1 00:00:03,680 --> 00:00:04,880 Ooh! 2 00:00:04,920 --> 00:00:08,560 ..their mystery box was a saucy little number. 3 00:00:08,600 --> 00:00:13,440 Use at least one of these sauces to cook us a show-stopping dish. 4 00:00:13,480 --> 00:00:17,160 The creative juices were flowing. 5 00:00:17,200 --> 00:00:18,480 Yeah, baby! 6 00:00:18,520 --> 00:00:22,480 That looks amazing. Oh, get in my belly! 7 00:00:22,520 --> 00:00:23,760 Delicious. 8 00:00:23,800 --> 00:00:26,680 It is beautiful, seamless, tasty food 9 00:00:26,720 --> 00:00:28,520 and visually stunning. 10 00:00:28,560 --> 00:00:31,960 I've made a black sesame ice-cream with raspberry sauce. 11 00:00:32,000 --> 00:00:34,360 So you've used soy in all of those elements. 12 00:00:34,400 --> 00:00:36,760 So well done. Thank you. 13 00:00:38,040 --> 00:00:44,200 But the bottom four face a pressure test tonight. 14 00:00:54,760 --> 00:00:56,880 Alright, girls and boys? 15 00:00:56,920 --> 00:00:57,960 Yeah. Yep. 16 00:00:58,000 --> 00:00:59,800 SAVINDRI: This is my first pressure test. 17 00:01:00,560 --> 00:01:04,440 I am shaking in my sensible kitchen shoes. 18 00:01:05,760 --> 00:01:07,600 But it is eye on the prize. 19 00:01:07,640 --> 00:01:11,520 I am not ready to go home. 20 00:01:12,200 --> 00:01:14,000 I just hope we all get a plate up. 21 00:01:27,200 --> 00:01:29,320 Morning, all. ALL: Morning, Andy. 22 00:01:29,360 --> 00:01:33,480 You four are in for one hell of a day. 23 00:01:34,800 --> 00:01:35,920 'Cause this pressure test, 24 00:01:35,960 --> 00:01:38,320 it's either going to make you or break you. 25 00:01:40,800 --> 00:01:43,360 Pezza, first pressure test. 26 00:01:43,400 --> 00:01:44,560 How are the nerves? 27 00:01:44,600 --> 00:01:45,680 Oh, I love pressure. 28 00:01:45,720 --> 00:01:47,240 We get a lot of pressure at work, 29 00:01:47,280 --> 00:01:49,040 and, you know, work with the wife, 30 00:01:49,080 --> 00:01:50,960 so pressure comes every day to keep that... 31 00:01:51,000 --> 00:01:52,000 (LAUGHTER) 32 00:01:52,040 --> 00:01:54,800 ..to keep our marriage still going after these years. 33 00:01:54,840 --> 00:01:55,840 I think I'll be right. 34 00:01:58,000 --> 00:02:03,680 Right, when you think of intricate, technical, detailed dishes, 35 00:02:03,720 --> 00:02:06,960 there's one chef that takes the cake. 36 00:02:10,520 --> 00:02:14,960 He's worked as an executive pastry chef in five-star hotels 37 00:02:15,000 --> 00:02:16,680 across London and France... 38 00:02:16,720 --> 00:02:17,920 Of course. Oh, my God! 39 00:02:17,960 --> 00:02:20,720 ..and in some of the best restaurants in Australia. 40 00:02:23,400 --> 00:02:27,720 He's put fear into the hearts of MasterChef contestants 41 00:02:27,760 --> 00:02:29,920 since this competition began. 42 00:02:32,000 --> 00:02:35,240 And the very mention of his pressure tests 43 00:02:35,280 --> 00:02:38,240 will have you shaking in your boots. 44 00:02:40,200 --> 00:02:41,360 Passionflower. 45 00:02:44,800 --> 00:02:45,920 Peach Melba. 46 00:02:47,520 --> 00:02:48,840 Bombe Alaska. 47 00:02:50,080 --> 00:02:52,400 Passionfruit pavlova. 48 00:02:53,840 --> 00:02:57,840 Of course, I'm talking about... 49 00:02:59,680 --> 00:03:02,320 ..Darren Purchese. 50 00:03:02,360 --> 00:03:04,360 (CHEERING, APPLAUSE) 51 00:03:10,080 --> 00:03:11,560 It's Darren Purchese! 52 00:03:11,600 --> 00:03:13,440 He is an icon. 53 00:03:13,480 --> 00:03:16,600 His desert game and his pastry game is world class. 54 00:03:16,640 --> 00:03:19,400 So I know these guys are in for a world of pain. 55 00:03:20,720 --> 00:03:23,200 I have had Darren's desserts before, 56 00:03:23,240 --> 00:03:26,160 so I'm very excited to see what we're doing. 57 00:03:26,200 --> 00:03:29,520 But there's also a part of me that's just completely terrified. 58 00:03:29,560 --> 00:03:31,840 That's the bigger part of me at this point. 59 00:03:33,880 --> 00:03:35,640 Darren, welcome back, mate. 60 00:03:35,680 --> 00:03:37,640 We missed you in the MasterChef kitchen. 61 00:03:37,680 --> 00:03:39,920 Thanks. It's fantastic to be here. 62 00:03:39,960 --> 00:03:42,720 It's great to see Sofia again. Known her a long time. 63 00:03:42,760 --> 00:03:45,200 Never met Chef before. I'm honoured. 64 00:03:45,240 --> 00:03:46,960 Really, it's fantastic. 65 00:03:47,000 --> 00:03:49,000 Obviously, I know Poh. Love her. 66 00:03:49,040 --> 00:03:51,880 And you, mate, you're one of the best. 67 00:03:51,920 --> 00:03:54,280 What about Studio Kitchen? Mate, that is going bananas. 68 00:03:54,320 --> 00:03:58,400 Yeah, it's a recipe platform, an awesome community of food lovers. 69 00:03:58,440 --> 00:04:00,640 And I'm just creating my favourite recipes, 70 00:04:00,680 --> 00:04:03,920 putting it up there and just generally having lots of fun. 71 00:04:03,960 --> 00:04:05,520 It's going to be interesting to see 72 00:04:05,560 --> 00:04:07,680 how many of these sign up after today. 73 00:04:08,640 --> 00:04:10,480 They may not want to know you. 74 00:04:12,040 --> 00:04:13,240 What do you think, crew? 75 00:04:13,280 --> 00:04:15,000 Should we put you out of your misery? 76 00:04:15,040 --> 00:04:16,560 Yes, please. See what's under that cloche? 77 00:04:16,600 --> 00:04:17,600 Yep. 78 00:04:18,360 --> 00:04:19,360 Today... 79 00:04:22,080 --> 00:04:23,640 ..you'll be making my... 80 00:04:26,240 --> 00:04:28,440 ALL: Oh! 81 00:04:29,800 --> 00:04:33,000 Oh, my, gosh. 82 00:04:33,040 --> 00:04:34,720 ..cherry blossom. 83 00:04:38,760 --> 00:04:41,280 (WHISTLES, IMITATES EXPLOSION) 84 00:04:41,760 --> 00:04:44,200 I think my heart is skipping a beat. 85 00:04:44,240 --> 00:04:46,760 Darren's dish is... 86 00:04:46,800 --> 00:04:49,960 ..the most sublime piece of art. 87 00:04:50,000 --> 00:04:52,120 I'm gobsmacked by what I'm looking at. 88 00:04:53,720 --> 00:04:57,360 Guys, this dish is a real favourite of mine. 89 00:04:58,640 --> 00:05:00,080 It's ethereal. 90 00:05:00,120 --> 00:05:03,200 It's inspired by my love of Japanese food, 91 00:05:03,240 --> 00:05:07,120 but also by my love of combining sweet and savoury. 92 00:05:07,160 --> 00:05:10,040 Why don't you enjoy it and have a taste? 93 00:05:10,080 --> 00:05:11,720 We have lemon cheesecake. 94 00:05:11,760 --> 00:05:14,280 ALL: Ohh. (LAUGHTER) 95 00:05:14,320 --> 00:05:16,520 If it wasn't hard enough. Oh, my gosh. 96 00:05:18,080 --> 00:05:19,800 Inside that cheesecake 97 00:05:19,840 --> 00:05:23,120 is a beautiful cherry blossom liquid centre. 98 00:05:23,160 --> 00:05:27,200 That adds an artistic element, but also adds to the flavour. 99 00:05:27,240 --> 00:05:29,000 Oh, the flavour of that. 100 00:05:29,040 --> 00:05:31,680 It's certainly a really important element on this dish. 101 00:05:32,640 --> 00:05:34,680 Getting up close and personal with this dish, 102 00:05:34,720 --> 00:05:36,560 the more frightened I'm becoming. 103 00:05:36,600 --> 00:05:38,440 It's absolutely divine. 104 00:05:38,480 --> 00:05:42,640 It's the most delicate, beautiful, citrusy lemon cheesecake. 105 00:05:42,680 --> 00:05:44,680 Absolutely perfectly balanced 106 00:05:44,720 --> 00:05:47,560 with this gorgeous cherry blossom filling. 107 00:05:47,600 --> 00:05:50,680 That cheesecake, it's the heart of the dish. 108 00:05:51,120 --> 00:05:52,120 (CHOCOLATE CRACKS) 109 00:05:52,160 --> 00:05:53,400 (LAUGHS) Wow. 110 00:05:53,440 --> 00:05:54,920 What about the crack on that chocolate? 111 00:05:54,960 --> 00:05:55,960 Yeah. 112 00:05:56,000 --> 00:05:59,200 You can see some beautiful chocolate work here 113 00:05:59,240 --> 00:06:01,600 in the shape of cherry blossoms. 114 00:06:03,040 --> 00:06:06,120 Also on the plate, this cherry here on the stem 115 00:06:06,160 --> 00:06:10,200 is filled with white chocolate and cherry blossom cream. 116 00:06:11,200 --> 00:06:13,280 I mean, apparently, this is doable, right? 117 00:06:13,320 --> 00:06:14,640 (ALL LAUGH) 118 00:06:14,680 --> 00:06:16,880 Anything is doable. It's been tested, it's doable. 