"MasterChef Australia" Episode #17.46

1 00:00:09,840 --> 00:00:12,520 SNEZ: I can't believe we made it. CALLUM: I know, how good. 2 00:00:12,520 --> 00:00:14,800 Why do you reckon? They said, "Tall order" yesterday. 3 00:00:14,800 --> 00:00:17,000 I'm feeling like it's going to be this tall. 4 00:00:17,000 --> 00:00:18,480 JAMIE: This a croquembouche again. 5 00:00:18,480 --> 00:00:20,360 Top three yesterday. 6 00:00:20,360 --> 00:00:23,520 Feels good to continue this little roll I'm on. 7 00:00:23,520 --> 00:00:27,080 I feel like I'm cooking with a lot of clarity. 8 00:00:27,080 --> 00:00:29,640 Winning today would be huge. 9 00:00:29,640 --> 00:00:32,280 We are at the pointy end of the competition, 10 00:00:32,280 --> 00:00:36,520 and every single immunity is going to count tenfold right now. 11 00:00:36,520 --> 00:00:37,880 There has been no illusion 12 00:00:37,880 --> 00:00:41,200 since the start of this competition why I'm here. 13 00:00:41,200 --> 00:00:42,720 I am 100% back to win. 14 00:00:42,720 --> 00:00:46,240 Oh, this feels good. Let's do it, guys. 15 00:00:50,400 --> 00:00:52,800 Hey. Oh, this is nice. 16 00:00:52,800 --> 00:00:55,240 Oh. 17 00:00:55,240 --> 00:00:56,840 Hello, hello, hello. 18 00:00:56,840 --> 00:00:58,160 Yes. Scope the equipment. 19 00:00:58,160 --> 00:00:59,240 It's the whole place. 20 00:00:59,240 --> 00:01:01,040 Do your thing. 21 00:01:03,640 --> 00:01:05,280 Hello. Morning, all. 22 00:01:05,280 --> 00:01:06,440 ALL: Morning. 23 00:01:06,440 --> 00:01:08,160 It is a big day for you three. 24 00:01:09,800 --> 00:01:14,600 We are about to welcome a culinary star into the kitchen. 25 00:01:14,600 --> 00:01:18,760 This guy, he was born and raised right here in Australia, 26 00:01:18,760 --> 00:01:21,240 but he has an international reputation. 27 00:01:22,960 --> 00:01:26,040 At 14, he was washing dishes in kitchens. 28 00:01:26,040 --> 00:01:28,400 Before long, he was creating them. 29 00:01:28,400 --> 00:01:33,560 And at 27, he was the executive chef at a luxury hotel in Shanghai... 30 00:01:33,560 --> 00:01:35,400 Wow. Oh! 31 00:01:35,400 --> 00:01:39,080 ..where he went on to earn his first Michelin star. 32 00:01:39,080 --> 00:01:40,200 OK. 33 00:01:40,200 --> 00:01:41,680 And he didn't stop there. 34 00:01:43,160 --> 00:01:45,520 Today, he has two successful restaurants 35 00:01:45,520 --> 00:01:47,640 in Singapore. 36 00:01:47,640 --> 00:01:51,480 And this chef is reshaping the world of fine dining. 37 00:01:53,800 --> 00:01:55,440 With this chef at the helm, 38 00:01:55,440 --> 00:02:00,120 this iconic restaurant earned him his second Michelin star 39 00:02:00,120 --> 00:02:02,600 just eight months after opening. 40 00:02:02,600 --> 00:02:03,840 Oh, wow. 41 00:02:03,840 --> 00:02:07,400 You heard me right. Second Michelin star. 42 00:02:09,200 --> 00:02:13,400 Please welcome Chef Patron of Marguerite, 43 00:02:13,400 --> 00:02:14,840 Michael Wilson. 44 00:02:14,840 --> 00:02:16,760 (CHEERING AND APPLAUSE) 45 00:02:20,920 --> 00:02:22,800 It's going to be brutal. 46 00:02:22,800 --> 00:02:26,320 It's not tall, the dish. 47 00:02:26,320 --> 00:02:28,680 CALLUM: Michael Wilson is not to be messed with. 48 00:02:28,680 --> 00:02:31,360 He is at the top of his game. 49 00:02:31,360 --> 00:02:33,200 Marguerite is changing the way 50 00:02:33,200 --> 00:02:35,640 that fine dining runs all over the world. 51 00:02:35,640 --> 00:02:38,560 So I know that this dish, whatever it is, 52 00:02:38,560 --> 00:02:40,000 is going to be epic. 53 00:02:42,960 --> 00:02:44,480 Michael, welcome to the MasterChef kitchen. 54 00:02:44,480 --> 00:02:47,000 Thank you, Poh. First time. 55 00:02:47,000 --> 00:02:48,560 Tell us about Marguerite in Singapore. 56 00:02:48,560 --> 00:02:50,040 So Marguerite in Singapore, 57 00:02:50,040 --> 00:02:53,480 it's a fine dining restaurant based off the European seasons. 58 00:02:53,480 --> 00:02:55,480 It's what we call creative cuisine. 59 00:02:55,480 --> 00:02:57,960 So our experiences through life and nature 60 00:02:57,960 --> 00:03:00,520 is what dictates how we cook in the restaurant. 61 00:03:00,520 --> 00:03:01,720 That's beautiful. 62 00:03:01,720 --> 00:03:03,600 It's lovely. 63 00:03:03,600 --> 00:03:05,960 I bet you're keen to see which of Michael's creations 64 00:03:05,960 --> 00:03:08,440 you have to replicate to win immunity today. 65 00:03:09,880 --> 00:03:12,400 Michael, I've heard you've got a nickname for this dish. 66 00:03:12,400 --> 00:03:15,880 So this dish you're going to be replicating today, 67 00:03:15,880 --> 00:03:17,680 it's probably one of the most difficult dishes 68 00:03:17,680 --> 00:03:19,360 in any restaurant that I've opened. 69 00:03:20,920 --> 00:03:22,920 And we nickname it the Tower of Terror. 70 00:03:22,920 --> 00:03:24,840 Tower of Terror. Oh, gosh. 71 00:03:24,840 --> 00:03:25,960 Oh. 72 00:03:25,960 --> 00:03:27,600 Ohhhh! 73 00:03:27,600 --> 00:03:29,160 Even I'm a bit nervous now. 74 00:03:29,160 --> 00:03:30,760 Do you want to put them out of their misery? 75 00:03:30,760 --> 00:03:31,840 Let's do it. 76 00:03:31,840 --> 00:03:34,960 Today, guys, you're going to be making... 77 00:03:41,080 --> 00:03:42,360 Marguerite "Opera." 78 00:03:42,360 --> 00:03:43,800 (LAUGHS) Wow. 79 00:03:43,800 --> 00:03:45,720 Whoa! 80 00:03:45,720 --> 00:03:47,240 Whoa! BEN: Look out! 81 00:03:47,240 --> 00:03:49,000 It's a little tower. 82 00:03:51,760 --> 00:03:54,000 CALLUM: The sheer mechanics of this dish 83 00:03:54,000 --> 00:03:55,440 don't make a lot of sense. 84 00:03:55,440 --> 00:03:58,760 Usually food is, like, wider than it is high, 85 00:03:58,760 --> 00:04:00,960 whereas this is, like, skinny, it's tall. 86 00:04:00,960 --> 00:04:02,680 It looks like it's going to tumble over 87 00:04:02,680 --> 00:04:04,560 at any moment in time. 88 00:04:04,560 --> 00:04:06,560 Wow. Looks gorgeous. 89 00:04:06,560 --> 00:04:09,640 ANDY: Eight layers of absolute precision. 90 00:04:09,640 --> 00:04:12,000 Eight layers? Yes. 91 00:04:12,000 --> 00:04:13,800 Do you want to come in and have a gander? 92 00:04:13,800 --> 00:04:16,040 Yes, please. Please. 93 00:04:16,040 --> 00:04:17,640 SOFIA: Get down, get down low! 94 00:04:17,640 --> 00:04:19,680 Wow. Look at that thing. 95 00:04:19,680 --> 00:04:21,200 SNEZ: I love this. 96 00:04:21,200 --> 00:04:22,880 JAMIE: Look, when I thought Tower of Terror, 97 00:04:22,880 --> 00:04:24,880 I was thinking croquembouche. 98 00:04:24,880 --> 00:04:28,320 So for something so petite to be nicknamed the Tower of Terror 99 00:04:28,320 --> 00:04:31,440 means this dish is exactly the kind of technical dessert 100 00:04:31,440 --> 00:04:34,880 you'd expect out of a Michelin star kitchen. 101 00:04:34,880 --> 00:04:37,760 OK, so from the bottom to the top, guys, 102 00:04:37,760 --> 00:04:40,360 we've got a tuile made from cacao, 103 00:04:40,360 --> 00:04:42,160 hazelnut parfait, 104 00:04:42,160 --> 00:04:44,240 a plain tuile. 105 00:04:44,240 --> 00:04:45,640 There's a chocolate cake. 106 00:04:45,640 --> 00:04:47,200 Soaked into the chocolate cake 107 00:04:47,200 --> 00:04:49,960 is 21-year-old balsamic vinegar and coffee oil... 108 00:04:49,960 --> 00:04:51,680 Ooh! Nice. 109 00:04:51,680 --> 00:04:53,400 ..a tempered chocolate disc, 110 00:04:53,400 --> 00:04:56,680 a coffee cremeux, roasted hazelnuts, 111 00:04:56,680 --> 00:04:58,320 cacao nib nougatine 112 00:04:58,320 --> 00:05:00,240 and Jerusalem artichoke ice-cream. 