MasterChef Australia Season 1 Episode 1
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00:00when you're going through hell keep going you will amaze yourself with what you can do
00:10we're gonna turn your world upside down welcome to the master chef kitchen since 2009 australia's
00:24best amateur cooks have chased their master chef dream i'll be very disappointed with myself if
00:29i'm not one of those final two they faced the toughest challenges time starts and achieved
00:35amazing success congratulations you are australia's master chef now 12 of the country's very best are
00:47back this building is a place that i've had some of the best and some of the worst things ever
00:51happened to me as they face their most personal challenge yet you came on to master chef to
00:57change your lives now you've come back to change other people together they have come to compete
01:05for a shot at more than 100 000 for their chosen charity marion you've just won ten thousand dollars
01:12to save the children it's really important work that oxfam are doing it's having a positive impact
01:16on people's lives i'm thrilled over three massive weeks the best of the best will create spectacular
01:24dishes that's why you're an all-star in a battle to stay in the competition another day another
01:31charity dollar but in the end only one will remain to hold high the ultimate prize the master chef all-stars
01:39trophy
01:52is
01:58Your heart's in your cold, you're yes and you'll know
02:02You're in and you're out, you're up and you're down
02:06You're wrong when it's white, it's black and it's white
02:10We fight, we break up, we kiss, we make love
02:13You don't really wanna say no, you don't really wanna go
02:20Your heart's in your cold, you're yes and you'll know
02:24You're in and you're out, you're up and you're down
02:28Look, I have happy memories of this kitchen certainly
02:38But at the same time, nearly every time I was in this place
02:42I was quite scared
02:46For two years now, I've been doing my own thing
02:51You know, I love my life
02:53And now
02:54Yeah, I'm kind of wondering if I am insane
02:59I never thought that I would walk through those doors again
03:04And here I am, thinking
03:06What am I doing?
03:09What am I doing?
03:11What am I doing here?
03:18Crazy!
03:20The nightmares have stopped and now it's all starting again
03:22It's friendly and it's scary and it's exciting and it's dangerous all at the same time
03:28Everything's changed but nothing's changed
03:32I felt a little bit nauseous
03:39This building is a place that I've had some of the best and some of the worst things that ever happened to me
03:44Wow, that is utterly weird
03:51Did you feel strange when you walked in?
03:54Oh yeah
03:54Well, I've said it a million times before so one for the record
03:59Welcome back to the MasterChef Kitchen
04:01Yeah
04:02Welcome back to the MasterChef Kitchen
04:10And welcome back to MasterChef All-Stars
04:13You are the faces, the people, the personalities, the cooks
04:18That made MasterChef something truly special
04:21So how have you all been?
04:23Who shall I go to first?
04:25Marion, what have you been up to?
04:27I now have my own business
04:28My own Marion's Kitchen food range
04:30I started, I did everything myself
04:33The recipes, sourced the producers
04:35Started with zero sales
04:36And now more than 100,000 people a month eat my food
04:40Wow, that's incredible
04:41Julie, Series 1 winner
04:44Special place in our hearts
04:46Tell us what you're doing, what you're doing with your life
04:48I've just delivered my third cookbook to the publisher
04:50That'll come out for Mother's Day next year
04:52Yeah, you test recipes
04:53Is this in your home? Do you do most of that in your home?
04:55Yeah, I do
04:56It's my favourite kind of day
04:58You know, get up in the morning and I've got a whole day ahead of me
05:00Just to cook and to play with ingredients
05:02And to write recipes
05:03It's absolutely something I'm passionate about doing
05:06And I love it
05:07Yeah, fantastic stuff
05:09You came onto MasterChef to change your lives
05:14And you've done that
05:15Now you've come back to change other peoples
05:19You've formed teams
05:21Series 1, Series 2 and Series 3
05:24To raise money for your favourite charities
05:27And not only that
05:29If you cook well
05:30To raise the MasterChef All-Stars Trophy
05:35Trophy
05:36Right, with every great team we need
05:39A captain
05:40Blue team
05:41Julie
05:42Yellow team
05:46Kate, it's going to be you
05:47Yay
05:48Right, Red team
05:51Unfortunately Adam's not here
05:52Because he's shooting his own TV series
05:54Which is fantastic for him
05:56But it means for you four
05:58You need to decide
05:59Who's going to be the captain
06:00Of the Red team
06:01So have a moment
06:02We want to pick this up
06:03Yeah, we want Cal
06:04Yeah
06:05Callum
06:05How do you feel about that?
06:08Oh gee, I think it should be
06:09I've got an awesome team
06:10So hopefully my job will be pretty easy
06:11You guys going to win?
06:12Yeah
06:13Yeah, I'd say
06:14Well this is all frightfully jolly, isn't it?
06:21But let me remind you that in the MasterChef kitchen
06:24Jolly is folly
06:26Because there is one challenge
06:30That casts its shadow
06:32Like Mount Doom
06:34Over every man, elf and halfling
06:39There is one challenge
06:47But if you did it
06:48At four o'clock in the morning
06:50You wake up
06:51Sweat on your brow
06:53And you look around
06:55To see
06:56If standing in the corner of the room
06:58Is
06:59The Dark Lord
07:02Of the pastry kitchen
07:04Holding
07:05Nothing else but
07:07The Crockenbush
07:10And all the therapy I've had
07:27Over the last three years
07:28Falls in a heap
07:29You
07:30The Crockenbush
07:36Is the original one
07:38That started it all off
07:39Everyone's talked about it
07:42Everyone's got their opinions
07:44On whether or not they can do it
07:45Can somebody give me a hand?
07:49Oh
07:49Myself
07:50I know I can't do it
07:53So I know this is going to be
07:54One hell of a day
07:55Good luck
07:57If you've never made a Crockenbush before
07:59You're going to need it
08:01If you've made a Crockenbush before
08:03You know you need it
08:05Crockenbush
08:09Refresh our memory
08:12What is the Crockenbush?
08:13The Crockenbush
08:14Is profiteroles
08:16Chew pastry
08:17They're filled with vanilla custard
08:18Dipped in caramel
08:20And stuck together
08:22To make a nice towel shape
08:24There's also a caramel base
08:27Like a bit of nougatine
08:28On the bottom
08:28And it's finished off
08:31With some spun sugar
08:32Some
08:33Just a little bit
08:34I want to know
08:36Why do you guys fear
08:37The Crockenbush?
08:38What is it?
08:39Is it because it's tall?
