1 00:00:01,000 --> 00:00:03,240 ANNOUNCER: Previously on MasterChef Australia... 2 00:00:04,320 --> 00:00:07,800 It was not your average mystery box. 3 00:00:07,800 --> 00:00:10,680 This is the everything box. 4 00:00:10,680 --> 00:00:12,520 ANDY: Yeah! 5 00:00:12,520 --> 00:00:15,840 SOFIA: You can cook absolutely anything... 6 00:00:15,840 --> 00:00:18,720 ..so long as you use everything. 7 00:00:18,720 --> 00:00:21,160 The pressure was intense... 8 00:00:21,160 --> 00:00:25,160 I feel like this is some next-level creation. 9 00:00:25,160 --> 00:00:27,680 That's where we're at now. We want next-level creations. 10 00:00:27,680 --> 00:00:30,560 ..to put up spectacular dishes. 11 00:00:30,560 --> 00:00:33,200 JEAN-CHRISTOPHE: You've managed to create a symphony 12 00:00:33,200 --> 00:00:37,480 by using nine different instruments, and you've done that so well. 13 00:00:37,480 --> 00:00:38,520 It's brilliant. 14 00:00:38,520 --> 00:00:40,520 ANDY: If you keep cooking like this, 15 00:00:40,520 --> 00:00:43,200 you may just end up lifting that trophy. 16 00:00:43,200 --> 00:00:45,840 And that's the ultimate prize. 17 00:00:45,840 --> 00:00:52,440 And the bottom three face a right royal pressure test tonight. 18 00:01:05,280 --> 00:01:08,000 DARRSH: Good luck. HARRY: Good luck. 19 00:01:08,000 --> 00:01:09,920 SAV: Love you, but gonna fight you. Oh, yeah. 20 00:01:11,440 --> 00:01:12,720 Going to war. 21 00:01:15,160 --> 00:01:18,360 At this stage of the competition, it's such a mental game, 22 00:01:18,360 --> 00:01:21,760 and my mindset is look forward, 23 00:01:21,760 --> 00:01:25,680 because if you survive today, you're in top five, 24 00:01:25,680 --> 00:01:27,560 so failure is not an option. 25 00:01:27,560 --> 00:01:29,920 Let's do this. 26 00:01:29,920 --> 00:01:31,920 (CHEERING AND APPLAUSE) 27 00:01:33,480 --> 00:01:36,320 I've been in pressure tests before. 28 00:01:36,320 --> 00:01:38,080 So, walking into the kitchen today... 29 00:01:41,960 --> 00:01:43,800 ..purely just focused on getting through, 30 00:01:43,800 --> 00:01:46,120 making it to finals week and holding up that trophy. 31 00:01:47,840 --> 00:01:50,640 You stand like gladiators walking into the Colosseum. 32 00:01:50,640 --> 00:01:52,680 (THEY CHUCKLE) 33 00:01:52,680 --> 00:01:55,080 Everyone, take a deep breath. 34 00:01:55,080 --> 00:01:57,120 I'm taking one with you. 35 00:01:57,120 --> 00:01:59,680 There's a lot at stake today. 36 00:02:01,480 --> 00:02:05,440 This is the cook that will determine 37 00:02:05,440 --> 00:02:09,720 MasterChef top five 2024. 38 00:02:09,720 --> 00:02:12,120 (EXHALES FORCEFULLY) 39 00:02:14,240 --> 00:02:16,960 Sav, you might have one up on the boys 40 00:02:16,960 --> 00:02:19,600 in terms of being in two pressure tests, 41 00:02:19,600 --> 00:02:21,680 but one of them sent you home. 42 00:02:21,680 --> 00:02:23,880 That is right here. 43 00:02:23,880 --> 00:02:27,240 It is burning in me, and they don't have that. 44 00:02:27,240 --> 00:02:28,680 I love these boys dearly, 45 00:02:28,680 --> 00:02:31,120 but I'm going to kick their arses today. 46 00:02:31,120 --> 00:02:34,200 (LAUGHTER) Whoa! 47 00:02:34,200 --> 00:02:36,520 OK, let's get this show on the road. 48 00:02:37,720 --> 00:02:41,160 This pressure test has been set by a French legend. 49 00:02:42,640 --> 00:02:46,040 This legend was trained by Chef Of The Century 50 00:02:46,040 --> 00:02:49,760 and titleholder of the most Michelin stars of all time. 51 00:02:49,760 --> 00:02:51,120 Oh! 52 00:02:51,120 --> 00:02:53,160 The Joel Robuchon. 53 00:02:53,160 --> 00:02:54,960 Wow. 54 00:02:54,960 --> 00:02:57,560 And now he lives Down Under, 55 00:02:57,560 --> 00:03:01,520 with incredibly successful bistros in both Melbourne and Perth. 56 00:03:02,800 --> 00:03:05,320 He's one of Australia's favourites. 57 00:03:05,320 --> 00:03:07,720 Please welcome... 58 00:03:07,720 --> 00:03:09,320 ..Guillaume Brahimi. 59 00:03:09,320 --> 00:03:11,800 (CHEERING AND APPLAUSE) 60 00:03:18,560 --> 00:03:22,120 So excited to see Chef Guillaume Brahimi. 61 00:03:24,480 --> 00:03:25,680 ANDY: Yeah, Guillaume! 62 00:03:27,200 --> 00:03:29,360 I have nothing but deep respect for him. 63 00:03:29,360 --> 00:03:31,440 Welcome, mate! SOFIA: Salut! 64 00:03:32,840 --> 00:03:33,960 But... 65 00:03:33,960 --> 00:03:35,560 Wow. 66 00:03:35,560 --> 00:03:39,120 ..it is one of the fanciest cloches that we've seen here, 67 00:03:39,120 --> 00:03:42,400 so I know we are in for a ride. 68 00:03:42,400 --> 00:03:45,200 Now we have two Frenchmen in the building. 69 00:03:45,200 --> 00:03:47,680 (SINGS IN FRENCH) 70 00:03:49,800 --> 00:03:50,920 (SPEAKS IN FRENCH) 71 00:03:50,920 --> 00:03:52,400 (LAUGHS) 72 00:03:52,400 --> 00:03:55,040 Did one of you just say "my love" and one of you say "my friend"? 73 00:03:55,040 --> 00:03:58,320 Oui! Oui! Oui! That's what we do in France, we kiss! 74 00:03:58,320 --> 00:03:59,960 We kiss and we cook and... 75 00:04:01,440 --> 00:04:04,240 Guillaume, without giving too much away, 76 00:04:04,240 --> 00:04:06,160 what have you got under that cloche? 77 00:04:06,160 --> 00:04:09,720 It's a dish who was made for the King of France. 78 00:04:13,440 --> 00:04:15,360 How long have you been making this one for? 79 00:04:15,360 --> 00:04:16,760 About 10 years. 80 00:04:16,760 --> 00:04:18,040 Great! 81 00:04:18,040 --> 00:04:20,440 Made for a king and takes a decade to perfect. 82 00:04:20,440 --> 00:04:21,440 Simple. 83 00:04:21,440 --> 00:04:24,680 I love this dish so much that it's going to be available 84 00:04:24,680 --> 00:04:29,320 at my restaurant at Bistro Guillaume at Crown Melbourne and Perth 85 00:04:29,320 --> 00:04:31,960 for a very limited time. 86 00:04:31,960 --> 00:04:34,360 Today, you will be making my... 87 00:04:36,240 --> 00:04:38,040 (STUNNED GASPS) 88 00:04:40,640 --> 00:04:42,960 Oh! 89 00:04:42,960 --> 00:04:44,880 What? 90 00:04:47,600 --> 00:04:51,040 ..royale of peas with a jus of crab... 91 00:04:52,640 --> 00:04:54,960 ..tarragon mayonnaise, 92 00:04:54,960 --> 00:04:56,960 caviar, 93 00:04:56,960 --> 00:04:59,080 and fried mussel. 94 00:04:59,080 --> 00:05:00,320 Oh, my God. 95 00:05:03,600 --> 00:05:06,880 Just looks like poetry on a plate. 96 00:05:06,880 --> 00:05:08,440 Oh, the colour. 97 00:05:10,480 --> 00:05:12,160 ANDY: Oh! Stop it! 98 00:05:12,160 --> 00:05:13,200 Oh, yeah. 99 00:05:13,200 --> 00:05:15,520 SOFIA: It's like a moat. It's so perfect. 100 00:05:15,520 --> 00:05:17,080 JEAN-CHRISTOPHE: And it smells lovely. 101 00:05:17,080 --> 00:05:18,440 SAV: What?! 102 00:05:18,440 --> 00:05:21,720 So, very important - try the consomme first 103 00:05:21,720 --> 00:05:25,120 so give you a very clear idea of what you look for. 104 00:05:25,120 --> 00:05:26,160 Try the royale. 105 00:05:26,160 --> 00:05:29,000 But after that, make sure you have the caviar and the mud crab. 106 00:05:30,200 --> 00:05:32,640 DARRSH: Every element on the plate has a purpose, 107 00:05:32,640 --> 00:05:34,920 even the peas around the outside. 108 00:05:34,920 --> 00:05:36,400 They add texture. 109 00:05:36,400 --> 00:05:38,920 Because you've got the royale, which is really smooth, 110 00:05:38,920 --> 00:05:41,040 you've got the crab which is smooth, 111 00:05:41,040 --> 00:05:42,800 then you've got the pops of caviar... 112 00:05:42,800 --> 00:05:44,960 HARRY: So yum. 113 00:05:44,960 --> 00:05:47,000 ..you've got the crispiness from the mussels. 114 00:05:48,000 --> 00:05:51,240 It's such a well-balanced dish in both flavour and texture. 115 00:05:51,240 --> 00:05:53,720 So, Guillaume, it looks delicious, 116 00:05:53,720 --> 00:05:56,280 but I'm guessing there are a bunch of pressure points in the dish. 117 00:05:56,280 --> 00:05:57,280 What are they? 118 00:05:57,280 --> 00:05:59,840 Yes, Andy, there are so many of them. 119 00:05:59,840 --> 00:06:03,200 Uh, the first is to make the royale perfect. 120 00:06:03,200 --> 00:06:07,600 So, no air bubble in your royale, in your custard. 121 00:06:07,600 --> 00:06:09,600 After that, the crab. 122 00:06:09,600 --> 00:06:11,080 It's a jus of crab, eh? 123 00:06:11,080 --> 00:06:16,000 So, mud crab and blue swimmer for your stock consomme. 124 00:06:16,000 --> 00:06:18,600 Very important when you make your stock - 125 00:06:18,600 --> 00:06:21,320 when you cook it, you want the colour of the blue swimmer, 126 00:06:21,320 --> 00:06:24,400 who will give you the colour of your consomme. 127 00:06:24,400 --> 00:06:27,760 You see how clear it is? And that's how you want it, huh? 128 00:06:27,760 --> 00:06:28,760 So be careful. 129 00:06:28,760 --> 00:06:32,520 The clarification will not change the taste of your consomme, 130 00:06:32,520 --> 00:06:34,760 but it will change the look of it. 131 00:06:34,760 --> 00:06:37,160 It's like a filter. It's a filter. 