113 00:05:02,000 --> 00:05:03,360 Ah! Who wants to try? 114 00:05:03,360 --> 00:05:06,400 Oh, yes, please. Go on. Get stuck in. 115 00:05:06,400 --> 00:05:08,840 You want to get everything in one bite. 116 00:05:08,840 --> 00:05:10,920 Yeah, that's a good idea. Get the knife. 117 00:05:10,920 --> 00:05:13,080 Go straight down. Be very firm with it. 118 00:05:14,280 --> 00:05:16,040 Wow. Wow! 119 00:05:21,360 --> 00:05:24,480 Oh, my God, that hazelnut on the bottom is just phenomenal. 120 00:05:24,480 --> 00:05:27,560 CALLUM: I love how, um, that kind of dark, roasty bitterness 121 00:05:27,560 --> 00:05:30,080 that goes through the whole dish is kind of the coffee, 122 00:05:30,080 --> 00:05:31,520 the dark cocoa nibs, 123 00:05:31,520 --> 00:05:34,000 that roastiness of the Jerusalem artichoke ice-cream. 124 00:05:34,000 --> 00:05:35,840 So even though there is some sweetness there, 125 00:05:35,840 --> 00:05:36,840 it's really well balanced 126 00:05:36,840 --> 00:05:38,360 when you eat the whole thing together. 127 00:05:38,360 --> 00:05:40,080 So, yeah, it's delicious. Thank you. 128 00:05:40,080 --> 00:05:44,280 I love the flavour profiles here and the textures are stunning. 129 00:05:44,280 --> 00:05:45,920 Every layer has a purpose, 130 00:05:45,920 --> 00:05:47,520 like the softness of that parfait 131 00:05:47,520 --> 00:05:49,840 and the creaminess of that gelato 132 00:05:49,840 --> 00:05:51,960 is offset by the crack of the tempered chocolate 133 00:05:51,960 --> 00:05:53,000 and the tuiles. 134 00:05:53,000 --> 00:05:56,120 And that cacao nib nougatine is absolutely divine. 135 00:05:57,240 --> 00:06:00,160 Give us some pressure points on some of the components. 136 00:06:00,160 --> 00:06:01,520 When making the gelato, 137 00:06:01,520 --> 00:06:03,240 you've got to roast the artichokes. OK? 138 00:06:03,240 --> 00:06:07,080 So what you're looking for is caramelisation. 139 00:06:07,080 --> 00:06:11,120 Not black, but a deep golden colour. 140 00:06:11,120 --> 00:06:13,480 The main pressure point is that it has to remain in balance. 141 00:06:13,480 --> 00:06:16,120 You've got to keep it to the same ratios. 142 00:06:17,640 --> 00:06:20,160 If one layer is bad, the whole thing could collapse. 143 00:06:22,080 --> 00:06:24,800 SNEZ: And that dessert, it's out of this world. 144 00:06:24,800 --> 00:06:26,760 I'm worried that mine is going to be more like 145 00:06:26,760 --> 00:06:28,280 Leaning Tower of Pisa. 146 00:06:30,920 --> 00:06:34,360 Masterpieces like that take time. 147 00:06:34,360 --> 00:06:38,280 And you're going to need to make every second count today, 148 00:06:38,280 --> 00:06:41,760 because you're not plating just one of Michael's dishes... 149 00:06:41,760 --> 00:06:44,240 (LAUGHS) Oh. 150 00:06:44,240 --> 00:06:45,800 ..you're plating five. 151 00:06:45,800 --> 00:06:47,600 Oh, my God. 152 00:06:47,600 --> 00:06:48,880 LAURA: Wild. 153 00:06:50,600 --> 00:06:52,640 We're giving you three hours and 15 minutes. 154 00:06:54,120 --> 00:06:55,560 Not much. 155 00:06:55,560 --> 00:06:57,440 The recipe, equipment and ingredients you need 156 00:06:57,440 --> 00:06:58,840 are at your benches. 157 00:06:58,840 --> 00:07:01,640 Whoever's dishes best resemble Michael's 158 00:07:01,640 --> 00:07:02,920 in looks and tastes 159 00:07:02,920 --> 00:07:05,280 will be immune from Sunday's elimination. 160 00:07:07,160 --> 00:07:09,200 Alright, guys, I hope you're ready. 161 00:07:09,200 --> 00:07:12,520 Your time starts...now. 162 00:07:12,520 --> 00:07:14,400 (CHEERING AND APPLAUSE) 163 00:07:18,680 --> 00:07:20,440 SNEZ: Here we go! 164 00:07:20,440 --> 00:07:22,040 Oh, it's so beautiful. 165 00:07:25,760 --> 00:07:28,400 The pressure in this competition right now is sky high. 166 00:07:28,400 --> 00:07:30,600 Not unlike the Tower of Terror that we're making now, 167 00:07:30,600 --> 00:07:32,520 which is, frankly, a little terrifying. 168 00:07:32,520 --> 00:07:33,960 I've been lucky enough to have immunity 169 00:07:33,960 --> 00:07:35,080 the last couple of weeks, 170 00:07:35,080 --> 00:07:37,240 and I know what an advantage it is to be able to sit back, 171 00:07:37,240 --> 00:07:38,400 watch the elimination 172 00:07:38,400 --> 00:07:40,320 and not have that risk of going home. 173 00:07:40,320 --> 00:07:42,760 So I want to make it three from three this week 174 00:07:42,760 --> 00:07:44,400 and give it everything I've got. 175 00:07:48,280 --> 00:07:50,160 Yeah. First pressure test of the season. 176 00:07:50,160 --> 00:07:51,280 It's a good one. 177 00:07:51,280 --> 00:07:53,320 I've been sitting up there watching other people 178 00:07:53,320 --> 00:07:55,560 go for these all season, and every now and then I'll be like, 179 00:07:55,560 --> 00:07:57,480 "Oh, I want to make that." Or, "I want to eat that." 180 00:07:57,480 --> 00:07:58,840 Today I'm getting to do both. 181 00:07:59,960 --> 00:08:02,280 It's been about 12 years since my last pressure test, 182 00:08:02,280 --> 00:08:05,000 and that one didn't have a great result. 183 00:08:05,000 --> 00:08:07,840 It was for a spot in the semifinals. 184 00:08:07,840 --> 00:08:10,680 The dish I went out on was the final pressure test 185 00:08:10,680 --> 00:08:12,280 and unfortunately, 186 00:08:12,280 --> 00:08:14,280 tempering chocolate - not my jam. 187 00:08:15,760 --> 00:08:18,360 My goal today is to read the recipe, 188 00:08:18,360 --> 00:08:19,560 do things once, 189 00:08:19,560 --> 00:08:21,560 make sure that they're done properly the first time 190 00:08:21,560 --> 00:08:24,480 because all of those little mistakes end up snowballing 191 00:08:24,480 --> 00:08:26,360 and you end up in not a good place. 192 00:08:32,400 --> 00:08:33,800 I feel great, actually. 193 00:08:33,800 --> 00:08:34,960 I'm really enjoying, 194 00:08:34,960 --> 00:08:37,760 and the fact that I'm recreating a Michelin-star recipe 195 00:08:37,760 --> 00:08:39,160 is blowing my mind. 196 00:08:39,160 --> 00:08:40,680 So I really want to do my best 197 00:08:40,680 --> 00:08:44,280 and hopefully have five perfect dishes on the plate. 198 00:08:46,240 --> 00:08:48,800 So far I've done pretty good in pressure tests. 199 00:08:48,800 --> 00:08:51,400 Some of them I won. 200 00:08:51,400 --> 00:08:53,800 So I feel really good today. 201 00:08:53,800 --> 00:08:55,960 I'm confident. I feel motivated. 202 00:08:55,960 --> 00:08:57,640 I really want this today. 203 00:08:57,640 --> 00:09:00,320 If I do get to beat Callum and Jamie today, 204 00:09:00,320 --> 00:09:01,840 that would be amazing. 205 00:09:02,960 --> 00:09:04,880 So the first step of the recipe today 206 00:09:04,880 --> 00:09:06,640 is to work on this artichoke gelato. 207 00:09:06,640 --> 00:09:11,600 Michael's artichoke gelato tasted kind of savoury 208 00:09:11,600 --> 00:09:16,040 and you could taste the artichokes kind of being caramelised. 209 00:09:16,040 --> 00:09:17,160 I need to nail this 210 00:09:17,160 --> 00:09:19,920 because that gelato just brings everything together 211 00:09:19,920 --> 00:09:21,600 and cools down the whole dessert. 212 00:09:23,160 --> 00:09:24,800 The first thing I do 213 00:09:24,800 --> 00:09:27,640 is I slice my artichokes and they can't be too thin, 214 00:09:27,640 --> 00:09:31,440 otherwise it can burn quite quickly and that can ruin the flavour. 