119 00:06:17,840 --> 00:06:20,840 We've got this beautiful miso caramel 120 00:06:20,880 --> 00:06:23,800 and it just adds a salty, savoury element 121 00:06:23,840 --> 00:06:27,120 and it references the Japanese cuisine. 122 00:06:27,160 --> 00:06:30,160 My brain is short circuiting 123 00:06:30,200 --> 00:06:32,520 when Darren's listing off elements 124 00:06:32,560 --> 00:06:35,800 that I'm going to have to somehow wrangle together. 125 00:06:37,360 --> 00:06:40,040 Of course, the other striking thing about this dish is the appearance. 126 00:06:40,080 --> 00:06:42,680 So I suggest that as soon as you get back to your benches, 127 00:06:42,720 --> 00:06:44,200 I would sketch that out 128 00:06:44,240 --> 00:06:47,320 so that you don't have to be thinking about it at the last minute. 129 00:06:47,360 --> 00:06:48,520 Yep. 130 00:06:48,560 --> 00:06:51,840 Your brain will be twisted by the time this is done. 131 00:06:53,000 --> 00:06:56,600 Guys, you really need to dig deep today. 132 00:06:57,920 --> 00:07:00,760 I have done one of Darren's pressure tests 133 00:07:00,800 --> 00:07:03,200 and I've only just started talking to him. 134 00:07:04,320 --> 00:07:05,720 It's true. 135 00:07:05,760 --> 00:07:09,280 OK, we're giving you four hours. 136 00:07:10,560 --> 00:07:11,880 And guys, 137 00:07:11,920 --> 00:07:13,760 you'll have everything you need 138 00:07:13,800 --> 00:07:16,480 to recreate the cherry blossom at your benches. 139 00:07:16,520 --> 00:07:21,760 And, of course, the dish that looks and tastes the least like Darren's 140 00:07:21,800 --> 00:07:23,600 will send its maker home. 141 00:07:24,560 --> 00:07:26,280 Alright, Darren. 142 00:07:26,320 --> 00:07:28,800 This isn't your first rodeo, so take it away. 143 00:07:28,840 --> 00:07:31,000 Your time... 144 00:07:31,040 --> 00:07:32,840 ..starts... 145 00:07:32,880 --> 00:07:33,880 ..now! 146 00:07:33,920 --> 00:07:35,120 (CHEERING, APPLAUSE) 147 00:07:39,760 --> 00:07:41,120 Go, Sue. 148 00:07:44,360 --> 00:07:45,360 Come on, Pez. 149 00:07:51,440 --> 00:07:54,200 So, I am the only person in today's pressure test 150 00:07:54,240 --> 00:07:56,320 that has previously done a pressure test. 151 00:07:56,840 --> 00:07:58,440 Alright. 152 00:07:59,160 --> 00:08:02,960 I'm reading the recipe and it looks so complex. 153 00:08:03,000 --> 00:08:05,640 It's seven pages long, which is just crazy. 154 00:08:07,000 --> 00:08:08,680 What I've learned from the last pressure test 155 00:08:08,720 --> 00:08:12,400 is work smart, work clean, and be methodical. 156 00:08:12,440 --> 00:08:15,320 So, cocoa powder... 157 00:08:15,360 --> 00:08:19,120 Darren's cherry blossom dish is cherry blossom in many ways. 158 00:08:19,160 --> 00:08:21,040 It looks like a cherry blossom garden, 159 00:08:21,080 --> 00:08:23,920 and it's got flavours revolving around cherry blossom as well, 160 00:08:23,960 --> 00:08:25,640 which is incredibly smart. 161 00:08:25,680 --> 00:08:28,080 The first thing that I need to make is the cheesecake, 162 00:08:28,120 --> 00:08:30,640 which is the main element, so you have to get it right. 163 00:08:32,200 --> 00:08:36,320 The cheesecake itself is a really beautiful lemon and vanilla mousse. 164 00:08:37,360 --> 00:08:41,080 The gooey cherry liquid centre, it needs to ooze out, 165 00:08:41,120 --> 00:08:45,040 and it had that intense floral type of flavour. 166 00:08:46,000 --> 00:08:48,440 So I need to make sure I get the right ratios. 167 00:08:53,880 --> 00:08:58,000 At the moment I'm just doing the cherry blossom liquid centres. 168 00:08:58,040 --> 00:09:00,000 I'd say I'm going alright. 169 00:09:00,040 --> 00:09:02,560 Only early days, got to keep ticking away. 170 00:09:02,600 --> 00:09:05,960 I haven't really made vanilla cheesecake like this before. 171 00:09:07,000 --> 00:09:09,360 Mum makes a limoncello cheesecake, 172 00:09:09,400 --> 00:09:12,320 but it's nowhere sophisticated like this. 173 00:09:12,360 --> 00:09:14,360 Cherry blossom liquid centres? 174 00:09:14,400 --> 00:09:16,840 That's a beautiful kick that you weren't expecting. 175 00:09:16,880 --> 00:09:20,560 So I'm definitely following the recipe very precisely today. 176 00:09:21,880 --> 00:09:23,120 Game face on. 177 00:09:23,160 --> 00:09:25,000 I'm determined to get this one over the line 178 00:09:25,040 --> 00:09:27,920 and really come out of my first pressure test on top, hopefully. 179 00:09:31,120 --> 00:09:34,080 OK, alright, so... 180 00:09:34,120 --> 00:09:38,480 Having desserts being my wheelhouse and being a baker, 181 00:09:38,520 --> 00:09:42,400 it's going to actually help me a lot in terms of using my instincts. 182 00:09:42,440 --> 00:09:45,000 I do make cakes, I love making cakes. 183 00:09:46,040 --> 00:09:48,800 When you've got the time, you can really perfect it, 184 00:09:48,840 --> 00:09:50,560 especially with wedding cakes. 185 00:09:50,600 --> 00:09:51,800 Like, I'm... 186 00:09:51,840 --> 00:09:53,880 I don't know if you've ever dealt with a bridezilla. 187 00:09:55,080 --> 00:09:57,240 But four hours is nothing. 188 00:09:57,280 --> 00:10:00,840 Like, four... I don't even bake a cake in four hours. 189 00:10:00,880 --> 00:10:02,320 It's madness! 190 00:10:02,920 --> 00:10:06,360 So I really need to trust my instincts 191 00:10:06,400 --> 00:10:08,680 and not just trust the recipe. 192 00:10:08,720 --> 00:10:11,480 I'm just about to finish my cherry blossom liquid centres 193 00:10:11,520 --> 00:10:13,600 and then move on to the vanilla cheesecake. 194 00:10:13,640 --> 00:10:15,600 I don't think it's ever fast enough in this kitchen, 195 00:10:15,640 --> 00:10:18,960 but trying to aim to get as many things done. 196 00:10:20,800 --> 00:10:23,400 Here's hoping some of those baking skills pay off. 197 00:10:27,960 --> 00:10:29,400 I'm making the cheesecake. 198 00:10:29,440 --> 00:10:33,600 I don't feel in my comfort zone at all. 199 00:10:37,440 --> 00:10:38,760 Get that hustle on. 200 00:10:40,600 --> 00:10:43,160 I don't make desserts. 201 00:10:43,200 --> 00:10:46,000 I don't really even like eating dessert, to be honest. 202 00:10:46,040 --> 00:10:47,240 Give me a slab of cheese. 203 00:10:48,920 --> 00:10:50,680 Is that 12 both sides? 204 00:10:51,320 --> 00:10:52,720 Keep pushing. 205 00:10:52,760 --> 00:10:57,280 There's technical elements that I have never done before... 206 00:10:57,320 --> 00:10:58,880 Jesus. 207 00:10:58,920 --> 00:11:00,600 ..so I'm taking my time. 208 00:11:05,640 --> 00:11:07,480 Polycarbonate. 209 00:11:09,680 --> 00:11:11,240 Sue's looking a little frazzled. 210 00:11:11,280 --> 00:11:13,960 I think maybe the nerves are getting to her a little bit. 211 00:11:14,000 --> 00:11:16,560 She seems like there's not much urgency. 212 00:11:16,600 --> 00:11:18,360 And she's moving at a very slow pace. 213 00:11:18,400 --> 00:11:19,400 Yeah. 214 00:11:21,280 --> 00:11:23,960 She's kind of just not focussed. 215 00:11:26,040 --> 00:11:28,280 So I'm a little bit worried for her right now. 216 00:11:28,320 --> 00:11:30,560 That's not 6.5cm. 217 00:11:32,120 --> 00:11:33,120 Um... 218 00:11:44,440 --> 00:11:46,360 You have three hours to go. 219 00:11:46,400 --> 00:11:48,240 (CHEERING, APPLAUSE) 220 00:11:54,840 --> 00:11:56,720 Sue, just keep going. 221 00:11:56,760 --> 00:11:58,320 Pick up the pace. 222 00:12:00,560 --> 00:12:03,440 Hello. Any advice? 223 00:12:03,480 --> 00:12:05,280 Am I really way behind? 224 00:12:05,320 --> 00:12:07,920 No, you're doing alright. Am I doing... OK. 225 00:12:07,960 --> 00:12:11,280 (LAUGHS) Give me courage, give me courage. 226 00:12:11,320 --> 00:12:12,560 Thank you. 227 00:12:12,600 --> 00:12:13,760 OK, go. OK. 228 00:12:16,080 --> 00:12:18,920 I'm hinging a lot on doing well in MasterChef 229 00:12:19,000 --> 00:12:21,240 for the next chapter of my life. 230 00:12:21,960 --> 00:12:26,280 I've been a wife, a mum, a working mum, 231 00:12:26,320 --> 00:12:29,280 and now I've been given this amazing opportunity 232 00:12:29,320 --> 00:12:31,800 to follow my dream in food. 233 00:12:31,840 --> 00:12:34,720 And I'm extremely passionate about it. 234 00:12:34,760 --> 00:12:35,960 I'm happy with that. 235 00:12:36,000 --> 00:12:39,400 And so I'm just going to enjoy it, 236 00:12:39,440 --> 00:12:41,720 lean in and get the job done. 237 00:12:42,320 --> 00:12:44,440 Uh, if I... If I had to go home today, 238 00:12:44,480 --> 00:12:45,680 it would make me quite upset. 