,080 --> 00:45:22,680 I'm bloody top 6. 932 00:45:22,680 --> 00:45:25,760 Today's the day to get in and do a science experiment. 933 00:45:27,000 --> 00:45:28,600 Rhiannon. Oh, hey. 934 00:45:28,600 --> 00:45:29,920 How's your ice-cream anglaise looking? 935 00:45:29,920 --> 00:45:32,200 It's looking beautiful. Oh, that looks good. 936 00:45:32,200 --> 00:45:33,520 Yeah, I'm really happy with it. 937 00:45:33,520 --> 00:45:35,680 I'm just gonna use the liquid nitrogen now. 938 00:45:35,680 --> 00:45:37,160 OK. Yeah. 939 00:45:37,160 --> 00:45:39,840 OK, are you... Oh, that's good. 940 00:45:39,840 --> 00:45:42,480 On a scale of 1 to 10, how excited and/or nervous are you 941 00:45:42,480 --> 00:45:45,560 to be using liquid nitrogen to make ice cream for the first time? 942 00:45:45,560 --> 00:45:47,280 I'm like, "Give it a crack today." 943 00:45:47,280 --> 00:45:50,280 So, I'm like, "Get out of my comfort zone, make it happen." 944 00:45:50,280 --> 00:45:52,080 Good on you! 945 00:45:52,080 --> 00:45:54,680 Regardless, you have 10 minutes left... 946 00:45:54,680 --> 00:45:55,680 Yes. 947 00:45:55,680 --> 00:45:57,640 ..so really make every single second count. 948 00:45:57,640 --> 00:45:58,960 I will. Thank you! 949 00:46:00,640 --> 00:46:01,640 DECLAN: Nice, Rhi. 950 00:46:01,640 --> 00:46:03,720 Alright, get the beautiful gear on, hey? 951 00:46:03,720 --> 00:46:05,800 Sexy gloves. Sexy gloves. 952 00:46:05,800 --> 00:46:07,400 Sexy goggles. Love some safety gloves. 953 00:46:07,400 --> 00:46:10,200 Deano wears these bad boys. No, he doesn't. 954 00:46:10,200 --> 00:46:12,040 He'd be proud of you. 955 00:46:12,040 --> 00:46:15,200 I've got to push myself out of my comfort zone. 956 00:46:15,200 --> 00:46:17,160 If I want to win MasterChef, 957 00:46:17,160 --> 00:46:20,720 like, I don't get nationals gold medal for nothing. 958 00:46:20,720 --> 00:46:22,640 (STAND MIXER WHIRRS) 959 00:46:26,320 --> 00:46:28,880 This is wicked! I feel like I'm in science. 960 00:46:31,640 --> 00:46:33,760 This ice cream's just the perfect consistency. 961 00:46:33,760 --> 00:46:35,800 I reckon it's the best ice cream I've ever made. 962 00:46:35,800 --> 00:46:37,600 Come on, Rhi! (CONTESTANTS APPLAUD) 963 00:46:40,560 --> 00:46:41,800 I think that's good. 964 00:46:43,240 --> 00:46:46,360 And I'm thinking, "Oh, I've got a bit of lemon there." 965 00:46:46,360 --> 00:46:49,040 I'm like, "Lemon freeze-dried segments 966 00:46:49,040 --> 00:46:52,400 "on top of the chocolate fondant. 967 00:46:52,400 --> 00:46:54,600 "That would be yummy and it will look good." 968 00:46:54,600 --> 00:46:56,560 Like, the judges are gonna love that. 969 00:46:56,560 --> 00:46:58,760 DECLAN: Nice, Rhi. Looking good. 970 00:46:58,760 --> 00:47:00,160 Go, Rhi! 971 00:47:02,480 --> 00:47:03,840 CATH: Let's go. 972 00:47:03,840 --> 00:47:05,480 It's only minutes to go. 973 00:47:06,680 --> 00:47:09,040 That's good. Just that little bit there, sweetie. 974 00:47:09,040 --> 00:47:11,680 I have my chocolate cake in the oven, 975 00:47:11,680 --> 00:47:14,320 so now I've got to make some vanilla bean ice cream 976 00:47:14,320 --> 00:47:16,760 but there's no way I'm going to get ice cream set 977 00:47:16,760 --> 00:47:17,840 in an ice-cream chiller. 978 00:47:17,840 --> 00:47:19,960 (WHISPERS) OK, Cath. 979 00:47:19,960 --> 00:47:21,720 ANDY: Here she comes. 980 00:47:22,880 --> 00:47:24,520 You alright? Yep. 981 00:47:24,520 --> 00:47:25,800 OK. 982 00:47:25,800 --> 00:47:28,920 And obviously Rhi's thinking the same thing. 983 00:47:28,920 --> 00:47:31,440 DECLAN: Come on, girls. Come on, Cath. You've got this. 984 00:47:31,440 --> 00:47:34,040 So, I'm thinking while I'm doing my ice cream 985 00:47:34,040 --> 00:47:35,760 with the liquid nitrogen, 986 00:47:35,760 --> 00:47:37,480 why don't I just make another element, 987 00:47:37,480 --> 00:47:39,760 which I'm thinking, like, a vanilla bean dust? 988 00:47:42,520 --> 00:47:43,640 How's that?! 989 00:47:43,640 --> 00:47:45,880 So, it's all happening. 