132 00:06:39,120 --> 00:06:40,680 I'll go one more just to make sure. 133 00:06:40,680 --> 00:06:42,440 Did you guys get any? Harry's had a lot. 134 00:06:42,440 --> 00:06:44,640 (LAUGHTER) If you sold this in, like, poppers, 135 00:06:44,640 --> 00:06:47,280 like juice boxes, I'd buy, like, a fridge full of them. 136 00:06:47,280 --> 00:06:49,160 Expensive popper, bro. 137 00:06:49,160 --> 00:06:51,640 This is a very special consomme, huh? Yeah. 138 00:06:51,640 --> 00:06:56,240 The consomme, in my opinion, is the biggest part of this dish. 139 00:06:56,240 --> 00:06:57,840 It's liquid gold. 140 00:06:59,040 --> 00:07:02,000 It's the best seafood stock that I've ever tasted. 141 00:07:02,000 --> 00:07:04,280 At the end, the peeling of the peas. 142 00:07:04,280 --> 00:07:06,160 I know. I know, it's... 143 00:07:06,160 --> 00:07:09,640 There's nothing exciting of eating a pea shell. 144 00:07:10,760 --> 00:07:14,560 SAV: Oh, great. That's a lot of peas on that plate. 145 00:07:14,560 --> 00:07:17,040 I feel like these peas are going to break us. 146 00:07:17,040 --> 00:07:19,360 And, uh, voila. 147 00:07:23,480 --> 00:07:26,320 Today, you'll be making... 148 00:07:27,480 --> 00:07:28,800 ..not just one perfect plate... 149 00:07:29,880 --> 00:07:31,400 ..but five. 150 00:07:31,400 --> 00:07:33,040 (GASPING) Oh, OK. Of course. 151 00:07:34,720 --> 00:07:39,240 Five that need to look and taste identical to Guillaume's. 152 00:07:39,240 --> 00:07:40,400 (CONTESTANTS EXCLAIM) 153 00:07:41,720 --> 00:07:43,920 I'm broken now, I mean...! 154 00:07:43,920 --> 00:07:46,760 Five dishes. 155 00:07:46,760 --> 00:07:48,920 Those peas around the outside. 156 00:07:48,920 --> 00:07:52,240 I know that they're going to take a long time. 157 00:07:52,240 --> 00:07:54,960 Today's gonna be a tough day at the office. 158 00:07:54,960 --> 00:07:56,600 Righto. 159 00:07:56,600 --> 00:07:58,880 We're giving you four hours. 160 00:07:58,880 --> 00:08:01,920 You'll have everything that you need to recreate Guillaume's dish 161 00:08:01,920 --> 00:08:03,640 at your benches. 162 00:08:03,640 --> 00:08:06,360 But remember, all five plates - 163 00:08:06,360 --> 00:08:08,680 they need to be identical. 164 00:08:08,680 --> 00:08:12,680 Whoever's dishes look and taste the least like Guillaume's, 165 00:08:12,680 --> 00:08:13,760 they'll be going home. 166 00:08:15,480 --> 00:08:18,200 Guillaume, over to you, mate. Do you want to kick it off? 167 00:08:18,200 --> 00:08:19,880 And your time starts... 168 00:08:19,880 --> 00:08:21,400 ..now. Go! 169 00:08:21,400 --> 00:08:23,240 (CHEERING AND APPLAUSE) 170 00:08:25,040 --> 00:08:26,920 This dish truly is 171 00:08:26,920 --> 00:08:29,000 one of the best damn things I've put in my mouth. 172 00:08:29,000 --> 00:08:30,360 It is so good. 173 00:08:30,360 --> 00:08:33,440 First thing I do on my bench is grab my recipe. 174 00:08:33,440 --> 00:08:36,240 The art of multi-tasking really comes into play 175 00:08:36,240 --> 00:08:38,360 in pressure tests, but this one in particular, 176 00:08:38,360 --> 00:08:41,080 because there is so much that you need to do. 177 00:08:41,080 --> 00:08:43,000 (ENCOURAGING APPLAUSE) 178 00:08:43,000 --> 00:08:44,240 Let's go! 179 00:08:44,240 --> 00:08:46,080 Let's go, Harry! 180 00:08:46,080 --> 00:08:48,600 This dish, like, there must be a little guardian angel 181 00:08:48,600 --> 00:08:49,800 watching over me right now, 182 00:08:49,800 --> 00:08:52,880 because there's three types of seafood in it. 183 00:08:52,880 --> 00:08:56,160 But there would be nothing worse for me than to go out 184 00:08:56,160 --> 00:08:57,800 on a French seafood dish. 185 00:08:58,960 --> 00:09:00,600 With Guillaume's recipe for the crab stock, 186 00:09:00,600 --> 00:09:04,080 it says to smash the crab up into pieces with a mallet. 187 00:09:04,080 --> 00:09:05,960 But that's really interpretational, 188 00:09:05,960 --> 00:09:08,280 because the smaller you get the pieces, 189 00:09:08,280 --> 00:09:09,600 the more surface area 190 00:09:09,600 --> 00:09:12,280 and the more flavour you'll get out of them. 191 00:09:12,280 --> 00:09:13,840 (TO SELF) Scissors. 192 00:09:13,840 --> 00:09:17,600 Guillaume's set such an epic dish, like, I want to follow the recipe, 193 00:09:17,600 --> 00:09:19,000 but then also little tricks 194 00:09:19,000 --> 00:09:20,680 and bits of knowledge that I have with seafood - 195 00:09:20,680 --> 00:09:23,240 try and incorporate that as well, which is why I'm using the scissors. 196 00:09:23,240 --> 00:09:24,600 NAT: You've got it, Darrshy! 197 00:09:25,800 --> 00:09:29,280 I get the pots out and I'm trying to read the recipe. 198 00:09:29,280 --> 00:09:31,200 You good, Darrsh? 199 00:09:31,200 --> 00:09:34,840 There's so many elements to this dish, it's wild. 200 00:09:34,840 --> 00:09:36,800 I don't even know where to start, 201 00:09:36,800 --> 00:09:39,120 because I'm just looking at this dish going, 202 00:09:39,120 --> 00:09:40,840 "There's so much that can go wrong 203 00:09:40,840 --> 00:09:44,040 "because there's so many things that I've never cooked before." 204 00:09:44,040 --> 00:09:46,480 Onion, celery, carrot. 205 00:09:46,480 --> 00:09:48,720 But I need to stay in the right mindset, 206 00:09:48,720 --> 00:09:50,720 because otherwise it's all just going to fall apart 207 00:09:50,720 --> 00:09:52,520 before it even starts. 208 00:09:52,520 --> 00:09:55,520 This crab stock is going to be one of the most important steps. 209 00:09:56,800 --> 00:09:58,720 Getting flavour into the stock, 210 00:09:58,720 --> 00:10:02,360 but then the clarification of it into a consomme is going to be 211 00:10:02,360 --> 00:10:03,720 so key today. 212 00:10:03,720 --> 00:10:05,080 25g. 213 00:10:06,760 --> 00:10:09,320 I've crushed up some beautiful blue swimmer crabs, 214 00:10:09,320 --> 00:10:11,080 get them into the pot and roasting. 215 00:10:11,080 --> 00:10:14,360 PEZZA: Darrsh, he's got them crabs in there early. 216 00:10:15,360 --> 00:10:17,800 There's some vegies, there's some aromats 217 00:10:17,800 --> 00:10:19,960 and then some fish stock that goes in 218 00:10:19,960 --> 00:10:22,000 to essentially bring out all that flavour. 219 00:10:22,000 --> 00:10:23,280 Cool. 220 00:10:23,280 --> 00:10:25,120 Good job, Darrsh. 221 00:10:25,120 --> 00:10:26,720 Give it a cheeky stir, you know. 222 00:10:26,720 --> 00:10:28,120 Cheeky stir! 223 00:10:28,120 --> 00:10:30,240 Alright. Uh, the fish stock, 224 00:10:30,240 --> 00:10:32,160 I just need to bring it up to a boil. 225 00:10:32,160 --> 00:10:36,360 Um, and that needs to go into the pressure cooker for 90 minutes. 226 00:10:36,360 --> 00:10:38,640 So just trying to keep my nerve. 227 00:10:38,640 --> 00:10:41,200 It's early still, there's plenty of time left. 228 00:10:41,200 --> 00:10:43,480 Um, yeah, try not to get rattled. 229 00:10:44,600 --> 00:10:47,200 I want to hone in on the dish because I think it is 230 00:10:47,200 --> 00:10:50,400 such a fitting dish for this stage of the competition. 231 00:10:50,400 --> 00:10:53,480 So fitting that you're going to run it as a special menu item 232 00:10:53,480 --> 00:10:57,440 at Bistro Guillaume in Crown, in Perth and in Melbourne. 233 00:10:57,440 --> 00:10:58,880 That is pretty incredible. 234 00:10:58,880 --> 00:11:01,040 For the punters to be able to come in and try 235 00:11:01,040 --> 00:11:04,040 what we're all drooling over, I think is pretty special. 236 00:11:04,040 --> 00:11:05,760 This is such a simple dish, 237 00:11:05,760 --> 00:11:07,920 but it is so complicated as well. Yes. 238 00:11:07,920 --> 00:11:11,640 All the French technique, you know, the royale, the consomme 239 00:11:11,640 --> 00:11:15,360 and I think it's important sharing these sort of recipes. 240 00:11:15,360 --> 00:11:17,320 Can you explain to us what a royale is? 241 00:11:17,320 --> 00:11:19,080 Well, a royale is a custard. Yeah. 242 00:11:19,080 --> 00:11:22,280 We decide to use peas, but you could use asparagus. 243 00:11:22,280 --> 00:11:24,320 Sure. Or make it sweet as a creme caramel. 244 00:11:24,320 --> 00:11:27,120 So that's what it is. And the cooking is a key. 245 00:11:27,120 --> 00:11:30,400 There's so many steps you need to make sure they're perfectly done. 246 00:11:30,400 --> 00:11:33,000 If it's overcooked, it becomes grainy. 247 00:11:33,000 --> 00:11:34,680 It's like sand in it and no air bubble. 248 00:11:34,680 --> 00:11:35,800 No bubbles. 249 00:11:35,800 --> 00:11:38,880 ANDY: And you have to plate five perfect versions... 250 00:11:38,880 --> 00:11:41,160 Yeah. ..of that really intricate dish. 251 00:11:41,160 --> 00:11:42,160 That's gonna be tough. 252 00:11:42,160 --> 00:11:44,520 Do you know how hard it is to peel peas with sausages fingers? 