215 00:09:31,440 --> 00:09:33,200 I sprinkle them with sea salt. 216 00:09:33,200 --> 00:09:35,760 Isn't throwing salt behind your shoulder good luck? 217 00:09:35,760 --> 00:09:37,600 (LAUGHS) 218 00:09:37,600 --> 00:09:39,320 And I put them in the oven. 219 00:09:39,320 --> 00:09:41,040 (TIMER BEEPS) 220 00:09:43,000 --> 00:09:49,074 Watch Online Movies and Series for FREE www.osdb.link/lm 221 00:09:52,400 --> 00:09:54,360 Jerusalem artichokes are roasting. 222 00:09:54,360 --> 00:09:56,240 I'm working on the coffee cremeux. 223 00:09:58,040 --> 00:10:00,040 The cremeux is so silky smooth and luscious, 224 00:10:00,040 --> 00:10:03,440 and the way to get that texture is by cooking it in a water bath. 225 00:10:03,440 --> 00:10:06,160 LAURA: Nice, Cal. Good cremeux-ing. 226 00:10:06,160 --> 00:10:07,640 I then strain it off 227 00:10:07,640 --> 00:10:09,720 and fold it through my cream. 228 00:10:12,160 --> 00:10:13,640 Wahey! 229 00:10:15,040 --> 00:10:16,760 Come on, give us one more. Give us one more. 230 00:10:16,760 --> 00:10:18,240 That's my only professional move. 231 00:10:18,240 --> 00:10:19,720 (LAUGHS) 232 00:10:20,880 --> 00:10:22,560 DEPINDER: You need your own TV show, Snez. 233 00:10:22,560 --> 00:10:24,000 BEN: MasterSnez. 234 00:10:24,000 --> 00:10:25,360 (LAUGHS) 235 00:10:25,360 --> 00:10:27,200 Pop it in the fridge to rest. 236 00:10:27,200 --> 00:10:29,440 I'm gonna crack on with that hazelnut parfait. 237 00:10:31,360 --> 00:10:32,760 Water spin. (CHUCKLES) 238 00:10:34,080 --> 00:10:35,560 Well, Michael, firstly, thank you so much 239 00:10:35,560 --> 00:10:37,800 for coming into the MasterChef kitchen. 240 00:10:37,800 --> 00:10:41,080 I think it's so amazing to see Aussies go abroad, 241 00:10:41,080 --> 00:10:42,280 do their thing, 242 00:10:42,280 --> 00:10:43,840 a couple of Michelin stars under your belt, 243 00:10:43,840 --> 00:10:46,000 and then come back to the MasterChef kitchen 244 00:10:46,000 --> 00:10:48,280 and really show Australia what you've been up to. 245 00:10:48,280 --> 00:10:49,880 And I think if this dish 246 00:10:49,880 --> 00:10:54,200 is a little bit of a representation of what you've been doing, 247 00:10:54,200 --> 00:10:55,240 you've been doing a lot, mate, 248 00:10:55,240 --> 00:10:57,040 because there is a bit going on here 249 00:10:57,040 --> 00:11:00,400 and you are putting our contestants under the pump 250 00:11:00,400 --> 00:11:03,720 with a dish nicknamed the Tower of Terror. 251 00:11:03,720 --> 00:11:04,840 Yeah, it's definitely... 252 00:11:04,840 --> 00:11:07,760 It's definitely called pressure test for a reason, isn't it? 253 00:11:07,760 --> 00:11:10,440 Have you ever made it in three hours and 15 minutes? 254 00:11:10,440 --> 00:11:11,920 No. 255 00:11:11,920 --> 00:11:13,400 Why would I do that? 256 00:11:13,400 --> 00:11:15,480 Why would I do that to myself? 257 00:11:15,480 --> 00:11:17,440 That's right. And what is interesting, 258 00:11:17,440 --> 00:11:20,240 today, the contestants won't be using any moulds 259 00:11:20,240 --> 00:11:21,880 trying to create something 260 00:11:21,880 --> 00:11:24,280 which is obviously elevated without moulds, 261 00:11:24,280 --> 00:11:26,480 and that's going to be a bit of a trick. 262 00:11:28,080 --> 00:11:30,520 I feel a little bit bad. Already? 263 00:11:30,520 --> 00:11:32,120 Yeah. (LAUGHS) 264 00:11:35,160 --> 00:11:36,600 JAMIE: I'm feeling pretty good. 265 00:11:36,600 --> 00:11:39,120 I've got my cremeux base in the circulator, 266 00:11:39,120 --> 00:11:40,760 I've got my Jerusalem artichokes roasting, 267 00:11:40,760 --> 00:11:43,040 which is going to go into the milk base for my gelato. 268 00:11:44,200 --> 00:11:47,160 I'm working on my hazelnut parfait. 269 00:11:47,160 --> 00:11:51,040 Now, for me, the hazelnut parfait is absolutely delicious. 270 00:11:51,040 --> 00:11:54,840 It's beautiful and nutty and luxurious. 271 00:11:54,840 --> 00:11:56,920 First thing you need to do is create a pate a bombe. 272 00:11:58,600 --> 00:12:00,800 Where the pressure point comes in 273 00:12:00,800 --> 00:12:02,480 is mixing the hazelnut paste with the cream 274 00:12:02,480 --> 00:12:04,440 and making sure that's not over-whipped. 275 00:12:08,200 --> 00:12:09,520 DEPINDER: Nice work, Jamie. 276 00:12:13,120 --> 00:12:16,480 SNEZ: Artichokes are looking really good for my artichoke gelato. 277 00:12:16,480 --> 00:12:18,840 They look perfectly golden and caramelised. 278 00:12:18,840 --> 00:12:21,800 Come on, buddy, every single drop. 279 00:12:24,720 --> 00:12:26,160 Whoa! 280 00:12:26,160 --> 00:12:29,440 And it really tastes like Chef's dessert. 281 00:12:32,480 --> 00:12:33,960 LAURA: Are you in the boxing ring, Snezzie? 282 00:12:33,960 --> 00:12:35,880 Huh? Bang, bang. 283 00:12:35,880 --> 00:12:38,280 No, I'm just celebrating every element. 284 00:12:38,280 --> 00:12:39,960 Atta girl! We love the vibe. 285 00:12:39,960 --> 00:12:41,400 BEN: We love a celebration. 286 00:12:44,080 --> 00:12:47,520 Read the recipe. You've got 2.5 hours to go. 287 00:12:47,520 --> 00:12:49,120 (CHEERING AND APPLAUSE) 288 00:12:49,120 --> 00:12:51,040 Come on, guys. Come on. 289 00:12:51,040 --> 00:12:53,040 Great work. You're doing really well. 290 00:12:53,040 --> 00:12:54,240 Let's keep hustling. 291 00:12:56,000 --> 00:12:58,240 DEPINDER: Ooh, I can smell the... SARAH: What is that? 292 00:12:58,240 --> 00:12:59,840 ..Jerusalem artichokes. Oh, yeah. 293 00:13:01,640 --> 00:13:03,120 Smell a bit burny, don't they? 294 00:13:03,120 --> 00:13:04,840 Mm. They do actually. Yeah. 295 00:13:06,440 --> 00:13:08,280 The J-chokes are burning. 296 00:13:08,280 --> 00:13:09,840 Can you smell them? 297 00:13:09,840 --> 00:13:11,360 They smell like burning. 298 00:13:11,360 --> 00:13:13,280 What's a... What's a stab, Chef? 299 00:13:13,280 --> 00:13:16,040 What's a stab? Stabiliser? Oh, stabiliser. 300 00:13:16,040 --> 00:13:17,240 Got it. 301 00:13:17,240 --> 00:13:19,160 I was like, "5.5g of stab?" 302 00:13:20,840 --> 00:13:23,040 So I've got my Jerusalem artichokes roasting away. 303 00:13:23,040 --> 00:13:26,240 I've got the coffee cremeux in the fridge, which is good. 304 00:13:26,240 --> 00:13:29,080 My hazelnut parfait's in the blast chiller. 305 00:13:29,080 --> 00:13:31,240 Working on the artichoke gelato as we speak. 306 00:13:31,240 --> 00:13:32,560 Yeah, I'm feeling good. 307 00:13:35,400 --> 00:13:37,400 LAURA: Ohhhh. 308 00:13:38,760 --> 00:13:40,680 They're definitely burnt. I can smell them. 309 00:13:40,680 --> 00:13:42,080 Hmm. 310 00:13:43,320 --> 00:13:45,480 Have you done your J artichokes yet? 311 00:13:45,480 --> 00:13:48,840 Not quite as dark as yours, bruv. Mine are pretty dark. 312 00:13:48,840 --> 00:13:50,680 LAURA: Cal... Yeah? 313 00:13:50,680 --> 00:13:52,680 They're dark, eh? 314 00:13:52,680 --> 00:13:55,280 I'm a little bit confused 'cause I'm kind of thinking, 315 00:13:55,280 --> 00:13:57,400 "OK, the temperature in the oven I think is right. 316 00:13:57,400 --> 00:13:58,920 "The timing was right. 317 00:13:58,920 --> 00:14:01,080 "Why are they so dark brown?" 318 00:14:01,080 --> 00:14:03,280 And I think I've just sliced them too thinly. 319 00:14:03,280 --> 00:14:05,680 They've burnt in that 25 minutes they were in the oven. 320 00:14:05,680 --> 00:14:09,280 Infusing these artichoke chips into the artichoke gelato 321 00:14:09,280 --> 00:14:12,320 is going to be not the flavour I'm after. 322 00:14:12,320 --> 00:14:14,480 ANDY: Callum, how's it going? Hello. 