08:40About half the size of you, George
08:42I mean
08:42Crockenbush is
08:49It's funny
08:50On paper
08:50It's simple
08:51Profiteroles
08:52Some custard
08:54Bit of caramel
08:56You know
08:56It's all easy
08:57But when you combine it
08:58With a short time frame
09:00It's hell
09:01So now for a few rules
09:02How's it all
09:03Going to work?
09:05Series one
09:05You all competed as individuals
09:08So
09:09We thought you'd give you
09:10A bit of a break
09:11And today you're going to cook
09:12As teams
09:13But don't think you're going to
09:15Get away with it that easy
09:17Because although you're going to
09:18Cook as a team
09:18Today
09:19It's a relay team
09:22The order of who does what
09:28Is entirely up to you
09:30But if you kick off
09:31You've got 30 minutes on the clock
09:33To get as much done
09:34As you possibly can
09:36And regardless
09:37Of where you're at
09:38At the end of the 30 minutes
09:40You're tag team
09:41And the next member's down
09:42Cooking
09:43Sounds good, doesn't it?
09:46First team member 30 minutes
09:49Second team member 30 minutes
09:50Third team member 30 minutes
09:52And the last team member
09:54Brings it home
09:56With 45 minutes
09:58To finish it off
09:59Looking just like that
10:02Or even better
10:03And what's lovely about today
10:06Is no one's going home
10:08Put up the best crock and bush
10:10And you'll win $20,000
10:12That's $5,000
10:13For each of the winning team members charities
10:16The charity I'm supporting
10:18Is Cambodian Children's Fund
10:20The average income
10:21In Cambodia
10:22Is a dollar a day
10:23So I know
10:23Whatever I raise
10:24In Australian dollars
10:25Is going to go
10:26A very, very long way
10:27Not only that
10:30You'll win a major advantage
10:34Going into the next challenge
10:35Don't ooh me
10:37It's a major challenge
10:41That's going to be
10:42A big impact
10:43On how much you enjoy
10:44The next challenge
10:45Come that's not
10:46Great
10:46I love how you're strategising it
10:51Working it out
10:52I've been in the
10:52MasterChef kitchen
10:53Before I know what to do
10:55You've got two hours
10:58And 15 minutes
10:59To make that
11:00Beautiful thing there
11:02Are you ready?
11:04Yes
11:05Let's get to it
11:06The first challenge is on
11:13We've got to recreate
11:15Adriano Zumbo's
11:16Crockenbush
11:17We've got 30 minutes each
11:19It's a relay
11:20The last person has 45 minutes
11:22To pull it all together
11:23You're going to get first
11:24You're going to get the shoe now
11:25Basically
11:26It's game on
11:27The first person needs to be
11:29Someone really quick
11:30I think with shoe pastry
11:31That's you Kate isn't it?
11:33I think Kate
11:33You should do the pastry
11:34We have a quick team meeting
11:35To work out
11:36What order we're going to cook in
11:38And it becomes pretty obvious
11:40Pretty quickly
11:41That the others haven't made
11:42A lot of shoe pastry
11:43I've made a little bit
11:44If you can
11:44You can start going on
11:45To the caramel
11:46So I get thrown in
11:47At the beginning
11:48Kind of
11:48Cool
11:49Alright so
11:49I reckon if I get the
11:52Try and get the shoe buns in
11:53I'll follow you up
11:55We chose Callum to go first
11:56Because he's been piping out
11:58A lot of macarons
11:59Since he left MasterChef
12:01So we thought he'd be great
12:02To make the little profiteroles
12:03How you got the best
12:05Shoe pastry last time
12:06And you were the best
12:07At the same
12:07In the first series
12:09When I cooked a crockenbush
12:10They liked my shoe pastry the best
12:12Those profiteroles
12:14Are absolutely bang on
12:16That's the first process today
12:17So I'm going to cook
12:19The shoe pastry
12:19Right that's it guys
12:21You better get cooking
12:22To the rest of you
12:23Up on the balcony
12:25In the first series
12:38I was always in trouble
12:39For having a messy bench
12:41Making a mess
12:42I was so determined
12:44To come back
12:45And I was going to be calm
12:46And organised
12:48And neat
12:49And the time starts now
12:51And that's right out the window
12:53Jules, Jules
12:55There's paper on the bottom
12:56Paper on the bottom
12:57Get out of the picture
12:58As soon as you see Julie start cooking
13:01You just can't help but have a laugh
13:03She's such a legend
13:04Yep, hey broke
13:07I start off with a shoe pastry
13:09I start off with a shoe pastry
13:09Some water
13:11Some milk
13:12Some butter
13:12And some salt
13:13And you bring that to the boil
13:15Hey, hey, hey
13:16Now chuck your flour in
13:19Chuck your flour in
13:19Yeah
13:20And stir
13:20Then I've got to get the flour
13:23Into that mixture
13:23Cook it out
13:24For a couple of minutes
13:26Over a high heat
13:26To sort of cook out that flour
13:28Julie, welcome home
13:31Oh, yeah
13:33I just start with a bloody crock of bush
13:35How do you reckon that looks?
13:36Yeah, I reckon it's ready to go
13:38Ready to go?
13:38Put it in a bowl
13:38And slowly add the eggs
13:39And then we add the eggs
13:42One at a time
13:42Until it's this silken smooth
13:44Quite gooey dough
13:46I'm Kate Brax from Series 3
13:49And I'm hoping people remember me
13:50Because I was the winner
13:52Kate, you are Australian MasterChef
13:55For 2011
13:57My life has changed quite drastically
14:00Since MasterChef
14:01I've published a cookbook
14:03I have a regular column
14:04With MasterChef magazine
14:06At the moment I'm really excited
14:07Because there's a local bookshop
14:08In Orange
14:09Where Michael Manners
14:10A Hatted chef
14:11And I get together
14:12And put on a feast
14:13For whoever wants to come along
14:14The charity I've decided to support
14:17Is Tear Australia
14:18Tear Australia are an organisation
14:20That are on about
14:21Helping the poorest of the poor
14:23In the world
14:23Making real long lasting change
14:25In people's lives
14:26I've got ten minutes left
14:31Of my half hour time slot
14:32And I'm not as far ahead
14:34As I wanted to be
14:35It's alright Kate, Kate
14:38You're going really well Kate
14:40Are you going to give the red team
14:44The best possible stuff?