253 00:11:44,520 --> 00:11:45,680 I got the same! 254 00:11:45,680 --> 00:11:46,800 Do you know how hard it is? 255 00:11:48,840 --> 00:11:51,840 MIMI: Yes, Savi! 256 00:11:51,840 --> 00:11:54,680 Get crabby about it. Oh! (LAUGHS) 257 00:11:54,680 --> 00:11:56,760 Look at her go. 258 00:11:56,760 --> 00:12:00,280 SAVINDRI: I am on to starting the crab stock. 259 00:12:00,280 --> 00:12:02,040 It's getting a little bit of stress out, isn't it? 260 00:12:02,040 --> 00:12:03,440 Bashing those crabs. 261 00:12:03,440 --> 00:12:06,960 Crab was like religion in my household in Sri Lanka 262 00:12:06,960 --> 00:12:10,440 because that is what we ate on weekends. 263 00:12:10,440 --> 00:12:13,800 Uh, but it's just...this is not a Sri Lankan way of cooking it. 264 00:12:13,800 --> 00:12:16,960 So completely taken myself out of the comfort zone. 265 00:12:16,960 --> 00:12:19,800 Sav. Ca va? 266 00:12:19,800 --> 00:12:21,840 Uh, ca va bien. Ooh! 267 00:12:21,840 --> 00:12:23,440 I had to think about that for a second. 268 00:12:23,440 --> 00:12:25,160 She's the queen of the spice, by the way. 269 00:12:25,160 --> 00:12:28,800 How do you feel for not having the chance to use spices? 270 00:12:28,800 --> 00:12:31,440 I think this is coming to me at a good time 271 00:12:31,440 --> 00:12:33,040 because I come from a Sri Lankan background, 272 00:12:33,040 --> 00:12:34,680 very different style of cooking... Yeah, yeah. 273 00:12:34,680 --> 00:12:37,320 ..but I always come back to there's a reason why French cooking 274 00:12:37,320 --> 00:12:39,800 is the gold standard of cuisine, 275 00:12:39,800 --> 00:12:42,120 and I think that's a part of growth for me, 276 00:12:42,120 --> 00:12:44,280 to actually do French technique. 277 00:12:44,280 --> 00:12:45,960 I mean, I'm...I'm feeling good about it. 278 00:12:45,960 --> 00:12:47,200 Give me your hand. 279 00:12:48,280 --> 00:12:50,680 Oh, you're too good! 280 00:12:50,680 --> 00:12:51,680 Oh, my God! 281 00:12:51,680 --> 00:12:53,240 Lady, beautiful lady. Stop it. 282 00:12:53,240 --> 00:12:54,640 Allez! Well done. Bon chance. 283 00:12:54,640 --> 00:12:55,800 Thank you, chefs. 284 00:13:00,000 --> 00:13:01,560 PEZZA: They're all doing different things. 285 00:13:01,560 --> 00:13:04,000 MIMI: They are. It's very interesting. 286 00:13:04,000 --> 00:13:05,360 It is. 287 00:13:05,360 --> 00:13:08,440 Harry really went to town on bashing. 288 00:13:11,120 --> 00:13:13,880 It just seems funny down there. They're all doing different things. 289 00:13:15,320 --> 00:13:17,280 Compared to Darrsh and Sav, 290 00:13:17,280 --> 00:13:21,320 they've even just left their blue swimmer, you know, together. 291 00:13:21,320 --> 00:13:23,360 Harry's actually cut it into pieces. 292 00:13:23,360 --> 00:13:25,640 So that's what's getting me today. 293 00:13:25,640 --> 00:13:27,360 They're all doing different sort of things. 294 00:13:27,360 --> 00:13:30,200 As long as it's not taking him too much time, 295 00:13:30,200 --> 00:13:31,760 but I think it'll be worth it. 296 00:13:31,760 --> 00:13:34,320 I reckon his flavour will be so much more intense. 297 00:13:34,320 --> 00:13:37,400 This is your most important cook yet. 298 00:13:37,400 --> 00:13:40,280 You are one hour down and have three to go! 299 00:13:40,280 --> 00:13:41,480 ANDY: Come on! 300 00:13:43,520 --> 00:13:44,960 POH: Harry claps. 301 00:13:55,520 --> 00:13:57,240 NAT: Good job, Darrsh. 302 00:14:01,120 --> 00:14:04,600 Pressure cooker. 90 minutes. Alright. 303 00:14:04,600 --> 00:14:06,560 PEZZA: Darrsh didn't cook his crab off 304 00:14:06,560 --> 00:14:09,560 anywhere near the amount of Sav's, which worries me. 305 00:14:09,560 --> 00:14:12,240 MIMI: Look at the colour on his verses Savi's. 306 00:14:12,240 --> 00:14:13,680 Yeah, that's the only problem. 307 00:14:13,680 --> 00:14:16,120 A lot further ahead, though. I'll give him that. 308 00:14:19,240 --> 00:14:21,640 My head is well and truly in the game now. 309 00:14:21,640 --> 00:14:24,880 There was a little bit of a hurdle at the start, but I'm feeling good. 310 00:14:24,880 --> 00:14:26,720 Push it, man. 311 00:14:26,720 --> 00:14:28,800 My stock's gone into the pressure cooker for 90 minutes, 312 00:14:28,800 --> 00:14:29,960 set and forget. 313 00:14:29,960 --> 00:14:32,520 Let's start it. 314 00:14:32,520 --> 00:14:35,760 And I'm moving on to boiling my mud crabs for my crab meat. 315 00:14:37,520 --> 00:14:40,800 While the crabs are cooking, I can now move on to my pea puree, 316 00:14:40,800 --> 00:14:43,800 which once it's finished, it'll become my pea royale mix. 317 00:14:45,440 --> 00:14:46,880 NAT: Smelling good, Sav. 318 00:14:49,680 --> 00:14:52,280 That's definitely crabby. 319 00:14:52,280 --> 00:14:56,760 I've got my crab on a timer 320 00:14:56,760 --> 00:14:58,400 for my mud crab. 321 00:14:58,400 --> 00:15:02,120 I'm going to get my crab stock into the pressure cooker 322 00:15:02,120 --> 00:15:04,280 for the consomme. 323 00:15:04,280 --> 00:15:08,840 And I'm moving on to my peas to make the pea puree for my pea royale. 324 00:15:13,800 --> 00:15:16,120 Um, Harry's working pretty slow. 325 00:15:16,120 --> 00:15:19,280 He is. Mm. Like, he's so behind. 326 00:15:19,280 --> 00:15:21,760 It's like, he doesn't even have a stock ready. 327 00:15:21,760 --> 00:15:23,880 WOMAN: Hustle, Haz. Let's go. 328 00:15:24,960 --> 00:15:27,240 I'm making my crab stock for the consomme. 329 00:15:27,240 --> 00:15:29,200 My crab pieces are in the pot 330 00:15:29,200 --> 00:15:31,600 and I'm just trying to get a really nice colour on them. 331 00:15:33,960 --> 00:15:36,440 One of the most impressive things about Guillaume's consomme 332 00:15:36,440 --> 00:15:37,960 was the colour. 333 00:15:37,960 --> 00:15:41,720 You can tell that the shells have just been pushed to the limit, 334 00:15:41,720 --> 00:15:46,200 so that you get that smack of crab in your face. 335 00:15:46,200 --> 00:15:47,640 I think I know what I'm doing here. 336 00:15:47,640 --> 00:15:49,880 I just want to follow my gut with this one. 337 00:15:49,880 --> 00:15:51,840 I'm in no rush to finish it. 338 00:15:51,840 --> 00:15:55,200 It's more about slow and, you know, like, getting those flavours out 339 00:15:55,200 --> 00:15:57,440 over time and really caring for it. 340 00:15:57,440 --> 00:16:00,000 Even if it is putting me behind, I know I can make that time up. 341 00:16:00,000 --> 00:16:01,320 (EXHALES SHARPLY) 342 00:16:01,320 --> 00:16:04,120 I've got one shot at this crab stock for the consomme. 343 00:16:05,920 --> 00:16:07,400 If I can get that right, 344 00:16:07,400 --> 00:16:09,840 that could be what separates me from the pack. 345 00:16:18,840 --> 00:16:20,080 Whee! 346 00:16:20,080 --> 00:16:22,000 My stock's in the pressure cooker. 347 00:16:22,000 --> 00:16:23,680 I've just taken my mud crabs out 348 00:16:23,680 --> 00:16:25,600 It's my mud crab meat. 349 00:16:25,600 --> 00:16:27,400 So they're just cooling to room temperature. 350 00:16:27,400 --> 00:16:30,720 I've got some water coming up to the boil here for my fresh peas. 351 00:16:30,720 --> 00:16:32,800 I'm about to move on to my royale. 352 00:16:33,760 --> 00:16:36,520 Oh, beautiful! 353 00:16:36,520 --> 00:16:40,520 Oh, look at that green - damn! 354 00:16:40,520 --> 00:16:43,320 I'm mixing my pea puree with the eggs, 355 00:16:43,320 --> 00:16:45,360 the yolk and the cream. 356 00:16:45,360 --> 00:16:47,320 I have to pass it through a sieve 357 00:16:47,320 --> 00:16:50,040 and then get it into the vacuum machine 358 00:16:50,040 --> 00:16:53,160 because I want this to be super bubble-less. 359 00:16:54,280 --> 00:16:55,840 That's so cool. 360 00:16:55,840 --> 00:16:58,240 I've never used a vac machine before, so it's kind of like 361 00:16:58,240 --> 00:16:59,240 a science experiment. 362 00:16:59,240 --> 00:17:01,280 I'm really happy with my pea royale mix 363 00:17:01,280 --> 00:17:03,520 so now it's time to get them into the bowls 364 00:17:03,520 --> 00:17:04,680 and then into the steamer. 365 00:17:04,680 --> 00:17:06,560 Good pace, Darrsh. 366 00:17:06,560 --> 00:17:09,280 PEZZA: You're well ahead. Just keep working. 367 00:17:10,600 --> 00:17:11,720 Good pace. 368 00:17:11,720 --> 00:17:12,960 Ooh! 369 00:17:12,960 --> 00:17:15,080 Darrshy. Ooh, Darrsh. 370 00:17:15,080 --> 00:17:16,520 That looks unreal. It's amazing. 371 00:17:16,520 --> 00:17:19,120 And probably even the better news, you are setting the pace. 372 00:17:19,120 --> 00:17:21,240 Like, this is where you need to be right now. 373 00:17:21,240 --> 00:17:23,960 You're doing exactly what you planned to do 374 00:17:23,960 --> 00:17:25,760 in terms of having enough time at the end 375 00:17:25,760 --> 00:17:28,200 to make that look as good as it tastes, 376 00:17:28,200 --> 00:17:29,920 so just keep moving on, brother. Alright. 