MasterChef Australia Season 17 Episode 6
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#MasterChefAustralia
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00:00First pressure test, it's not where I want to be this early in the competition.
00:09How's that pin feeling mate? Still got it brother, still got it.
00:12Pressure tests are brutal. If you're not mentally prepared for a day like today,
00:17you may as well pack your bags and go home.
00:23Let it go guys!
00:24There's a one in four chance that one of us will go, and Ben also has an immunity pin,
00:33so really it is a one in three chance. Very scary.
00:40Morning. Morning.
00:43Sav, first pressure test last season, it's on your own. How are you feeling?
00:49That does weigh on me. There's a lot of things I've done in this kitchen though,
00:53and the one thing I haven't done is give up, so that's the energy that I'm channeling.
00:58That's today. Never give up.
01:03Ben, surely you're feeling confident with that little pin on your apron?
01:07Yeah, unlike Sav, I can give up.
01:15It's like the most New Zealand humour I've ever heard.
01:19I did get sent home on a pressure test in my last season, a dessert.
01:22So what's the strategy? I'm just going to hit it hard and try and do everything well,
01:27and if I screw it up more than someone else, then I'll be playing the pin. I'll use it if I have to.
01:33Well, I hope you got enough sleep last night, because your first pressure test is going to be brutal.
01:40Surprise!
01:41The legend that set this challenge is one of the best pastry chefs in the country.
01:50They have set more pressure tests in this kitchen than anyone in the history of this competition.
01:57They're renowned. They are revered. They are dessert royalty.
02:03Please welcome the reigning champ of cha.
02:12Dessert master, Kirsten Tibbles!
02:16Yeah, Kirsten!
02:21Kirsten Tibbles, she's epic. She creates really intricate technical dishes that look amazing.
02:32They taste incredible as well. Today's going to be really tough.
02:35Kirsten, welcome back. Thanks. So excited to be here.
02:42I can't believe you're here now. It's just the beginning of the competition, so that shows
02:47the standard that we're setting. I know. I'm normally towards the pointy end,
02:52because my challenges are known to be quite challenging.
02:55It's Legends Week, and you're here as one of the greats. How does that feel?
03:02Master Chef for me is really the pinnacle of where so much good food in Australia starts.
03:08To be regarded as a legend in this kitchen is such an honour.
03:12Kirsten, do you want to show them what dish they'll be making?
03:16I'd love to. This is the most technical dessert I've ever created.
03:22Kirsten, do you want to show them what dish they'll be making?
03:28Today, you'll be making my...
03:38Chocolate and coffee caviar.
03:39You've never been less excited to see caviar.
03:55I actually created this and gained immunity on Dessert Masters.
04:00So in this kitchen? In this kitchen in the chocolate challenge.
04:03You were in that position. I was in your position.
04:06Oh my God. Wow. Look how perfect the tin is.
04:10It's impeccable, isn't it?
04:12That actually looks like a real caviar tin.
04:16I am shaking.
04:17The internal screaming, crying, vomiting has kicked in.
04:21Do you want to see inside?
04:23Yes. Of course.
04:24So this is a chocolate lid.
04:28This is actually a mould made from a caviar tin.
04:31Wow. I'll cut through.
04:39Just by watching you do that, you can see the chocolate work is so thin and fine.
04:45It's essential for the chocolate work to be thin for the eating quality of the dish.
04:49Amazing.
04:50If we start on the base, we have a chocolate cake which has a masala and chocolate and coffee soak.
04:58On top of that, a mascarpone cream.
05:01On top of that, coffee-infused chocolate mousse.
05:04And then to finish it off, we have the coffee caviar, which is placed on top,
05:08leveled out perfectly like it would be in a caviar tin.
05:12Oh my gosh.
05:12And then a Melba toast is made from white chocolate.
05:15Inside it has caramelised almonds and sea salt coated in cocoa butter to give it a real toast look and feel.
05:24I'm blown away. There is so much intricacy in this.
05:27The coffee caviar pearls just pop in the mouth.
05:31Oh gosh, it doesn't seem real.
05:33They're so delicate.
05:35So chef, what are the pressure points?
05:38If you don't create the caviar tin, you have no dish.
05:42So tempering the chocolate, making the shell nice and thin,
05:46and being able to get it out of the mould.
05:48My mind's already going to how many different types of chocolate are tempered on there.
05:52I know, I've just suddenly got the shakes for some reason.
05:56I've never tempered chocolate before, never tried to make anything clever out of chocolate.
06:00I do like chocolate, but this is ridiculous.
06:02So gang, you'll have just three hours and 15 minutes.
06:09And there is a lot to do, not a whole lot of time.
06:11The recipe, equipment and ingredients, they're all at your benches.
06:15I know I'm preaching to the choir here, but detail is everything in a pressure test.