323 00:14:14,480 --> 00:14:16,520 Um, I'd say terribly, to be honest. 324 00:14:16,520 --> 00:14:18,120 Terribly? Yeah. Bad start. 325 00:14:18,120 --> 00:14:20,360 So these are your Jerusalem artichokes 326 00:14:20,360 --> 00:14:21,720 for the artichoke gelato? Yeah. 327 00:14:21,720 --> 00:14:23,480 Mate, they are burnt. 328 00:14:35,000 --> 00:14:38,080 These are your Jerusalem artichokes for the artichoke gelato? 329 00:14:38,080 --> 00:14:40,400 Yes. Mate, they are burnt. 330 00:14:40,400 --> 00:14:43,080 How crucial are these Jerusalem artichokes 331 00:14:43,080 --> 00:14:45,880 that they're like, you know, perfect to the recipe? 332 00:14:45,880 --> 00:14:49,920 Like we said, crucial that they're a deep golden colour, 333 00:14:49,920 --> 00:14:52,120 but not black. If they're undercooked, 334 00:14:52,120 --> 00:14:53,760 you're not going to get the caramelisation 335 00:14:53,760 --> 00:14:55,080 and the flavour into the dish. 336 00:14:55,080 --> 00:14:56,880 If they're overcooked, it's just going to be bitter. 337 00:14:56,880 --> 00:14:58,240 Yeah. 338 00:14:58,240 --> 00:15:02,400 Callum, I think my advice is, like, you're a very smart cook. 339 00:15:02,400 --> 00:15:04,840 You've got great instincts. Don't overthink this. 340 00:15:04,840 --> 00:15:05,880 Will do. 341 00:15:05,880 --> 00:15:07,840 Make sure your first mistake is your last mistake. 342 00:15:07,840 --> 00:15:09,400 Good luck, mate. Thank you. Thanks, guys. 343 00:15:09,400 --> 00:15:11,320 BEN: Come on Cal. LAURA: Come on Cal. 344 00:15:11,320 --> 00:15:12,560 At least it's early on in the recipe. 345 00:15:12,560 --> 00:15:15,000 I've got enough time. I've got enough time to redo it. 346 00:15:15,000 --> 00:15:17,360 This is probably not the start to the cook that I'd hoped for, 347 00:15:17,360 --> 00:15:20,360 but if there's any cook that's going to start terribly, 348 00:15:20,360 --> 00:15:22,720 it's probably a three hour and 15 minute one, 349 00:15:22,720 --> 00:15:26,120 because I've got time if I hustle and work hard from now 350 00:15:26,120 --> 00:15:27,840 to bring this bad boy back. 351 00:15:27,840 --> 00:15:29,280 This Tower of Terror from Michael Wilson 352 00:15:29,280 --> 00:15:30,640 is going to be the difference between me 353 00:15:30,640 --> 00:15:32,320 and having that immunity at the end of the day, 354 00:15:32,320 --> 00:15:33,360 so let's do it. 355 00:15:33,360 --> 00:15:35,560 Come on, Cal. Still got heaps of time, mate. 356 00:15:35,560 --> 00:15:37,320 Yeah. Thank you. 357 00:15:40,520 --> 00:15:41,760 LAURA: Good sifting. 358 00:15:41,760 --> 00:15:43,480 Yeah. DEPINDER: Yeah. 359 00:15:43,480 --> 00:15:45,240 Yeah. You do that. 360 00:15:45,240 --> 00:15:47,120 Yeah. You sift that. Yeah. 361 00:15:47,120 --> 00:15:49,800 (ALL LAUGH) 362 00:15:49,800 --> 00:15:51,800 I think I'm tracking OK. 363 00:15:51,800 --> 00:15:55,320 Got my parfait and artichoke gelato in the blasty. 364 00:15:55,320 --> 00:15:58,080 Cremeux's just resting in the fridge. 365 00:15:58,080 --> 00:16:00,600 SNEZ: See you soon, buddy. Stay in the fridge. 366 00:16:02,240 --> 00:16:03,560 After that's the chocolate sponge, 367 00:16:03,560 --> 00:16:06,400 but before that, we need to get both of these tuiles done. 368 00:16:07,640 --> 00:16:09,480 DEPINDER: Nice, Jamie. Thank you. 369 00:16:10,640 --> 00:16:13,480 170 fan, six minutes. 370 00:16:18,520 --> 00:16:20,280 Chocolate sponge. 371 00:16:23,080 --> 00:16:25,880 The next element I'm working on is my chocolate sponge. 372 00:16:25,880 --> 00:16:30,880 Michael's chocolate sponge tasted really kind of aerated, 373 00:16:30,880 --> 00:16:33,360 but with a hint of coffee and balsamic vinegar. 374 00:16:33,360 --> 00:16:36,000 I feel like the balsamic vinegar just lifts it 375 00:16:36,000 --> 00:16:38,520 and gives it a beautiful, beautiful flavour. 376 00:16:38,520 --> 00:16:41,120 And then I fold in meringue in my chocolate mixture. 377 00:16:43,000 --> 00:16:45,760 My batter is very light and airy. 378 00:16:45,760 --> 00:16:48,000 It's definitely a recipe to keep. 379 00:16:54,080 --> 00:16:57,120 Come on, I've got so much more to do. 380 00:16:57,120 --> 00:16:58,200 Not to mention chocolate. 381 00:17:00,080 --> 00:17:01,520 BEN: Come on, Snez. Yep. 382 00:17:01,520 --> 00:17:02,760 Quick, quick, quick! 383 00:17:03,800 --> 00:17:06,400 Now to burn these as well. I'll see how I go. 384 00:17:06,400 --> 00:17:08,040 So I'm in the middle of recovering 385 00:17:08,040 --> 00:17:10,280 from my artichoke mishap at the start, 386 00:17:10,280 --> 00:17:12,800 which means I'm pretty much back on track, looking around, 387 00:17:12,800 --> 00:17:14,360 'cause I've actually got my tuiles in the oven. 388 00:17:14,360 --> 00:17:16,120 So I've sort of skipped ahead to then catch up. 389 00:17:16,120 --> 00:17:18,600 Should all become even-steven in the end, I reckon. 390 00:17:18,600 --> 00:17:21,600 Right now I'm going to crack on with the chocolate sponge. 391 00:17:21,600 --> 00:17:23,880 "Whisk eggs, sugar and salt." 392 00:17:23,880 --> 00:17:25,680 I'm trying to motor through this recipe today 393 00:17:25,680 --> 00:17:27,920 because I think in a dish like this that has eight layers 394 00:17:27,920 --> 00:17:29,960 that have to be delicately placed on top of each other, 395 00:17:29,960 --> 00:17:31,240 and we're making five plates, 396 00:17:31,240 --> 00:17:32,880 I think I'm going to need every second I can get 397 00:17:32,880 --> 00:17:34,320 right at the end of the cook. 398 00:17:34,320 --> 00:17:35,680 Yum. 399 00:17:43,080 --> 00:17:46,360 JAMIE: I've just put my sponge in. Tuiles are out. 400 00:17:46,360 --> 00:17:47,520 I'm moving on to my nougatine. 401 00:17:47,520 --> 00:17:49,960 The nougatine in this dish is super important 402 00:17:49,960 --> 00:17:51,960 because it provides a bit of sweetness 403 00:17:51,960 --> 00:17:54,920 that a lot of this dish doesn't actually have. 404 00:17:54,920 --> 00:17:57,040 I've got my base for my nougatine on the stove, 405 00:17:57,040 --> 00:17:58,240 bubbling nicely, 406 00:17:58,240 --> 00:18:00,480 pour it out onto the counter, 407 00:18:00,480 --> 00:18:01,560 cool it down, 408 00:18:01,560 --> 00:18:04,360 and then I start to roll it out with a rolling pin. 409 00:18:05,320 --> 00:18:07,720 The nougatine, from memory, was perfectly crisp. 410 00:18:07,720 --> 00:18:09,160 It was thin enough to crack, 411 00:18:09,160 --> 00:18:11,680 but still thick enough to hold that structure 412 00:18:11,680 --> 00:18:14,360 and hold that beautiful gelato on the top. 413 00:18:19,160 --> 00:18:20,400 Guys. 414 00:18:21,760 --> 00:18:23,360 No. You want a taste? 415 00:18:23,360 --> 00:18:24,560 (OVERLAPPING SHOUTS) 416 00:18:24,560 --> 00:18:25,960 We love you. Yes! 417 00:18:25,960 --> 00:18:26,960 Wow. 418 00:18:26,960 --> 00:18:29,000 Auntie Poh never forgets the kids on the gantry. 419 00:18:29,000 --> 00:18:30,080 Oh, Poh! 420 00:18:30,080 --> 00:18:31,760 Don't worry, Callum, they're not cheering for us. 421 00:18:31,760 --> 00:18:32,840 Oh, that's... 422 00:18:32,840 --> 00:18:34,720 Did we ever tell you you're our favourite judge? 423 00:18:34,720 --> 00:18:36,360 (ALL LAUGH) 424 00:18:36,360 --> 00:18:38,720 That's what I was aiming for. Oh, my God. 425 00:18:38,720 --> 00:18:41,080 Oh, wow. Now we understand. 426 00:18:41,080 --> 00:18:43,760 Can you take us through all the layers? 