377 00:17:31,040 --> 00:17:33,240 Darrsh, is that meant to be seasoned? Uh, yeah, it is. 378 00:17:33,240 --> 00:17:34,280 It is? Salt and pepper. 379 00:17:34,280 --> 00:17:35,280 OK. 380 00:17:37,040 --> 00:17:39,040 Darrsh, remember - precision. Yep. 381 00:17:39,040 --> 00:17:42,400 I'm really encouraged that I'm setting the pace right now. 382 00:17:42,400 --> 00:17:44,040 Yeah, I'm just multi-tasking. 383 00:17:44,040 --> 00:17:46,800 To allow enough time for the peas, 384 00:17:46,800 --> 00:17:49,280 which I'm gonna have to split and de-skin 385 00:17:49,280 --> 00:17:51,840 that I need to put around the royale. 386 00:17:51,840 --> 00:17:54,120 Go on, good mate. 387 00:17:54,120 --> 00:17:55,680 SAVINDRI: Oh, my God. 388 00:17:55,680 --> 00:17:57,760 WOMAN: Oh, careful, careful. 389 00:17:57,760 --> 00:18:00,520 I've got my mud crab cooling to room temp. 390 00:18:01,800 --> 00:18:06,360 I am working on my pea royale. 391 00:18:06,360 --> 00:18:10,600 Guillaume's royale was just endlessly smooth. 392 00:18:11,720 --> 00:18:15,080 It's so, so, so important that I cling wrap these properly 393 00:18:15,080 --> 00:18:20,480 and get them air tight so that it bakes perfectly in that steam oven. 394 00:18:20,480 --> 00:18:24,560 You do not want steam coming through the cling wrap 395 00:18:24,560 --> 00:18:26,120 because it's not going to set. 396 00:18:27,320 --> 00:18:29,600 The pea royale would turn into pea slop. 397 00:18:31,480 --> 00:18:34,160 Thing you got to watch with Harry, he's not go with time. 398 00:18:36,920 --> 00:18:38,440 MIMI: Nice. 399 00:18:38,440 --> 00:18:41,480 HARRY: My crab stock for the crab consomme is finally looking good. 400 00:18:41,480 --> 00:18:42,800 On you, Haz. 401 00:18:42,800 --> 00:18:44,560 Whoa! Jeez. 402 00:18:44,560 --> 00:18:47,240 The stock's got to be in the pressure cooker for 90 minutes. 403 00:18:47,240 --> 00:18:49,040 (BUTTONS BEEP) 404 00:18:49,040 --> 00:18:50,760 We're a fair way into this cook now, 405 00:18:50,760 --> 00:18:52,920 I'm literally up to the second element on this recipe 406 00:18:52,920 --> 00:18:55,240 because I spent so much time perfecting that stock. 407 00:18:55,240 --> 00:18:58,120 I've got to now get on to the pea royale. 408 00:18:58,120 --> 00:18:59,760 Hey, Harry. Harry. 409 00:18:59,760 --> 00:19:01,560 Hello. Can I give you some news? 410 00:19:01,560 --> 00:19:03,160 Yes. You're behind. 411 00:19:03,160 --> 00:19:04,360 Am I? OK. Yeah. 412 00:19:04,360 --> 00:19:06,640 I think you need to get yourself out of the fantasy 413 00:19:06,640 --> 00:19:07,840 of cooking this recipe, you know, 414 00:19:07,840 --> 00:19:09,960 because these should be in boiling water... 415 00:19:09,960 --> 00:19:12,280 Yep. ..your pea royale should be done. 416 00:19:12,280 --> 00:19:13,640 You got to move, man. 417 00:19:13,640 --> 00:19:15,880 No use enjoying it if you don't get five dishes up. 418 00:19:15,880 --> 00:19:17,240 Yeah. For sure. Righto? 419 00:19:17,240 --> 00:19:18,520 I'm feeling a bit rattled. 420 00:19:18,520 --> 00:19:20,040 WOMAN: Let's go, Haz. Come on. 421 00:19:20,040 --> 00:19:21,760 Oh, my God. Just keep going. 422 00:19:21,760 --> 00:19:24,800 And if I don't pick up the pace now, I'm not gonna finish these dishes. 423 00:19:24,800 --> 00:19:29,040 Dare I say it? This is turning into a battle royale. 424 00:19:29,040 --> 00:19:31,120 Ooh! POH: Darrsh is racing ahead. 425 00:19:31,120 --> 00:19:34,240 But I'm worried that he's racing a bit too much 426 00:19:34,240 --> 00:19:36,280 and not paying attention to detail like seasoning. 427 00:19:36,280 --> 00:19:38,560 I mean, that is a huge part of the dish. 428 00:19:38,560 --> 00:19:41,400 Yeah. I feel like they've got a little bit too much of 429 00:19:41,400 --> 00:19:45,080 a love affection for this dish, especially Harry. 430 00:19:45,080 --> 00:19:47,000 And the same can be said for Sav. 431 00:19:47,000 --> 00:19:50,280 I think he might think he's got a little bit of an edge, 432 00:19:50,280 --> 00:19:52,480 but with a pressure test, there's never an edge. 433 00:19:52,480 --> 00:19:54,240 No, especially when you're behind. 434 00:19:56,160 --> 00:19:57,760 Oi, did yours have heaps of bubbles, Sav, 435 00:19:57,760 --> 00:19:59,080 like it was almost simmering? 436 00:19:59,080 --> 00:20:00,840 SAVINDRI: And then it stops. Oh, right. 437 00:20:00,840 --> 00:20:02,120 It should bubble and stop. 438 00:20:02,120 --> 00:20:03,920 No, you definitely done something wrong, Harry. 439 00:20:03,920 --> 00:20:05,040 What's that? 440 00:20:05,040 --> 00:20:06,400 Darrsh, stop messing with him! 441 00:20:06,400 --> 00:20:08,360 So you have all the air in it. So mean! 442 00:20:08,360 --> 00:20:10,160 I think you might need to start again, Haz. 443 00:20:10,160 --> 00:20:11,360 (CHUCKLES) 444 00:20:11,360 --> 00:20:14,480 The next step, I've got to get my pea royale into the bowls 445 00:20:14,480 --> 00:20:16,200 and then into the steamer. 446 00:20:16,200 --> 00:20:18,920 So I'm filling up each bowl. It says 90g. 447 00:20:18,920 --> 00:20:20,440 I'm doing every one at 90g. 448 00:20:22,600 --> 00:20:24,560 PEZZA: He hasn't covered his. 449 00:20:24,560 --> 00:20:26,400 And then putting them straight into the steam oven. 450 00:20:28,920 --> 00:20:30,080 Don't understand. 451 00:20:37,360 --> 00:20:38,560 POH: Oh, my God, I know. 452 00:20:38,560 --> 00:20:40,720 I know, I know. 453 00:20:40,720 --> 00:20:43,120 Keep working through it, Haz. Sorry? 454 00:20:43,120 --> 00:20:44,400 It feels so chaotic in here. 455 00:20:44,400 --> 00:20:47,880 Like, I know I'm behind and I've got everyone watching me. 456 00:20:47,880 --> 00:20:51,080 There's people yelling at me. I'm just like... (EXHALES SHARPLY) 457 00:20:51,080 --> 00:20:53,280 Hey, Guillaume. Mm. 458 00:21:03,880 --> 00:21:07,320 I've just put my custard in the oven. Uh... 459 00:21:10,360 --> 00:21:11,800 Oh! 460 00:21:11,800 --> 00:21:14,240 (ALARM BEEPS) 461 00:21:15,440 --> 00:21:18,240 My pea royale, it's been in the steam oven for a couple of minutes 462 00:21:18,240 --> 00:21:19,440 without cling wrap on it. 463 00:21:22,640 --> 00:21:24,360 WOMAN: There you go, Haz. well done. 464 00:21:24,360 --> 00:21:26,880 And I feel like this mistake could be what sends me home. 465 00:21:30,080 --> 00:21:33,400 So I just need to refocus and make sure that I'm doing things 466 00:21:33,400 --> 00:21:36,240 exactly as the recipe says. 467 00:21:36,240 --> 00:21:39,640 Better, Hazza. Good job, Harry. 468 00:21:39,640 --> 00:21:40,840 Is he OK? 469 00:21:40,840 --> 00:21:42,920 Yeah, he just forgot the cling film. Ah. 470 00:21:45,280 --> 00:21:48,160 Pressure cooker's done, and I know that consomme is one of the most 471 00:21:48,160 --> 00:21:50,880 important steps, so I want to get that on the heat. 472 00:21:50,880 --> 00:21:52,760 And it needs to reduce by a third, 473 00:21:52,760 --> 00:21:55,800 essentially to intensify all that flavour. 474 00:21:55,800 --> 00:21:58,440 And I'm still working on my peas. 475 00:21:58,440 --> 00:22:02,400 These seem very time consuming, but I think I'm ahead, so it's good. 476 00:22:04,760 --> 00:22:06,000 I need 90 of them. 477 00:22:06,000 --> 00:22:09,120 It's such a critical component of the dish. 478 00:22:09,120 --> 00:22:10,360 Chef. Ca va? 479 00:22:12,400 --> 00:22:14,920 Splitting these in half and skinning them. 480 00:22:16,680 --> 00:22:18,920 SAV: Oh, my God. 481 00:22:18,920 --> 00:22:22,160 I'm valiantly trying to de-shell these peas 482 00:22:22,160 --> 00:22:25,520 and take the skins off and get them split. 483 00:22:25,520 --> 00:22:27,560 Oh, my God. Lost a half, too. 484 00:22:27,560 --> 00:22:29,120 Um... Huh! 485 00:22:29,120 --> 00:22:31,200 Oh, my God, they're slippery suckers! 486 00:22:32,240 --> 00:22:35,200 Is there a faster way to do this? 487 00:22:35,200 --> 00:22:36,600 Can I like...? 488 00:22:36,600 --> 00:22:40,000 OK, that's working a little bit faster, isn't it? 489 00:22:40,000 --> 00:22:41,440 I'm crushing the peas with my knife, 490 00:22:41,440 --> 00:22:44,200 and they're releasing straight out of their shells. 491 00:22:44,200 --> 00:22:49,040 So I'm doing about 15 of them at a time instead of one at a time. 492 00:22:49,040 --> 00:22:52,160 So it's working for me. Don't tell anyone else, though. 493 00:22:54,200 --> 00:22:55,880 HARRY: Oh, my God. 494 00:22:55,880 --> 00:22:58,080 I couldn't even tell you where I'm at, to be honest. 495 00:22:58,080 --> 00:23:01,120 Uh, I'm trying to peel peas. (CHUCKLES) 496 00:23:01,120 --> 00:23:03,200 Like, I've got my custards in the oven. 497 00:23:03,200 --> 00:23:06,000 I've got a bit of time left on my stock that I'll then, um, 498 00:23:06,000 --> 00:23:07,640 you know, turn into the consomme. 