06:20Your dish, it needs to not only taste, but look identical to Kirsten's.
06:27Whoever makes a dish that bears the least amount of resemblance, I'll be leaving the competition.
06:35I really do wish you good luck.
06:37And your time starts now.
06:40Go!
06:41I look at the recipe, it's a book. There is literally a book on my bench.
06:58In the pressure test in the past, I have flicked through the entire recipe, but for today,
07:04I'm literally going to go step by step. There's no time to read the whole recipe.
07:08Hopefully it makes sense as it comes together.
07:10The first thing I need to do is put a chocolate cake.
07:13Transfer from the lamp, fold through.
07:15Kirsten's was super light and fluffy, which is what you need from a sponge.
07:18I've made like 100 cakes in this competition, so this is an opportunity for me, I think,
07:23to make up some time and really rely on my intuition.
07:26I was really happy when I saw it as a dessert, but everyone can call Keo's back to win,
07:29so I've just got to, yeah, head down and smash it.
07:42Way to go, Benny. Jump it in.
07:44Push you guys this way, eh?
07:45Yeah, just the right way, beauty.
07:48She's going in.
07:50I'm happy with my cake that's in the oven.
07:53Nice work, Sarah.
07:56I love Kirsten Tibbles.
07:59I think she is truly a legend, so to have her set the pressure test is awesome,
08:04but it also freaks me out because I know this is going to be a crazy dish.
08:13I'm trying to stay in the zone. Now I need to make sure that my tins are perfect.
08:19This is the biggest pressure point of the dish. It is the whole encasing of Kirsten's dish.
08:25It's called the caviar tin.
08:29The whole part of tempering chocolate is you need patience.
08:32You need to make sure you get the temperatures correct
08:35when you're bringing up the heat and cooling it back down.
08:38It has to be spot on. The aim of this is to make sure that it has that snap and it also looks beautiful.
08:43Why? Why? Why do I have to come back to this?
08:52Okay, let's get this done.
08:53I don't have a comfortable relationship with tempering chocolate, let's put it that way.
08:59I'm tempering the chocolate, and I think the chocolate is being tempered properly.
09:03It's at the working temperature.
09:05I think it is tempered.
09:06Are you happy with the temper?
09:07I think it is.
09:08Okay, I'm quite sad.
09:09Let's go.
09:10I'm doing a few test strips just to check that it is actually going to set
09:14because tempered chocolate hardens at room temperature, and that's how you know it's been done right.
09:18Okay, the chocolate looks tempered, which is good.
09:21Well, it is Legends Week in the MasterChef kitchen. Kirsten, you said yourself this is the most
09:29technically challenging pressure test you have ever set.
09:32I know.
09:33And there's been a few.
09:35And there's been a few.
09:36There has.
09:37Very technical, because it's not just one set of techniques that are required, it's many.
09:43So this is the first pressure test, and it is a beast. So can you talk us through all the mega
09:50pressure points?
09:51So there's quite a few.
09:52The biggest thing is you have to temper the chocolate.
09:55What people may not know, if the chocolate's not tempered, it can't contract or come out of the
09:59mould. So it'll just stay in the mould.
10:02And that tin was like a millimetre max in thickness.
10:06So when we talk about pressure, if it's too thin, it'll crack.
10:10If it's too thick, it's not nice to eat.
10:13I don't dare read the rest of the rest of the year.
10:15Huh?
10:15I don't dare read the rest of the pages.
10:16I know, seriously, I'm only on page two.
10:19You going good, Sarah?
10:23Getting there.
10:27So much of this dessert is about creating that illusion of the caviar tins.
10:33The tin mould needs to be completely filled with my tempered chocolate,
10:37and then we need to tap the excess chocolate out,
10:40and then scrape it off just so that you create a nice firm lip on the edge.
10:44Done.
10:48Nice one, Sav.
10:50So, fingers crossed.
10:53Time is racing by.
10:55You have two and a half hours to go.
10:57Let's go, Simone!
10:58There's so much to get done.
11:04She likes to see us suffer, doesn't she?
11:08Here we go.
11:11Hey, team.
11:12Hi, Ben.
11:13Lovely to meet you.
11:14You too, you too.
11:15Thanks for setting such a easy challenge for us.
11:16You're welcome.
11:17Heads up, this is probably the most important element, yeah?
11:20Yeah, well, I want it to be very thin, obviously, because yours was very thin.
11:23I just turned to it was 31 degrees when I walked back to the microwave.
11:25Yes.
11:26Have you done a lot of chocolate work before?
11:30Actually, just quietly, the first time I've ever attempted chocolate in my life.
11:34Read the recipe, because there's lots of little points and tips in there
11:38that are really essential to having a great dish at the end.
11:41I will do so.
11:41Come on, man.
11:42You got this.
11:42Cheers, man.
11:43Come on.
11:43Give me some.