990 00:47:45,880 --> 00:47:49,360 You can do this. You can do this. Let's go. 991 00:47:49,360 --> 00:47:53,040 I am pouring the liquid nitrogen into my ice cream 992 00:47:53,040 --> 00:47:56,880 and trying to grind down my vanilla bean with the other hand. 993 00:47:56,880 --> 00:47:59,360 Nearly done. Nearly done. 994 00:47:59,360 --> 00:48:02,840 Come on. Come on. Let's go, girls. Come on. 995 00:48:02,840 --> 00:48:04,280 BRENT: Go, girls. Come on. Let's go. 996 00:48:12,080 --> 00:48:14,600 A little bit of liquid nitrogen going on. 997 00:48:14,600 --> 00:48:18,760 Rhi's using it for her ice-cream anglaise. Same with Cath. 998 00:48:20,040 --> 00:48:22,920 Malissa up the front, she's got a parfait and a cookie. 999 00:48:24,400 --> 00:48:27,040 She's working on a ganache. 1000 00:48:27,040 --> 00:48:30,520 Three of my best gal pals are down there, fighting it out. 1001 00:48:30,520 --> 00:48:33,080 They're all really pushing. 1002 00:48:33,080 --> 00:48:36,160 They've all got great ideas, 1003 00:48:36,160 --> 00:48:39,240 so, yeah, it's gonna be tough, whoever goes home today. 1004 00:48:39,240 --> 00:48:41,920 (DRAMATIC CHORAL MUSIC) 1005 00:48:46,320 --> 00:48:48,920 JOCK: Everyone needs to move quicker. 1006 00:48:48,920 --> 00:48:50,720 You've only got five minutes to go. 1007 00:48:50,720 --> 00:48:53,040 ANDY: Come on, ladies! WOMEN: Come on! 1008 00:49:02,600 --> 00:49:04,400 THEO: How are the cookies looking, Mal? 1009 00:49:07,080 --> 00:49:09,280 Good. 1010 00:49:09,280 --> 00:49:12,120 I know the judges will love an ice-cream sandwich, 1011 00:49:12,120 --> 00:49:15,640 so if I nail this, I will be safe, 1012 00:49:15,640 --> 00:49:18,000 but I'm really, really pushed for time here. 1013 00:49:19,800 --> 00:49:21,240 I've got five minutes to go, 1014 00:49:21,240 --> 00:49:24,000 so I just need to get these biscuits out of the oven. 1015 00:49:24,000 --> 00:49:27,200 OK, OK. OK. 1016 00:49:27,200 --> 00:49:29,400 I need to shape them and cool them 1017 00:49:29,400 --> 00:49:31,160 so I can start putting this dish together. 1018 00:49:35,120 --> 00:49:39,080 I'm starting to de-mould my parfait. 1019 00:49:39,080 --> 00:49:43,040 THEO: Oh, my Lord. DECLAN: Remember to breathe, Mal. 1020 00:49:43,040 --> 00:49:44,640 And... 1021 00:49:44,640 --> 00:49:46,680 ..they're perfectly set. 1022 00:49:46,680 --> 00:49:48,200 Oh, great. Great, Mal. 1023 00:49:49,480 --> 00:49:52,280 How much time do I have left? BRENT: Come on. You've got... 1024 00:49:52,280 --> 00:49:53,760 We've got four minutes. 1025 00:49:53,760 --> 00:49:57,000 My ganache is looking really nice and shiny. 1026 00:49:57,000 --> 00:49:58,680 I'm just gonna let it cool down now 1027 00:49:58,680 --> 00:50:02,320 before I start adding it into my parfait 1028 00:50:02,320 --> 00:50:05,080 and then I can really start putting it all together. 1029 00:50:05,080 --> 00:50:08,040 ANDY: Four minutes to go! 1030 00:50:13,120 --> 00:50:14,680 RHIANNON: Good? It's horrible. 1031 00:50:14,680 --> 00:50:16,360 (LAUGHS) 1032 00:50:16,360 --> 00:50:19,720 That hazelnut ice cream is so yummy. 1033 00:50:20,760 --> 00:50:22,280 It's creamy. 1034 00:50:22,280 --> 00:50:23,480 Nice, Rhi. 1035 00:50:23,480 --> 00:50:27,600 But this chocolate fondant needs to have a gooey centre. 1036 00:50:27,600 --> 00:50:29,320 That is the priority. 1037 00:50:31,880 --> 00:50:34,760 It needs to hold its shape and ooze out. 1038 00:50:34,760 --> 00:50:38,960 We're top 6. It's all about the execution now. 1039 00:50:38,960 --> 00:50:40,600 Where's the fondant? Right here. 1040 00:50:41,720 --> 00:50:43,240 Right here. 1041 00:50:43,240 --> 00:50:45,920 So... Have you done a test? 1042 00:50:45,920 --> 00:50:48,240 No. Are you gonna get both of them out? 1043 00:50:48,240 --> 00:50:50,480 Yeah. Get both of them out. Hurry up. 1044 00:50:50,480 --> 00:50:53,240 (DRAMATIC MUSIC) 1045 00:51:02,800 --> 00:51:05,120 Ooh, shit! (GROANS) 1046 00:51:06,320 --> 00:51:07,960 It bloody collapses! 