499 00:23:07,640 --> 00:23:11,360 The crabs are cooked for crab meat, they're cooling down. 500 00:23:11,360 --> 00:23:14,280 PEZZA: You alright, Haz? Yeah. 90 peas, bro. 501 00:23:14,280 --> 00:23:15,840 90?! Just Zen out. 502 00:23:15,840 --> 00:23:18,120 These little... Zone out. Get it done. 503 00:23:18,120 --> 00:23:19,640 I'm freaking out right now. 504 00:23:19,640 --> 00:23:21,280 Like, I know I've still got so much to do. 505 00:23:21,280 --> 00:23:23,360 And I'm standing there just having to, like, 506 00:23:23,360 --> 00:23:26,240 peel these tiny skins off peas. 507 00:23:26,240 --> 00:23:29,480 Like, oh, God. Like, it's ridiculous! 508 00:23:29,480 --> 00:23:32,080 I feel like I'm doing heart surgery on a bee. 509 00:23:32,080 --> 00:23:34,400 JEAN-CHRISTOPHE: Attention! Attention! 510 00:23:34,400 --> 00:23:36,000 So much left to do. 511 00:23:36,000 --> 00:23:38,800 1.5 hours to go! 512 00:23:40,000 --> 00:23:41,560 (WHISTLES) Allez! Allez! 513 00:23:47,480 --> 00:23:48,960 GUILLAUME: This is gold, uh. 514 00:23:48,960 --> 00:23:50,920 You need that. Liquid gold. 515 00:23:53,440 --> 00:23:55,480 Still doing his peas. 516 00:23:57,120 --> 00:24:00,000 Darrsh, hope you can peel those peas fast. 517 00:24:00,000 --> 00:24:01,880 The peas take so long. 518 00:24:01,880 --> 00:24:03,480 Sav has found the hack, 519 00:24:03,480 --> 00:24:08,080 but Darrsh is just taking so much time doing his peas. 520 00:24:08,080 --> 00:24:10,240 And when I was trying to count how long it was taking for him 521 00:24:10,240 --> 00:24:12,920 to do them, it was gonna take him, like, 2.5 hours. 522 00:24:12,920 --> 00:24:14,640 And he doesn't have 2.5 hours. 523 00:24:14,640 --> 00:24:18,000 Find a...find a way to do it fast if you can. 524 00:24:18,000 --> 00:24:20,000 Yeah, the old squeeze and pop, mate. 525 00:24:20,000 --> 00:24:22,480 Hey, Darrshy. Hey, Sofia. Hi, Chef. 526 00:24:22,480 --> 00:24:23,600 GUILLAUME: How are you? 527 00:24:23,600 --> 00:24:25,680 What's this little pea system you've got going on here? 528 00:24:25,680 --> 00:24:27,560 Uh, it's grab a pea, squish it. 529 00:24:27,560 --> 00:24:29,880 That's taking you precious minute. Sure. 530 00:24:29,880 --> 00:24:32,200 And you did say, you know, the peas take the longest. 531 00:24:32,200 --> 00:24:33,880 They don't, actually, the plating does. 532 00:24:33,880 --> 00:24:35,200 Alright. 533 00:24:35,200 --> 00:24:37,920 I've seriously underestimated how much time is required 534 00:24:37,920 --> 00:24:40,000 for these peas to get them out of their shells. 535 00:24:40,000 --> 00:24:41,640 Yeah, Darrsh. 536 00:24:42,640 --> 00:24:46,520 I'm looking around, and I still need to get my crab meat out, 537 00:24:46,520 --> 00:24:48,840 I still need to do my batter and cook my mussels. 538 00:24:48,840 --> 00:24:50,280 Keep going, Darrsh-ay. 539 00:24:50,280 --> 00:24:52,440 I need to finish my consomme 540 00:24:52,440 --> 00:24:55,240 but I know as well that every single pea 541 00:24:55,240 --> 00:24:58,920 that I'm putting into the bowl right now needs to go on a plate. 542 00:24:58,920 --> 00:25:01,960 I've worked so well up to this point, 543 00:25:01,960 --> 00:25:04,120 but the wheels are starting to fall off. 544 00:25:12,000 --> 00:25:16,000 Use your crab to claw your way to top five! 545 00:25:16,000 --> 00:25:18,200 You have one hour to go! 546 00:25:18,200 --> 00:25:20,440 ANDY: Let's go! Come on! 547 00:25:20,440 --> 00:25:22,480 Got to lift it. 548 00:25:22,480 --> 00:25:24,080 WOMAN: Allez! Allez! 549 00:25:26,560 --> 00:25:28,040 (PANS CLANG) 550 00:25:28,040 --> 00:25:29,960 Oh, my God. Hey, Savi. 551 00:25:29,960 --> 00:25:31,280 Hello. How you going? 552 00:25:31,280 --> 00:25:32,960 Uh, going OK. Peas are done. 553 00:25:32,960 --> 00:25:38,080 Um, uh, just working on that crab stock for the consomme. 554 00:25:38,080 --> 00:25:40,080 Very stressed about that stock reducing. 555 00:25:40,080 --> 00:25:41,160 That's my main concern. Yeah. 556 00:25:41,160 --> 00:25:43,360 Everything else I know I can work at lightning speed. 557 00:25:43,360 --> 00:25:44,760 OK. Fight hard. Yeah. 558 00:25:44,760 --> 00:25:45,960 This is it. 559 00:25:45,960 --> 00:25:47,480 I'm stressed about the time 560 00:25:47,480 --> 00:25:51,640 because I still need to clarify the crab stock. 561 00:25:51,640 --> 00:25:54,520 My crab stock is not reduced enough. 562 00:25:56,200 --> 00:25:57,720 But I can't reduce it anymore. 563 00:25:57,720 --> 00:26:01,720 I just don't have time because I have to make the raft, 564 00:26:01,720 --> 00:26:04,800 which clarifies the stock and turns it into a consomme. 565 00:26:04,800 --> 00:26:08,880 The raft involves making a mix with aromatics 566 00:26:08,880 --> 00:26:10,280 and usually some kind of meat. 567 00:26:10,280 --> 00:26:12,040 At this point, it's chicken breast. 568 00:26:13,680 --> 00:26:16,320 And eggwhites. 569 00:26:16,320 --> 00:26:20,160 And the raft pulls all the impurities to the surface. 570 00:26:22,960 --> 00:26:26,080 And gives you clear broth, essentially. 571 00:26:26,080 --> 00:26:27,280 PEZZA: Keep going, Sav. 572 00:26:27,280 --> 00:26:29,600 It is a bit of a technical technique 573 00:26:29,600 --> 00:26:32,480 and I've only done it once, 574 00:26:32,480 --> 00:26:36,160 so I am most worried about the consomme. 575 00:26:36,160 --> 00:26:38,120 But I need to move on... 576 00:26:38,120 --> 00:26:39,120 OK. 577 00:26:39,120 --> 00:26:41,880 ..to picking out the crab meat from my mud crabs. 578 00:26:41,880 --> 00:26:46,200 Alright. I need to go through it with a fine-toothed comb. 579 00:26:46,200 --> 00:26:48,960 Make sure that there are no shell-y bits. 580 00:26:48,960 --> 00:26:50,560 This is make or break. 581 00:26:52,840 --> 00:26:55,040 Um, just working on this consomme. 582 00:26:55,040 --> 00:26:57,320 Just put my raft in. WOMAN: Good job, Harry. 583 00:26:57,320 --> 00:26:59,600 So I'm just bringing it up to a gentle simmer. 584 00:26:59,600 --> 00:27:02,560 I've never used a raft to clarify a consomme before, 585 00:27:02,560 --> 00:27:04,040 but I've always wanted to try it, 586 00:27:04,040 --> 00:27:06,640 so I'm really excited to see how this works. 587 00:27:06,640 --> 00:27:07,840 Harry. Yes? 588 00:27:07,840 --> 00:27:09,120 Talk to me, mate. Yep. 589 00:27:09,120 --> 00:27:11,040 So I'm guessing you've got to pick crab... 590 00:27:11,040 --> 00:27:13,000 Yep. ..make your beer batter... 591 00:27:13,000 --> 00:27:14,320 Yep. Deep-fry the mussels. 592 00:27:14,320 --> 00:27:16,280 ..deep-fry the mussels. Yep. 593 00:27:16,280 --> 00:27:18,200 How long do you reckon it's going to take, 594 00:27:18,200 --> 00:27:21,880 even someone who works in your restaurant to pick those crabs? 595 00:27:21,880 --> 00:27:24,840 10 minutes. And making sure there's no shell. 596 00:27:24,840 --> 00:27:26,160 No shell. You know. 597 00:27:26,160 --> 00:27:27,440 No shell. 598 00:27:27,440 --> 00:27:29,720 Guillaume's chefs can pick mud crab in 10 minutes. 599 00:27:29,720 --> 00:27:31,520 And I'm going to prove to him today 600 00:27:31,520 --> 00:27:33,880 that I can do it quicker than his chefs. 601 00:27:33,880 --> 00:27:37,000 It's taking everything I've got not to have A big old chunk of this. 602 00:27:37,000 --> 00:27:39,120 Mud crab is my favourite food. 603 00:27:39,120 --> 00:27:40,760 I'm just in the zone right now. 604 00:27:40,760 --> 00:27:42,520 I feel like I'm at the table with Pop, 605 00:27:42,520 --> 00:27:45,040 you know, sitting on the balcony in Bundaberg with a couple of big, 606 00:27:45,040 --> 00:27:47,280 juicy Queensland bucks. 607 00:27:47,280 --> 00:27:48,680 PEZZA: Great work, Hazza. 608 00:27:49,960 --> 00:27:52,360 Eight minutes. I'm stoked with that. 609 00:27:52,360 --> 00:27:54,120 Better, Hazza. Nice, Haz. 610 00:27:54,120 --> 00:27:57,000 You know, chefs have had training to pick crab this fast, 611 00:27:57,000 --> 00:27:59,960 but I've done it through wanting to eat mud crab. (LAUGHS) 612 00:28:02,320 --> 00:28:03,920 WOMAN: Yes, Savi! 613 00:28:03,920 --> 00:28:06,360 SAVINDRI: I'm making this beer batter 614 00:28:06,360 --> 00:28:09,120 faster than I've ever made a beer batter in my life. 615 00:28:09,120 --> 00:28:12,280 Very stressed at the moment 'cause I still need to fry these mussels, 616 00:28:12,280 --> 00:28:14,240 which I am about to do now. 617 00:28:14,240 --> 00:28:16,680 The mussels are getting dunked in and they're straight into the fryer. 618 00:28:16,680 --> 00:28:19,160 Just a couple of minutes and then they're straight out. 619 00:28:19,160 --> 00:28:20,760 No short cuts. 620 00:28:20,760 --> 00:28:24,800 We need five perfect plates and you have half an hour left! 621 00:28:24,800 --> 00:28:27,720 ANDY: Come on, everybody, let's go. Lift it! 622 00:28:27,720 --> 00:28:28,880 (CLAPPING) 623 00:28:28,880 --> 00:28:30,840 Half an hour to make top five! 624 00:28:33,640 --> 00:28:36,680 Why is everyone moving so slow? 625 00:28:36,680 --> 00:28:39,760 My fresh peas done, finally! 