11:46Well, that cake smells amazing.
11:48Kirsten's tin was very, very thin.
11:50So delicate.
11:51I've got to make sure my chocolate tin is just as good as hers.
11:55I'm not even sure how you make a tin that thin.
11:59I pour a little bit of chocolate into the mould.
12:02And I'm swirling it around.
12:06But he's still not filling the mould up.
12:08It's going to be uneven.
12:13He needs to fill the mould to the top.
12:15All right.
12:16I'm supposed to try this again.
12:17Oh, that doesn't look good.
12:24Oh, no.
12:34Oh, no.
12:35Oh, no.
12:36Because I'm trying to recreate Kirsten Tibble's chocolate caviar tin.
12:40It's a nightmare for me.
12:41Oh, that doesn't look good.
12:45The judges made it very clear that the most important part of this dish is the tempered
12:48chocolate tin.
12:49Oh, I realised that I caught a little bit of chocolate and swirled it around and turned it upside down, whereas the recipe said to fill it up and then tip it all out.
12:59I think Ben's just read his recipe and he's realised what he did wrong and now he's starting the tin again.
13:04If you're going to rectify it, now is the time to do it?
13:07Hmm.
13:08I can go back and fill the moulds up and finish off my caviar tins.
13:12Doing that again, Ben?
13:13Yeah, yeah, yeah.
13:14I finally understood what I'm doing wrong.
13:15It's okay.
13:16Keep going.
13:17You've got time, mate.
13:18That's how much it does not funny.
13:20Ooh.
13:21Stay focused.
13:23You have two hours to go.
13:24Well done, everybody.
13:25I'm not even one.
13:33I think that's the one.
13:36Oh, gosh.
13:39Time is flying.
13:40Hey, Sarah.
13:41Yeah?
13:42Just make sure you read about the caviar tins.
13:44They might need to sit in the fridge.
13:46I don't know.
13:48Oh.
13:48An hour in, I have no idea what I'm doing because I'm literally just following step by step.
13:53I've just read my chocolate tin.
13:56Let's go into the fridge for 15 minutes before I mould it.
13:59I try to give Sarah the heads up, but we'll see.
14:02Almost there.
14:04I've done my chocolate tin moulds.
14:06My cake is out of the oven and into the freezer.
14:09My almonds are caramelising.
14:11It's now time to move on to the Melba toast.
14:15The Melba toast component of this dish literally just looks like little baby toasts.
14:19For the Melba toast, I have to melt down white chocolate and get it tempered.
14:28You don't want it to just be pure tempered white chocolate.
14:30The almonds gave, like, texture, but also, like, a bitterness and a bit of salt as well.
14:36They need a set for 15 minutes.
14:38I've never seen so much chocolate in my life.
14:49Get out of it, Ben.
14:52Oh, my God.
14:52Seriously.
14:53I'm just stirring my chocolate.
14:55You got a pen.
14:56Just stirring.
14:58For the rest of the cook, you want to take it one step at a time, 90 minutes to go.
15:03Oh, my God, I'm doing good.
15:10Timbering chocolate definitely looks easier than it is.
15:12I think it's fair to say.
15:14You good, Sarah?
15:15Yeah.
15:15No, all good.
15:16Doing well, Dash.
15:17Keep hustling, mate.
15:18Yeah, doing great, Dash.
15:18Thanks, guys.
15:20The recipe says to keep the chocolate moulds in the fridge for no longer than 15 minutes,
15:25or they become difficult to unmold.
15:27This is the most important part of this entire cook.
15:38Nice and slow, OK?
15:41Because if one of these cracks, the dish isn't going to hold up properly.
15:46So, I'm really, really nervous.
15:49Careful, careful, careful.
15:54Oh, my God, yes, Dash!
15:56Woo!
15:58Oh, yes, Dash!
16:00Woo!
16:01I'm really happy with my moulds.
16:03I've just pulled them out maybe a little bit thicker than I would have liked,
16:05but to be honest, I was just worried about the tempering and they look really tempered.
16:09It's now time to get them sprayed.
16:12The first thing I do is mix gold colouring and then run over to the spray gun to get my chocolate
16:18mould sprayed with gold glitter.
16:22I don't think Banksy's going to be giving me a call up anytime soon,
16:24but I'm pretty stoked with it.
16:32I feel like I am running behind a little bit,
16:34but I would rather focus and get everything right.
16:37Yeah, I think I kind of screwed up this mould, but anyway.
16:40I have done my cake, my spoon, my caviar tins. I'm about to remove them.
16:52See, at the moment of truth.
16:53Oh, here we go. Here we go.
16:57Come on, Sarah.
17:02I'm trying to get these out of the mould and they're just not budging.
17:06They're really stuck and I don't want to be rough with it.
17:09Come on.
17:19Let's not want to come out.
17:20Yes, Sarah!