427 00:18:43,760 --> 00:18:45,480 Feeding time at the zoo. 428 00:18:48,240 --> 00:18:49,840 I want to eat it all. That tuile... 429 00:18:49,840 --> 00:18:51,680 Mm! Oh, my God, that ice-cream. 430 00:18:51,680 --> 00:18:53,560 It's, like, salty. Mm. 431 00:18:55,120 --> 00:18:57,040 JAMIE: I take the tray out of the oven 432 00:18:57,040 --> 00:18:58,840 and chuck it straight onto the bench. 433 00:19:00,760 --> 00:19:01,960 Mm. Coffee. 434 00:19:01,960 --> 00:19:03,520 Mm. Wow! 435 00:19:05,120 --> 00:19:07,400 I remove the cast iron trays under there 436 00:19:07,400 --> 00:19:10,480 to make sure they don't continue to cook my nougatine. 437 00:19:10,480 --> 00:19:12,040 And then I grab my mould 438 00:19:12,040 --> 00:19:14,120 and start to press out really lightly 439 00:19:14,120 --> 00:19:15,440 these little discs. 440 00:19:16,880 --> 00:19:18,760 BEN: Nice, mate. LAURA: Nice. 441 00:19:18,760 --> 00:19:20,440 Staying on top of things 442 00:19:20,440 --> 00:19:22,040 is the most important thing right now. 443 00:19:22,040 --> 00:19:23,400 I've started strong. 444 00:19:23,400 --> 00:19:25,760 I'm staying focused, but it's all about making sure 445 00:19:25,760 --> 00:19:28,000 that continues to the end of the cook. 446 00:19:28,000 --> 00:19:30,520 DEPINDER: You're good, mate. Just think about how many you need. 447 00:19:30,520 --> 00:19:31,880 Get on to the chocolate. 448 00:19:33,040 --> 00:19:34,240 Only one of you can win immunity 449 00:19:34,240 --> 00:19:36,120 and there's only one hour to go. 450 00:19:36,120 --> 00:19:37,520 (SHOUTS OF ENCOURAGEMENT) 451 00:19:37,520 --> 00:19:39,560 DEPINDER: Come on. One hour, guys. 452 00:19:39,560 --> 00:19:40,920 Oh, no more timers. 453 00:19:49,680 --> 00:19:51,400 It says here. 454 00:19:51,400 --> 00:19:52,400 Five. 455 00:19:52,400 --> 00:19:55,640 One, two, three... 456 00:19:57,840 --> 00:19:59,440 It's not perfect. 457 00:20:03,000 --> 00:20:04,920 Snez, you've really got to concentrate now. 458 00:20:04,920 --> 00:20:06,520 This is a really crucial part of the dish. 459 00:20:06,520 --> 00:20:08,040 Yeah. 460 00:20:11,200 --> 00:20:12,360 Oh! 461 00:20:12,360 --> 00:20:13,920 Snez, Snez. Yes. 462 00:20:13,920 --> 00:20:16,840 Think about why...why that's happening, and then... 463 00:20:16,840 --> 00:20:19,760 Yeah. I need to clean...clean this. That's why it's happening. 464 00:20:19,760 --> 00:20:22,000 Uh, hang on. What does the recipe say? 465 00:20:22,000 --> 00:20:25,760 It says, "Allow to set just for 60 seconds then quickly cut." 466 00:20:25,760 --> 00:20:27,240 Do you think that it's set? 467 00:20:28,480 --> 00:20:29,800 Definitely not. 468 00:20:31,680 --> 00:20:34,240 Every single layer has to be perfect. 469 00:20:34,240 --> 00:20:36,880 Otherwise Tower of Terror will not stand straight. 470 00:20:36,880 --> 00:20:39,160 I'm starting to be a little bit stressed now. 471 00:20:39,160 --> 00:20:41,120 I feel like this cook is getting away from me 472 00:20:41,120 --> 00:20:42,960 and getting a little bit more frazzled. 473 00:20:55,040 --> 00:20:57,920 All eight layers need to be spot-on! 474 00:20:57,920 --> 00:21:00,000 You have 30 minutes to go. 475 00:21:00,000 --> 00:21:01,920 ANDY: Come on, you got to lift it! 476 00:21:01,920 --> 00:21:03,160 (CLAPPING) 477 00:21:03,160 --> 00:21:04,640 WOMAN: Wow. 478 00:21:08,520 --> 00:21:10,400 (EXHALES SHARPLY) 479 00:21:10,400 --> 00:21:12,760 There's so many steps to this nougatine recipe 480 00:21:12,760 --> 00:21:15,240 and it's really hard to understand. 481 00:21:15,240 --> 00:21:17,360 I need to stay focused and keep moving. 482 00:21:17,360 --> 00:21:18,800 Come on, Snezzie. 483 00:21:20,080 --> 00:21:21,880 And then it hits me. 484 00:21:21,880 --> 00:21:24,880 Remove the tray underneath that's already hot. 485 00:21:27,400 --> 00:21:29,000 SARAH: Move quickly. (LOUD CLANG) 486 00:21:29,000 --> 00:21:30,400 Sorry. 487 00:21:31,600 --> 00:21:33,680 I have pulled the hot tray out 488 00:21:33,680 --> 00:21:36,240 and my nougatine is now sitting on the bench, 489 00:21:36,240 --> 00:21:38,800 perfectly cooled to take my circles out. 490 00:21:38,800 --> 00:21:40,760 Oh, this better come out. 491 00:21:45,160 --> 00:21:48,720 It's gorgeous. Pretty happy with that. 492 00:21:48,720 --> 00:21:50,760 Taking them out, they look phenomenal. I'm really happy. 493 00:21:50,760 --> 00:21:52,800 DEPINDER: They look really good, Snez. 494 00:21:52,800 --> 00:21:54,320 They're gorgeous, honestly. 495 00:21:54,320 --> 00:21:55,400 And done. Move on. 496 00:21:55,400 --> 00:21:57,160 Beautiful, girl. 497 00:21:57,160 --> 00:22:00,320 I need to start on the tempered chocolate disc. 498 00:22:01,640 --> 00:22:04,760 Tempered chocolate is just so fine. It's so thin. 499 00:22:04,760 --> 00:22:08,160 It's like perfect little discs sitting there in between. 500 00:22:08,160 --> 00:22:09,760 And it just snaps. 501 00:22:09,760 --> 00:22:11,400 Snap! (CHUCKLES) 502 00:22:16,920 --> 00:22:18,640 Uh, just trying to temper my chocolate. 503 00:22:18,640 --> 00:22:21,440 I've got my nougatine done. I've still got heaps to do. 504 00:22:22,520 --> 00:22:25,520 The layer I'm most worried about is the tempered chocolate 505 00:22:25,520 --> 00:22:28,040 because it's tempered chocolate. 506 00:22:28,040 --> 00:22:31,240 There will be tempers if I don't temper this chocolate. 507 00:22:31,240 --> 00:22:32,480 Go, Jamie. Come on, Jamie. 508 00:22:34,120 --> 00:22:35,680 I was actually in the kitchen 509 00:22:35,680 --> 00:22:37,680 the last time that Jamie tempered chocolate. 510 00:22:38,800 --> 00:22:40,640 Bloody hell. Come on. 511 00:22:40,640 --> 00:22:42,720 It was not a pretty day for him. 512 00:22:44,000 --> 00:22:45,480 So I'm hoping that doesn't happen again 513 00:22:45,480 --> 00:22:47,640 and he just kind of comes through with the goods. 514 00:22:47,640 --> 00:22:49,360 Come on! 515 00:22:52,600 --> 00:22:54,200 CALLUM: I feel like I'm behind time, 516 00:22:54,200 --> 00:22:55,840 and I've got to temper the chocolate, 517 00:22:55,840 --> 00:22:57,280 I've got to churn the ice-cream. 518 00:22:57,280 --> 00:22:59,120 I've got to bring the whole thing together. 519 00:22:59,120 --> 00:23:01,360 I know this nougatine is a real pressure point. 520 00:23:03,040 --> 00:23:05,280 Is it cool enough? 521 00:23:08,280 --> 00:23:10,800 Right now I'm a little bit worried looking at this nougatine 522 00:23:10,800 --> 00:23:13,360 because I'm imagining these, like, perfect circles 523 00:23:13,360 --> 00:23:14,920 and I'm not getting a perfect circle. 524 00:23:17,240 --> 00:23:18,560 Uh, Cal... 525 00:23:19,800 --> 00:23:21,840 ..why do you think it's not working for you? 526 00:23:21,840 --> 00:23:23,840 (EXHALES SHARPLY) 527 00:23:23,840 --> 00:23:26,080 Maybe it's too hot because it's still too... 528 00:23:27,320 --> 00:23:28,520 Hmm... 529 00:23:28,520 --> 00:23:31,440 I've left the nougatine to cool for another minute. 530 00:23:31,440 --> 00:23:33,200 It's still not quite working. 531 00:23:33,200 --> 00:23:34,720 It's still really kind of sticky and tacky, 532 00:23:34,720 --> 00:23:36,800 so I need to let it cool for a little bit longer again. 533 00:23:38,880 --> 00:23:40,800 Oh, come on, Cal. 534 00:23:40,800 --> 00:23:43,360 I let the nougatine mixture cool for another minute 535 00:23:43,360 --> 00:23:47,360 and I go to punch it out and it comes out beautifully. 536 00:23:47,360 --> 00:23:50,040 It's looking thin. It's like really nice and even 537 00:23:50,040 --> 00:23:52,240 It's a perfect circle. Eureka! 