626 00:28:39,760 --> 00:28:42,280 But I'm so stressed. 627 00:28:42,280 --> 00:28:44,200 It's time to do my consomme. 628 00:28:44,200 --> 00:28:46,480 So it's time to clarify this stock. 629 00:28:46,480 --> 00:28:49,720 The raft needs enough time to pull out all those impurities, 630 00:28:49,720 --> 00:28:51,520 and the recipe says 30 minutes. 631 00:28:51,520 --> 00:28:55,480 I've only just got 30 minutes, and I've still got to ladle out 632 00:28:55,480 --> 00:28:58,360 the clear fluid into a strainer at the end. 633 00:28:58,360 --> 00:28:59,880 I've still got to do my mussels, 634 00:28:59,880 --> 00:29:02,680 and I've still got to pick my crab meat. 635 00:29:04,600 --> 00:29:07,680 I was just so far ahead at the start. 636 00:29:07,680 --> 00:29:09,440 NAT: Darrsh, do you have tweezers around? 637 00:29:09,440 --> 00:29:11,200 It's just so much easier doing this, man. 638 00:29:11,200 --> 00:29:13,880 And now I am so far behind. 639 00:29:13,880 --> 00:29:15,560 Starting to take a few short cuts. 640 00:29:18,920 --> 00:29:21,680 But I'm just focusing on ticking off every component 641 00:29:21,680 --> 00:29:24,200 so that I can get something on the plate. 642 00:29:25,200 --> 00:29:27,800 The panic is really starting to set in. 643 00:29:27,800 --> 00:29:30,000 No-one's even near starting to plate. 644 00:29:30,000 --> 00:29:32,800 If anyone can get five plates finished, 645 00:29:32,800 --> 00:29:35,520 I would be extremely surprised. 646 00:29:44,760 --> 00:29:46,720 MIMI: Darrsh, Sav and Harry, 647 00:29:46,720 --> 00:29:50,240 all of their consommes are on the stove. 648 00:29:50,240 --> 00:29:54,080 The rafts are in. They're waiting for the consomme to clarify. 649 00:29:54,080 --> 00:29:56,120 Go on, mate. 650 00:29:56,120 --> 00:29:59,760 I can see that Harry's consomme is now crystal clear. 651 00:29:59,760 --> 00:30:00,840 On you, Haz. 652 00:30:02,880 --> 00:30:05,400 But Sav's one is just cloudy and murky. 653 00:30:06,560 --> 00:30:09,520 Savi's raft is just not working. 654 00:30:09,520 --> 00:30:12,800 They need a consomme that is clear... 655 00:30:14,160 --> 00:30:17,880 ..and, therefore, Sav shouldn't be stirring it with the stock. 656 00:30:17,880 --> 00:30:19,640 Oh, my God. 657 00:30:26,680 --> 00:30:27,960 Overwhelmed. 658 00:30:27,960 --> 00:30:31,440 I'm going to start crying now, but just overwhelmed. 659 00:30:31,440 --> 00:30:32,480 Um... 660 00:30:33,720 --> 00:30:35,280 ..yeah. 661 00:30:35,280 --> 00:30:37,840 It's just all very emotional for me... 662 00:30:39,280 --> 00:30:40,440 (SIGHS) 663 00:30:40,440 --> 00:30:43,560 ..because I feel like I'm finally starting to believe 664 00:30:43,560 --> 00:30:45,640 that I am worthy of being here. 665 00:30:46,760 --> 00:30:48,360 I don't want to go home... 666 00:30:49,360 --> 00:30:51,280 ..but I've really messed up. 667 00:30:52,480 --> 00:30:53,680 (SIGHS) 668 00:31:05,680 --> 00:31:07,840 15 minutes left to go, please! 669 00:31:07,840 --> 00:31:10,400 (CHEERING AND APPLAUSE) 670 00:31:12,320 --> 00:31:14,120 POH: Keep pushing! 671 00:31:14,120 --> 00:31:16,600 15 minutes left to go! 672 00:31:16,600 --> 00:31:18,440 PEZZA: I don't know how they're going 673 00:31:18,440 --> 00:31:20,640 to get these peas on the plate. 674 00:31:22,120 --> 00:31:23,840 SAVINDRI: I'm pouring my consomme. 675 00:31:26,080 --> 00:31:28,200 Oh, my God, Sav, you're making me nervous. 676 00:31:28,200 --> 00:31:31,280 I'm worried about the clarity of the consomme. 677 00:31:33,320 --> 00:31:35,200 The raft just hasn't worked. 678 00:31:39,240 --> 00:31:42,800 Sav's is so dark. Yeah. 679 00:31:42,800 --> 00:31:44,360 Because I can't fix it. 680 00:31:44,360 --> 00:31:46,400 There ain't no going back at this point. 681 00:31:46,400 --> 00:31:48,240 I just don't have time 682 00:31:48,240 --> 00:31:50,520 because I need to start plating now. 683 00:31:50,520 --> 00:31:52,120 I've got this unshakeable feeling 684 00:31:52,120 --> 00:31:54,120 that this is going to be the pressure test 685 00:31:54,120 --> 00:31:55,760 that sends me home. 686 00:31:57,200 --> 00:31:59,840 Let's go. Hustle, Haz. 687 00:31:59,840 --> 00:32:02,720 HARRY: I honestly feel like I'm having an out-of-body experience 688 00:32:02,720 --> 00:32:04,800 in this last part of the cook. 689 00:32:04,800 --> 00:32:07,200 All panic stations, essentially. 690 00:32:08,600 --> 00:32:11,200 My entire time in this competition 691 00:32:11,200 --> 00:32:13,320 is boiling down to this last 12 minutes, 692 00:32:13,320 --> 00:32:16,120 where I've still got to plate up this incredibly intricate dish. 693 00:32:16,120 --> 00:32:18,680 MIMI: Come on, Haz. Come on. 694 00:32:18,680 --> 00:32:20,200 Come on, come on, come on. 695 00:32:20,200 --> 00:32:22,520 Oh, look. Now it's the precision time. 696 00:32:22,520 --> 00:32:26,040 Having all the little peas, pearled one by one. 697 00:32:26,040 --> 00:32:28,000 Double time, Savi, double time. Let's go. 698 00:32:28,000 --> 00:32:29,760 SAVINDRI: The plating of the peas, for me, 699 00:32:29,760 --> 00:32:32,480 I go into the mode that I go into 700 00:32:32,480 --> 00:32:35,440 when I actually do piping on cupcakes. 701 00:32:35,440 --> 00:32:38,360 I'm piping mayo faster than I've ever piped mayo 702 00:32:38,360 --> 00:32:40,640 or anything in my entire life. 703 00:32:40,640 --> 00:32:42,240 Come on, Darrsh-ay! 704 00:32:42,240 --> 00:32:44,480 DARRSH: These peas are gonna be the end of me. 705 00:32:45,760 --> 00:32:47,280 NAT: Come on, Darrsh. 706 00:32:48,440 --> 00:32:50,800 They are flicking around and flying. 707 00:32:50,800 --> 00:32:53,120 It's making the pea royale not look nice and smooth, 708 00:32:53,120 --> 00:32:55,280 like when it came out of the steamer. 709 00:32:55,280 --> 00:32:58,240 So, there's just so much going wrong right now. 710 00:32:58,240 --> 00:32:59,560 You need that mayo done. 711 00:32:59,560 --> 00:33:00,560 Yeah. 712 00:33:00,560 --> 00:33:03,040 I'm genuinely worried that I'm not going to get up 713 00:33:03,040 --> 00:33:04,800 five plates of food right now. 714 00:33:04,800 --> 00:33:08,560 Speedy! (GASPS) Oh, Darrsh, careful! 715 00:33:12,160 --> 00:33:13,200 ANDY: Listen up, everyone. 716 00:33:13,200 --> 00:33:16,600 You're gonna have to start making some decisions 717 00:33:16,600 --> 00:33:18,960 because we're coming up to five minutes to go, 718 00:33:18,960 --> 00:33:21,720 and we need crab, we need caviar, 719 00:33:21,720 --> 00:33:23,920 and we need mussels on those plates. (BEEPING) 720 00:33:23,920 --> 00:33:26,320 You've got to make some decisions. Come on. 721 00:33:26,320 --> 00:33:28,640 (CHEERING AND APPLAUSE) 722 00:33:28,640 --> 00:33:32,400 SAVINDRI: I've done my very best with those peas and the mayo. 723 00:33:32,400 --> 00:33:34,520 Get it on the plate. Get it on the plate. Get it on the plate. 724 00:33:34,520 --> 00:33:37,880 The crab needs to be on the plate, along with the caviar. 725 00:33:37,880 --> 00:33:39,480 That's it. Come on! (CLAPS) 726 00:33:39,480 --> 00:33:41,200 And mussels. 727 00:33:41,200 --> 00:33:44,800 I have a feeling that the mussels might be a bit overcooked, 728 00:33:44,800 --> 00:33:46,200 just by touching them. 729 00:33:46,200 --> 00:33:48,720 I think they might be a bit rubbery. 730 00:33:48,720 --> 00:33:50,720 Oh, my God, I... 731 00:33:52,080 --> 00:33:54,160 It's madness. It's sheer madness. 732 00:33:54,160 --> 00:33:56,800 Nice, Haz. Powering through it. 733 00:33:56,800 --> 00:33:58,920 HARRY: I get my consomme into the jug, 734 00:33:58,920 --> 00:34:01,920 and to see colour of it and how clear it was. 735 00:34:01,920 --> 00:34:03,600 Harry's looks good. 736 00:34:03,600 --> 00:34:06,000 Oh, I'm so stoked. 737 00:34:06,000 --> 00:34:08,800 I'm just so grateful that all of that hard work today 738 00:34:08,800 --> 00:34:10,480 has paid off. 739 00:34:10,480 --> 00:34:12,800 That could be what separates me from the pack. 740 00:34:12,800 --> 00:34:15,040 Nice, Haz. Come on. 741 00:34:15,040 --> 00:34:16,120 Yeah. 742 00:34:16,120 --> 00:34:17,280 I've got my crab. 743 00:34:17,280 --> 00:34:19,040 Pack the crab into the ring mould, 744 00:34:19,040 --> 00:34:20,600 with the caviar... 745 00:34:22,920 --> 00:34:24,640 ..and then place the mussels on top. 746 00:34:24,640 --> 00:34:27,200 And I've got to do this five times. 747 00:34:27,200 --> 00:34:30,160 I'm really, really pushing this to the limit. 748 00:34:30,160 --> 00:34:32,240 Get it on the plate! 749 00:34:32,240 --> 00:34:33,680 One minute to go! 750 00:34:33,680 --> 00:34:36,160 Come on! Let's go! Come on, let's go! 751 00:34:37,360 --> 00:34:38,880 There's essentially a minute left to go, 752 00:34:38,880 --> 00:34:41,000 and I'm getting my consomme. 