17:37First one out.
17:39Only got one.
17:40I take the moulds out of the fridge and I'm still really worried.
17:56If the chocolate isn't tempered and they don't work, it's over. I'm playing the pin.
18:00Oh my God. Oh my God. Oh my God. Oh my God. Oh my God. Oh my God.
18:08Oh, Freddie!
18:13Yeah, mate!
18:15You happy with that?
18:16Better than I thought. I was a bit worried.
18:18Good first go.
18:19Thank you, yeah.
18:20This chocolate works quite addictive, isn't it?
18:22It is addictive.
18:24I'll see you at Sabre.
18:25Yeah, okay, for sure.
18:30Sabre looks a little bit behind and I've noticed she left her tempered chocolate moulds
18:35on her bench and everyone else has their own in fridge.
18:38It's really hot down there, which is not what you want for tempered chocolate.
18:41I'm actually really worried about Sabre.
18:44How do I unmould this?
18:48Time to unmould my caveat ins.
18:52This delicate work, I'm very nervous.
18:58How do I take this out?
19:00I actually don't know how to take this out.
19:12I'm trying to very gently ease the sides and there's a crack forming in this team.
19:19Now I've got Andy and Kirsten Tibble staring at me and I'm like, oh God, what did I miss?
19:28I don't know what I've done wrong.
19:42God damn it.
19:43God damn it.
19:44It's breaking.
19:46I don't know what I've done wrong.
19:52Oh no.
19:52They all cry.
19:54Have you read your recipe?
19:56Oh, they need to go in the fridge.
20:04I didn't read my recipe properly.
20:07I just need to take a breath.
20:10I'm having this moment where I'm actually remembering every single pressure test last season that I felt wasn't going to work.
20:17And I am remembering the woman that raised me and do you know what?
20:23I don't know if it's going to be the last time I'm cooking in here, but if it is, I'm not going to go out giving up.
20:30The beauty of chocolate is that you can re-temper it.
20:33I'm going to redo the moulds.
20:35I have no choice.
20:36So I'm going to re-temper it.
20:37I have to keep flowing.
20:39I won't give up.
20:40I will re-temper the chocolate if I need to.
20:42It's a good idea, but you're putting a lot of pressure on yourself.
20:45Yeah, I know.
20:45I am.
20:48Breathe.
20:48Good luck.
20:49Good luck, sir.
20:53One hour to go!
20:58God, one hour.
21:00What?
21:02Oh, so many steps.
21:04So Kirsten and I have just been around to all of the benches.
21:07You can cut the tension in here with a knife.
21:10Everybody's de-moulding their tins and they're finding out the hard way whether or not they've done them correctly.
21:16What did you think, Kirsten?
21:18Sav's didn't go in the fridge and without refrigeration in that amount of time,
21:22they're never going to contract enough to come out.
21:25And then if we look at Dash, he hasn't really melted the edges,
21:29which you have to do to ensure that you get that really clean line.
21:33Got a bit of chunk on there.
21:34Yeah, he might need a chisel.
21:38Sarah's tin is absolutely beautiful.
21:40Perfectly tempered.
21:42It's really clean.
21:45Ben's actually came out really well and he's probably ahead of everybody else.
21:49He's really much set.
21:52You all right down there, Benny?
21:54Good mate.
21:55Do you want your car painted?
21:56It's taking me forever to spray these things.
21:58I'm giving it so much paint.
21:59Oh, it's a bit of a buzz in there, isn't there, with that alcohol?
22:03The tins are looking very golden, very bright.
22:06I realise the tin's not the right colour, but right now I've just got bigger fish to fry.
22:10I need to get on with the rest of the things.
22:12It's time to unmould the Malbatos.
22:15I turn the first one over and I'm just so gentle.
22:18I don't want to break it.
22:19I'm just trying to gently ease it out.
22:20And then it pops out and they look just like Kirsten's.
22:34Well done.
22:35Like I've done it before, am I?
22:37Yeah.
22:37I turn the next mould over and it falls out all by itself.
22:40This is getting easier and easier.
22:43Good stuff. I was a bit worried about that.
22:45I realise that I've potentially made the hardest part of this dessert.
22:49I might actually be able to finish this impossible thing.
22:52I think there's a keeper in there.
23:01Looks good.
23:05I've just sprayed my toast and that's good to go.
23:08I really need to keep pushing through this recipe because I don't know how many more elements I've got left.
23:13I've just done my mousse. It's cooling in the fridge actually.
23:16I've moved on to my pearls. These are like the main event. They're essentially the caviar.
23:22These coffee pearls are one of the most important elements on the dish.
23:26It's a caviar chocolate tin and this is the caviar.
23:28Five minutes, whilst hot, draw the coffee.
23:31I've never made these pearls before so I'm just trusting the recipe because I've got no idea.