1047 00:51:07,960 --> 00:51:10,040 Maybe the temperature wasn't high enough on the oven. 1048 00:51:11,520 --> 00:51:12,760 Oh, my God. 1049 00:51:13,760 --> 00:51:15,920 What happened then? The fondant came out. 1050 00:51:15,920 --> 00:51:17,680 It just went... (BLOWS RASPBERRY) (GASPS) 1051 00:51:19,160 --> 00:51:20,400 Yeah. 1052 00:51:34,600 --> 00:51:37,600 (FOREBODING MUSIC) 1053 00:51:44,640 --> 00:51:46,800 Shit! (GROANS) 1054 00:51:48,640 --> 00:51:49,840 What happened then? 1055 00:51:49,840 --> 00:51:51,200 Her fondant came out. 1056 00:51:51,200 --> 00:51:52,640 It just went... (BLOWS RASPBERRY) (GASPS) 1057 00:51:52,640 --> 00:51:54,880 (CONTESTANTS SPEAK INDISTINCTLY) Yeah. 1058 00:51:59,680 --> 00:52:00,760 Oh, my God. 1059 00:52:00,760 --> 00:52:03,160 RHIANNON: That only leaves one more fondant. 1060 00:52:03,160 --> 00:52:04,400 Rhiannon... 1061 00:52:04,400 --> 00:52:06,480 Turn the oven up, get the other one back in. 1062 00:52:07,560 --> 00:52:09,240 What are you doing to me? 1063 00:52:09,240 --> 00:52:12,400 (GASPS) I'm just giving myself a heart attack, mate. 1064 00:52:12,400 --> 00:52:14,440 Oh, my God. 1065 00:52:14,440 --> 00:52:17,160 Three minutes to go! CONTESTANT: Come on! 1066 00:52:17,160 --> 00:52:19,600 BRENT: Come on, Cath, come on. Come on! 1067 00:52:19,600 --> 00:52:21,720 Come on, Cath! Yes! 1068 00:52:21,720 --> 00:52:24,560 (TIMER BEEPS) Come on. Come on, Cath. 1069 00:52:24,560 --> 00:52:27,480 CATH: Time is dwindling. 1070 00:52:27,480 --> 00:52:30,920 I have to get the chocolate cake out of the oven onto the plate. 1071 00:52:30,920 --> 00:52:33,920 I cannot leave it any longer. 1072 00:52:35,480 --> 00:52:39,240 (PANTS) Oh, my God. Oh, sweetie... Oh, I can't get it out. 1073 00:52:39,240 --> 00:52:40,720 THEO: Let's go, Cath. 1074 00:52:40,720 --> 00:52:43,320 I'm disappointed with the way that the cake looks. 1075 00:52:43,320 --> 00:52:46,640 But I'm feeling proud as punch. I got a lot done. 1076 00:52:46,640 --> 00:52:49,880 I'm just hoping the flavour of this cake 1077 00:52:49,880 --> 00:52:53,880 with that ice cream and the coulis are gonna keep me safe today. 1078 00:52:53,880 --> 00:52:57,200 I'm not ready to let this go yet, definitely not. 1079 00:52:57,200 --> 00:52:59,080 How long's to go? 1080 00:52:59,080 --> 00:53:01,360 Two minutes, ladies! Come on! 1081 00:53:01,360 --> 00:53:05,720 MALISSA: The ice-cream sandwich, it's looking so beautiful. 1082 00:53:05,720 --> 00:53:07,240 THEO: Good work, Mal. 1083 00:53:07,240 --> 00:53:10,000 Ideally, I would've loved to make a little test plate 1084 00:53:10,000 --> 00:53:11,520 and try it all out together, 1085 00:53:11,520 --> 00:53:13,400 but I don't have time for that today. 1086 00:53:13,400 --> 00:53:16,000 I don't even have enough ingredients for that today, 1087 00:53:16,000 --> 00:53:19,120 so I just need to work on getting it all together 1088 00:53:19,120 --> 00:53:20,440 and getting it on the plate. 1089 00:53:21,920 --> 00:53:24,120 JOCK: One minute to go! (CHEERING AND CLAPPING) 1090 00:53:28,360 --> 00:53:30,120 Shit! THEO: Alright. 1091 00:53:30,120 --> 00:53:32,640 RHIANNON: "Alright, you're gonna have to get it out. 1092 00:53:32,640 --> 00:53:34,920 "You've just gotta get it out, 1093 00:53:34,920 --> 00:53:36,840 "and that's all there is to it." 1094 00:53:36,840 --> 00:53:38,680 This next one needs to work. 1095 00:53:38,680 --> 00:53:41,520 Like, it is a chocolate fondant. It's not a chocolate cake. 1096 00:53:43,040 --> 00:53:48,200 If it comes out perfect and I'm safe, I will be beside myself. 1097 00:54:05,520 --> 00:54:08,520 JOCK: Come on, Rhiannon. ANDY: Come on, Rhiannon! 1098 00:54:08,520 --> 00:54:10,360 Go, Rhi. 1099 00:54:13,880 --> 00:54:15,440 Ohh! 1100 00:54:18,800 --> 00:54:20,840 KIRSTEN: Did it hold? (JOCK GROANS) 1101 00:54:20,840 --> 00:54:23,560 (GROANS) 1102 00:54:26,080 --> 00:54:29,000 I'm looking at my plate and I'm, like, going, 1103 00:54:29,000 --> 00:54:31,400 "This is nothing like what I wanted." 1104 00:54:31,400 --> 00:54:35,480 I am completely gutted. I am completely devastated. 1105 00:54:36,680 --> 00:54:38,240 I feel really sick right now. 1106 00:54:38,240 --> 00:54:40,480 Bloody hell! JOCK: Come on, Rhiannon! 1107 00:54:40,480 --> 00:54:41,960 Push, push! Let's go, girls, come on. 1108 00:54:41,960 --> 00:54:43,760 Let's go, girls. Come on. Come on, now. 1109 00:54:43,760 --> 00:54:45,920 Sorry, ladies, I've gotta do this! 1110 00:54:45,920 --> 00:54:48,040 ALL: 10, 9, 1111 00:54:48,040 --> 00:54:49,440 8, 7... 