14:45Well I hope so
14:46I wanted to go first
14:46And get these in the oven
14:47I think it's really important
14:48That we get these right
14:50And give Marion
14:51Who's going at the end
14:51As much time as possible
14:52To actually construct the thing
14:53Fantastic stuff Calum
14:54Keep it up
14:55Excellent
14:55Thanks guys
14:56Cheers
14:56Go Calum
14:58Come Calum
14:59Calum is like a pastry god
15:01In the kitchen
15:02He gets in there
15:03And his piping method
15:04Is perfect
15:05He's going at a million miles an hour
15:07But so calm
15:08And I can see the red team
15:12Pulling further and further
15:13In front
15:14This is looking pretty good
15:16For us so far
15:17Off to a great start
15:18Good work Kate
15:20Hey Kate
15:22Hello boys
15:23How are you?
15:24What's it like?
15:24What's it like back in the kitchen?
15:25Oh that's probably too close
15:26Stressful
15:27Yeah?
15:28Yeah it's amazing
15:29How you walk in here
15:30And suddenly
15:30I was feeling quite relaxed
15:31So the girls are just for fun
15:33And then my nerves
15:34But I've got to keep going
15:35You can pipe and talk
15:36I'm piping out these rounds
15:38But because the mixture's so gooey
15:40It's not something I'm good at going fast at
15:43Well look Kate
15:43You've got five minutes
15:44Until you hand over the baton
15:45To the next member of your team
15:46Good luck
15:47Keeping up
15:48Thank you very much
15:48Thank you Kate
15:49Pipe pipe pipe pipe
15:50Good girl Jules
15:53I'm kind of surprised that
15:55The nerves do kick in
15:57My hands start to shake
15:59Hey
16:00Remember that
16:01Remember that pressure
16:02You've got one minute to go guys
16:06Come on
16:07Come on
16:08Come on
16:08Come on
16:09Come on
16:09Come on
16:10Come on
16:11Come on
16:11Come on
16:11Come on
16:12Come on
16:13Come on
16:14Come on
16:14Come on
16:15Come on
16:15Ten seconds
16:17Five
16:20Four
16:21Three
16:22Two
16:23One
16:24Right team captains
16:26It's swap overtime
16:27Kate
16:28Head upstairs
16:29Heat two begins now
16:34You've got 30 minutes
16:36Good luck
16:37The thing I'm worried about most
16:39Is if we get behind the eight ball
16:41If there's an element that gets mucked up
16:43And has to be redone
16:45Or something that interferes with our timing
16:47Jeez
16:49This is not going to work
16:51This one
16:51My name is Justine
16:54And I'm originally from series one of MasterChef
16:57Very good
16:58Jack gave you ten
17:01Did he?
17:01The best thing that's happened to me since MasterChef
17:04Is of course having my own TV show
17:06Everyday Gourmet is a series on Channel 10
17:09I get to cook what I love
17:10And I get to show people how to cook it
17:13Instead of boiling the gnocchi first
17:14We're going to fry it
17:15So the charity that I've chosen
17:17Is Father Chris Riley's Youth Off the Streets
17:20And they help people who aren't as fortunate as us
17:23And if there's anyone doing that
17:24Then I'm on board helping them
17:26Justine, how are you going?
17:30Look, I love being here
17:31But I really didn't want to start on a croquembouche
17:33Their faces, they look very concerned
17:35Are you happy with your shoe pastry?
17:38I think it's a little bit thick
17:39But we have not
17:40A little bit
17:41It looks very thick
17:42It's fine
17:43Don't listen to them
17:44Adriana is concerned
17:46That the shoe pastry mixture
17:47Is too thick
17:49Because really
17:49You shouldn't be forcing it out of the piping bag
17:51It should be just flowing
17:52Oh look
17:54Has this ever happened?
17:55I think you're still going to be able to make something out of it
17:57But you
17:58Don't be
17:58Yeah
17:59Does he?
18:01Don't listen to them
18:01Just keep piping
18:02I'd scrape them all
18:08Put it back in the bowl
18:09Add a couple of eggs
18:10Yep
18:10Just one or two
18:11Just be careful
18:11We have time though
18:12And he really recommends
18:14That I place all that shoe pastry
18:15That I've piped
18:16Back into the bowl
18:18Add some eggs
18:19And whisk again
18:20Just to get a better consistency
18:22I think it's better to have a smaller
18:23A nicer croquembouche
18:24Than have a big one with
18:26We're going to have to start again
18:27No, don't start again
18:28A couple more eggs
18:29A couple more eggs
18:30What?
18:30No, no, no, no, no, no, no
18:32Start again
18:33And add
18:34No, Jazzy
18:34Add one or two eggs
18:35No, no, no, Jazzy
18:37Don't
18:38What do we know?
18:39Don't
18:39Guys, come on
18:40Look
18:41And then you have
18:42Adriano and George
18:44Telling me to do this
18:45What do we know?
18:47And then I have my team members
18:48Who have done this challenge before
18:49Telling me
18:50Don't do it
18:51Doesn't matter
18:52Just chuck out your heaps
18:53Put them in the oven
18:53Yeah, put them in
18:54Let's go
18:55Do I listen to George?
18:57Do I listen to my teammates?
18:59I don't know
18:59They're not going to work
19:01There's no egg wash
19:02Nothing
19:02Don't worry about it
19:03Don't worry about it
19:04We're the blue team
19:06That's when I start to freak out
19:08A little bit
19:09Our first challenge is the crockenbush
19:22We have to cook in a team relay
19:28And we each have 30 minutes to cook
19:30The game starts now
19:32I'd scrape them all
19:34Put it back in the bowl
19:35Add a couple of eggs
19:36Just one or two
19:37Just be careful
19:38We have time though
19:38I just don't have time
19:39So I listen to my teammates
19:41What do we know?
19:43What do we know?
19:44Finish the piping
19:45Pop it in the oven
19:46Fingers crossed
19:47It'll work
19:47Look at the scales
19:50Callum's definitely an amazing place
19:52Come on Jono
19:53The first thing I do
19:54Is I've got to make the creme for the chair
19:56440 grams of yolks
19:58About 24
19:59So measure it out
20:00Jonathan actually surprises me
20:02He's a lot more
20:03Jono
20:09We don't need the white
20:10Start again
20:11Come on
20:11Start again
20:12What?