239 00:12:45,720 --> 00:12:48,840 So I got myself into this, I've got to get myself out of it. 240 00:12:48,880 --> 00:12:50,880 I'm now doing vanilla cheesecake, 241 00:12:50,920 --> 00:12:53,280 so I've just got to get past this first element, 242 00:12:53,320 --> 00:12:55,160 and then I think I'll find my feet. 243 00:12:55,200 --> 00:12:56,520 You know, eye of the tiger. 244 00:12:56,560 --> 00:12:59,400 (SINGS EYE OF THE TIGER) 245 00:12:59,440 --> 00:13:02,080 It's there. It's playing in my head. 246 00:13:06,840 --> 00:13:10,920 Darren, we've known each other for at least a decade. 247 00:13:10,960 --> 00:13:12,480 Longer. Longer. 248 00:13:12,520 --> 00:13:14,280 And I know you're a really nice guy. 249 00:13:14,320 --> 00:13:17,440 I must say, this is the first time I've thought you're evil. 250 00:13:17,480 --> 00:13:19,040 ANDY: Every time he comes in here. 251 00:13:19,080 --> 00:13:20,840 You know, I get a bad rep around here. 252 00:13:20,880 --> 00:13:23,440 He's one of the nicest blokes I've ever met in my life. 253 00:13:23,480 --> 00:13:26,360 But, you know, I'm really excited for the challenge for these guys. 254 00:13:26,400 --> 00:13:27,920 You know, I'm really excited for these guys 255 00:13:27,960 --> 00:13:29,640 to be cooking something they never cooked before. 256 00:13:29,680 --> 00:13:33,200 I know there's pressure. I know there's a lot riding on this. 257 00:13:33,240 --> 00:13:34,520 These guys just think about 258 00:13:34,560 --> 00:13:36,920 they're cooking something they've never done before 259 00:13:36,960 --> 00:13:38,440 and learning new skills. 260 00:13:38,480 --> 00:13:41,000 Because even if you manage to do all the different elements, 261 00:13:41,040 --> 00:13:44,320 you've got to make sure on the plate, when we taste it, 262 00:13:44,360 --> 00:13:48,440 all the textures, flavours, are going to be delivered exactly. 263 00:13:48,480 --> 00:13:50,680 This is what MasterChef is all about. 264 00:13:50,720 --> 00:13:51,720 Exactly. 265 00:13:51,760 --> 00:13:55,040 Getting to recreate a recipe from a true legend of the industry. 266 00:13:55,080 --> 00:13:56,400 I would be lapping this up. 267 00:13:56,440 --> 00:13:58,200 Do you know what? It's how you approach it. 268 00:14:04,320 --> 00:14:07,240 Yeah, David. Looks beautiful. 269 00:14:07,920 --> 00:14:10,240 I feel like my pace is good and my energy is good. 270 00:14:10,280 --> 00:14:11,760 I'm in a good rhythm. 271 00:14:13,560 --> 00:14:16,720 This is the cheesecake that I've just finished, 272 00:14:16,760 --> 00:14:19,320 and this needs to go into the blast chiller 273 00:14:19,360 --> 00:14:20,800 for an hour or until set. 274 00:14:20,840 --> 00:14:22,200 Whoo! Alright. 275 00:14:24,520 --> 00:14:26,920 The cheesecake is the star of the show for this dish, 276 00:14:26,960 --> 00:14:30,200 so it's really important to get the right ratios. 277 00:14:32,640 --> 00:14:34,840 Make sure you fill them up. Yeah. 278 00:14:38,680 --> 00:14:40,280 She's in a bit of trouble now. 279 00:14:41,440 --> 00:14:45,120 She's not filling up her mould enough. 280 00:14:45,160 --> 00:14:46,320 Definitely. 281 00:14:48,360 --> 00:14:50,520 Let's go, Savi. Come on, Sav. 282 00:14:50,560 --> 00:14:52,040 Let's go, Sav. 283 00:14:53,080 --> 00:14:56,360 I've got my cheesecake done. That's in the blast chiller setting. 284 00:14:56,400 --> 00:14:58,400 I've got my two different glazes, 285 00:14:58,440 --> 00:15:01,880 the white spider glaze and the purple glaze, ready to go. 286 00:15:01,920 --> 00:15:05,640 Now it's time to start the chocolate work. 287 00:15:05,680 --> 00:15:07,400 You have the chocolate cherries 288 00:15:07,440 --> 00:15:10,400 and the chocolate cherry blossom branches. 289 00:15:10,440 --> 00:15:12,920 And what I remember from Darren's chocolate 290 00:15:12,960 --> 00:15:14,680 was that it's so delicate. 291 00:15:14,720 --> 00:15:16,240 And you get that satisfactory snap. 292 00:15:21,960 --> 00:15:24,560 There is a lot of science in tempering chocolate. 293 00:15:25,640 --> 00:15:27,080 Something I'm quite familiar with. 294 00:15:27,120 --> 00:15:31,960 They're based on a specific pattern, so I'm feeling quite confident. 295 00:15:36,320 --> 00:15:37,440 I'm going to have to temper 296 00:15:37,480 --> 00:15:39,520 four different coloured chocolates here today. 297 00:15:39,560 --> 00:15:40,800 Dark chocolate. 298 00:15:41,800 --> 00:15:42,920 White chocolate. 299 00:15:42,960 --> 00:15:45,600 Pink chocolate and cherry chocolate. 300 00:15:45,640 --> 00:15:47,800 I don't know how these little fellas are going to handle this, 301 00:15:47,840 --> 00:15:49,560 but I'm keen to have a crack. 302 00:15:55,080 --> 00:15:58,000 Yeah, yeah. You know, there's a confidence about him, definitely. 303 00:15:58,040 --> 00:15:59,360 Is there a confidence that 304 00:15:59,400 --> 00:16:01,680 you're getting these elements done correctly, 305 00:16:01,720 --> 00:16:03,920 or is there a confidence that you just get them done? 306 00:16:03,960 --> 00:16:05,480 I'm trying my best to follow everything, 307 00:16:05,520 --> 00:16:06,520 tasting as I'm going. 308 00:16:06,560 --> 00:16:08,640 So just loving it, mate. I think I've got it... 309 00:16:08,680 --> 00:16:11,000 You've got to be up and about. and you've got to enjoy cooking. 310 00:16:11,040 --> 00:16:13,040 You are getting a little bit deer in the headlights, 311 00:16:13,080 --> 00:16:15,960 so let's just continue to lock into that recipe, 312 00:16:16,000 --> 00:16:18,080 take a breath and go to another level. 313 00:16:18,120 --> 00:16:20,120 Keep going. Righto, mate. Beautiful. 314 00:16:20,160 --> 00:16:21,200 Keep going. 315 00:16:21,680 --> 00:16:24,360 Go, Davey boy. Cheers, Jilly. 316 00:16:24,400 --> 00:16:26,240 Wish you were doing this one. 317 00:16:26,280 --> 00:16:28,520 Oh, it's not my forte, eh? 318 00:16:28,560 --> 00:16:31,080 I might sign you up as my apprentice after this. 319 00:16:31,120 --> 00:16:32,120 Ha! 320 00:16:34,200 --> 00:16:36,640 Let's go, Pezza. Let's go. 321 00:16:37,640 --> 00:16:40,400 Uh, I'm just shaking like a mongrel dog. 322 00:16:40,440 --> 00:16:43,120 But anyway, I'm, uh... Yeah, just still having a crack. 323 00:16:49,720 --> 00:16:53,760 I am dotting cherry blossom flowers like there's no tomorrow 324 00:16:53,800 --> 00:16:57,520 because it really reminds me of decorating wedding cakes, 325 00:16:57,560 --> 00:16:59,720 so I'm putting a little bit of my flair. 326 00:16:59,760 --> 00:17:02,960 It's not veering that far off course, 327 00:17:03,000 --> 00:17:05,880 but, um, yeah, freestyle a little bit. 328 00:17:05,920 --> 00:17:10,920 So I've done the little cherry blossoms with the flowers. 329 00:17:10,960 --> 00:17:13,160 They're in the fridge. They've got the white chocolate on them. 330 00:17:13,200 --> 00:17:14,920 I'm tempering the chocolate 331 00:17:14,960 --> 00:17:17,560 to make those fiddly little chocolate cherries. 332 00:17:17,600 --> 00:17:21,280 Uh, I need to get this chocolate to 31 degrees. 333 00:17:21,320 --> 00:17:23,560 This is dark chocolate. So, um... 334 00:17:23,600 --> 00:17:25,640 Yeah, I'm just going to test that now. 335 00:17:26,840 --> 00:17:30,920 Time is of the essence. You have 2.5 hours to go. 336 00:17:30,960 --> 00:17:33,040 (CHEERING, APPLAUSE) 337 00:17:38,160 --> 00:17:40,880 Go, Sue! Go, Sue! 338 00:17:40,920 --> 00:17:44,320 Yeah, Pez. Nice work, mate. 339 00:17:44,360 --> 00:17:45,760 Yeah, Pez. Looking beautiful. 340 00:17:49,320 --> 00:17:50,320 Yeah, Davo. 341 00:17:51,480 --> 00:17:52,840 Good work, mate. 342 00:17:53,680 --> 00:17:56,960 The glaze is nice and shiny. Look, it's beautiful. It's good. 343 00:17:57,000 --> 00:17:59,440 They never taught me how to draw spider webs in art class. 