23:36I'm combining coffee and water and then whisking sugar and agar agar. I then draw it into a syringe
23:43and I'm using the syringe now to pipe it into that cold oil.
23:46They look great, Dash. Thank you. The oil needs to be cold because when you syringe in the coffee pearls,
23:53that quick change in temperature is creating that sphere.
23:59Nice, Dash. Well done.
24:00What up, mate? This is like going for good.
24:03I'm really stoked. They literally look like caviar. I taste a couple. They taste exactly the same as Kirsten's.
24:09Right, how are you going? I'm going okay.
24:12The pearls look good but you need a lot to fill the top of that tin.
24:16Yeah. Yeah.
24:17How many do you reckon you've got so far?
24:19Maybe a third of what I need.
24:25Nice. Nice, sir.
24:26Woo! She's back.
24:28I re-tempered the chocolate and I've finished my chocolate caviar moulds.
24:34Please work.
24:35I'm just praying to every deity known to mankind, please work, please work, please come out of the mould.
24:44I don't know if it's going to work but I have to keep trying.
24:47I'm definitely feeling like I'm drowning a little bit.
24:51I know I'm lagging behind but there is no giving up.
24:55Let's go, Savage.
24:55Keep going, Sad. Push, push, push.
24:58Did you count up to 132 now?
25:00Oh, Jimmy, I lost my count, mate.
25:02Sorry.
25:02Benjamin.
25:07How are you?
25:08I am having a blast.
25:09Is there anything you're nervous about?
25:11Yeah, all of it.
25:12Honestly.
25:13I've been nervous since the start but it's coming together, I think.
25:16I just want to try to make it look like yours and I know the hardest part is going to be plating it up.
25:20And how's a pen looking?
25:22I'm going to wait until I've got my stuff ready and then I'm going to have a look and see everyone else does.
25:25And then I'll make a call.
25:26All right.
25:27Good luck.
25:27Good luck.
25:28Thanks, guys.
25:30Contestants, please listen to me.
25:3330 minutes left to go.
25:35Hooray!
25:36Hooray!
25:37Hooray!
25:38Hooray!
25:39Hooray!
25:40Hooray, Sarah!
25:41Hooray, Sarah!
25:42Woo!
25:43Come on, guys.
25:43Let's go!
25:44I am a little bit worried about time.
25:47I'm definitely running behind on time.
25:49Let it sit.
25:51Let it sit.
25:51Close the fridge.
25:52Yeah.
25:53You're doing my love one.
25:54I'm worried about my tin and I'm up against some three amazing cook and one of them's got an immunity pin.
26:00I am overwhelmed.
26:04Everybody looks like they're at the same place.
26:08However, Sab hasn't done a whole entire couple of steps that everyone else has done because
26:12she hasn't demoulded and she hasn't sprayed.
26:15She's done her toast, but she hasn't sprayed her tin.
26:18Yeah.
26:18So it looks like they're all even right now, but they're not.
26:21I don't actually know if I'm going to have a complete dish at the end, but I am staying focused.
26:28Nice one, Sab.
26:29The coffee bellers are looking quite nice, actually.
26:33Shiny.
26:34Nice and shiny.
26:35I think I've done a good job making them.
26:37Right, let me just try my chocolate.
26:40It's time for me to take out my caviar tin.
26:43If I don't have a caviar tin, I'm just going to serve them naked layers.
26:52I'm incredibly worried, like very delicately.
26:56Is the lid off the mould?
27:00And it's slipping out and I'm like, don't, don't shake, do not shake, do not have shaky hands.
27:10And it slips out and I breathe because it's come out in one piece.
27:15Oh, my God.
27:18I'm moving on to the base.
27:21Got my fingers crossed for you.
27:23I am trying to take the base out of the mould.
27:29I definitely know that chocolate is tempered.
27:40It's cracked.
27:51Okay, okay.
27:52So, unmould it.
27:54Even if it's broken, try to build it up and stick the pieces back on it.
27:58That's it.
27:58That's it.
27:59Just gently.
28:02That's it.
28:03That's it.
28:04Good work.
28:05Now you're just going to patch it.
28:06Okay, and you've got something well done.
28:08You've done really well.
28:09I said at the beginning of this day, the one thing I don't do in this kitchen is give up
28:14and I need to hold those words true to myself.
28:17You don't have much options at this stage.
28:19You haven't got time.
28:21I need to use a bit of tempered chocolate to make sure that they glue back together
28:24and that I have some semblance of a vessel to actually feel.
28:34All right, last step.
28:35I have been so meticulous throughout this cook, reading everything with a fine tooth comb, but I'm
28:43reading this glaze for the pearls and it's not looking right.
28:46I don't know what I am not understanding here.
28:51You stir that with the mirror glaze?
28:52You just combine it.
28:54I don't know.
28:54It just says combine.