20:14Just you
20:15Good
20:15Come on Jono
20:17This is not quite the eliminator I remembered
20:19Come on
20:20I'm Jonathan
20:22I'm from Mars Chef Series 2
20:24Most people might know me as the eliminator
20:26In total
20:27I eliminated 8 contestants
20:28The winner
20:29Is Jonathan
20:30Jonathan
20:31Jonathan
20:32Since leaving Mars Chef
20:33My life has been so much about food
20:35Presenting at good food and wine shows
20:37Even doing my own little chutneys
20:39That I sell at my local market
20:40And I love it
20:41The charity I've chosen is Oz Harvest
20:43That gets food that would otherwise be wasted
20:46To the people who need it most
20:47Jonathan
20:51Hey, how are you going?
20:53Are they egg yolks?
20:55Yeah, I see what I've done
20:57There's a lot of
20:58A lot of white in there
20:59This white
21:00There's shells
21:01I can drain the shell out though
21:03So wait
21:04You've got yolks
21:05With whites and shells
21:06We've got shells and whites
21:08We've got shells
21:09With a bit of egg in it
21:10I wasn't used to the challenge
21:13Coming back into the kitchen
21:15And the pressure of cooking
21:16So I started out a bit too fast
21:17I remember that the egg whites cook at a lower temperature than the egg yolks
21:21So you may have some little lumps of egg whites
21:24My first few minutes in the Mars Chef kitchen cooking were very shaky
21:29Like I was all over the place
21:31I wasn't really focused
21:33Come on, John
21:34Whoops
21:35Hold the piping bag still
21:37Don't swirl it
21:39Don't swirl it
21:4030 minutes is extremely limited
21:42It hasn't quite gone to plan
21:45Get more mixture, Kumar
21:46Good work
21:47Kate has started piping them out onto the trays
21:53But she hasn't quite finished
21:55I'm so nervous at the moment
21:58And when I'm trying to pipe out the pastry onto the baking paper
22:02It's not going correctly
22:03It's flattening out
22:04And my hands are shaking
22:06Go, Kumar
22:08Kumar
22:09Yes, go
22:09How much do you want to win money for your charity?
22:11Oh, heaps
22:12I want heaps of money for the charity
22:14Yeah, it's fabulous
22:15It's a lovely thing you guys are doing
22:16I'm very proud of you guys
22:18George comes up and starts talking to me
22:20I'm trying to concentrate
22:22I'm trying to answer these questions
22:23And I'm getting really more and more nervous now
22:27What's your next job?
22:28Um, getting onto the custard
22:30Okay
22:31You know what?
22:32It's so nice to have you back
22:33I'm Kumar
22:35I'm from MasterChef Series 3
22:37Come on, Kumar
22:38Here he goes
22:39Oh, that!
22:41Yeah
22:41Life has changed considerably since MasterChef
22:44I'm working on a book that's illustrated by me
22:47I started off with the show
22:49Because I kept a record of what I was doing
22:51It's a legacy of the food that I grew up with in Sri Lanka
22:55I do like those
22:57But I think that's where the handwriting can come in
22:59Yeah
22:59The charity I've chosen is Medicins on Frontier
23:03Doctors Without Borders
23:04I think they do a tremendous job in bringing aid
23:07Medical aid to people who need it
23:08Go, Kumar!
23:1215 minutes into time
23:13I make a start on the custard
23:15You're whisking up the yolks of the eggs
23:20Along with cornflour and sugar
23:22Turn it off, turn it off and then put it in
23:24Once the sugar, eggs and cornflour are mixed nicely
23:33I start adding a little bit of that milk
23:35Bring that together so it starts to form a nice smooth consistency
23:39And then add all of that mixture into the hot milk
23:42And cook it till it thickens
23:43I'm so happy that Kumar is part of our team
23:48He is just the loveliest gentleman
23:50Whisk, whisk, whisk, whisk, whisk, whisk
23:52Get some heat into it
23:54Even though he might be a little bit on the slow side
23:56There's no problem with that
23:59Oh, for God's sakes
24:03Jonathan's back in the MasterChef kitchen
24:06Remember to strain that, Jono
24:07Strain it, strain it, Jono
24:09The vanilla bean
24:10The sweet
24:10Jonathan seems to be jumping here and there at the start
24:13The bench top looks like a bomb has exploded
24:18Good looking station
24:19Good looking station, buddy
24:20You've got to be proud of that
24:21But then he gets in his rhythm
24:22And when he gets in his rhythm
24:24There's a method to his madness
24:26There you go, Jono
24:29That's multitasking, baby
24:31Yeah
24:32He is the king of multitasking
24:36It's hilarious to watch
24:37And he's really, really pushing hard
24:39He's managed to get his caramel on
24:41Which I think he's the only person to have done so
24:43And very, very quickly
24:46You see that Jonathan has got it under control
24:48Oh, look at that
24:50Yeah
24:51Let's go, Jonathan
24:52You are the eliminator
24:54Let's see what you can do
24:55You've got 30 seconds before the next team member ends
24:58Go, Kumar
24:59Come on, Jonathan
25:01Woo
25:03Yeah, they're good, Justine
25:04I don't know what George is talking about
25:07What do you think, Adriano?
25:10They need to be dried out
25:11They need to be dried out
25:13When you fill it with custard
25:15It's going to get even soggier
25:16So when you build it
25:17It's all going to mush in together
25:19Right, time to change over
25:21Next team member down
25:23Go, go, go
25:24My 30 minutes starts in the kitchen
25:27And there are so many things to do
25:29I think the buns need to come out
25:32I think they're getting nicely coloured
25:33And the sugar's got to be reweighed
25:35The custard is on
25:36But I need to keep whisking it
25:38Okay, I just want to show you the shoe pastry
25:40Yeah, yeah, yeah
25:41I need to check the profiteroles
25:43To make sure that they're cooked
25:44Tap the bottom, it should sound hollow
25:46A little bit more
25:47Okay
25:47And I need to get the caramel on
25:49And maybe clean up a little bit of this mess
25:52You're a woman
25:53Multitasking's our thing
25:54Let's give it a little bit
25:5667 degrees
25:57You're running into a nightmare
25:59Because you're running into an Adriano Zumbo challenge
26:01And the fact is
26:02Is that I don't like cooking desserts
26:04And here's
26:06Are the most full-on desserts
26:08You're ever going to find
26:09Now I've got it in my head
26:13I'm saying again and again and again
26:14Okay, Aaron
26:15Keep it calm
26:16On to wire racks
26:17Okay
26:18Just give me two seconds
26:20Marion, Jonathan and Callum
26:22Have now bought
26:23Yelling to a whole new level
26:25I mean, they're not even going for me
26:26They're telling me three different things
26:28To do at the same time
26:29Take the shoe off the hot day
26:30You know what, Aaron, Aaron
26:31Hang on
26:32Let me just get this
26:33Take that
26:33Just stick it in the glass chiller for five
26:35Hang on
26:35No, no, no
26:37It's fine, it's fine
26:38Just leave it
26:38Just leave it
26:39In the meantime
26:39I start taking out the buns
26:41I think they look pretty good
26:43Then Adriano walks past me and goes
26:45You reckon they're dry enough?