344 00:18:00,680 --> 00:18:03,360 David, you're a rock star, mate. 345 00:18:03,400 --> 00:18:05,120 Keep pushing, mate. Keep pushing. 346 00:18:05,160 --> 00:18:07,160 Savi, that looks so good! 347 00:18:07,200 --> 00:18:09,520 Nice, Sav, that looks really good. 348 00:18:09,560 --> 00:18:10,920 Keep pushing. Nice work. 349 00:18:14,680 --> 00:18:17,760 I finished the cheesecake with the purple glaze 350 00:18:17,800 --> 00:18:21,200 and the white spider glaze for the top of the cheesecakes, 351 00:18:21,240 --> 00:18:23,120 and they look really pretty. 352 00:18:23,160 --> 00:18:24,440 I'm feeling good. 353 00:18:24,480 --> 00:18:27,160 I really feel like I'm achieving things here, 354 00:18:27,200 --> 00:18:28,800 so I'm reasonably confident 355 00:18:28,840 --> 00:18:31,760 doing some more chocolate for the cherry spheres, 356 00:18:31,800 --> 00:18:34,280 and it needs to be a very thin layer. 357 00:18:34,320 --> 00:18:38,000 If I make it too thick, it makes it harder to get them out. 358 00:18:38,880 --> 00:18:41,680 I'm tempering the cherry chocolate for my chocolate cherries, 359 00:18:41,720 --> 00:18:44,840 which are little round chocolate, um, balls. 360 00:18:44,880 --> 00:18:46,480 Spheres, balls. 361 00:18:46,520 --> 00:18:50,000 Darren's just crunched and they were so thin. 362 00:18:50,040 --> 00:18:54,600 I've never done any spray with food but know how to use a spray gun. 363 00:18:54,640 --> 00:18:57,600 That was one of my jobs over the time when I used to spray cars. 364 00:18:59,880 --> 00:19:04,040 I think it's got the same idea as working with his tempered chocolate. 365 00:19:07,000 --> 00:19:08,440 Yeah, David. 366 00:19:08,480 --> 00:19:10,400 Do a little love heart. 367 00:19:14,920 --> 00:19:17,480 Then I just got my other dark chocolate, 368 00:19:17,520 --> 00:19:20,400 pour it into the moulds really quick and then drain it off. 369 00:19:20,440 --> 00:19:23,280 It's set in the blast chiller really quickly. 370 00:19:23,320 --> 00:19:24,480 On ya, Pez. 371 00:19:24,520 --> 00:19:27,480 Yeah, Davey. Got this. 372 00:19:29,280 --> 00:19:30,680 Two hours to go. 373 00:19:30,720 --> 00:19:33,160 (CHEERING, APPLAUSE) Two hours! 374 00:19:38,240 --> 00:19:39,640 PEZZA: And they've been in the fridge. 375 00:19:39,680 --> 00:19:40,720 They're coming out. 376 00:19:40,760 --> 00:19:42,760 So you know it's nice and tempered. 377 00:19:42,800 --> 00:19:44,560 I'm really happy. 378 00:19:44,600 --> 00:19:46,760 At the end of cook, it's going to be filled with 379 00:19:46,800 --> 00:19:50,560 a really beautiful and fragrant white chocolate and cherry blossom cream. 380 00:19:51,560 --> 00:19:54,840 Now I've got to get on to this red velvet brownie. 381 00:19:54,880 --> 00:19:57,240 I'm thinking I might be just starting to find my feet. 382 00:19:59,640 --> 00:20:01,680 I will try those chocolates. 383 00:20:03,960 --> 00:20:05,160 Go, Savi. 384 00:20:15,160 --> 00:20:18,120 Yeah, Dave! Whoo! 385 00:20:18,760 --> 00:20:20,320 Yeah, Davey! 386 00:20:22,120 --> 00:20:24,400 Love your work, mate. Yeah, Dave. 387 00:20:25,400 --> 00:20:27,040 Cheers. Whoo! 388 00:20:28,840 --> 00:20:30,440 Come on, Sav. 389 00:20:34,840 --> 00:20:36,600 Just don't know why they're not coming out. 390 00:20:39,760 --> 00:20:41,920 I'm sure the whole neighbourhood can hear me. 391 00:20:45,000 --> 00:20:47,840 But these chocolate spheres, they are not coming out. 392 00:20:51,840 --> 00:20:53,600 I'm gonna give it a bit more time. 393 00:20:54,760 --> 00:20:56,040 It must not be set, 394 00:20:56,080 --> 00:20:58,040 so I'm going to put it back in the fridge 395 00:20:58,080 --> 00:21:02,160 because I need to move on to making the red velvet brownie. 396 00:21:02,200 --> 00:21:03,680 I just need to keep moving on. 397 00:21:05,400 --> 00:21:06,840 I'm not giving up yet. 398 00:21:06,880 --> 00:21:10,000 I will come back to those chocolate spheres later. 399 00:21:13,800 --> 00:21:16,160 So pretty, Sue. So very pretty. 400 00:21:16,200 --> 00:21:17,720 Very pretty. Well done. 401 00:21:17,760 --> 00:21:19,040 Good job. 402 00:21:19,080 --> 00:21:22,040 Isn't it stunning? Beautiful. 403 00:21:22,080 --> 00:21:23,360 Yeah, Sue! 404 00:21:24,400 --> 00:21:26,160 Hi, Sue. Hi, ladies. 405 00:21:26,200 --> 00:21:27,920 You've got chocolate on your face. It's a good sign. 406 00:21:27,960 --> 00:21:29,520 I've always got stuff on my face. It's all good. 407 00:21:29,560 --> 00:21:31,680 You can definitely tell the page that you've been working on. 408 00:21:31,720 --> 00:21:33,720 Yeah, I'm working with chocolate. You can tell? 409 00:21:33,760 --> 00:21:36,720 So I'm pushing it. Yeah, keep going at this pace. 410 00:21:36,760 --> 00:21:39,280 Because I think at the beginning you were a little bit shell shocked. 411 00:21:39,320 --> 00:21:40,360 Yeah, hesitant. 412 00:21:40,400 --> 00:21:42,080 Yeah. So just keep going at your pace. 413 00:21:42,120 --> 00:21:43,760 Yeah, I'm sort of finding my groove. 414 00:21:43,800 --> 00:21:46,280 I'm getting a, like, a second wind. 415 00:21:46,320 --> 00:21:48,520 I'm feeling I can do this, right? 416 00:21:48,560 --> 00:21:49,800 You've already done a bunch of stuff 417 00:21:49,840 --> 00:21:51,440 that you never thought you'd be able to do. 418 00:21:51,480 --> 00:21:53,000 That's exactly what's going through my mind. 419 00:21:53,040 --> 00:21:55,040 Keep up the pace, Sue. OK, thank you. 420 00:21:56,400 --> 00:22:00,600 I'm so happy with these little cherry blossom branches. 421 00:22:00,640 --> 00:22:02,240 They look pretty. 422 00:22:02,280 --> 00:22:04,560 God, Sue's looks incredible. Unreal, Sue. 423 00:22:04,600 --> 00:22:08,080 It's time to get on to my chocolate spheres. 424 00:22:12,000 --> 00:22:14,720 My red velvet brownie is looking really good. 425 00:22:14,760 --> 00:22:17,160 Now I have to do the miso caramel. 426 00:22:20,240 --> 00:22:21,320 Yes, Pez. 427 00:22:21,360 --> 00:22:23,240 The velvet brownie looks nice, cooked well, 428 00:22:23,280 --> 00:22:24,840 so I think it's going to be good. 429 00:22:27,600 --> 00:22:29,840 I don't know if these are going to come out. 430 00:22:29,880 --> 00:22:33,200 Come on, Savi. Try these one more time. 431 00:22:33,240 --> 00:22:36,200 So the brownie's all in the oven, it's doing its thing. 432 00:22:36,240 --> 00:22:38,920 I need to try and get those chocolate spheres out again. 433 00:22:44,040 --> 00:22:45,120 I'm a little bit confused, 434 00:22:45,160 --> 00:22:47,120 because I have no idea what's going on. 435 00:22:48,400 --> 00:22:51,880 It won't come out of the mould, simple as that. 436 00:22:53,840 --> 00:22:55,440 And I'm panicking. 437 00:23:00,520 --> 00:23:02,320 She's still struggling with that, hey? 438 00:23:02,360 --> 00:23:03,480 Yep. 439 00:23:05,520 --> 00:23:08,600 If I don't get the chocolate cherries on there, 440 00:23:08,640 --> 00:23:11,200 which was such a beautiful part of Darren's dish, 441 00:23:11,240 --> 00:23:14,120 that could be the reason that I go home today, 442 00:23:14,160 --> 00:23:16,240 so, like, I can't give up. 443 00:23:17,160 --> 00:23:18,480 We've got to speed up, guys. 444 00:23:20,800 --> 00:23:22,120 Go, Savi. 445 00:23:28,160 --> 00:23:29,960 I have no idea why they're not coming out. 446 00:23:32,320 --> 00:23:34,040 Oh, my God, what am I doing? 447 00:23:34,080 --> 00:23:35,360 Oh, my God. 448 00:23:35,400 --> 00:23:37,520 I have completely forgotten about my brownie. 449 00:23:37,560 --> 00:23:38,560 Wait, what? 450 00:23:54,960 --> 00:23:57,000 I have no idea why they're not coming out. 451 00:23:57,560 --> 00:23:59,400 Oh, my God, what am I doing? 452 00:23:59,440 --> 00:24:03,440 I've spent so much time on my chocolate spheres, 453 00:24:03,480 --> 00:24:06,000 I have completely forgotten about my brownie. 454 00:24:06,040 --> 00:24:07,120 Wait, what? 455 00:24:07,160 --> 00:24:11,320 But I'm just hoping it's not overcooked. 456 00:24:14,320 --> 00:24:17,240 Alright, let's try those chocolates again. 