28:56I can see that something's not right, but I just don't know what it is.
29:00The match is not maddening at all.
29:02Oh, that is oily.
29:04If you're not assembling, you should be because you've only got 15 minutes to go.
29:08Oh, what a marathon.
29:15I notice you're not shaking anymore.
29:16You're having fun.
29:18All my elements are done.
29:19Just measuring out some mirror glaze for the pearls.
29:21What are you about to start putting in this?
29:23I'm about to start plating up, so just need to make it look as good as Kirsten's now.
29:27This is it, I guess.
29:29I can't believe I got this far.
29:32To finish this off and make sure my dish resembles Kirsten's exactly,
29:35I'm going to plate this up perfectly.
29:38I get the chocolate cake into the tin and put a little spoon of the syrup on top
29:43so that it's perfectly soaked.
29:47This is so crucial.
29:48I'm shaking.
29:50The next step is to add the mascarpone cream.
29:54I've got so much nervous energy right now.
29:56I've got lots of shaking going on.
29:59The layers are so fine and so distinct that if you rush it or slop something on a bit clumsily,
30:04it's going to ruin the whole dish.
30:06Take your time.
30:06Take your time.
30:07Ignore anyone.
30:09Just ignore anyone.
30:10Yeah, I'm not listening to them.
30:10Just go for it.
30:12I've got the mascarpone in.
30:13It's nice and flat.
30:14The next step is the chocolate mousse.
30:16Still got to put caviar on top, eh?
30:18I know, I know.
30:19I'm thinking the same thing you're thinking.
30:21The next step is to get the actual caviar on and this is the bit I'm really worried about.
30:26It's moist.
30:26It's fiddly.
30:28And if I drop any of it over the edge of the tin, it's going to ruin the appearance of the whole thing.
30:34It's hard to watch, isn't it?
30:38I am exhausted just by watching you.
30:40Sorry.
30:41Try being mean.
30:42I feel like it's really, really close and it does feel like this dish is finally coming together.
30:48Don't let the first pressure test be your last.
31:04Ten minutes left!
31:05Come on, everybody!
31:06Ten minutes!
31:09How are you meant to clip that?
31:18I'm shaking like a leaf, trying not to crack at the last minute.
31:21I pipe in my mascara and cream over my chocolate cake.
31:24I pipe in my mousse.
31:25I'm really paying attention to how much each of these layers is going into the tin,
31:29but also that there's enough room at the top for those pearls.
31:32I'd like the tin to look a little bit nicer, but to be honest, I actually can't believe that I've just cooked this.
31:38Like, when I saw this three hours ago, there's no way I would have thought that I'd be able to recreate it.
31:43I'm pretty proud of myself.
31:45My pearl's gone.
31:49I've finished my dish, honestly didn't think I could make this thing, and I've done it.
31:53But now I still don't know if I should be playing the immunity pin or not.
31:56I could be going home if I don't.
32:00I'm trying to weigh up on my mind whether the wrong coloured tin is better or worse than some
32:04of the things the other guys may have done wrong.
32:06You having a look?
32:07I'm not playing it.
32:08Definitely not.
32:09I have no chance of getting the pin.
32:11Nah.
32:14Even when it's canary yellow.
32:17Nah.
32:19No, back yourself.
32:21Back yourself, buddy.
32:22Are you sure, Ben?
32:23Benny, are you sure?
32:24I'm still thinking.
32:27He's got some courage.
32:29You are almost out of time.
32:31One minute left.
32:33Come on.
32:37Oh, shit.
32:39Whoops.
32:40Again.
32:41God damn.
32:42Why?
32:42Why?
32:43Oh, you know what?
32:45I'm just going to cover that time.
32:48Come on, Sammy.
32:49Yep.
32:49Somehow, I have managed to patch together my tin, and I actually got it sprayed.
32:56I do not know how.
32:58I am blitzing through these layers.
33:00I just need to keep going just to make sure I fit everything into this tin.
33:07These caviar pearls, they're not right.
33:11There's way too much of that mirror glaze.
33:14But there's nothing I can do right now.
33:16I have to use them.
33:17Let's go.
33:17You're nearly there.
33:18Come on.
33:19Great work.
33:21This is it.
33:22Time.
33:23Five.
33:24Eight.
33:25Seven.
33:26Six.
33:27Five.
33:28Four.
33:30Three.
33:30Two.
33:31One.
33:32Well done.
33:34I'm not quiet.
33:35You did not quiet.
33:38Oh, my God.
33:39I literally have goosebumps.
33:41Ah, that's a colour, eh?
33:42Yeah.
33:43See you in the tasting room.
33:44OK.
33:46Now I'm going to get stuck on you.
33:47Aw.
33:48Well done, well done.
33:57I've worked so hard on this dish and got so much right.
34:01But I know the colour's wrong.