26:47I'm hoping they're dry enough
26:48What do you think?
26:49I don't
26:49Okay, well, I'll put them back in there
26:52Yep
26:52I start sweating like a pig
26:54Shaking like a leaf
26:55Aaron, can you caramel off the heat now?
26:57You need to sort that caramel
26:58It's going to burn in a minute
26:58Take it off the heat, mate
27:00Take it off the heat
27:00Okay, that's off
27:01Swirl it
27:02Just swirl it for a second
27:03Have a look at the creme pat
27:04See what temperature is
27:05Okay, I'm on the creme pat
27:06One second
27:07I'm throwing stuff here and there
27:08I don't know where the recipe is
27:10I've got the guys screaming on the balcony
27:11Saying one thing
27:12We'll put some weight on it
27:13Put that cone up
27:14We'll put the whole thing in the blast freezer
27:15For a second
27:16No, don't put it in the blast freezer
27:17Go freeze it in the blast freezer
27:18I've got Adriano Zumbo
27:19Telling me another thing
27:20Don't turn the caramel off
27:21You just told me to heat the caramel off
27:22No, no, no
27:23Don't turn it on
27:23Don't turn it on
27:24I'm going to listen to him
27:24What happened to my great arm, Aaron
27:27That I was going to be this time?
27:28Hey, Aaron
27:29Aaron
27:29What do you want now?
27:30Went straight out the window
27:31As soon as I walked down
27:33You are 15 minutes down
27:44And 15 minutes to go
27:46Into third heat
27:47My observation is this
27:49In 15 minutes time
27:51You need to have those shoe buns filled
27:53They need to be dipped in caramel
27:55And you need to set up the last chip beautifully
27:58Or guess what?
28:00You ain't going to finish
28:01Move your buns
28:03My part of this challenge was to pull everything together
28:07Are you feeling confident?
28:09I'm confident
28:09I'm blue too
28:10Season one
28:10Come on
28:11That's it
28:11That's it
28:12The buns are in
28:14The custard was made
28:15I need to get that into the piping bag
28:17Make sure the buns were cooked and stiff enough to hold that
28:20More, more, more, more, more
28:22And just make sure all these bits and pieces were together
28:26Because if I didn't pull it all together
28:27Poe was going to be behind
28:28And it was going to just be a nightmare
28:30I know I've said it five times
28:32Yeah
28:32You're going to need more caramel than that
28:34Like a big pot like that
28:36But it'll cool quicker
28:37I don't mind
28:38I'll just work around that little pot
28:40Don't worry
28:40Okay
28:40Alright
28:41But definitely don't eat that
28:43I don't know what they're doing
28:44Don't worry
28:46Don't worry
28:46We just focus on us
28:47Yeah
28:47Yeah
28:48Just focus on us
28:48The best thing to do in an Adriano Zumbo Challenge
28:52Is to do what Adriano says
28:54And he says to dip the profiteroles in caramel first
28:57And let them set before constructing the crock of bush
29:04This is what it says
29:07It doesn't say anything of that
29:09Oh it does say
29:10Dip the top of each fill puff in a caramel
29:12I think we need to
29:14Oh I've got a big thing of custard
29:19Alright where should I
29:21Where do I enter from?
29:22Bottom
29:23And remember he said fill them right up
29:26With five minutes to go
29:28Plan is just to try and get as many of those profiteroles
29:32Filled as soon as possible
29:34So that Hayden can come in
29:35Finish that off
29:36And then start constructing the tower
29:38Do you think the custard's too runny?
29:42Probably a little bit
29:42You know what I would do is I'd pipe it
29:44Spread it on a tray
29:45Chill it down in a blast chiller
29:46Yeah
29:47Use the time to just clean up
29:48Keep an eye on the caramel
29:49And then go for it
29:50I really need to get that custard cool enough
29:52To pipe into the profiterole
29:54So it's nice and thick
29:55If it's not cool enough
29:56Then the profiterole will just fall apart
29:58Put it back in the freezer
30:00I'm really worried that Hayden is just going to have too much to do
30:04Let's go
30:05Coming to the end of my 30 minutes
30:07I've got basically all of the buns dipped in the toffee
30:10They're ready to go
30:11We haven't piped them yet
30:13But because they're all set
30:15It should make Marion's assembly a lot easier
30:17I wasn't the fastest in the kitchen today
30:20And I know that
30:21But you know what
30:22I'm going to give myself an A for effort
30:2445 minutes to go
30:27So the final changeover
30:29Let's swap
30:30Oh
30:30Go Poe
30:31Go Poe
30:33Go Marion
30:35Oh my god
30:37Right you need an update
30:39Alright
30:40Absolute bedlam
30:41What have you got from me bro
30:42So what you're overseeing here
30:44Or should be overseeing
30:45Is the assembly of the croquembouche
30:47And the spinning of the sugar
30:48That's how simple it is
30:49But
30:50No
30:51So what we've got
30:54Poe's still filling
30:55Filling the buns
30:56Toffee is done
30:57We're looking at say Marion behind there
30:59Most of the buns have been dipped
31:00But now she's got to fill them
31:01Because they've got no custard in
31:02And we're looking behind that
31:05At Hayden
31:06In the yellow team
31:07Who's now really got to
31:08Finish off filling the buns
31:09And make the toffee
31:10So we're sort of
31:12To be honest
31:12Neck and neck on all three teams
31:14You've got to remember
31:15These are not the battle hardened competitors
31:17They were when they left the master of kitchen
31:18They've become soft from the outside world
31:21Banker's hands
31:23They've got banker's hands
31:24Exactly
31:24Freaking out
31:25Freaking out
31:26So the circus begins
31:29And I have to start assembling
31:31Keeping mine
31:32A second bit of caramel
31:33Because it's starting to harden up
31:35Oh my god
31:37This is falling apart in here
31:38I know I've said it five times
31:41You're going to need more caramel than that
31:44Like a big pot like that
31:45But
31:45But it'll cool quicker
31:46I don't mind
31:48I'll just work around that little pot
31:49My shoe pastry
31:50Which is soft
31:51Is sticking to the caramel
31:52I'd scrape them all
31:54Put them back in the bowl
31:55Add a couple of eggs
31:55Don't listen to them
31:56Just keep piping
31:57The shoe pastries are busting open
32:00And the custard's leeching out
32:02Into my caramel
32:03There is a mess over here
32:05And the whole time
32:07I'm aware