1112 00:54:49,440 --> 00:54:51,680 Get it on the plate, Cath! ..6, 5, 1113 00:54:51,680 --> 00:54:53,840 4, 3, 1114 00:54:53,840 --> 00:54:55,600 2, 1! 1115 00:54:55,600 --> 00:54:57,240 That's it! (LAUGHS) 1116 00:54:57,240 --> 00:54:59,480 THEO: Oh, my God. DECLAN: Oh, my God. 1117 00:54:59,480 --> 00:55:01,920 Ohh! Oh, wow. 1118 00:55:01,920 --> 00:55:03,840 CATH: Oh, mate. (LAUGHS) 1119 00:55:03,840 --> 00:55:07,000 Oh. (BREATHES HEAVILY) (CONTESTANTS CLAP) 1120 00:55:08,320 --> 00:55:10,880 What the heck? 1121 00:55:10,880 --> 00:55:12,840 How'd you go, love? Oh, my God. 1122 00:55:12,840 --> 00:55:14,760 Come here. Oh. 1123 00:55:16,680 --> 00:55:19,000 We did it. You can breathe now. (LAUGHS) 1124 00:55:19,000 --> 00:55:22,920 Wow. Wow, wow, wow. 1125 00:55:22,920 --> 00:55:25,320 Well done. Are you happy? 1126 00:55:25,320 --> 00:55:27,240 (RHIANNON LAUGHS) No, it's collapsed. 1127 00:55:27,240 --> 00:55:29,920 It's an instant realisation - 1128 00:55:29,920 --> 00:55:33,240 I'm so close to top 5 and I'm going home. 1129 00:55:37,360 --> 00:55:40,360 (DRAMATIC CHORAL MUSIC) 1130 00:55:43,240 --> 00:55:45,920 That was an epic cook. What a buzz in the kitchen. 1131 00:55:45,920 --> 00:55:48,240 Fighting for the place, literally. 1132 00:55:48,240 --> 00:55:51,400 Top 5, massive stakes today. 1133 00:55:51,400 --> 00:55:53,280 Think it was play-offs cooking, you know, 1134 00:55:53,280 --> 00:55:55,640 just went to another level, didn't it? 1135 00:55:55,640 --> 00:55:57,240 There wasn't a lot of time 1136 00:55:57,240 --> 00:55:59,960 but, gosh, they did some work in that time, didn't they? 1137 00:55:59,960 --> 00:56:04,440 Watching them move that quickly, if it's taken the incentive 1138 00:56:04,440 --> 00:56:08,280 of making it into the top 5 to get them to motor like that, 1139 00:56:08,280 --> 00:56:11,600 then I say game on, because that was really impressive to watch. 1140 00:56:12,640 --> 00:56:16,000 It's all on and all to play for. Shall we get the first dish in? 1141 00:56:16,000 --> 00:56:17,480 Mmm-hmm. Let's do it. 1142 00:56:17,480 --> 00:56:19,160 Good luck, Cath. OK. 1143 00:56:19,160 --> 00:56:20,920 Good luck. Thanks, girls. 1144 00:56:20,920 --> 00:56:27,000 I had the least amount of time, and the plating-up looks really ugly. 1145 00:56:29,800 --> 00:56:32,520 So I'm hoping that I've nailed the flavour. 1146 00:56:32,520 --> 00:56:33,920 JOCK: Hey, Cath. Hi, guys. 1147 00:56:33,920 --> 00:56:36,960 (SUSPENSEFUL MUSIC) 1148 00:56:50,960 --> 00:56:54,680 Applications for contestants are now open. 1149 00:56:54,680 --> 00:56:56,680 Head to the link and apply. 1150 00:57:00,400 --> 00:57:02,880 (SUSPENSEFUL MUSIC) (CATH SIGHS) 1151 00:57:07,680 --> 00:57:08,960 What have you made? 1152 00:57:08,960 --> 00:57:12,080 CATH: Flourless chocolate cake 1153 00:57:12,080 --> 00:57:14,640 with vanilla bean ice cream 1154 00:57:14,640 --> 00:57:16,640 and a raspberry coulis. 1155 00:57:17,640 --> 00:57:18,720 How are you feeling? 1156 00:57:18,720 --> 00:57:23,000 Super happy with the ice cream and using, you know, the liquid nitrogen. 1157 00:57:23,000 --> 00:57:24,320 That was fantastic. 1158 00:57:24,320 --> 00:57:27,720 But I had to take the cake out as soon as it came out of the oven, 1159 00:57:27,720 --> 00:57:29,720 so, yeah, it was one of those cooks. 1160 00:57:29,720 --> 00:57:32,680 But, you know what, I think pressure is really good for me. 1161 00:57:32,680 --> 00:57:36,720 You might not think it looks good for me, but it's OK, you know? 1162 00:57:37,960 --> 00:57:39,960 Well, I reckon we'll have a taste now, Cath. 1163 00:57:39,960 --> 00:57:41,120 Alright. OK. Thank you. 1164 00:57:41,120 --> 00:57:42,680 Good luck. Thanks, Kirsten. Thanks a lot. 1165 00:57:42,680 --> 00:57:44,000 Thanks, Cath. OK, cheers. 1166 00:57:48,160 --> 00:57:49,600 Thank you. 1167 00:58:14,960 --> 00:58:16,960 I thought that was a great dessert. 