34:05I really hope I don't regret not playing the pin.
34:07Cheers, mate.
34:11Let's have a look on the inside.
34:14I'll take the lid off.
34:22That's good.
34:23Look at those layers.
34:25And look at how thin the shell is.
34:27So thin.
34:27It's really thin.
34:28And even.
34:29Should we snap the lid?
34:30Yes.
34:30Absolutely.
34:35Very fine.
34:36That is as fine as yours.
34:52Well, that is going to be tough to beat.
34:54It really surprises me, actually, because Ben at the start, I thought, oh, I think he's going
35:01to really struggle with this challenge.
35:03And I don't know where it came from, but he sort of came out of nowhere.
35:08And all of a sudden he had a finished dish, which is pretty damn impressive.
35:13Ben took the biggest risk I think you can in this kitchen.
35:16Not playing your pin and walking into the tasting room and putting your dish down.
35:22And that risk totally paid off.
35:25Because I don't think he's going anywhere off the back of that caviar tin.
35:28I'm so happy for him.
35:31And I think I actually did see that transition from leaning into the pin to, oh, my gosh,
35:35I'm not going to use this thing.
35:39That caviar tin is so similar to yours.
35:42The different layers, the cake, you get all those flavours of the coffee.
35:47Yeah.
35:48Welcome, Ben.
35:50I don't think he's going anywhere.
35:51I think he's staying put and I think he deserves it.
35:58A day like today, it really can come down to the small things like the presentation.
36:04I know all the flavours are in the dish, but looking at the chocolate tin,
36:09it does look a little bit rough around the edges.
36:12Probably could have spent a bit more time cleaning that up.
36:15That could be enough to send me home.
36:22In the mood to cook?
36:24Grab your aprons and try these delicious
36:27MasterChef Approved Recipes on 10 Play.
36:32Darsh.
36:33Chef.
36:34What a run.
36:36How are you feeling?
36:38Uh, I definitely tried to come in very calm at the start, but it's hard on a day like today.
36:44If there is anything on that dish that you are worried about.
36:48Honestly, I think like the refinement of the like the visuals.
36:52I think it should eat really well.
36:54I hope.
36:55Good luck.
36:56Thanks, Kirsten.
36:57All the best, yeah?
37:02It's the tin of caviar that I want to buy, because it seems to be a little bit bigger.
37:06Yeah, yeah, yeah.
37:06Than all of the rest.
37:08Good value.
37:08It's just the tin have been dropped a couple of times.
37:11It's probably a little bit thicker than mine.
37:13So you can see this edge around the bottom, which means he hasn't scraped the mould properly.
37:18Let me tell you though, that caviar is the most consistent in size.
37:23It looks fantastic on top there.
37:25And do you know what? I know you said with no tin there's no dessert, but with no caviar, there's no caviar tin either.
37:31Nice snap there, big snap.
37:37Look at those layers.
37:38These are incredibly precise layers.
37:42Absolutely perfect and consistent.
37:52That was slightly harder roast on the nuts.
38:00And the salt, yeah.
38:02You know what?
38:04Until the dish landed on the table, I did not realise how good it was.
38:11The differences of all the layers, very impressed.
38:15And then we have what is all about, the pearls.
38:18I think Darsh has nailed it.
38:20Darsh.
38:22The caviar tin itself doesn't look as nice, but those flavour components were really sensational.
38:30Darsh has really impressed me, actually blown me over.
38:36Good luck, sir.
38:38Good luck, sir.
38:39Looking at my dish, it does not look like Kirsten's.
38:43I can see all the faults of my dish.
38:47But I'm happy with the flavours of the cake and the mousse and the basket pony cream.
38:54I don't know how everyone else has done.
38:55I don't know who's committed the worst crimes.
38:57Thank you so much.
39:00Thank you very much.
39:01Thanks, Sam.
39:01Thanks, Sam.
39:02Cheers, congrats.
39:05So the obvious flaws for me are the caviar tin base.
39:10And if I'm to take this lid off, you'll see that we've got some cracks.
39:15It would have been very challenging to actually fill the caviar tin.
39:18Let's have a look at the lid.
39:22Whoa.
39:24It's not quite as thin.
39:27It's still pretty good.
39:28It's very crispy.
39:29A nice snap, a little bit thick in the corner.
39:35All things considered, pretty good.
39:50It's kind of a disaster and a triumph.
39:59The lid is beautiful and thin, beautifully sprayed.
40:05I think that she actually had all the elements right, like the flavours are all there.
40:09But then it starts to fall apart.
40:14The bottom is obviously broken, thicker.
40:18I'm very curious to see where this lands.
40:23Somewhere, somehow, I really fell in love with the little Melba toast.
40:30I think for me that was complete, tasty.
40:32It's absolutely superb.
40:35I know it doesn't look exactly as it should,
40:37but the Melba toast was really well done and had beautiful texture.