457 00:24:20,600 --> 00:24:22,680 Let's go, Savi. 458 00:24:22,720 --> 00:24:23,760 Hustle, girl. 459 00:24:25,160 --> 00:24:26,880 Let's go, Sav, let's get them out. 460 00:24:28,080 --> 00:24:30,440 Where she needs is to speed through the rest of the cook 461 00:24:30,480 --> 00:24:32,440 and try and retemper some chocolate at the end. 462 00:24:32,480 --> 00:24:34,960 Just enough... Just enough to make... 463 00:24:35,000 --> 00:24:37,480 No, she won't have time. No way. 464 00:24:39,400 --> 00:24:40,400 Yes! 465 00:24:41,440 --> 00:24:42,840 Nope. 466 00:24:46,440 --> 00:24:51,280 I'm having another crack at these stupid spheres. 467 00:24:51,680 --> 00:24:53,720 Yes, Sue! 468 00:24:53,760 --> 00:24:56,920 One whack and they're out. That's awesome. 469 00:24:56,960 --> 00:24:59,080 Good pace, Sue. Good pace. 470 00:25:01,160 --> 00:25:02,360 It's not happening, 471 00:25:02,400 --> 00:25:05,080 and it's definitely put me behind quite a bit. 472 00:25:06,920 --> 00:25:08,480 Come on, Sav. Pick up that pace. 473 00:25:08,520 --> 00:25:10,040 Keep going, Sav. 474 00:25:11,960 --> 00:25:12,960 I... 475 00:25:13,480 --> 00:25:16,600 ..am just having a hard time swallowing the fact 476 00:25:16,640 --> 00:25:19,520 that these tiny little delicate chocolate spheres 477 00:25:19,560 --> 00:25:22,400 could be the actual end of the road for me. 478 00:25:24,720 --> 00:25:26,520 Hey, Sav. Hello. 479 00:25:26,560 --> 00:25:29,680 I've noticed your demeanour has changed completely. 480 00:25:29,720 --> 00:25:33,440 You know, I think those cherry domes that haven't quite come out. 481 00:25:33,480 --> 00:25:34,480 No. Have they affected you? 482 00:25:34,520 --> 00:25:36,720 Are you going to still be on track? They have a little bit. 483 00:25:36,760 --> 00:25:38,520 It's 'cause you got that thing in the back of your mind 484 00:25:38,560 --> 00:25:40,040 that's like, "Something hasn't worked". 485 00:25:40,080 --> 00:25:41,800 Yep. But you got to separate that. 486 00:25:41,840 --> 00:25:43,520 Yep, I know. 487 00:25:43,560 --> 00:25:46,520 Let's go, Savi. Let's go, Sav! 488 00:25:50,520 --> 00:25:52,440 I'm happy with my chocolate spheres. 489 00:25:52,480 --> 00:25:54,520 I'm crossing off each element, 490 00:25:54,560 --> 00:25:55,960 so there's a level of confidence 491 00:25:56,000 --> 00:25:58,200 that I didn't have at the start of the cook. 492 00:25:58,240 --> 00:26:01,840 And it's time now to move on to the velvet brownie. 493 00:26:04,080 --> 00:26:08,960 Darren's was light and spongy with lots of holes through it, 494 00:26:09,000 --> 00:26:12,040 so I have to get the texture right. 495 00:26:12,480 --> 00:26:16,000 I don't know how much time I've got, but I'm baking it. 496 00:26:16,040 --> 00:26:18,560 It is feeling tangible now 497 00:26:18,600 --> 00:26:21,560 to get to the end of this cherry blossom dish. 498 00:26:24,960 --> 00:26:26,680 Chefs. 499 00:26:27,400 --> 00:26:29,280 You've got 40 minutes left. 500 00:26:29,880 --> 00:26:31,120 Come on, guys. 501 00:26:31,160 --> 00:26:32,720 (CHEERING, APPLAUSE) 502 00:26:35,360 --> 00:26:36,640 PEZZA: I'm going alright. 503 00:26:36,680 --> 00:26:38,440 I'm just getting the last few things going. 504 00:26:38,480 --> 00:26:40,560 I'm just making the miso caramel cream, 505 00:26:40,600 --> 00:26:43,480 trying to get it to 82 degrees, the temperature. 506 00:26:43,520 --> 00:26:44,760 And we're there now. 507 00:26:44,800 --> 00:26:49,040 The highlight of Darren's dish for me was the miso caramel cream. 508 00:26:49,080 --> 00:26:51,200 It was nice and salty and umami. 509 00:26:51,240 --> 00:26:53,840 So that's what ties the whole dish together. 510 00:26:53,880 --> 00:26:55,880 If I don't get this right, 511 00:26:55,920 --> 00:26:57,840 to me, this is the thing that's sending me home. 512 00:26:57,880 --> 00:26:59,880 I'm trying to finish up really quickly, 513 00:26:59,920 --> 00:27:02,560 so we've got a bit more time at the end to plate up. 514 00:27:04,480 --> 00:27:06,400 Come on, mate. You've gone so well. 515 00:27:06,440 --> 00:27:07,720 Keep pushing. 516 00:27:07,760 --> 00:27:09,480 How close to plating are you? 517 00:27:09,520 --> 00:27:12,360 Uh, after this, I can start plating. Let's go, let's go. Come on. 518 00:27:12,400 --> 00:27:16,480 This miso caramel cream, it tastes quite strongly of miso, 519 00:27:16,520 --> 00:27:19,200 but when I whip it up a bit more, I'm gonna aerate it, 520 00:27:19,240 --> 00:27:22,520 and I think that's going to reduce the intensity of the flavour. 521 00:27:22,560 --> 00:27:24,640 But I don't want to over whip it. 522 00:27:26,360 --> 00:27:28,880 Come on, Sue. Come on. Yes! 523 00:27:28,920 --> 00:27:31,440 Let's go, Sue! Come on! Come on, Sue! 524 00:27:31,480 --> 00:27:33,080 Yes! 525 00:27:34,800 --> 00:27:36,120 Get 'em out, Sav. Let's go. 526 00:27:37,600 --> 00:27:39,240 This is attempt number six. 527 00:27:39,280 --> 00:27:41,720 The chocolate spheres have been in the freezer, 528 00:27:41,760 --> 00:27:45,160 so I'm hoping that they've set enough 529 00:27:45,200 --> 00:27:48,200 for me to get four spheres out. 530 00:27:48,240 --> 00:27:49,360 I need four of these. 531 00:27:49,400 --> 00:27:51,200 I don't think they're going to come out, 532 00:27:51,240 --> 00:27:52,400 but it is what it is. 533 00:27:54,560 --> 00:27:56,560 Nice! Yes! 534 00:27:56,600 --> 00:27:58,960 Yeah, Savi! Yes, Savi! 535 00:27:59,760 --> 00:28:01,200 Oh, my God. 536 00:28:03,200 --> 00:28:05,640 I need four. I have four. 537 00:28:05,680 --> 00:28:07,720 Do you know what? Enough. That's fine. 538 00:28:09,760 --> 00:28:13,720 By some miracle, I've got the four spheres that I need. 539 00:28:13,760 --> 00:28:15,040 Ah, OK. 540 00:28:15,080 --> 00:28:16,720 I have to focus on the caramel now, 541 00:28:16,760 --> 00:28:18,480 because that needs to actually be on the plate 542 00:28:18,520 --> 00:28:21,000 and it needs to be whipped to the right consistency. 543 00:28:21,040 --> 00:28:22,760 Got to get this done in the next 10. 544 00:28:24,880 --> 00:28:26,320 DAVID: I've got about 20 minutes left. 545 00:28:26,360 --> 00:28:28,960 I'm working on the miso caramel and then I can start plating up. 546 00:28:29,000 --> 00:28:32,000 So my miso caramel cream is looking pretty good. 547 00:28:32,040 --> 00:28:35,920 I am very happy with how it tastes compared to Darren's miso caramel. 548 00:28:35,960 --> 00:28:39,880 It's giving me that same flavour, the same umami and saltiness. 549 00:28:39,920 --> 00:28:42,480 And so I have all of my elements ready. 550 00:28:42,520 --> 00:28:44,080 "Starting at one end of the semicircle 551 00:28:44,120 --> 00:28:45,480 "plate four dots of miso caramel." 552 00:28:45,520 --> 00:28:49,560 I'm trying my best to recreate Darren's cherry blossom dish 553 00:28:49,600 --> 00:28:51,160 as perfectly as I can. 554 00:28:51,200 --> 00:28:54,160 It looked like something that you would display rather than eat. 555 00:28:54,200 --> 00:28:55,880 There is a finesse to it. 556 00:28:55,920 --> 00:29:00,760 I've got the cheesecake that I know was at 11 and 2pm on the clock, 557 00:29:00,800 --> 00:29:04,640 and the red velvet brownie, the cream, the miso caramel cream, 558 00:29:04,680 --> 00:29:07,960 and I have to build the chocolate cherries filled with cream. 559 00:29:08,000 --> 00:29:11,480 I know that I still have to plate up the rest of the chocolate elements, 560 00:29:11,520 --> 00:29:13,120 and it's just the trickiest thing ever. 561 00:29:13,160 --> 00:29:14,720 It's so delicate. 562 00:29:16,080 --> 00:29:18,160 You've actually caught up, Sue. Have I? 563 00:29:18,200 --> 00:29:19,400 So... Oh, that's so great. 564 00:29:19,440 --> 00:29:21,400 Yeah, just know that. Keep going! 565 00:29:21,440 --> 00:29:23,120 The first part of this cook, 566 00:29:23,160 --> 00:29:26,280 I was really nervous and it took me a while to get into my groove. 567 00:29:26,320 --> 00:29:30,400 So I'm feeling happy that I'm going to get everything onto my plate. 568 00:29:33,680 --> 00:29:36,080 Look, I'm all over the shop. 569 00:29:36,120 --> 00:29:39,200 The miso caramel cream just doesn't seem to be coming together. 