1168 00:58:17,960 --> 00:58:22,880 In terms of flavour, it ticked all the boxes for me. 1169 00:58:22,880 --> 00:58:26,480 And the cake had that fudge-y, gooey, 1170 00:58:26,480 --> 00:58:29,560 ultimate-centre-of-a-brownie texture about it. 1171 00:58:29,560 --> 00:58:32,240 And then the ice cream, churned beautifully, 1172 00:58:32,240 --> 00:58:34,800 and accompanied that cake perfectly. 1173 00:58:35,840 --> 00:58:37,680 I absolutely agree with you. 1174 00:58:37,680 --> 00:58:44,640 It had that gooey interior of a brownie and the crunchy exterior. 1175 00:58:44,640 --> 00:58:47,520 So when you break into that, it's like, "Ohhh." 1176 00:58:47,520 --> 00:58:49,880 And the texture in your mouth was beautiful. 1177 00:58:49,880 --> 00:58:52,880 Yeah, I could eat more of that. Yeah. 1178 00:58:52,880 --> 00:58:56,600 The holy trinity of chocolate, raspberry and vanilla strikes again. 1179 00:58:57,600 --> 00:59:00,160 You know, classics done well are still delicious. 1180 00:59:00,160 --> 00:59:01,800 That was a delicious plate of food. 1181 00:59:01,800 --> 00:59:05,760 And when you do it in, what, 38 minutes? 1182 00:59:05,760 --> 00:59:07,960 Yeah. Like, it's madness. 1183 00:59:13,560 --> 00:59:15,520 RHIANNON: Go, Mal. Thank you. 1184 00:59:15,520 --> 00:59:17,240 You've got this, love. CATH: Good luck, sweetie. 1185 00:59:21,120 --> 00:59:24,600 They looked pretty, didn't they? Yep. 1186 00:59:30,520 --> 00:59:33,960 MALISSA: I worked really hard and I moved really fast. 1187 00:59:34,960 --> 00:59:37,960 I'm feeling pretty proud walking this dish up to the judges. 1188 00:59:37,960 --> 00:59:39,320 (SIGHS) 1189 00:59:41,600 --> 00:59:43,160 There we go. 1190 00:59:43,160 --> 00:59:45,080 Oh! 1191 00:59:45,080 --> 00:59:47,160 Malissa, what have you made? 1192 00:59:47,160 --> 00:59:50,440 I've made a hazelnut ice-cream sandwich... 1193 00:59:52,440 --> 00:59:54,560 ..with a chocolate ganache filling. 1194 01:00:00,000 --> 01:00:01,400 Hey, how was that cook for you? 1195 01:00:01,400 --> 01:00:05,080 You sprinted off the mark like a champion whippet. 1196 01:00:05,080 --> 01:00:07,920 My legs are sore. They're sore. (MELISSA AND KIRSTEN LAUGH) 1197 01:00:07,920 --> 01:00:09,480 Like, I'm gonna have to rub magnesium. 1198 01:00:09,480 --> 01:00:10,480 (JUDGES LAUGH) 1199 01:00:10,480 --> 01:00:12,080 We're on the verge of top 5. Yeah. 1200 01:00:12,080 --> 01:00:15,040 And I'm just looking at your ice-cream sandwiches going, 1201 01:00:15,040 --> 01:00:16,720 "Wow, I can't wait to eat them." 1202 01:00:16,720 --> 01:00:21,240 How is Malissa today compared to Malissa on day 1? 1203 01:00:21,240 --> 01:00:24,240 I remember day 1 and, you know, 1204 01:00:24,240 --> 01:00:26,280 I was surrounded by all these amazing cooks, 1205 01:00:26,280 --> 01:00:28,520 and they were all talking about all the things they knew. 1206 01:00:28,520 --> 01:00:33,080 And I was standing there thinking, "Oh, my God, what have I done? 1207 01:00:33,080 --> 01:00:35,040 "I'm in so deep here." 1208 01:00:35,040 --> 01:00:38,080 And I've just had to push and learn. 1209 01:00:38,080 --> 01:00:43,360 So to get this up is a huge achievement for me. 1210 01:00:43,360 --> 01:00:45,960 Like, I'm really proud of how far I've come. 1211 01:00:45,960 --> 01:00:49,480 We see it. You're a better cook. You think faster. 1212 01:00:49,480 --> 01:00:51,600 You're making the right decisions during cooks. 1213 01:00:51,600 --> 01:00:54,320 It's amazing to see, it really is. Yeah, I'm loving it. 1214 01:00:54,320 --> 01:00:56,200 I'm really loving where I'm at right now. 1215 01:00:56,200 --> 01:00:58,040 Amazing. We're loving it too. 1216 01:00:58,040 --> 01:00:59,680 We're gonna eat this before it melts. 1217 01:00:59,680 --> 01:01:01,800 MELISSA: Thanks, Malissa. Thank you. (LAUGHS) 1218 01:01:03,200 --> 01:01:04,480 (SIGHS) 1219 01:01:04,480 --> 01:01:07,320 What do you think? Looks good, huh? Does look good. 1220 01:01:07,320 --> 01:01:09,560 Andy, you love frozen creamy things. 1221 01:01:09,560 --> 01:01:13,000 Do I get a full one? Thought I was no chance. 1222 01:01:13,000 --> 01:01:14,480 (MELISSA LAUGHS) 1223 01:01:29,480 --> 01:01:31,360 (MELISSA LAUGHS AND SPEAKS INDISTINCTLY) 1224 01:01:38,600 --> 01:01:40,960 Mmm, that's a shame. 