32:08That I'm going to run out of
32:09Shoe pastry
32:10That's sort of the right size and shape
32:12And we are running out of custard
32:14So trying to keep calm
32:18You've got 30 minutes to go
32:20You've got 30 minutes to go
32:20And if you want to finish
32:22Pedal to the metal
32:23Let's go
32:24Hayden
32:24Come on
32:26Back in the MasterChef kitchen
32:28Straight into a bit of pastry
32:29That's what we love
32:30Hayden has got his work cut out for him
32:33He's got to finish filling the shoe buns
32:35He's got to finish making the toffee base
32:37He's got to assemble the entire croquembouche
32:39And then he's got to decorate it
32:40With spun sugar
32:41That he has to make first
32:43Come on Hayden
32:44We've got to start building it
32:45Hayden loves to be very relaxed in the kitchen
32:48And it just doesn't look like
32:50He's as stressed as I think he should be
32:51Talk to me Kate
32:52About what are your theories on building it
32:54If you can
32:55Tip the top and a side
32:56Do it all in one go
32:57Because we won't have enough time
32:59With this technique
33:00I'm either going to save a lot of time
33:02And get it done
33:03Or it could cost us a challenge
33:05Great that one
33:07Great job Marion
33:11Come on Marion
33:11Alright what do you reckon
33:13Assemble
33:13Yeah assemble
33:14There is no time to think about being nervous
33:18Or wondering where I am
33:20You know all I'm thinking about
33:21Is profiteroles
33:22Caramel
33:23And croquembouche
33:23That's it
33:24Jeez
33:26It's good and hot isn't it
33:27Holy crapola
33:28Ow
33:29Come man
33:32Go hard now
33:32Don't worry about the burn
33:34Thanks Jono
33:37It's only 200 degrees
33:38When I realise
33:41There's just not enough custard
33:42I think well what choice do I have
33:45Because at the moment
33:46The way I've assembled it
33:47There's a big gap in a row
33:50And if I turn it upside down
33:52It would be the leaning tower
33:54Of croquembouche
33:55So I have to stuff it
33:57With empty shells
33:59Because I figure
33:59Well the judges aren't going to eat this
34:00They're going to eat the ones at the top
34:01Are they filled
34:02I can't
34:06I've finished building the croquembouche
34:08And I need to put the praline base on top
34:11And then comes the moment of truth
34:13Great
34:14Yep
34:15I've seen what happened in season one
34:20There were a lot of toppled over croquembouche
34:22Oh shit
34:28Can somebody give me a hand
34:29Oh
34:31No just lean the whole thing towards you
34:34Yep yep
34:35And I just don't want that to happen
34:38Think about what's important here
34:4020 grand to your chosen charity
34:42I'd be fighting for that
34:4410 minutes to go
34:45And this is the time
34:47Where if something's going to go wrong
34:49It's going to go really wrong
34:51It's going
34:53I just want to know
34:54Whether it's going to come off
34:55I'm just like
34:56I just want to know
34:57Oh
34:59Oh
35:00It's an absolutely brilliant moment
35:02When Poe turns that croquembouche upside down
35:05Oh shit
35:09Yeah
35:09Oh beautiful
35:11Poe
35:14That is awesome
35:16Until
35:17No no no it's leaning
35:19And then it starts to crumble
35:22So do I
35:25No it's collapsing
35:29I don't know what to do
35:32I'm just
35:33I'm just freaking out
35:34No no no no
35:35Not at all
35:35Um
35:37Um um um um
35:37What are we doing
35:38I'm kind of just watching it happen
35:40I just have to leave it
35:40Put it back in the cone
35:42Put it back in the cone
35:42Put it back in the cone
35:43Where is it?
35:46Oh this is happening
35:47Hey
35:53Yeah
35:54It actually looks like a croquembouche
35:58I'm really proud of what my team's done
36:00I think it looks fantastic
36:00My tummy is churning
36:03I honestly don't want to see what's going to happen
36:05Cross your fingers
36:08We can't believe that it's actually worked
36:16And worked beautifully
36:17So
36:18Take all the bits that aren't working off
36:21That's it
36:21You have five minutes to go
36:25Come on
36:27Come on
36:28You can do it
36:29You can do it
36:30Oh shit
36:35Gentle Poe
36:36Gentle
36:37That's awesome
36:38It looks like it's going to stay
36:43But it is the most horrible mess
36:46But I'm thinking
36:48Hey
36:48It's got a nice little facade
36:50If I threw enough sugar
36:51I should be able to cover this up
36:53Go the other way
36:55You go the
36:55You're flicking it all over yourself
36:56Go the other way
36:57No no no
36:57Trust me
36:58Trust me
36:58Trust me
36:59That way
36:59No stop
36:59Stop
37:00Hayden is getting the sugar
37:05And he's making a giant mess everywhere
37:07But I really just hope
37:08He knows what he's doing
37:09I was lucky enough
37:12To do some work experience
37:13With Vincent Garan
37:15And one of the jobs we had on the day
37:17Was putting together a croquenbush
37:18And that involved putting the sponge sugar around it
37:21So I've had a bit of skill
37:22In the later stages
37:23Of the croquenbush making
37:25Oh she's off
37:29Look at that
37:29That's it
37:29That's it
37:30I can't
37:33Oh this is a terrible failure
37:35There's one minute to go
37:38Come on
37:39Flowers
37:41Flowers
37:42Flowers
37:43That's it
37:44That's it Marion
37:44Let's do the
37:45Do the purple shots
37:46Ten seconds to go
37:48Nine
37:49Eight
37:50Seven
37:51Six
37:52Five
37:53Four
37:54Three
37:54Two
37:56One
37:57That's it
37:58Time's up
37:59Yeah
38:00The challenge is done
38:18We have survived the croquenbush
38:20But not only survived it
38:21We've actually done well at the croquenbush
38:24In fact
38:25We've scaled the summit of the croquenbush
38:28Now we're on top
38:29Look at over the world
38:30I love it
38:32Are you pleased you signed up
38:33For MasterChef All Stars
38:35I'll tell you what's making it worth it
38:39Is $20,000 for your chosen charities
38:43If you're the winner
38:44It's all theirs
38:46Question is
38:48Whose looks the best
38:49Whose tastes the best
38:51We're just about to find out
38:53I love this
39:04Bring back the croquenbush
39:05Second time round
39:06It was bad enough the first time
39:08Mr. Zumbo
39:09And it hasn't got any better
39:10I think what made it really, really hard
39:12Is it was a relay
39:13So whoever went first
39:15Effectively set the team up
39:17For either success or struggle
39:18What do you reckon?