753 00:34:41,000 --> 00:34:42,320 PEZZA: Jeez. Oh, my God. 754 00:34:42,320 --> 00:34:43,640 With this consomme, 755 00:34:43,640 --> 00:34:44,840 it needs to be translucent. 756 00:34:44,840 --> 00:34:46,280 It needs to be crystal clear. 757 00:34:46,280 --> 00:34:48,920 And the way to do that is to ladle it in. 758 00:34:48,920 --> 00:34:51,800 I don't have time to be ladling in this consomme. 759 00:34:51,800 --> 00:34:53,760 You're gonna run out of time. 760 00:34:53,760 --> 00:34:54,960 You're gonna have to tip, bro. 761 00:34:54,960 --> 00:34:57,440 You're going to have to tip, or you're going to run out of time. 762 00:34:57,440 --> 00:35:01,640 I just decide to grab my consomme and pour it through the strainer. 763 00:35:03,040 --> 00:35:05,400 That's gonna make it murky, but I haven't got time 764 00:35:05,400 --> 00:35:06,560 to think about it right now 765 00:35:06,560 --> 00:35:08,920 because I don't know if I'm going to have enough time to plate up 766 00:35:08,920 --> 00:35:10,760 all five dishes. Just get it done. 767 00:35:10,760 --> 00:35:13,720 My heart is in my mouth for Darrsh. 768 00:35:13,720 --> 00:35:15,520 I don't want to watch. 769 00:35:15,520 --> 00:35:17,000 This moment is just intense. 770 00:35:17,000 --> 00:35:18,560 This is all unravelling. 771 00:35:18,560 --> 00:35:20,560 I'm afraid to say, 772 00:35:20,560 --> 00:35:24,400 30 seconds left to go! Please, hurry up! 773 00:35:24,400 --> 00:35:25,640 Allez, allez! 774 00:35:25,640 --> 00:35:27,080 Keep going! 775 00:35:27,080 --> 00:35:28,920 MIMI: Do the last crab. Just do the last crab. 776 00:35:28,920 --> 00:35:30,080 Go, mate, go. Last crab. 777 00:35:30,080 --> 00:35:31,280 Go, go, go, go, go, go. 778 00:35:31,280 --> 00:35:33,120 Last one's on top. Come on, Darrsh-ay! 779 00:35:33,120 --> 00:35:34,400 This is it! Come on. 780 00:35:34,400 --> 00:35:35,840 10... Mussels! Mussels! 781 00:35:35,840 --> 00:35:37,880 Mussels! Mussels! 782 00:35:37,880 --> 00:35:39,920 JUDGES: ..seven, six, 783 00:35:39,920 --> 00:35:41,920 five, four, 784 00:35:41,920 --> 00:35:44,040 three, two, 785 00:35:44,040 --> 00:35:46,680 one! Done. 786 00:35:46,680 --> 00:35:48,840 (APPLAUSE) Well done, everybody. 787 00:35:48,840 --> 00:35:50,120 That is mammoth. 788 00:35:50,120 --> 00:35:55,120 Oh! God! Oh...my....God! 789 00:35:55,120 --> 00:35:56,880 Darrsh-ay! 790 00:36:03,000 --> 00:36:06,440 SAVINDRI: I'm upset that the stock 791 00:36:06,440 --> 00:36:08,600 didn't clarify as much as I liked. 792 00:36:10,960 --> 00:36:13,920 Yeah. I'm so certain that's going to send me home. 793 00:36:16,440 --> 00:36:18,840 DARRSH: I'm feeling a little bit embarrassed, 794 00:36:18,840 --> 00:36:21,680 just the way that this dish looks on the plate. 795 00:36:23,440 --> 00:36:25,280 I think I'm in trouble today. 796 00:36:32,000 --> 00:36:34,680 VOICEOVER: Get inspired by our fabulous home cooks. 797 00:36:34,680 --> 00:36:38,600 Stream full episodes of MasterChef Australia now 798 00:36:38,600 --> 00:36:40,080 on 10Play. 799 00:36:47,080 --> 00:36:50,000 HARRY: Walking my dishes up, you know, like, my whole time 800 00:36:50,000 --> 00:36:53,480 in this competition is riding on this dish, you know? 801 00:36:53,480 --> 00:36:56,120 This moment, like, it's one-in-three chance 802 00:36:56,120 --> 00:36:57,400 of going home. 803 00:36:57,400 --> 00:37:01,280 And, um, what I'm carrying up is my ticket to stay 804 00:37:01,280 --> 00:37:02,680 in the competition. 805 00:37:04,080 --> 00:37:05,400 ANDY: Hello, mate. Hi. 806 00:37:05,400 --> 00:37:07,720 Hi, Harry. Harry. 807 00:37:10,360 --> 00:37:12,320 Thank you. 808 00:37:12,320 --> 00:37:14,080 Looking down at my five dishes, 809 00:37:14,080 --> 00:37:16,760 I'm really proud with what I've achieved. 810 00:37:16,760 --> 00:37:18,840 And I knew the consomme was going to be the bit 811 00:37:18,840 --> 00:37:20,760 that I had to get right. 812 00:37:20,760 --> 00:37:23,320 And it's clear, it smells incredible... 813 00:37:24,760 --> 00:37:27,800 ..but you really can't ever be confident in these situations 814 00:37:27,800 --> 00:37:29,480 in the MasterChef kitchen. 815 00:37:29,480 --> 00:37:30,880 Nice one, Harry. Thanks, guys. Enjoy. 816 00:37:30,880 --> 00:37:32,000 Thank you. POH: Thanks, Harry. 817 00:37:32,000 --> 00:37:33,560 Thank you very much. Thanks. 818 00:37:33,560 --> 00:37:34,920 Guillaume, thoughts on the looks? 819 00:37:34,920 --> 00:37:36,800 Very consistent. They all look the same. 820 00:37:36,800 --> 00:37:38,360 So, well done on that. 821 00:37:40,640 --> 00:37:43,280 Consomme looks pretty amazing. Like, the light beaming off the consomme... 822 00:37:43,280 --> 00:37:45,040 And you can smell it. Yeah. 823 00:37:45,040 --> 00:37:47,080 It's insane. I can't wait to try it. 824 00:37:47,080 --> 00:37:48,560 Shall we? 825 00:38:15,800 --> 00:38:19,520 I don't think he knows how good a job he has done. 826 00:38:20,640 --> 00:38:22,840 The pea royale, it's got a lovely flavour. 827 00:38:22,840 --> 00:38:25,880 It's got that bright freshness of the peas in it. 828 00:38:25,880 --> 00:38:29,200 The consomme - it is immaculate. 829 00:38:29,200 --> 00:38:30,920 It is crystal clear. 830 00:38:30,920 --> 00:38:33,120 It's got all of that depth. 831 00:38:33,120 --> 00:38:35,240 As soon as he started to pour that on, 832 00:38:35,240 --> 00:38:37,600 and it just glistened. 833 00:38:37,600 --> 00:38:39,120 He knew that. He knew! 834 00:38:39,120 --> 00:38:40,120 Yeah, he did. 835 00:38:40,120 --> 00:38:42,520 He was...he was proud as a rooster, you know? Definitely. 836 00:38:42,520 --> 00:38:45,680 Harry's crab meat still has all of that sweetness. 837 00:38:45,680 --> 00:38:47,840 I think it's seasoned perfectly. 838 00:38:47,840 --> 00:38:49,760 It does have a little bit too much caviar. 839 00:38:49,760 --> 00:38:52,360 Never thought I would say that. (LAUGHS) 840 00:38:52,360 --> 00:38:54,680 If that's a problem, life is good. 841 00:38:54,680 --> 00:38:56,960 He can come to my house any time. 842 00:38:56,960 --> 00:38:59,360 Only if he's bringing crab and caviar. 843 00:38:59,360 --> 00:39:01,840 One thing he's got, he's got the taste. 844 00:39:01,840 --> 00:39:03,680 You know, this consomme... 845 00:39:05,000 --> 00:39:07,400 ..I could finish a jar. (OTHERS LAUGH) 846 00:39:07,400 --> 00:39:09,200 Um, the royale for me, 847 00:39:09,200 --> 00:39:10,800 it's...it's good. 848 00:39:10,800 --> 00:39:13,080 You can tell he knows seafood. 849 00:39:13,080 --> 00:39:15,680 The mussels, like, the batter - 850 00:39:15,680 --> 00:39:18,760 I don't know if you guys can see that, but how crisp 851 00:39:18,760 --> 00:39:20,480 that batter is, and, like... (BATTER CRUNCHES) 852 00:39:20,480 --> 00:39:22,720 ..you can hear it. Yeah, yeah. 853 00:39:22,720 --> 00:39:24,080 Crazy. 854 00:39:24,080 --> 00:39:27,200 POH: He fought with every atom in his body. 855 00:39:27,200 --> 00:39:28,440 Like, I saw. 856 00:39:28,440 --> 00:39:31,120 Like, he wanted it bad. 857 00:39:31,120 --> 00:39:33,080 He was so far behind. 858 00:39:33,080 --> 00:39:35,080 Like, there's no...there's no way 859 00:39:35,080 --> 00:39:38,040 that he should have got five dishes up. 860 00:39:43,360 --> 00:39:44,640 HARRY: Good luck, Savi. 861 00:39:48,160 --> 00:39:52,400 SAVINDRI: I have zero confidence at this point 862 00:39:52,400 --> 00:39:54,480 because I don't know how I've done 863 00:39:54,480 --> 00:39:55,920 compared to the two boys. 864 00:40:16,360 --> 00:40:19,920 I am thinking about that consomme, the clarity of the consomme, 865 00:40:19,920 --> 00:40:21,160 and I'm just thinking, 866 00:40:21,160 --> 00:40:24,560 "Yep, that's what's going to really put me in trouble." 867 00:40:25,960 --> 00:40:28,360 Thank you, Sav. We're going to taste now. 868 00:40:28,360 --> 00:40:30,160 Thank you, judges. Thank you. SOFIA: Thank you, Sav. 869 00:40:30,160 --> 00:40:31,320 Thanks, Sav. Thank you. 870 00:40:32,360 --> 00:40:35,280 Guillaume, what do you think of the job that Sav's done? 871 00:40:35,280 --> 00:40:37,200 Because precision in the plating 872 00:40:37,200 --> 00:40:39,080 was something that you definitely wanted to see. 873 00:40:39,080 --> 00:40:41,160 GUILLAUME: Yeah, when I look at the five plates? 874 00:40:41,160 --> 00:40:42,200 Yeah. 875 00:40:42,200 --> 00:40:44,680 You know, I think there might be a few things we can fix. 876 00:41:13,000 --> 00:41:14,800 Firstly, pea royale, 877 00:41:14,800 --> 00:41:16,920 you know, it's well-balanced. 878 00:41:16,920 --> 00:41:18,520 Her 'assaisonnement' is great. 879 00:41:18,520 --> 00:41:19,720 It's delicious. 880 00:41:19,720 --> 00:41:22,400 The crab, you know, she got it spot-on. 881 00:41:22,400 --> 00:41:23,520 There is no one shell. 