1225 01:01:43,080 --> 01:01:45,600 When you're making an ice-cream sandwich, 1226 01:01:45,600 --> 01:01:49,680 the shortbread, she is correct to have baking powder in there 1227 01:01:49,680 --> 01:01:53,160 because it means that you can cut into it so it's a softer cut. 1228 01:01:53,160 --> 01:01:56,400 But there's a little bit too much baking powder, 1229 01:01:56,400 --> 01:01:58,480 so it's the predominant flavour. 1230 01:01:58,480 --> 01:02:01,400 But the flavour of the centre was perfect - 1231 01:02:01,400 --> 01:02:06,280 that dark chocolate, the richness of the ganache was really, really good. 1232 01:02:06,280 --> 01:02:09,840 And even the ice-cream flavour with that praline paste in there, 1233 01:02:09,840 --> 01:02:12,760 balanced so well with the chocolate. 1234 01:02:14,840 --> 01:02:16,400 It is literally a shame, 1235 01:02:16,400 --> 01:02:19,480 because everything else about it is beautiful. 1236 01:02:19,480 --> 01:02:23,560 It's just that the biscuit is so not good. 1237 01:02:23,560 --> 01:02:24,600 I know. 1238 01:02:24,600 --> 01:02:28,280 I thought the ice cream and the ganache were beautifully balanced - 1239 01:02:28,280 --> 01:02:31,560 classic combination of hazelnut and chocolate. 1240 01:02:31,560 --> 01:02:33,040 Really, really loved that. 1241 01:02:33,040 --> 01:02:36,240 The unfortunate part of it to be revealed 1242 01:02:36,240 --> 01:02:39,240 is when you bite into it and you taste everything together, 1243 01:02:39,240 --> 01:02:42,480 you're right, that biscuit just doesn't feel quite right. 1244 01:02:42,480 --> 01:02:46,080 And then when you really are left with that aftertaste 1245 01:02:46,080 --> 01:02:48,640 that's when you can really notice the baking powder in there. 1246 01:02:48,640 --> 01:02:51,920 And it's not a pleasant aftertaste, it's not something that you want. 1247 01:02:53,680 --> 01:02:56,480 When they came to the table, they looked absolutely mint. 1248 01:02:56,480 --> 01:02:59,040 Just such a promising visual. 1249 01:02:59,040 --> 01:03:01,520 She could be in trouble. Ouch. 1250 01:03:04,400 --> 01:03:06,560 MALISSA: Good luck, Rhi. RHIANNON: Thanks, guys. 1251 01:03:09,400 --> 01:03:13,400 The fondant looks like dog's breakfast, let's be honest. 1252 01:03:13,400 --> 01:03:16,080 My heart is sinking right now. 1253 01:03:16,080 --> 01:03:18,600 I'm so close to top 5. 1254 01:03:18,600 --> 01:03:20,440 I've worked really hard. 1255 01:03:20,440 --> 01:03:24,080 And I feel like I don't wanna go. 1256 01:03:24,080 --> 01:03:28,280 I'm so unbelievably devastated. 1257 01:03:28,280 --> 01:03:31,480 (TENSE MUSIC) 1258 01:03:55,560 --> 01:03:58,400 Rhiannon, please tell us what you've made. 1259 01:03:59,960 --> 01:04:03,400 It's called a deconstructed chocolate fondant 1260 01:04:03,400 --> 01:04:08,040 with a hazelnut ice cream and a lemon crumb. 1261 01:04:08,040 --> 01:04:10,520 Let's address the elephant in the room. 1262 01:04:10,520 --> 01:04:13,400 This is not the intended final dish. 1263 01:04:13,400 --> 01:04:16,920 You are serving us, essentially, a busted chocolate fondant. 1264 01:04:16,920 --> 01:04:19,520 How confident are you in the flavours? 1265 01:04:19,520 --> 01:04:22,160 Yeah, I'm...I'm pretty happy with the flavours. 1266 01:04:22,160 --> 01:04:24,480 I'm just not happy with the bloody execution, you know? 1267 01:04:24,480 --> 01:04:27,960 It's like me and desserts, they just... Ugh. 1268 01:04:27,960 --> 01:04:30,800 Your journey in this competition, it may come to an end today. 1269 01:04:30,800 --> 01:04:33,120 May not. What comes next? 1270 01:04:34,600 --> 01:04:38,560 Oh, look, I just wanna work in the food industry. 1271 01:04:38,560 --> 01:04:43,240 I've been in finance for 18 years and I don't wanna do that. 1272 01:04:43,240 --> 01:04:47,000 I wanna do something for me, like, that I love, you know? 1273 01:04:47,000 --> 01:04:48,520 We'll taste and, you know, 1274 01:04:48,520 --> 01:04:50,880 hopefully you get to see another cook in this kitchen. 1275 01:04:50,880 --> 01:04:52,160 I hope so. OK. 1276 01:04:52,160 --> 01:04:53,600 I've got everything crossed. Awesome. 1277 01:04:53,600 --> 01:04:55,360 Thank you so much. MEN: Thanks, Rhiannon. 