39:19You know, as much as this is all about
39:22These ex-contestants
39:24You know, raising money
39:26For their chosen charity
39:27And it's all about fun
39:28They were serious
39:29Oh, there's a bit of pride on them
39:30There is, you know
39:31They've got burns on their fingers
39:32And they've all done an amazing job
39:34And it's really lovely to see
39:35How far they've come
39:36Shall we get the first one in?
39:37Let's do it
39:38Wow, look at that
39:46Spectacular
39:49Fancy pants
39:53Wow
39:55Callum, I was watching you pipe those
39:58The shoe pastry
39:59Unbelievable
40:01Yeah, actually
40:02After I finished MasterChef
40:05I was selling macarons
40:07At Adelaide Central Market
40:09And I was making about
40:10A thousand a week
40:11So I think it was kind of
40:12Just the same sort of
40:12Motion I was doing it today
40:14Should be able to do it
40:15Yeah, should be alright at piping
40:16You know what I love about this
40:17Is that big swirl of sugar
40:19Particularly around the top
40:20It just looks really sophisticated
40:21The caramel looks fantastic
40:23And that's all we're going to tell you right now
40:25Get out
40:25Thanks guys
40:27See you later
40:27Wow, the red team's done a spectacular job
40:35That looks beautiful
40:36Elegant
40:37Everything's on there
40:39And the caramel looks dark and rich
40:42Hopefully it doesn't taste burnt
40:43Look at the base
40:44Look at the base
40:44None of the fruit rolls are split
40:46None of the maroos and custard
40:48Yeah
40:48There's a really good integrity there
40:50It looks well proportioned
40:52Yeah
40:52Let's go then
40:53Let's taste
40:54Let's taste
41:24That is so tasty
41:34The caramel is just absolutely
41:36It's what caramel should be
41:38Absolutely to the point
41:39You know
41:39So it's got that slightly
41:40You know
41:41Burnt flavour
41:42That makes it savoury
41:44And on top of that
41:45Profiteroles
41:46I reckon are excellent
41:47They're crusty
41:47They've got their crunch to them
41:49And lovely smooth custard
41:50That's all three points for me
41:51And I think it's
41:52I think it's brilliant
41:53I really loved it
41:54I really enjoyed that
41:55The caramel was caramel
41:56The custard was silky and smooth
41:58And the profiteroles were
41:59Nice size
42:00Adjana
42:01What do you reckon about
42:02The caramel coverage
42:03Of those profiteroles?
42:05Oh the caramel coverage
42:05Is being consistent
42:06I mean you can see
42:07Some of them don't even have
42:09Very much on it
42:10So when you eat the profiteroles
42:11These jagged edges
42:13Can be quite sharp
42:14So it's very hard on the teeth
42:15And then you just don't get
42:16That full caramel experience
42:18And then you've got
42:18It's fine if it's like that
42:19If it's that creme brulee crust
42:21That's beautiful
42:22That's fantastic
42:22That's exactly what you want
42:23But here when it gets really thick
42:25Eating that
42:25It's a bit like
42:27Eating the beer bottle
42:27Rather than drinking the beer
42:28A wonderful croquembouche
42:31Maybe a little bit too much
42:32Caramel on some of those buns
42:34Fantastic
42:34Well that's the first croquembouche down
42:35Let's get the next one in
42:37Hang on a minute
42:42Hang on a minute
42:44Get out of here
42:53And go get the real one
42:53We like the look of yours
42:54Better Adriana
42:55Don't break it
42:57I won't break it
42:58Hurry up Julie
42:59See that's better
43:03Oh look at that one
43:05That's the mini one of that one
43:06Shake your jaw
43:12It's like one of those
43:13Really bad comb overs
43:14Or George's back
43:15Can the four of you leave?
43:20Quickly
43:21Time to taste
43:22Thank you
43:23I think it looks a lot more compressed
43:28Yeah
43:28It's a bit more squashy
43:30The balls won't dry out as much
43:31Beautiful colour on the caramel
43:33They had a problem with the spun sugar though
43:35Didn't they?
43:36I mean
43:36It's only over half the croquembouche
43:38To start off with
43:39Well it's a little bit overcooked
43:40You can see how brittle it is
43:42It's how it's snapped off
43:43Well look
43:44It's not as big
43:45It's not as sugary
43:46The question is
43:47Does it taste better?
43:48Yeah
43:48You get the pretty one on the top
44:02That's Mr. Preston's for sure
44:06Caramel smells good
44:14That's for sure
44:15Oh dear
44:33I've been stitched up
44:36I've ended up with a profiterole with no custard
44:39Which was one on the top
44:41So obviously
44:42Which was the one on the top
44:43They got to the end
44:43They put an unfilled profiterole
44:45As their hero
44:46That pro
44:47That pro
44:48Flavours are all good
44:52I like the custard
44:53Lots of vanilla
44:54Good consistency
44:55The choux bun's a little bit soft
44:57But I think if they've had problems with the structure
44:59Then that tells you that
45:00Those choux buns weren't dry enough
45:02The custard for me is the highlight
45:04I love it
45:04I could just
45:05Well that's what I've done
45:06We've done all the custard
45:07And I love the caramel around the outside
45:10It's got this lovely sharpness
45:11And thinness to it
45:12Beautiful
45:13The custard for me is
45:14It tastes great
45:15Yep
45:15But the texture is very
45:17It's not smooth
45:19They might have put too much cornflour
45:21Okay
45:21They may not have whisked it
45:22Before they put it in a piping bag
45:23Okay
45:24But the caramel tastes great
45:26I really like to taste the caramel
45:28I really enjoyed that
45:30So it tastes good
45:31I think it's come to get the next crock and bush in
45:34Yep
45:34Ooh
45:42Look at that
45:44Wow
45:48Wow
45:52Looks good
45:53Do you feel confident?