570 00:29:39,240 --> 00:29:40,920 It's still just watery. 571 00:29:40,960 --> 00:29:44,240 I've just got to keep this whipping until I need to put it on the plate. 572 00:29:44,280 --> 00:29:46,160 Fingers crossed it comes together. 573 00:29:46,200 --> 00:29:47,920 Let's start plating this dish up. 574 00:29:50,240 --> 00:29:53,120 Sorry, mate. I made a mockery of your good work. 575 00:29:53,160 --> 00:29:55,360 You're doing alright, mate. 576 00:29:55,400 --> 00:29:57,000 You're doing amazing. 577 00:29:57,040 --> 00:29:58,240 I'm working fast. 578 00:29:58,280 --> 00:30:00,000 I'm just trying to put all these elements 579 00:30:00,040 --> 00:30:02,640 on where I think they were supposed to be on the plate. 580 00:30:03,440 --> 00:30:06,880 Now, look, crunch time for the miso caramel cream. 581 00:30:06,920 --> 00:30:08,320 It's got to go on the plate. 582 00:30:08,360 --> 00:30:12,120 Darren's was just so nice and airy and fluffy. 583 00:30:12,160 --> 00:30:13,720 And mine's just watery. 584 00:30:15,320 --> 00:30:18,120 And it's more of a sauce than a paste. 585 00:30:20,720 --> 00:30:22,480 I don't know what this means for my dish. 586 00:30:22,520 --> 00:30:23,960 My heart just sinks. 587 00:30:35,080 --> 00:30:38,520 it's still watery and it's more of a sauce. 588 00:30:38,560 --> 00:30:40,600 I don't know what this means for my dish. 589 00:30:40,640 --> 00:30:41,760 My heart just sinks. 590 00:30:41,800 --> 00:30:44,200 but I just need to keep moving 591 00:30:44,240 --> 00:30:46,000 and get all the elements on the plate. 592 00:30:46,040 --> 00:30:47,120 That's all I can do. 593 00:30:47,160 --> 00:30:48,760 Nice, Pez. Keep going, mate. 594 00:30:48,800 --> 00:30:50,400 Very good stuff, Pez. 595 00:30:50,440 --> 00:30:53,480 Six minutes left to go! 596 00:30:53,520 --> 00:30:55,440 (CHEERING, APPLAUSE) 597 00:30:56,160 --> 00:30:58,960 Hoo, this is freaking me out. 598 00:30:59,000 --> 00:31:02,000 I'm just finishing my miso caramel cream 599 00:31:02,040 --> 00:31:04,520 and the pressure is thick. 600 00:31:04,560 --> 00:31:07,720 You gotta lift, otherwise, all the hard work, it doesn't mean anything. 601 00:31:07,760 --> 00:31:08,760 I know. 602 00:31:08,800 --> 00:31:13,080 Like, Andy is in frantic soccer mum mode, 603 00:31:13,120 --> 00:31:16,520 and that's not helping me at all. 604 00:31:16,560 --> 00:31:19,120 I'm like, "Dude, just stay calm." 605 00:31:19,160 --> 00:31:20,840 Everything rides on this dish. 606 00:31:20,880 --> 00:31:23,000 You have four minutes to go. 607 00:31:23,040 --> 00:31:25,640 Come on! Four minutes! (CHEERING, APPLAUSE) 608 00:31:28,080 --> 00:31:29,720 PEZZA: Ah, stop shaking. 609 00:31:30,800 --> 00:31:35,480 SAVI: Multitasking, and I love plating, actually. 610 00:31:35,520 --> 00:31:37,320 I love making things look beautiful, 611 00:31:37,360 --> 00:31:39,920 and I think, "Yep, I can do this." 612 00:31:39,960 --> 00:31:42,600 I'm happy with the flavour of my miso caramel. 613 00:31:42,640 --> 00:31:47,320 It is nutty and umami and creamy and just beautiful. 614 00:31:47,360 --> 00:31:50,920 So all the things are coming together on the plate. 615 00:31:50,960 --> 00:31:54,440 I'm so determined that I'm not going home on the back of this. 616 00:31:54,480 --> 00:31:56,560 Help us out, gantry. You have... 617 00:31:56,600 --> 00:31:59,640 ALL: Ten, nine, eight, 618 00:31:59,680 --> 00:32:03,360 seven, six, five, 619 00:32:03,400 --> 00:32:08,320 four, three, two, one. 620 00:32:08,360 --> 00:32:12,120 (CHEERING, APPLAUSE) 621 00:32:14,120 --> 00:32:15,280 Yes! 622 00:32:17,840 --> 00:32:20,800 You hustled so hard today. 623 00:32:20,840 --> 00:32:22,120 You did good. Man. 624 00:32:23,120 --> 00:32:24,560 You rocked it. You did so good. 625 00:32:24,600 --> 00:32:26,080 I like to persevere, 626 00:32:26,120 --> 00:32:29,560 and I thought I really pulled it together at the end. 627 00:32:35,640 --> 00:32:36,960 Yes. 628 00:32:37,440 --> 00:32:40,720 I think the fact that I have been in the pressure test before, 629 00:32:40,760 --> 00:32:42,400 it just gave me a bit of confidence. 630 00:32:42,440 --> 00:32:46,960 And my hope is that I've recreated Darren's dish perfectly. 631 00:32:49,880 --> 00:32:51,080 David. Hello. 632 00:32:51,120 --> 00:32:53,200 Hi, David. Hi, David. 633 00:33:02,160 --> 00:33:05,880 Tell us why you're here and why you want to keep being here. 634 00:33:05,920 --> 00:33:09,960 I think I wouldn't have cooked the things I've cooked or, you know, 635 00:33:10,000 --> 00:33:12,080 even dreamed of making this. 636 00:33:12,120 --> 00:33:13,440 That's such a special thing. 637 00:33:13,480 --> 00:33:15,520 And it's like, well, what's the upper limits of that? 638 00:33:15,560 --> 00:33:16,560 I've got no idea. 639 00:33:16,600 --> 00:33:19,680 But the only way to find out is just to stay for that. 640 00:33:19,720 --> 00:33:22,160 Well, I think it's time to taste. Awesome. 641 00:33:22,200 --> 00:33:23,560 Thank you very much. Appreciate y'all. 642 00:33:23,600 --> 00:33:25,160 Thanks. Thank you, David. 643 00:33:27,000 --> 00:33:29,320 Just looking at that, I'm, like, really impressed. 644 00:33:29,360 --> 00:33:32,520 SOFIA: Yeah, it's pretty bang on. 645 00:33:32,560 --> 00:33:34,160 That does not look like a first attempt. 646 00:33:34,200 --> 00:33:35,200 No. 647 00:33:37,160 --> 00:33:41,080 OK, let's see how David's tempered that chocolate. 648 00:33:41,120 --> 00:33:42,360 We'll have a snap. 649 00:33:44,200 --> 00:33:45,240 Pretty good. 650 00:33:45,280 --> 00:33:47,840 That's very thin. It's very fine work. 651 00:33:49,200 --> 00:33:52,120 Let's have a look in the middle of this cheesecake. 652 00:33:53,400 --> 00:33:54,600 Oh, look at that. 653 00:33:55,760 --> 00:33:57,520 Perfect. Pretty good. 654 00:33:57,560 --> 00:33:59,320 That's excellent. 655 00:33:59,360 --> 00:34:01,240 Yeah, it's got great texture. 656 00:34:25,240 --> 00:34:27,360 The textures on this plate are really good. 657 00:34:27,400 --> 00:34:29,680 We got a nice snap from the chocolate. 658 00:34:31,480 --> 00:34:34,280 The chocolate temp has done really well with the chocolate cherries. 659 00:34:34,320 --> 00:34:35,800 Sort of thin shell. Really thin, yeah. 660 00:34:35,840 --> 00:34:38,280 Which meant that there was a maximum amount of cream in there. 661 00:34:38,320 --> 00:34:39,400 Yeah. 662 00:34:39,440 --> 00:34:41,000 Which makes that element, you know, sing. 663 00:34:42,160 --> 00:34:43,760 Absolutely fantastic. 664 00:34:44,720 --> 00:34:46,640 We get what it's all about - 665 00:34:46,680 --> 00:34:49,200 the spring, the blossom coming up, 666 00:34:49,240 --> 00:34:51,400 the flowers, the lovely pink colours. 667 00:34:51,440 --> 00:34:54,280 I don't remember myself trying to knock something 668 00:34:54,320 --> 00:34:56,320 as precise as this my first time. 669 00:34:56,360 --> 00:34:58,200 I'm actually quite impressed. 670 00:34:58,240 --> 00:35:00,440 The saltiness in the miso cream 671 00:35:00,480 --> 00:35:03,960 really demonstrates the point of using miso. 672 00:35:04,000 --> 00:35:08,480 The velvet brownie is rich and delicious and very chocolatey. 673 00:35:08,520 --> 00:35:10,240 The cheesecake is light, 674 00:35:10,280 --> 00:35:13,720 and I love this lovely cherry filling 675 00:35:13,760 --> 00:35:16,920 which was just the right thickness. 676 00:35:16,960 --> 00:35:19,040 It is seriously very good. 677 00:35:19,080 --> 00:35:21,680 I think David has smashed it. 678 00:35:26,800 --> 00:35:28,760 I've put my family on the line. 679 00:35:28,800 --> 00:35:30,120 Good luck, Sue. 680 00:35:30,160 --> 00:35:34,080 Diving in the deep end to take on a new career in food. 681 00:35:36,320 --> 00:35:39,560 And so if I'm eliminated on this dish, 682 00:35:39,600 --> 00:35:41,360 it would devastate me. 683 00:35:42,000 --> 00:35:43,600 Hey, Sue. Hello. 684 00:35:43,640 --> 00:35:45,520 I just don't want to go home. 685 00:36:02,280 --> 00:36:03,840 How are you feeling, Sue? 686 00:36:03,880 --> 00:36:06,560 Extremely nervous. 