1278 01:04:59,080 --> 01:05:02,680 (TENSE MUSIC BUILDS) 1279 01:05:23,960 --> 01:05:26,880 I'll be honest, when you do eat everything together, 1280 01:05:26,880 --> 01:05:30,600 the ice cream, the fondant and the cells in the zest, 1281 01:05:30,600 --> 01:05:32,560 the flavour is fantastic. 1282 01:05:32,560 --> 01:05:34,680 KIRSTEN: You want more. Yeah. 1283 01:05:34,680 --> 01:05:37,200 You know, I'd eat that dessert again, readily. 1284 01:05:37,200 --> 01:05:40,640 I do think the choices of highlighting 1285 01:05:40,640 --> 01:05:43,880 lemon, chocolate and hazelnut was genius 1286 01:05:43,880 --> 01:05:47,320 because those flavours meld together so beautifully. 1287 01:05:49,840 --> 01:05:54,160 I think it's brilliant that she used nitrogen for the first time. 1288 01:05:54,160 --> 01:05:56,960 And you could see the absolute joy and pleasure on her face 1289 01:05:56,960 --> 01:06:00,440 when she was doing that and it all came together. 1290 01:06:00,440 --> 01:06:04,120 And the ice cream itself was absolutely stunning. 1291 01:06:04,120 --> 01:06:08,160 I loved the little frozen lemon pips as well - the little jewels. 1292 01:06:08,160 --> 01:06:10,000 It just refreshed the whole thing. 1293 01:06:10,000 --> 01:06:13,040 when do you ever say that with a chocolate fondant dish? 1294 01:06:13,040 --> 01:06:15,000 Never. But I really enjoyed it. 1295 01:06:15,000 --> 01:06:17,880 The fondant, that's where it's let me down. 1296 01:06:19,520 --> 01:06:24,840 You really do miss the fun, you know, and the theatre of a fondant 1297 01:06:24,840 --> 01:06:27,480 when you crack into it and it just starts to ooze out. 1298 01:06:28,800 --> 01:06:32,880 I think all in all, she did not plate up the dish that she intended, 1299 01:06:32,880 --> 01:06:35,160 and especially at this stage in the competition 1300 01:06:35,160 --> 01:06:37,200 when you're fighting for your place here, 1301 01:06:37,200 --> 01:06:39,080 you want everything to be as you hoped. 1302 01:06:39,080 --> 01:06:40,440 Yeah. 1303 01:06:50,440 --> 01:06:53,040 Kirsten, how do you think they went? 1304 01:06:53,040 --> 01:06:54,440 Under that sort of pressure, 1305 01:06:54,440 --> 01:06:57,560 when you're trying to not only put together a recipe 1306 01:06:57,560 --> 01:07:02,040 but you're limited in the amount of ingredients and time, 1307 01:07:02,040 --> 01:07:04,360 I think you did exceptionally well. 1308 01:07:04,360 --> 01:07:06,520 Yeah. Thank you. 1309 01:07:06,520 --> 01:07:08,280 Kirsten, as always, our pleasure 1310 01:07:08,280 --> 01:07:10,720 every time you walk through those doors. 1311 01:07:11,960 --> 01:07:15,400 Please, everybody, give it up for Kirsten Tibballs, everybody. 1312 01:07:15,400 --> 01:07:16,640 Whoo-hoo! 1313 01:07:16,640 --> 01:07:18,760 (INSPIRING MUSIC) 1314 01:07:27,280 --> 01:07:29,480 Alright, let's cut to the chase. 1315 01:07:29,480 --> 01:07:32,200 Someone will be going home. 1316 01:07:32,200 --> 01:07:36,160 The flaws in all of your dishes were clear-cut, 1317 01:07:36,160 --> 01:07:39,840 but at the end of the day, it comes down to flavour. 1318 01:07:41,120 --> 01:07:43,200 Two of you brought us flavours we loved 1319 01:07:43,200 --> 01:07:44,480 and one did not. 1320 01:07:45,480 --> 01:07:49,040 Cath, your dish was fantastically fudge-y 1321 01:07:49,040 --> 01:07:51,080 and filled with chocolatey goodness. 1322 01:07:51,080 --> 01:07:53,200 But at this stage in the competition, 1323 01:07:53,200 --> 01:07:56,160 we do expect more finesse in your presentation. 1324 01:07:56,160 --> 01:07:57,720 Yep. 1325 01:07:57,720 --> 01:07:59,360 Rhiannon... 1326 01:07:59,360 --> 01:08:05,080 ..while your fondant failed, the flavours of your dish were on point, 1327 01:08:05,080 --> 01:08:09,600 and when we ate everything together, we really, really, really liked it. 1328 01:08:09,600 --> 01:08:11,240 Oh, awesome. (LAUGHS) 1329 01:08:11,240 --> 01:08:15,680 Malissa, the flavours of your ice cream and ganache 1330 01:08:15,680 --> 01:08:17,160 were well balanced. 1331 01:08:18,560 --> 01:08:23,280 But the biscuit they were sandwiched between tasted of baking powder. 