538 00:23:52,240 --> 00:23:54,400 BEN: Nice, Cal. Beautiful, Cal. 539 00:23:54,400 --> 00:23:56,680 That's amazing. Good job, mate. 540 00:23:56,680 --> 00:23:57,800 Beautiful, Cal. 541 00:23:58,800 --> 00:24:01,000 Oh, you got the hang of it now, man. Lower, Callum, lower. 542 00:24:01,000 --> 00:24:02,200 Must've been the lower legs. 543 00:24:02,200 --> 00:24:03,600 Got to spread your legs a bit wider, Cal. 544 00:24:06,000 --> 00:24:08,280 I've spent a lot of time with this nougatine trying to get it right, 545 00:24:08,280 --> 00:24:11,280 but I'm breathing a sigh of relief because I think it looks perfect. 546 00:24:11,280 --> 00:24:13,400 It's time to get onto this tempered chocolate disc. 547 00:24:17,280 --> 00:24:19,280 JAMIE: Yeah, boy! 548 00:24:19,280 --> 00:24:22,560 The chocolate is finally at the right temperature. 549 00:24:22,560 --> 00:24:25,400 I'm feeling the texture, it's drying on the edge of the bowl. 550 00:24:25,400 --> 00:24:27,120 It's looking the goods. 551 00:24:27,120 --> 00:24:30,080 I'm going to pour it out onto the acetate and spread it super thin. 552 00:24:30,080 --> 00:24:31,200 LAURA: Nice, Jamie. 553 00:24:31,200 --> 00:24:33,560 Not so thin, it's going to shatter, 554 00:24:33,560 --> 00:24:37,080 but thin enough that I want a perfect snap. 555 00:24:37,080 --> 00:24:40,800 I take my ring mould and start to press out these little discs. 556 00:24:42,440 --> 00:24:44,040 It's going to set beautifully 557 00:24:44,040 --> 00:24:47,160 and create that perfect middle layer to this beautiful dessert. 558 00:24:47,160 --> 00:24:49,240 Have you just overcome your 12-year fear 559 00:24:49,240 --> 00:24:50,840 of tempering chocolate in this kitchen? 560 00:24:50,840 --> 00:24:54,000 Let me, uh, let me finish the challenge first. 561 00:24:54,000 --> 00:24:55,040 Oui. 562 00:24:57,640 --> 00:24:59,160 31. Am I so lucky? 563 00:25:00,600 --> 00:25:02,680 DEPINDER: Just roll with it, mate. Oh, my God! 31. 564 00:25:02,680 --> 00:25:05,040 Yeah, yeah. Go, go, go. Snez, go. Ooh! 565 00:25:05,040 --> 00:25:06,440 Chocolate looks good. 566 00:25:06,440 --> 00:25:10,240 I spread it on the beautiful acetate sheet. 567 00:25:10,240 --> 00:25:11,560 It's nice and thin. 568 00:25:12,880 --> 00:25:16,000 "Add a sheet and place it on a baking tray. 569 00:25:16,000 --> 00:25:17,200 "Cover with the other one." 570 00:25:17,200 --> 00:25:20,040 It says, "Put the second sheet of acetate," so that's what I do. 571 00:25:20,040 --> 00:25:24,600 I take the second sheet and stuck it on my hot wet chocolate. 572 00:25:25,840 --> 00:25:28,480 So next, I need to cut five perfect circles. 573 00:25:34,560 --> 00:25:35,640 Oh, my God. 574 00:25:38,200 --> 00:25:39,960 Oh, I shouldn't put this! 575 00:25:41,000 --> 00:25:43,400 I realised I shouldn't have done this. 576 00:25:43,400 --> 00:25:45,200 Bloody hell, Snez! 577 00:25:45,200 --> 00:25:48,080 I take it off, half of the chocolate is gone. 578 00:25:48,080 --> 00:25:50,480 I have no more chocolate left in my bowl. 579 00:25:50,480 --> 00:25:53,720 I'm absolutely shattered, at myself. 580 00:25:55,320 --> 00:25:56,480 I stuffed it up. 581 00:25:56,480 --> 00:25:58,160 What happened? I covered it with the bloody thing. 582 00:25:58,160 --> 00:25:59,400 Oh! 583 00:25:59,400 --> 00:26:01,520 What did you do? I covered it with the... 584 00:26:01,520 --> 00:26:03,800 With the acetate? Yes, but that goes later. 585 00:26:03,800 --> 00:26:06,280 I kind of skipped the... I was reading quickly. 586 00:26:06,280 --> 00:26:08,800 Have you still got chocolate? No, no. 587 00:26:08,800 --> 00:26:12,680 It looks so thin. Yeah. So... 588 00:26:12,680 --> 00:26:13,840 You're running out of time. 589 00:26:13,840 --> 00:26:16,200 Think of how you can rescue this. Come on. 590 00:26:16,200 --> 00:26:18,840 Snez, you've got your ice-cream, just maybe just do that. 591 00:26:18,840 --> 00:26:20,240 Yeah. 592 00:26:20,240 --> 00:26:21,880 There's no way I can save this chocolate. 593 00:26:21,880 --> 00:26:23,880 There's no way I can redo it. 594 00:26:23,880 --> 00:26:26,400 So I'm missing a layer. 595 00:26:26,400 --> 00:26:27,520 But I need to move on. 596 00:26:27,520 --> 00:26:29,600 At least have this gelato on a plate. 597 00:26:29,600 --> 00:26:32,280 On the side. Splash! 598 00:26:32,280 --> 00:26:34,080 Sorry, sorry, sorry! 599 00:26:42,600 --> 00:26:44,280 CALLUM: Probably for the first time in the cook 600 00:26:44,280 --> 00:26:45,720 I'm starting to get a little bit concerned 601 00:26:45,720 --> 00:26:46,760 that I'm running out of time. 602 00:26:48,560 --> 00:26:50,080 Still too hot. 603 00:26:50,080 --> 00:26:52,040 Damn you, tempered chocolate! 604 00:26:52,040 --> 00:26:54,040 Tempering chocolate is quite time-consuming, 605 00:26:54,040 --> 00:26:55,920 and chocolate doesn't like to be rushed. 606 00:26:55,920 --> 00:26:57,480 I'm going to use this a couple of minutes 607 00:26:57,480 --> 00:26:59,880 while it's cooling down to get my gelato churned. 608 00:27:01,840 --> 00:27:05,000 To set the gelato and give it that beautiful, kind of creamy, 609 00:27:05,000 --> 00:27:06,520 unctuous sort of texture, 610 00:27:06,520 --> 00:27:08,160 we're using liquid nitrogen today. 611 00:27:09,520 --> 00:27:11,480 Because it freezes ice-cream so quickly, 612 00:27:11,480 --> 00:27:13,200 you just get a texture that you would never get 613 00:27:13,200 --> 00:27:14,520 in any other method of making it. 614 00:27:15,600 --> 00:27:16,680 That looks better. 615 00:27:20,600 --> 00:27:22,840 15 minutes to go! 616 00:27:22,840 --> 00:27:24,480 WOMAN: Come on, guys! (CLAPPING) 617 00:27:24,480 --> 00:27:25,800 Let's go, guys. 618 00:27:30,760 --> 00:27:32,760 Your dish is fantastic. It's not too sweet, 619 00:27:32,760 --> 00:27:34,520 which is interesting. 620 00:27:34,520 --> 00:27:35,920 POH: I'm stressed about the scoop. 621 00:27:35,920 --> 00:27:38,160 MICHAEL: Yeah, I mean, the scoop is going to be difficult. 622 00:27:38,160 --> 00:27:39,840 And I can guarantee that gelato spiral 623 00:27:39,840 --> 00:27:42,400 is something that they have never practised before, 624 00:27:42,400 --> 00:27:44,560 so it's the first time. 625 00:27:44,560 --> 00:27:47,440 Not to mention, the gelato has to be the right texture 626 00:27:47,440 --> 00:27:50,240 to be able to scoop in the first place. 627 00:27:50,240 --> 00:27:52,400 Yeah, yeah, super important that they keep an eye on that. 628 00:27:54,240 --> 00:27:55,600 Where is my ice-cream scoop? Oh! 629 00:27:57,360 --> 00:27:58,920 So I start scooping it. 630 00:27:58,920 --> 00:28:01,000 This is gonna be tricky! 631 00:28:04,080 --> 00:28:05,120 Oh! 632 00:28:09,600 --> 00:28:11,680 SARAH: Awesome! Oh, my God, I have a rose! 633 00:28:11,680 --> 00:28:13,800 (ALL CHUCKLE) 634 00:28:13,800 --> 00:28:16,520 The actual coming together, I'm having roses. 635 00:28:16,520 --> 00:28:19,520 And I'm like, "Ah, I have roses!" 636 00:28:19,520 --> 00:28:22,360 I don't have a chocolate tuile, but I do have a rose. (CHUCKLES) 637 00:28:22,360 --> 00:28:25,400 Beautiful. Oh, my God, it's gorgeous. 638 00:28:25,400 --> 00:28:27,520 (LAUGHS) 639 00:28:27,520 --> 00:28:31,160 Think my gelato today is beautiful. 640 00:28:31,160 --> 00:28:32,960 Yes, Snezzie. Beautiful. 641 00:28:32,960 --> 00:28:35,480 They are stunning. I'm so proud. 