687 00:36:07,400 --> 00:36:11,080 I think it's going to take a while to forgive you, Darren, 688 00:36:11,120 --> 00:36:13,240 because it was very hard. 689 00:36:13,280 --> 00:36:14,840 (ALL LAUGH) 690 00:36:14,880 --> 00:36:16,840 You got to be proud of that. It's beautiful. 691 00:36:16,880 --> 00:36:19,320 Oh, thanks. Sue, you've done an amazing job. 692 00:36:20,120 --> 00:36:22,240 Sue, what is the food dream? 693 00:36:22,280 --> 00:36:24,320 What do you see when you close your eyes? 694 00:36:24,360 --> 00:36:26,640 Look, it keeps changing direction. 695 00:36:26,680 --> 00:36:28,680 It's a discovery tour. 696 00:36:28,720 --> 00:36:32,120 I'm going into a time in my life I should be retiring. 697 00:36:32,920 --> 00:36:35,440 And I have got such a fire in my belly. 698 00:36:35,480 --> 00:36:38,920 And I am filling my cup, and it's not full yet. 699 00:36:39,920 --> 00:36:43,240 Sue, it's really beautiful to see how much you want this. 700 00:36:43,280 --> 00:36:45,160 So we'll try your dish. 701 00:36:45,200 --> 00:36:46,600 OK, thank you. 702 00:36:46,640 --> 00:36:48,120 Thanks, Sue. Good luck. 703 00:36:48,200 --> 00:36:49,680 Thank you so much, Sue. Well done. 704 00:36:53,240 --> 00:36:55,800 Of course, the texture of those two creams 705 00:36:55,840 --> 00:36:57,920 is a little bit on the soft side. 706 00:36:59,040 --> 00:37:02,920 But look at the fine chocolate work that she's got on there, 707 00:37:02,960 --> 00:37:04,160 and let's see... So fine. 708 00:37:04,200 --> 00:37:06,080 ..if that chocolate is tempered. 709 00:37:07,880 --> 00:37:09,160 There's a snap there. 710 00:37:09,200 --> 00:37:12,080 It's so fine, but it's still intact. 711 00:37:13,400 --> 00:37:15,080 Now, it's the cheesecake. 712 00:37:20,800 --> 00:37:22,320 Oh, that is perfect. 713 00:37:22,360 --> 00:37:24,240 Look at that. That's pretty good. 714 00:37:24,280 --> 00:37:25,960 That's really lovely. 715 00:37:47,000 --> 00:37:49,160 She hasn't done a bad job at all. 716 00:37:49,200 --> 00:37:50,800 Love the cheesecake mousse. 717 00:37:50,840 --> 00:37:52,800 I thought it was a really great texture. 718 00:37:52,840 --> 00:37:54,360 Great flavour as well. 719 00:37:54,400 --> 00:37:56,040 Detected the lemon in there, 720 00:37:56,080 --> 00:38:00,960 which really did offset the ooze of cherry blossom on the inside. 721 00:38:01,840 --> 00:38:06,480 I love the fact that she got that spider web glaze right. 722 00:38:06,520 --> 00:38:09,600 The miso caramel, I really love that flavour. 723 00:38:09,640 --> 00:38:12,760 And really, those are the two main components of this dish, 724 00:38:12,800 --> 00:38:15,600 and I thought she accomplished those very well. 725 00:38:15,640 --> 00:38:17,920 I love the cheesecake element of the dish 726 00:38:17,960 --> 00:38:20,600 and each component was there or thereabouts 727 00:38:20,640 --> 00:38:23,240 with the flavour of yours, I reckon, Darren. 728 00:38:24,240 --> 00:38:27,960 Sue's cheesecake is definitely the highlight of her dish for me. 729 00:38:28,000 --> 00:38:32,480 Lovely glossy, sort of mauvey purple-pink colour. 730 00:38:32,520 --> 00:38:34,040 And then cutting into it, 731 00:38:34,080 --> 00:38:39,080 the way that liquid filling sort of reluctantly came out 732 00:38:39,120 --> 00:38:41,960 and in those proportions, I thought was wonderful. 733 00:38:42,880 --> 00:38:46,640 I like very much her chocolate tempering. 734 00:38:47,560 --> 00:38:49,440 That was very well done. 735 00:38:49,480 --> 00:38:53,160 It's probably the finest shell that we have so far. 736 00:38:53,200 --> 00:38:55,880 The blossom little touch is just perfect. 737 00:38:57,160 --> 00:39:00,800 The velvet chocolate brownie is very rich. 738 00:39:00,840 --> 00:39:02,160 It's delicious. 739 00:39:02,200 --> 00:39:06,240 In fact, he tastes like a fondant, which I really, really like. 740 00:39:06,920 --> 00:39:10,200 In all, I am seriously, really impressed. 741 00:39:15,320 --> 00:39:17,360 Got it, Sav. Go smash it. 742 00:39:17,400 --> 00:39:18,760 Thanks, guys. All the best, Sav. 743 00:39:18,800 --> 00:39:21,840 This pressure test was absolute chaos, 744 00:39:21,880 --> 00:39:25,480 so I am not feeling confident at all. 745 00:39:26,760 --> 00:39:31,240 It's been such a wild ride and I'm not ready for it to stop yet. 746 00:39:36,680 --> 00:39:39,920 Sav, how do you feel after cooking that? 747 00:39:40,600 --> 00:39:44,240 Oh, my God, those chocolates spheres were the death of me. 748 00:39:45,400 --> 00:39:46,520 Ahh! 749 00:39:46,560 --> 00:39:50,000 Um, but there's four spheres out there. 750 00:39:50,040 --> 00:39:53,680 You know what? You only need four and you've got four on there. 751 00:39:53,720 --> 00:39:55,800 So you should be proud of your resolve. 752 00:39:55,840 --> 00:39:56,840 Thank you. 753 00:39:56,880 --> 00:40:02,320 Sav, what would your emotions be if this was your last cook? 754 00:40:02,360 --> 00:40:04,680 I'm so not ready to go. 755 00:40:04,720 --> 00:40:07,960 Like, there's so much more that I want to show, 756 00:40:08,000 --> 00:40:10,960 and with the Sri Lankan background, 757 00:40:11,000 --> 00:40:13,360 especially now, learning all those techniques, 758 00:40:13,400 --> 00:40:15,520 that realm of possibility. 759 00:40:15,560 --> 00:40:17,960 So, yeah, I would be gutted. 760 00:40:18,680 --> 00:40:21,240 Sav, I think we're going to taste your dish now. 761 00:40:21,280 --> 00:40:22,400 Thank you, everyone. 762 00:40:22,440 --> 00:40:23,560 Thanks, Sav. Thank you. 763 00:40:23,600 --> 00:40:25,600 Thank you so much. Thank you. 764 00:40:27,840 --> 00:40:30,760 Really pleased she's managed to get all of the elements on. 765 00:40:32,640 --> 00:40:33,640 Do you know what? 766 00:40:33,680 --> 00:40:36,720 The arrangement of those elements best represent yours. 767 00:40:36,760 --> 00:40:38,040 I agree. 768 00:40:38,080 --> 00:40:40,640 I'm just going to grab one of those cherry twigs. 769 00:40:42,720 --> 00:40:44,560 It snaps. 770 00:40:44,600 --> 00:40:47,560 Let's have a look at that cherry cheesecake liquid centre. 771 00:40:53,800 --> 00:40:57,600 The ratio of that cherry centre and the cheesecake mousse 772 00:40:57,640 --> 00:41:00,360 is out of whack compared to yours. 773 00:41:21,560 --> 00:41:23,520 It's a bit of a mixed bag for me. 774 00:41:24,440 --> 00:41:27,360 I think my biggest thing is the cheesecake. 775 00:41:28,040 --> 00:41:29,560 That's like the main element of the dish. 776 00:41:29,600 --> 00:41:33,840 And there was an abundance of the cherry centre, 777 00:41:33,880 --> 00:41:38,120 so it was more acidic and it threw the balance out. 778 00:41:38,880 --> 00:41:41,320 I think the brownie was a little bit dry. 779 00:41:41,360 --> 00:41:43,160 Yeah, me too. 780 00:41:43,200 --> 00:41:45,600 Not over tasty. 781 00:41:45,640 --> 00:41:47,920 Not super brownie. 782 00:41:49,400 --> 00:41:51,200 A real dish of surprises. 783 00:41:52,160 --> 00:41:54,440 All of the components are done. 784 00:41:54,480 --> 00:41:58,080 That miso caramel was light, 785 00:41:58,120 --> 00:42:00,120 and it kind of got a really nice sensation, 786 00:42:00,160 --> 00:42:02,080 a sort of rush over my tongue. 787 00:42:02,560 --> 00:42:05,480 You know, she thought on her feet. She kept going. 788 00:42:05,520 --> 00:42:07,640 And, you know, was it a perfect dish? 789 00:42:07,680 --> 00:42:08,840 Certainly not. 790 00:42:16,040 --> 00:42:19,320 Obviously, my miso caramel cream is not up to scratch. 791 00:42:19,960 --> 00:42:21,280 But this is all new to me. 792 00:42:21,320 --> 00:42:24,280 If I can do that today, what am I going to be able to do 793 00:42:24,320 --> 00:42:25,600 in another four or five weeks? 794 00:42:25,640 --> 00:42:27,880 It's not time for me to go home yet. 795 00:42:44,240 --> 00:42:46,400 Yeah, it was... It was hectic. 796 00:42:46,440 --> 00:42:49,960 But I'm really proud of what I put up. 797 00:42:50,000 --> 00:42:51,280 I'm a plain cook. 798 00:42:51,320 --> 00:42:54,160 This sort of stuff's going to bring me out of my shell, I think. 