1332 01:08:23,280 --> 01:08:24,840 Oh. 1333 01:08:25,920 --> 01:08:28,080 I'm sorry, Malissa, 1334 01:08:28,080 --> 01:08:29,600 but you're going home. 1335 01:08:29,600 --> 01:08:31,680 Yep, that's OK. Ohh. 1336 01:08:31,680 --> 01:08:35,240 OK. That's OK. That's alright. I can't believe it. 1337 01:08:35,240 --> 01:08:37,080 Oh. OK. 1338 01:08:37,080 --> 01:08:40,360 Oh, darling girl. Oh, sweetheart. It's OK. 1339 01:08:40,360 --> 01:08:42,960 Well done, OK. It's alright. 1340 01:08:42,960 --> 01:08:44,640 Good job. Well done. 1341 01:08:44,640 --> 01:08:46,120 Oh, gosh. 1342 01:08:46,120 --> 01:08:51,480 Oh, Malissa the eliminator! (LAUGHS) 1343 01:08:51,480 --> 01:08:54,440 You bring the greatest energy into this kitchen. 1344 01:08:54,440 --> 01:08:55,680 Oh, thank you. 1345 01:08:55,680 --> 01:08:58,280 Honestly, you've had the full MasterChef experience. 1346 01:08:58,280 --> 01:09:02,840 Pretty much every elimination, pretty much every Pressure Test, 1347 01:09:02,840 --> 01:09:04,840 almost every immunity. 1348 01:09:04,840 --> 01:09:06,040 Yep. Even won a pin. 1349 01:09:06,040 --> 01:09:07,520 Yep, oh, I've had the full experience. 1350 01:09:07,520 --> 01:09:11,640 You are exactly what this competition is all about. 1351 01:09:11,640 --> 01:09:13,640 (TEARFULLY) Sorry, I'm... 1352 01:09:13,640 --> 01:09:17,120 Yeah, I'm just really grateful. This was really special. 1353 01:09:17,120 --> 01:09:20,360 And I'm just happy that I got to be a part of it. 1354 01:09:21,560 --> 01:09:24,840 You have become a new person and also a new cook. 1355 01:09:24,840 --> 01:09:27,600 And it's been an absolute blessing to watch you grow. 1356 01:09:27,600 --> 01:09:30,760 But for now it's time to say goodbye, unfortunately. 1357 01:09:30,760 --> 01:09:33,360 OK, I'll come give you a hug. (ALL LAUGH) 1358 01:09:33,360 --> 01:09:35,760 Oh, thank you so much. Well done. You did so well. 1359 01:09:35,760 --> 01:09:37,120 Congratulations. Thank you, thank you. 1360 01:09:37,120 --> 01:09:40,560 Never let anyone dull your shine. Oh, I know. Thank you so much. 1361 01:09:40,560 --> 01:09:43,520 Thanks, Jock. Thank you. Thanks for cooking so well. 1362 01:09:43,520 --> 01:09:45,680 Oh, thank you so much. Thank you. 1363 01:09:45,680 --> 01:09:47,920 Sorry you've gone home on my challenge. 1364 01:09:47,920 --> 01:09:49,160 Oh, it's OK. 1365 01:09:49,160 --> 01:09:52,840 Here I am, I've made the top 6 of MasterChef Australia. 1366 01:09:52,840 --> 01:09:55,160 (ALL LAUGH) 1367 01:09:55,160 --> 01:09:57,520 Oh, I love you so much. Love you so much. 1368 01:09:57,520 --> 01:09:59,720 You've got a beautiful life to lead, OK? 1369 01:09:59,720 --> 01:10:02,400 (CONTESTANTS CLAP) 'Bye! (LAUGHS) 1370 01:10:02,400 --> 01:10:05,360 No matter what I wanna do in life, I know I can do it. 1371 01:10:05,360 --> 01:10:10,040 Give it up for Malissa! (ALL CHEER) 1372 01:10:10,040 --> 01:10:11,840 (CONTESTANT WHISTLES) We love you! 1373 01:10:11,840 --> 01:10:15,120 I am determined, I am focused and I am resilient, 1374 01:10:15,120 --> 01:10:17,600 and I'm gonna walk away with that 1375 01:10:17,600 --> 01:10:20,680 and feel so proud of the person I've become. 1376 01:10:24,040 --> 01:10:27,480 NARRATOR: This week on MasterChef Australia, 1377 01:10:27,480 --> 01:10:30,920 the finish line is on the horizon... 1378 01:10:31,960 --> 01:10:34,960 ..and what inspiring horizons they are. 1379 01:10:34,960 --> 01:10:39,160 CATH: Top 5. Finals week is just around the corner. 1380 01:10:39,160 --> 01:10:42,960 THEO: This is incredible. It's just an epic place to be. 1381 01:10:42,960 --> 01:10:44,800 There's just one last chance 1382 01:10:44,800 --> 01:10:46,520 to win immunity. 1383 01:10:46,520 --> 01:10:47,920 DECLAN: At this stage in the competition, 1384 01:10:47,920 --> 01:10:49,320 you go hard or go home. 1385 01:10:49,320 --> 01:10:50,680 What have we got here, eh? 1386 01:10:50,680 --> 01:10:53,320 Starting with a fresh twist 1387 01:10:53,320 --> 01:10:55,120 on a mystery box. 1388 01:10:55,120 --> 01:10:57,640 It's time to unleash the secret weapon. 1389 01:10:57,640 --> 01:10:59,640 Ooh, yeah. 1390 01:11:04,440 --> 01:11:06,760 Captions by Red Bee Media