642 00:28:35,480 --> 00:28:37,280 So I put it on a blast freezer 643 00:28:37,280 --> 00:28:39,920 until the rest is done and put it on top last. 644 00:28:41,840 --> 00:28:43,680 BEN: Go, Jamie! LAURA: Come on, Jamie. 645 00:28:44,720 --> 00:28:48,040 JAMIE: I'm scooping and some of it's starting to come. 646 00:28:51,960 --> 00:28:53,000 Come on, Jamie. 647 00:28:54,720 --> 00:28:56,040 Confidence, confidence. 648 00:28:58,960 --> 00:29:00,480 Jesus! 649 00:29:03,360 --> 00:29:05,080 It's cracking. 650 00:29:05,080 --> 00:29:06,160 It's icy. 651 00:29:07,480 --> 00:29:08,960 I scoop again. 652 00:29:08,960 --> 00:29:11,000 Not working. 653 00:29:11,000 --> 00:29:12,600 All still too icy. 654 00:29:18,600 --> 00:29:20,320 Oh, my God. 655 00:29:20,320 --> 00:29:22,040 This is not Michelin starred. 656 00:29:22,040 --> 00:29:25,680 So far, my entire cook has been relatively fun. 657 00:29:25,680 --> 00:29:27,480 It's been really easy. 658 00:29:27,480 --> 00:29:30,800 And now I'm scooping ice-cream like I'm a seven-year-old. 659 00:29:30,800 --> 00:29:32,160 I'm furious. 660 00:29:40,800 --> 00:29:42,160 There is no time left. 661 00:29:43,320 --> 00:29:44,920 I need to make sure these work. 662 00:29:47,760 --> 00:29:49,400 LAURA: Come on, Jamie. 663 00:29:55,760 --> 00:29:57,560 (EXHALES SHARPLY) 664 00:29:57,560 --> 00:29:58,760 I take my fifth scoop out, 665 00:29:58,760 --> 00:29:59,920 and it's probably the only one 666 00:29:59,920 --> 00:30:03,160 that looks anywhere close to what Michael's looked like. 667 00:30:03,160 --> 00:30:04,960 Here we go. Nice. Nice. 668 00:30:06,440 --> 00:30:07,960 Not quite. 669 00:30:07,960 --> 00:30:10,840 There's no time, so I just have to go with what I've got. 670 00:30:12,200 --> 00:30:14,080 You should be plating up... 671 00:30:14,080 --> 00:30:17,720 Oh, God, I can't get that 'T'. Ting! Ting! 672 00:30:17,720 --> 00:30:19,640 You should be plating up! 673 00:30:19,640 --> 00:30:22,280 I'm sorry. I can't do it. 674 00:30:22,280 --> 00:30:23,760 (LAUGHTER) 675 00:30:24,720 --> 00:30:27,640 OK, guys, you should be plating up now! 676 00:30:27,640 --> 00:30:29,200 Come on! 677 00:30:30,720 --> 00:30:32,360 BEN: Come on. 678 00:30:35,520 --> 00:30:39,880 JAMIE: First thing to plate this dish is a chocolate tuile - down. 679 00:30:39,880 --> 00:30:42,160 My hazelnut parfait - down. 680 00:30:42,160 --> 00:30:43,880 Plain tuile - down. 681 00:30:43,880 --> 00:30:47,520 That tower will topple if I don't do this properly. 682 00:30:47,520 --> 00:30:49,640 I take my sponge, cut them down to size. 683 00:30:49,640 --> 00:30:51,240 We can't have a massive layer 684 00:30:51,240 --> 00:30:53,840 which is going to throw the balance of the whole dish. 685 00:30:53,840 --> 00:30:55,960 And then our chocolate - check. 686 00:30:56,920 --> 00:30:58,480 It's now these chocolate discs need 687 00:30:58,480 --> 00:31:00,680 to have some of the cremeux I piped on top, 688 00:31:00,680 --> 00:31:03,800 and then little pieces of hazelnut go on top of that. 689 00:31:05,040 --> 00:31:06,360 The nougatine goes on top. 690 00:31:06,360 --> 00:31:07,720 Once that's done, 691 00:31:07,720 --> 00:31:11,200 it's precariously rested on top of that sponge cake. 692 00:31:11,200 --> 00:31:14,240 If I've done everything right, this will work. 693 00:31:14,240 --> 00:31:18,000 If I haven't, it's going to be falling towers. 694 00:31:18,000 --> 00:31:19,120 I don't want that. 695 00:31:20,280 --> 00:31:22,400 12 years since the last pressure test 696 00:31:22,400 --> 00:31:25,280 and tempering chocolate was my downfall. 697 00:31:25,280 --> 00:31:28,640 This time it could be scooping some ice-cream. 698 00:31:28,640 --> 00:31:29,960 Ludicrous. 699 00:31:31,120 --> 00:31:33,120 BEN: Keep going, keep going. Push, push. 700 00:31:34,760 --> 00:31:36,600 LAURA: Get those chocolates in. 701 00:31:36,600 --> 00:31:39,360 CALLUM: I still need to finish off this tempered chocolate disc. 702 00:31:42,400 --> 00:31:44,480 Oh, my God. Oh, my God. Oh, my God. 703 00:31:44,480 --> 00:31:45,560 Oh! Come on, Cal. 704 00:31:45,560 --> 00:31:47,320 Just do your best, man. Get something in there. 705 00:31:47,320 --> 00:31:48,560 I'm trying. 706 00:31:48,560 --> 00:31:50,160 DEPINDER: Come on, Cal. 707 00:31:50,160 --> 00:31:51,920 Ooh! 708 00:31:51,920 --> 00:31:54,480 It's too thin and it snaps and breaks a couple of... 709 00:31:54,480 --> 00:31:58,480 I just... Yeah, I spent too bloody long on that nougatine, I think. 710 00:31:58,480 --> 00:32:00,520 And I just cost myself that extra two or three minutes 711 00:32:00,520 --> 00:32:02,480 to get that chocolate right at the end. 712 00:32:02,480 --> 00:32:03,680 Oh! 713 00:32:05,160 --> 00:32:06,520 Cal! 714 00:32:06,520 --> 00:32:09,120 I am disappointed in myself because I have run out of time 715 00:32:09,120 --> 00:32:11,720 to actually redo this tempered chocolate. 716 00:32:11,720 --> 00:32:14,200 Having a key element missing when it is a constructed dessert, 717 00:32:14,200 --> 00:32:15,600 the whole thing is going to fall over, 718 00:32:15,600 --> 00:32:17,040 which is frankly, a little terrifying. 719 00:32:18,760 --> 00:32:19,920 Can't go without a layer. 720 00:32:19,920 --> 00:32:22,400 And so I'm just going to use an extra tuile biscuit 721 00:32:22,400 --> 00:32:25,200 to sort of form that eighth layer, if you will. 722 00:32:25,200 --> 00:32:27,840 Okey-dokey. Let's do this thing. 723 00:32:27,840 --> 00:32:29,760 Plating my dish up, I'm going to start with the tuiles 724 00:32:29,760 --> 00:32:31,680 on the bottom of the plate. 725 00:32:31,680 --> 00:32:34,280 On goes the hazelnut parfait onto each one. 726 00:32:34,280 --> 00:32:36,760 I'm going to get the tuiles and pop that sponge on top 727 00:32:36,760 --> 00:32:38,720 with another tuile on top of that 728 00:32:38,720 --> 00:32:41,680 to hopefully replace the tempered chocolate. 729 00:32:41,680 --> 00:32:43,200 So it's not going to be exactly the same, 730 00:32:43,200 --> 00:32:45,720 but I'm kind of replacing kind of a crunchy thing for a crunchy thing. 731 00:32:45,720 --> 00:32:47,480 So texturally it's going to be OK. 732 00:32:47,480 --> 00:32:50,000 DEPINDER: Good thinking, Cal. LAURA: Nice, Cal. 733 00:32:51,400 --> 00:32:53,840 But because I'm missing that tempered chocolate element, 734 00:32:53,840 --> 00:32:55,200 it could so easily topple over. 735 00:32:57,160 --> 00:32:59,160 Two minutes to go! 736 00:32:59,160 --> 00:33:00,920 ANDY: Come on! 737 00:33:05,400 --> 00:33:06,800 Come on. 738 00:33:06,800 --> 00:33:08,640 If balance is not right, 739 00:33:08,640 --> 00:33:11,200 and if one of the elements is not right shape, 740 00:33:11,200 --> 00:33:13,840 everything can kind of fall down. 741 00:33:13,840 --> 00:33:16,840 I don't have a chocolate disc and I keep thinking, 742 00:33:16,840 --> 00:33:19,960 "Where am I going to pipe the little chocolate caramel?" 743 00:33:19,960 --> 00:33:23,520 Because that's usually sitting on the chocolate disc to make it firm. 744 00:33:23,520 --> 00:33:25,760 So it's not going to be ideal. 745 00:33:25,760 --> 00:33:28,280 So I need to pipe my cremeux instead on tuile, 746 00:33:28,280 --> 00:33:31,080 I need to do it on my chocolate sponge directly. 747 00:33:31,080 --> 00:33:33,880 Oh! DEPINDER: That's OK. Just keep going. 748 00:33:35,400 --> 00:33:38,480 Missing element is a big deal. I'm doomed. 749 00:33:38,480 --> 00:33:39,840 Just roll with it, babe. 750 00:33:43,960 --> 00:33:47,280 We need five perfect plates in 10... 