882 00:41:23,520 --> 00:41:25,480 I don't think we got any shell. No. 883 00:41:25,480 --> 00:41:26,800 No shell. No, no shell. 884 00:41:26,800 --> 00:41:30,400 The consomme, the foundation of a great consomme is there, 885 00:41:30,400 --> 00:41:33,520 but I can't call that a consomme. 886 00:41:33,520 --> 00:41:35,880 You know? Like, it's a lovely stock. 887 00:41:35,880 --> 00:41:37,320 It's not clarified enough. 888 00:41:37,320 --> 00:41:39,960 So, obviously, that completely destroyed the effect. 889 00:41:39,960 --> 00:41:43,120 That real light, ethereal nature of your dish, Guillaume... 890 00:41:43,120 --> 00:41:45,440 Yeah. ..isn't quite there for me. 891 00:41:45,440 --> 00:41:48,520 The mussels, for me, unfortunately, are a bit of a fail. 892 00:41:48,520 --> 00:41:49,960 Mine were quite overdone, 893 00:41:49,960 --> 00:41:51,920 so they were quite rubbery and tough. 894 00:41:51,920 --> 00:41:54,400 Consomme, story of potential for me. 895 00:41:54,400 --> 00:41:56,160 She might have just missed the mark. 896 00:41:56,160 --> 00:41:57,960 Remember, at the start of the day, were, like, 897 00:41:57,960 --> 00:41:59,720 "Classic French technique - it looks simple, 898 00:41:59,720 --> 00:42:01,600 "but the devil's in the detail." Yeah. 899 00:42:01,600 --> 00:42:03,880 Like, it kind of displays that. 900 00:42:03,880 --> 00:42:07,560 It's almost there in so many ways. 901 00:42:07,560 --> 00:42:11,000 I mean, I still think magnificent job. 902 00:42:11,000 --> 00:42:14,640 And she absolutely fought for her life today. 903 00:42:14,640 --> 00:42:17,280 I really hope we get to see more from Sav, 904 00:42:17,280 --> 00:42:20,080 but it just depends on the rest of the cohort today. 905 00:42:38,720 --> 00:42:40,160 Hey, Darrsh. Hey, guys. 906 00:42:40,160 --> 00:42:41,440 Hey, Darrsh. 907 00:42:42,880 --> 00:42:45,600 Just the way that this dish looks on the plate, 908 00:42:45,600 --> 00:42:47,880 I've definitely let myself down. 909 00:42:49,040 --> 00:42:51,080 It doesn't matter what happened in all that time. 910 00:42:52,720 --> 00:42:55,600 If that last 30 minutes lets you down, you're going home. 911 00:42:55,600 --> 00:42:59,160 I'm just going to hope for a miracle that the flavours work together. 912 00:42:59,160 --> 00:43:00,400 Thanks, Darrsh. Thank you, chefs. 913 00:43:00,400 --> 00:43:01,640 Thanks, Darrsh. Thank you. 914 00:43:06,200 --> 00:43:09,120 I feel for him right now about the presentation 915 00:43:09,120 --> 00:43:11,720 because it's very inconsistent. 916 00:43:11,720 --> 00:43:13,160 Looks is one thing. 917 00:43:13,160 --> 00:43:15,120 Yeah, taste is another. 918 00:43:25,680 --> 00:43:26,960 Sorry. 919 00:43:29,080 --> 00:43:30,720 Shell! Yeah. 920 00:43:44,000 --> 00:43:47,880 I was worried about the dish because Darrsh is such 921 00:43:47,880 --> 00:43:50,640 an amazing bloke that he's... 922 00:43:50,640 --> 00:43:52,320 ..he's so honest... Mmm. 923 00:43:52,320 --> 00:43:54,240 ..that you could just tell. 924 00:43:54,240 --> 00:43:56,840 The consomme, it's a stock, you know? 925 00:43:56,840 --> 00:43:59,960 There is very little clarification there at all. 926 00:43:59,960 --> 00:44:02,080 It is quite murky. 927 00:44:02,080 --> 00:44:06,000 And there's so much sediment in it that you can actually see it. 928 00:44:06,000 --> 00:44:07,680 Yeah, there's all fat around the edges and... 929 00:44:07,680 --> 00:44:09,200 Like, you can see it sitting there. 930 00:44:09,200 --> 00:44:12,800 Then, unfortunately, for me and Darrsh, 931 00:44:12,800 --> 00:44:14,920 the crab was pretty clumsily picked. 932 00:44:16,200 --> 00:44:20,320 Three out of four of my mouthfuls had crab shell in it, 933 00:44:20,320 --> 00:44:24,840 and it really does affect the luxury of what this plate of food should be. 934 00:44:24,840 --> 00:44:27,080 Today, he was tested as a chef for the first time, 935 00:44:27,080 --> 00:44:29,160 and you can see that reflected to the dish. 936 00:44:29,160 --> 00:44:31,840 The royale is bubbling. 937 00:44:31,840 --> 00:44:33,520 It's overdone. 938 00:44:33,520 --> 00:44:37,040 I tried so hard to like that dish. 939 00:44:37,040 --> 00:44:41,440 The fundamental, the foundation of cooking is 'assaisonnement'. 940 00:44:42,720 --> 00:44:45,160 I'm tasting it. He forgot the salt in the royale. 941 00:44:45,160 --> 00:44:46,920 The crab. 942 00:44:46,920 --> 00:44:50,760 I just think the last hour for him was a... 943 00:44:50,760 --> 00:44:52,200 ..a disaster. 944 00:44:52,200 --> 00:44:54,040 This is not the dish. 945 00:45:05,600 --> 00:45:08,120 It was a mammoth task today. 946 00:45:08,120 --> 00:45:10,920 And you guys, you absolutely blew us away 947 00:45:10,920 --> 00:45:12,760 with your determination. 948 00:45:12,760 --> 00:45:14,920 You showed me passion today, 949 00:45:14,920 --> 00:45:16,640 and for four hours, you showed me 950 00:45:16,640 --> 00:45:18,160 how much you love cooking. 951 00:45:18,160 --> 00:45:20,360 And I am so proud of that. 952 00:45:21,960 --> 00:45:24,640 Guillaume, I would like to say bravo. 953 00:45:30,320 --> 00:45:33,560 Everyone, break this up and put your hands together 954 00:45:33,560 --> 00:45:35,160 for Guillaume Brahimi. 955 00:45:39,480 --> 00:45:41,880 Harry, Sav, Darrsh... 956 00:45:43,600 --> 00:45:47,480 ..five plates stand between you and the top five. 957 00:45:47,480 --> 00:45:51,320 One of you knocked this challenge out of the park. 958 00:45:51,320 --> 00:45:53,480 You're not going anywhere, 959 00:45:53,480 --> 00:45:54,800 Harry. 960 00:45:54,800 --> 00:45:56,720 (CHEERING AND APPLAUSE) 961 00:46:09,280 --> 00:46:10,320 Sav... 962 00:46:11,840 --> 00:46:13,160 ..Darrsh, 963 00:46:13,160 --> 00:46:16,120 it was clear that you ran out of time today. 964 00:46:16,120 --> 00:46:18,680 Both of your dishes differed from Guillaume's. 965 00:46:20,320 --> 00:46:22,560 But one had a consomme 966 00:46:22,560 --> 00:46:27,120 that was murky and bits of shell on every plate. 967 00:46:27,120 --> 00:46:29,280 I'm devastated to say, 968 00:46:29,280 --> 00:46:31,240 Darrsh, 969 00:46:31,240 --> 00:46:32,840 that dish was yours. 970 00:46:35,280 --> 00:46:37,920 I'm so sorry, Darrsh. You're going home. 971 00:46:39,760 --> 00:46:42,480 Darrsh, when this competition is over, 972 00:46:42,480 --> 00:46:45,280 yes, we'll remember our favourite food moments, 973 00:46:45,280 --> 00:46:47,200 but more than that, 974 00:46:47,200 --> 00:46:48,760 we'll remember people like you. 975 00:46:50,520 --> 00:46:51,600 Thanks so much. 976 00:46:51,600 --> 00:46:53,920 And we're going to miss you a lot. 977 00:46:56,120 --> 00:46:59,880 I remember, um, the first day we walked in here, 978 00:46:59,880 --> 00:47:02,760 and, um, it was, like, such a magical experience. 979 00:47:02,760 --> 00:47:06,360 I said, "I hope this magic never wears off." 980 00:47:06,360 --> 00:47:09,080 It does wear off, but it's replaced with, like, something 981 00:47:09,080 --> 00:47:10,200 that's so much better. 982 00:47:10,200 --> 00:47:14,440 And that's, like, the magic of all the people that are here. 983 00:47:14,440 --> 00:47:17,960 Everyone makes this show so much more than just food. 984 00:47:17,960 --> 00:47:20,560 It's such an amazing experience that I will never, 985 00:47:20,560 --> 00:47:22,040 ever, ever forget. 986 00:47:22,040 --> 00:47:24,880 Darrsh, for now, it's time to say goodbye. 987 00:47:26,160 --> 00:47:27,920 (APPLAUSE) 988 00:47:31,600 --> 00:47:34,080 Well done, mate. Thanks, Andy. 989 00:47:41,320 --> 00:47:43,240 Crush it. Oh, shut up! 990 00:47:45,400 --> 00:47:48,600 This competition has just lit such a fire in me 991 00:47:48,600 --> 00:47:51,000 that isn't going to go out any time soon. 992 00:47:52,640 --> 00:47:54,680 Again. 993 00:47:54,680 --> 00:47:56,160 Ah, not again! 994 00:47:56,160 --> 00:48:00,040 It's the beginning of all my dreams. 995 00:48:01,200 --> 00:48:04,400 The whole experience taught me that, day in and day out, 996 00:48:04,400 --> 00:48:08,800 you can push yourself to the limit and you achieve so much. 997 00:48:08,800 --> 00:48:10,960 I'm just excited for what the future brings. 998 00:48:10,960 --> 00:48:13,440 Yeah, Darrshy! (WHOOPING) 999 00:48:13,440 --> 00:48:15,320 Go, Darrsh! 1000 00:48:21,640 --> 00:48:24,640 VOICEOVER: Tomorrow night, on MasterChef Australia... 1001 00:48:25,960 --> 00:48:29,680 ..it's our top five for 2024. 1002 00:48:29,680 --> 00:48:32,920 One of you is going to win this competition. 1003 00:48:34,320 --> 00:48:38,520 And for their final immunity cook of the season... 1004 00:48:39,720 --> 00:48:42,720 ..there won't be a dry eye 1005 00:48:42,720 --> 00:48:44,600 in the entire kitchen. 1006 00:48:53,880 --> 00:48:55,880 Captions by Red Bee Media