40:42The caviar tin, unfortunately, is particularly thick in chocolate.
40:46Almost so much so it's hard to actually get through with a spoon.
40:50The flavours of all the elements are really good,
40:53if you were to try them individually and really well made.
40:56But just the execution and putting it together
40:59and the ratio of everything isn't quite right.
41:01The interesting thing is Sav has done the thing that we know that she can do,
41:06is nail flavour.
41:07From the Melba toast to every element inside that caviar tin,
41:12nearly the same as yours.
41:13Yeah, it is.
41:14However, it's the aesthetics and the construction of the caviar tin,
41:19which has really let Sav down.
41:22But also the balance overall is thrown out,
41:25because the layers aren't where they should be.
41:28I hate to say I'm a little bit worried for Sav.
41:35My biggest concern is definitely my caviar pearls.
41:39My pearls are looking too wet and not at all like Kirsten's.
41:44And that mousse has spilled over the side of the tin looking a bit messy.
41:48We all know how important presentation is.
41:51It's those small mistakes that can send you home in a pressure test.
41:57Hey, Sarah. Hello.
42:01I can't believe that after that whole cook,
42:04my fate could rest on those two small mistakes.
42:07Let me take a look.
42:20The tin, it looks money.
42:34It looks so good.
42:36Should we take the lid off?
42:37Oh, hang on.
42:39A little bit hiding underneath.
42:40Hang on.
42:41She's done a hide the overflow job.
42:43All those layers in the middle have a lot of integrity.
42:53They're all staying in their own position, so they're not too runny.
42:58Unfortunately, the caviar is a little bit on that wetter side.
43:02So what Sarah did is she put all the coffee pearls in all the mirror glaze
43:08and then tried to strain it off.
43:10But clearly there's still quite a bit of mirror glaze.
43:13If I start with the caviar tin, beautiful and fine,
43:23snaps in the mouth and you get that beautiful chocolate flavour.
43:26With the additional mirror glaze,
43:28it's actually infused coffee through more of the caviar
43:32and it didn't really harmonise as much with the chocolate mousse.
43:35The Malba toast you could have done with a little bit more almonds.
43:38It was a bit lighter.
43:39I think I got all your almonds.
43:40Oh, did you?
43:41One of my comments was going to be, I loved how many almonds were in my Malba toast.
43:47Yeah, I think probably 10 of the day.
43:51It was super fine, really consistent throughout the lid and the base.
43:54Exactly the same as yours.
43:56Yes.
43:57It looks like she was born with a spray gun in her hand.
44:00She just did it so, so meticulously.
44:03But is it the best looking dish when the pearls have suffered?
44:10I think on the aesthetic side of the dish, the tin is very well executed.
44:19And my little concern is the pearls are very wet.
44:25In all, I think she's done a cracking job.
44:28But where does she stand, I don't know.
44:43Please, put your hands together for Chef Kirsten Timbal.
44:46Thank you, everyone.
44:49Kirsten, how did they go?
44:51Look, I think you showed a lot of tenacity and really makes me proud that you were all
44:56able to complete my dish.
44:58It had so many different techniques in it and I think you all did exceptionally well.
45:03I'm like a proud mum.
45:06That was a mammoth cook.
45:10And it rattled all of you.
45:12But one of you managed to pull through with a dish and stole the show.
45:20Ben, you didn't play your pin.
45:26You didn't need to, mate.
45:33That dish was the identical to Kirsten's.
45:40Well done.
45:46Now, Sarah, Dash and Sav, a bloody solid effort from all of you.
45:52But each your dishes, they had flaws.
45:55Sarah, you had the tin of the day.
45:59But caviar pearls, they were drenched in mirror glaze,
46:04which meant that coffee overpowered the other flavours.
46:08Sav, Dash, both of you tins, they'd seen better days.
46:12But your flavours, they were sound.
46:16One of you misjudged your proportions.
46:20So the effort that you put into those flavours, it couldn't shine through.
46:24I am sad to say this, but the cook going home is...
46:36Sav.
46:38It's OK.
46:38It's OK.
46:44Savvy, we're devastated for you.
46:47I think Dash said it best when he said you'd never want the magic to stop.
46:52And to have just a little piece of it.
46:54I'm just actually full of gratitude.
46:59And the fact that I'm still made of my mother's stuff, I didn't give up.
47:04I'm proud.
47:08Jump on.
47:09It's hard to say goodbye, because as hard as it all is,
47:20the Master's of Kitchen is this magical place.
47:26And you want to be part of that fun.
47:29You want to be part of that fun?
47:30All right.
47:30All right.
47:32Give us a card and I'm great.
47:33You and I love you.
47:39Give it up for Sam!
47:40Give it up for Sam, everybody!
47:54Tomorrow night,
47:56And now...