799 00:42:56,040 --> 00:42:58,360 It's the next step of what I want to do in life. 800 00:42:58,400 --> 00:43:02,120 Uh, the Perrys, you know, not just me, but the whole family. 801 00:43:02,160 --> 00:43:05,120 I think we can do a spectacular restaurant. 802 00:43:05,880 --> 00:43:08,760 Tasmania is missing that in a big way. 803 00:43:08,800 --> 00:43:10,240 And Smithton, definitely. 804 00:43:10,280 --> 00:43:13,840 You know, the old fish and chip shop, it's got to go, you know? 805 00:43:13,880 --> 00:43:17,360 We need to start dishing things like that up. 806 00:43:17,400 --> 00:43:19,560 Get out of here so we can taste it. 807 00:43:19,600 --> 00:43:21,720 Thanks, guys. Thanks, Josh. 808 00:43:24,000 --> 00:43:26,280 I think... 809 00:43:26,320 --> 00:43:28,320 ..he's got too many cherries. 810 00:43:28,360 --> 00:43:29,800 Heavy on the cherries. 811 00:43:29,840 --> 00:43:31,480 You can tell he's from Tassie. 812 00:43:31,520 --> 00:43:33,160 They're Tassie cherries, aren't they? 813 00:43:36,280 --> 00:43:38,080 A bit of a puddle with the miso. 814 00:43:38,120 --> 00:43:39,400 Yeah. Yeah. 815 00:43:39,440 --> 00:43:41,520 There's absolutely no body whatsoever. 816 00:43:41,560 --> 00:43:43,440 And it's just a bit more of a sauce on the plate, 817 00:43:43,480 --> 00:43:45,000 which is a real shame, 818 00:43:45,040 --> 00:43:47,680 because there's some deft touches on there. 819 00:43:48,720 --> 00:43:50,080 I want to get inside that cheesecake. 820 00:43:51,480 --> 00:43:52,480 Alright. 821 00:43:55,840 --> 00:43:57,600 Look at that. That is... Great consistency. 822 00:43:57,640 --> 00:43:58,680 ..oozing out. 823 00:43:58,720 --> 00:44:00,800 The proportions are really nice. Yeah. 824 00:44:00,840 --> 00:44:02,360 This has got the liquid centre in there, 825 00:44:02,400 --> 00:44:03,720 it's in the right spot. 826 00:44:25,680 --> 00:44:30,200 Well, I'm really thrilled for Josh in terms of attempting something, 827 00:44:30,240 --> 00:44:32,840 none of the elements of which he would have tried before. 828 00:44:34,280 --> 00:44:36,400 The cheesecake is delicious. 829 00:44:36,440 --> 00:44:38,680 I think it's been my favourite one. 830 00:44:38,720 --> 00:44:42,320 He's managed to do the little branch of the blossom tree 831 00:44:42,360 --> 00:44:45,280 very thin, delicate. 832 00:44:45,320 --> 00:44:49,480 And he managed to take them off with those large pair of hands, 833 00:44:49,520 --> 00:44:51,440 who are constantly touching meat. 834 00:44:51,480 --> 00:44:54,040 (LAUGHS) And so I'm quite amazed. 835 00:44:54,080 --> 00:44:56,280 Love that cheesecake. 836 00:44:56,320 --> 00:44:58,840 Thought it was a fantastic texture. 837 00:44:58,880 --> 00:45:00,120 Really light. 838 00:45:00,160 --> 00:45:02,680 And that inside, that ooze that we got there, 839 00:45:02,720 --> 00:45:04,960 it was really fantastic. 840 00:45:05,640 --> 00:45:09,840 Unfortunately, the miso cream has clearly let him down here. 841 00:45:10,840 --> 00:45:12,400 We're talking about this dish. 842 00:45:12,440 --> 00:45:14,760 You know, it's ethereal, it's light. 843 00:45:14,800 --> 00:45:17,080 It kind of dances over your tongue. 844 00:45:17,120 --> 00:45:20,080 The lack of body in that miso cream 845 00:45:20,120 --> 00:45:23,520 does affect the way this whole dish actually eats. 846 00:45:23,560 --> 00:45:25,000 And I think it's a real shame, 847 00:45:25,040 --> 00:45:28,280 because flavour-wise, I think he's nailed it. 848 00:45:28,320 --> 00:45:31,320 That's the thing that brings the dish together. 849 00:45:31,360 --> 00:45:34,320 And for it to be a puddle, it just was a let-down. 850 00:45:36,840 --> 00:45:40,400 Of course, the elephant on the plate is the miso, 851 00:45:40,440 --> 00:45:42,880 but I think he's done a decent job. 852 00:45:42,920 --> 00:45:45,000 I mean, you can definitely still tell 853 00:45:45,040 --> 00:45:47,240 that it's a representation of your dish. 854 00:45:47,280 --> 00:45:48,600 Yeah. 855 00:45:52,680 --> 00:45:55,040 I am blown away, 856 00:45:55,080 --> 00:45:57,640 and not just by what I've seen on the plate, 857 00:45:57,680 --> 00:46:00,320 but your application, your talent, 858 00:46:00,360 --> 00:46:04,360 and most of all, your passion has really inspired me. 859 00:46:05,640 --> 00:46:11,000 I feel honoured to have just played a small part in your food journey, 860 00:46:11,040 --> 00:46:15,520 and I want to thank all of you for doing my dish justice. 861 00:46:15,560 --> 00:46:17,080 Give it up for Darren Purchese, everybody. 862 00:46:17,120 --> 00:46:19,240 (CHEERING AND APPLAUSE) 863 00:46:25,360 --> 00:46:27,640 Regardless of the result, 864 00:46:27,680 --> 00:46:31,760 you should all be extremely proud of your efforts. 865 00:46:33,240 --> 00:46:34,760 David. 866 00:46:34,800 --> 00:46:38,440 Every element was bang on. 867 00:46:39,760 --> 00:46:43,480 Sue, the flavours of your cheesecake were excellent. 868 00:46:44,440 --> 00:46:47,120 And your chocolate was well-tempered. 869 00:46:47,160 --> 00:46:49,200 You're safe. Well done. 870 00:46:54,640 --> 00:46:55,840 Thank you. 871 00:46:57,320 --> 00:46:58,320 Josh. 872 00:46:59,400 --> 00:47:02,200 Your cheesecake was also fantastic, 873 00:47:02,240 --> 00:47:06,280 but your miso caramel cream was under whipped. 874 00:47:07,560 --> 00:47:08,560 Sav. 875 00:47:09,560 --> 00:47:13,560 Your dish was the closest to Darren's in terms of appearance, 876 00:47:13,600 --> 00:47:15,480 which is an outstanding effort. 877 00:47:16,480 --> 00:47:18,280 But your brownie was dry 878 00:47:18,320 --> 00:47:21,160 and your cheesecake mousse wasn't balanced. 879 00:47:23,000 --> 00:47:25,920 Sav, as good as that dish looked, 880 00:47:25,960 --> 00:47:28,080 we couldn't get over those flavours. 881 00:47:30,200 --> 00:47:33,080 I'm so sorry. You're going home. 882 00:47:36,560 --> 00:47:37,560 Sav. 883 00:47:38,680 --> 00:47:42,760 It is a rare thing for a cook to come into this competition 884 00:47:42,800 --> 00:47:44,640 and take to it like a duck to water. 885 00:47:46,360 --> 00:47:50,720 But from the very beginning, we knew you were special. 886 00:47:52,400 --> 00:47:55,760 And I am sure all these guys would agree, 887 00:47:55,800 --> 00:47:59,160 this kitchen, it ain't going to be the same without you. 888 00:48:01,320 --> 00:48:06,360 The experience and all of you guys has been amazing. 889 00:48:06,400 --> 00:48:09,640 But I think the biggest thing is meeting all of these people. 890 00:48:09,680 --> 00:48:12,760 I'm walking away with a lifetime of love, 891 00:48:12,800 --> 00:48:16,000 so I couldn't ask for anything better. 892 00:48:16,040 --> 00:48:18,600 Jill, can see the heartbreak on your face. 893 00:48:18,640 --> 00:48:20,520 I've learnt so much from Savi, 894 00:48:20,560 --> 00:48:23,640 just about life, about love and about food, 895 00:48:23,680 --> 00:48:26,400 and I...I'm devastated. 896 00:48:27,440 --> 00:48:28,640 Well said, Jill. 897 00:48:28,680 --> 00:48:31,800 Sav, for now, unfortunately, it's time to say a big goodbye. 898 00:48:33,280 --> 00:48:37,040 Right now, my heart is just shattered. 899 00:48:40,120 --> 00:48:43,480 But MasterChef has completely changed my life. 900 00:48:43,520 --> 00:48:47,080 I am not the person that walked through those front doors. 901 00:48:47,120 --> 00:48:50,440 This is not the end of my journey in the world of food. 902 00:48:50,480 --> 00:48:54,040 There's just so much more Sav that you are going to see. 903 00:48:58,840 --> 00:49:01,480 ANNOUNCER: Tomorrow night on MasterChef Australia... 904 00:49:05,400 --> 00:49:06,880 ..they're back. 905 00:49:06,920 --> 00:49:09,240 Ahh! The gang's back! 906 00:49:09,280 --> 00:49:11,480 I'm so excited. Let's do this. 907 00:49:11,520 --> 00:49:14,520 And the competition is fierce... 908 00:49:14,560 --> 00:49:16,880 Yeah, Schnezie. Beautiful, look at that. 909 00:49:16,920 --> 00:49:18,000 No mucking around today. 910 00:49:18,040 --> 00:49:19,040 Here for a reason. 911 00:49:19,080 --> 00:49:22,800 ..for a second chance at the MasterChef crown. 912 00:49:27,760 --> 00:49:29,760 Captions by Red Bee Media