45:54I am
45:55I am fairly confident
45:56Obviously like any dish that I cook
45:59We get to the end and I go
46:00I could have done that differently
46:01Could have done that differently
46:01Yeah, not bad
46:02Hayden, you're the spin doctor
46:04You put all that sugar on there
46:06How come you picked up that technique so quickly?
46:07Because that's really good
46:08Vincent Gadahn taught me
46:11How to do it
46:12I spent some time with him at Patisse
46:13Okay, so you've picked up a few tricks
46:15We've made a few of those
46:16Yeah
46:16And who's your main competition?
46:18Red team
46:18But we can only go on visual
46:20Yeah, visual
46:20This is true
46:21And we go on taste
46:22Yeah
46:23And talking about taste
46:24Can we share?
46:26No
46:26Thank you
46:29Thanks guys
46:30Enjoy
46:30Adriano
46:34Are you impressed with the look of it?
46:36The sponge sugar
46:37Yeah, I love the sponge sugar
46:38Hayden had a great technique
46:39You'd buy it for sure, wouldn't you George?
46:41It looks good
46:42100%
46:43And I can't wait to taste it
46:44Shall we?
46:45Let's do it
46:45Stuck in?
47:09Let's
47:10There's no doubt that that's the smoothest
47:34Silkiest custard out of all of
47:37Oh, it's very good
47:38The teams
47:38It's absolutely beautiful
47:39Yeah
47:40I'm finding this really sweet
47:42For the simple fact that that caramel hasn't been taken further enough
47:46The custard is delicious
47:48But I also like the fact that
47:50When the custard's just a little bit more viscous
47:53Yeah
47:54It adds to that texture
47:55Okay
47:56Alright
47:57You don't like that custard as much as the other one
48:00I like the custard from the red team
48:03I love this custard
48:05George, just, you know, me and Adriano
48:07We reckon this is the best custard of the three
48:09Well, it's funny you say that, Adriano
48:11You like this better
48:12Because yours wasn't that consistency
48:13No
48:14Because it also makes the inside of the bun soft
48:17Yeah, it will make it softer
48:18But it tastes so good
48:19I love it
48:19I love it
48:20It really is
48:22I can't make up my mind
48:23Which one I prefer
48:24I think if I look at it
48:26Blue team's out of the running
48:27But it's between red and yellow
48:29The yellow one looks better than the red one
48:32The custard
48:32Yeah
48:33We'd argue about
48:34The caramel
48:35I think we'd all agree
48:36The red team is better
48:37You know, in terms of the actual shoe pastry
48:40Yeah, it's lime ball, isn't it, lime ball?
48:42For the first MasterChef All-Stars Challenge
48:52We asked you to scale
48:54MasterChef's Everest
48:56Adriano Zombo's crockenbush
48:59Now you know what those letters stand for in his chest
49:03A to Z of pastry pain
49:07You all rose to the occasion
49:12However
49:13There can only be one team that wins the $20,000
49:17In this first MasterChef All-Stars Challenge
49:20And that team
49:23Is the yellow team
49:28Is the yellow team
49:28What did you love about the yellow team's crockenbush?
49:46The yellow team's crockenbush for me
49:47It was very beautiful
49:49The angel's hair was so well done
49:51It was just starting to melt
49:53And it just shone through to the caramel
49:54And then the profiteroles were nice with the caramel
49:58And the custard was silky
50:00It tasted well of vanilla
50:01I really enjoyed eating it
50:03So congratulations
50:04Thank you
50:06So hard to pick between those two teams
50:09I mean really
50:09It was
50:10A little bit better here
50:12A little bit better there
50:13Not so good over there
50:14A little bit better here
50:15A little bit better there
50:16And what it came down to I think
50:19Was
50:20That custard was so smooth
50:22And it looked so beautiful
50:25Red team
50:27I mean an amazing job
50:28And those
50:28The consistency of your roles was fantastic
50:31It looked great
50:32And really
50:33It could have gone either way
50:34But today
50:36It just went to the yellow team
50:37Can you wear blue pants tomorrow please man?
50:44Because of the pants
50:46Yellow team
50:48Congratulations
50:48You've won $20,000
50:50$5,000 for each
50:53Of your chosen charities
50:54Kate
50:55Tier Australia
50:56They get $5,000
50:58Hayden
50:59$5,000
51:00$5,000
51:00For Boys Town
51:01Danny
51:02$5,000
51:03For the Starlight Foundation
51:05And Kumar
51:06$5,000
51:07For Doctors Without Borders
51:09Say it in French
51:10Well here's to all of our stars
51:20But to the yellow team
51:22You are the victors today
51:24So you've done a great job for your charities
51:26Well done
51:27But not only that
51:28You've done yourselves a great job
51:31Because you get a fantastic advantage
51:33In the next challenge
51:35And should I tell you
51:36Yes
51:37No
51:38Because that is
51:38The surprise
51:41What I can tell you though
51:43Is Adriana Zombo won't be there
51:45And we've got something special for you
51:47Adriana Zombo
51:48Thanks again for coming in
51:49And setting the challenge
51:50And this croquembouche
51:51We think looked extra special
51:53Well done
51:54That's it
52:02Done for the day
52:04Go home
52:05Get some sleep
52:05See you guys
52:07See you
52:07Well done
52:09Thank you
52:10Congratulations
52:10Oh my god
52:11Today's challenge
52:14Has been a little bit of a trip down memory lane
52:16But also a rude awakening
52:19MasterChef All Stars
52:21Has started
52:22Sunday night
52:24On MasterChef All Stars
52:26Another day
52:27Another charity dollar
52:28Three teams
52:30Go head to head
52:31In a quick fire showdown
52:32I think it's going to be
52:33A great challenge
52:35Four rounds
52:37Four cuisines
52:38And $20,000
52:40Up for grabs
52:41This is so exciting
52:42Everything
52:43Is going wrong
52:45Oh my god
52:46This still makes me so
52:47God damn nervous
52:48Don't be nervous
52:49You're an all star
52:50I'm seriously
52:51Out of my depth
52:52Here
52:52Out of my homemade
53:1023 inevitable
53:10Has won
53:11I am not
53:12Mynon
53:13O
53:14That will be
53:15I am no
53:15I am
53:16I am
53:16You
53:17I am
53:17Here