751 00:33:47,280 --> 00:33:51,320 JUDGES: Nine, eight, seven, 752 00:33:51,320 --> 00:33:54,920 six, five, four, 753 00:33:54,920 --> 00:33:57,920 three, two, one! 754 00:33:57,920 --> 00:33:59,720 ANDY: Yes! 755 00:33:59,720 --> 00:34:01,640 Well done. 756 00:34:04,640 --> 00:34:06,320 How did you go? Well done, champs. 757 00:34:06,320 --> 00:34:08,280 Well done. I could barely finish. Oh, my goodness. 758 00:34:14,440 --> 00:34:17,280 Well, Michael, we knew your dessert, Marguerite "Opera", 759 00:34:17,280 --> 00:34:18,640 was going to push our contestants, 760 00:34:18,640 --> 00:34:20,800 but I don't think we expected the intensity 761 00:34:20,800 --> 00:34:22,280 of those final few minutes. 762 00:34:22,280 --> 00:34:24,080 Yeah, you know, it could have 763 00:34:24,080 --> 00:34:26,200 spiralled out of control at any second, then, couldn't it? 764 00:34:26,200 --> 00:34:28,600 Yeah. I see what you did. (CHUCKLES) 765 00:34:28,600 --> 00:34:30,400 Shall we get the first dishes in? Yes! 766 00:34:31,520 --> 00:34:32,680 Good luck, Snez. 767 00:34:32,680 --> 00:34:34,360 CALLUM: Good luck, Snez. SNEZ: Thank you. 768 00:34:34,360 --> 00:34:36,800 I'm still devastated that I'm missing the chocolate disc. 769 00:34:36,800 --> 00:34:39,240 And I'm know in a pressure tests like this 770 00:34:39,240 --> 00:34:41,240 you need to get it all right. 771 00:34:41,240 --> 00:34:45,000 I'm just hoping now that all my other elements are delicious 772 00:34:45,000 --> 00:34:49,080 and done well enough to keep me in this chance for immunity today. 773 00:34:49,080 --> 00:34:50,760 Hello. JEAN-CHRISTOPHE: Hello, Snez. 774 00:34:50,760 --> 00:34:52,000 Hi, Snez. Wow, look at that. 775 00:34:56,280 --> 00:34:58,240 Oh, my God. 776 00:34:58,240 --> 00:34:59,760 Snez, how do you feel? 777 00:35:01,200 --> 00:35:03,600 I feel good - that was so much fun - 778 00:35:03,600 --> 00:35:06,880 except that I'm missing the chocolate disc. 779 00:35:06,880 --> 00:35:09,120 In that last bit of the cook, you had to make a choice - 780 00:35:09,120 --> 00:35:10,240 chocolate or gelato? 781 00:35:10,240 --> 00:35:11,880 Are you happy that you chose the gelato? 782 00:35:11,880 --> 00:35:13,320 Absolutely, 783 00:35:13,320 --> 00:35:17,040 because there's enough crisp and snap in this dessert already 784 00:35:17,040 --> 00:35:18,840 from those beautiful tuiles. 785 00:35:18,840 --> 00:35:20,880 Oh, OK. You don't need the chocolate, by the way, Chef. 786 00:35:20,880 --> 00:35:22,520 Oh, no, no, no. 787 00:35:22,520 --> 00:35:24,040 You'll definitely miss the chocolate. 788 00:35:24,040 --> 00:35:26,760 But I think without gelato, it just wouldn't be the same, 789 00:35:26,760 --> 00:35:30,080 because gelato gives the coolness and the saltiness, and it's just... 790 00:35:30,080 --> 00:35:32,560 SOFIA: These are going to fall at... MICHAEL: Here they go. 791 00:35:32,560 --> 00:35:33,960 Oh, no! 792 00:35:35,880 --> 00:35:38,480 POH: Oh, this one's going timber as well. 793 00:35:39,600 --> 00:35:41,040 (SNEZ SQUEALS) 794 00:35:41,040 --> 00:35:43,680 And...there it goes. 795 00:35:43,680 --> 00:35:47,280 It's like a forest just slowly falling. 796 00:35:47,280 --> 00:35:49,200 Oh, no. Oh, no. Oh, no. 797 00:36:00,840 --> 00:36:02,320 Oh, no! 798 00:36:02,320 --> 00:36:05,840 This is so stressful. I just watched them fall down. 799 00:36:05,840 --> 00:36:07,640 (ANDY GROANS) 800 00:36:07,640 --> 00:36:09,800 I ended up with one leaning Tower of Pisa. 801 00:36:11,240 --> 00:36:12,640 It's a disaster. 802 00:36:12,640 --> 00:36:14,400 Snez, they look a little different at Michael's, 803 00:36:14,400 --> 00:36:15,560 but we're gonna see how they taste. 804 00:36:15,560 --> 00:36:17,120 Yeah. Thank you. Thank you. 805 00:36:17,120 --> 00:36:19,200 Thank you so much. MICHAEL: Thank you, Snez. 806 00:36:19,200 --> 00:36:21,480 POH: Thanks, Snez. Great effort. Oh, my God. Enjoy. Oh. 807 00:36:26,880 --> 00:36:28,120 Michael, we've had a few falls here. 808 00:36:28,120 --> 00:36:29,560 Why do you reckon they're tumbling over? 809 00:36:29,560 --> 00:36:31,560 The cake's pretty high. 810 00:36:31,560 --> 00:36:34,920 Cake isn't as stable as the other things in between. 811 00:36:34,920 --> 00:36:37,800 So when you put something heavy on top, like that gelato, 812 00:36:37,800 --> 00:36:40,400 if it's not exactly in the centre, it's going to move everything off. 813 00:36:40,400 --> 00:36:41,960 POH: Yep. 814 00:37:08,680 --> 00:37:13,200 She's delivered that she's capable, in terms of flavours, 815 00:37:13,200 --> 00:37:16,480 to bang something nearly as good as you. 816 00:37:16,480 --> 00:37:20,480 The artichoke...Jerusalem artichoke gelato, 817 00:37:20,480 --> 00:37:24,840 the flavour was unbelievable. 818 00:37:24,840 --> 00:37:27,840 The texture of that gelato was sublime. 819 00:37:27,840 --> 00:37:29,600 Sublim, sublem - whatever. 820 00:37:29,600 --> 00:37:31,920 Next, the sponge - wow. 821 00:37:31,920 --> 00:37:34,280 (LAUGHS) 822 00:37:34,280 --> 00:37:37,440 What a sponge! It's just unbelievable. 823 00:37:37,440 --> 00:37:42,520 I love the amount of the balsamic and the coffee to it. 824 00:37:42,520 --> 00:37:44,640 It's just melting inside 825 00:37:44,640 --> 00:37:47,280 and really I enjoyed it into my mouth. 826 00:37:47,280 --> 00:37:51,800 I am superbly impressed by Snez. 827 00:37:51,800 --> 00:37:55,200 I think her gelato was almost as good as yours, Michael, 828 00:37:55,200 --> 00:38:00,080 and I'm so glad she prioritised that over the chocolate disc. 829 00:38:00,080 --> 00:38:04,160 I thought she just packed that with so much of that beautiful, 830 00:38:04,160 --> 00:38:07,920 earthy, sweet, roasted Jerusalem artichoke flavour. 831 00:38:07,920 --> 00:38:11,600 And I thought the seasoning on it was absolutely identical to yours, Michael. 832 00:38:11,600 --> 00:38:16,520 The cake, be it 2.5 times the size, is exceptional. 833 00:38:17,560 --> 00:38:21,400 And then the parts which probably let her down a little bit were 834 00:38:21,400 --> 00:38:23,440 the thickness of the nougatine - 835 00:38:23,440 --> 00:38:25,120 it's just really too thick - 836 00:38:25,120 --> 00:38:27,600 and that tempered chocolate disc not being there. 837 00:38:27,600 --> 00:38:30,720 It just becomes a little bit unbalanced. 838 00:38:30,720 --> 00:38:33,080 But as a whole, the flavour of everything, though, 839 00:38:33,080 --> 00:38:36,520 she's done a really good job at getting the seasoning right on the dish. 840 00:38:36,520 --> 00:38:39,360 So she should be very happy with this. 841 00:38:39,360 --> 00:38:41,880 I think, if you sum it up, this is just like flat-out Snez. 842 00:38:41,880 --> 00:38:45,680 The flavours are spot-on. You know, she's such a weapon. 843 00:38:45,680 --> 00:38:48,520 If she just takes that next little step up, 844 00:38:48,520 --> 00:38:50,120 she's unbeatable. 845 00:38:50,120 --> 00:38:51,680 Yeah. 846 00:38:55,640 --> 00:38:57,760 CALLUM: I know that my dish isn't perfect today 847 00:38:57,760 --> 00:39:00,960 because clearly I'm missing that tempered chocolate element, 848 00:39:00,960 --> 00:39:02,760 but I think the other elements are pretty good, 849 00:39:02,760 --> 00:39:04,960 and it looks pretty similar to Michael's dish, 850 00:39:04,960 --> 00:39:07,000 so I'm happy-ish. 851 00:39:07,000 --> 00:39:08,840 POH: Hi, Cal. SOFIA: Ooh. 852 00:39:08,840 --> 00:39:11,920 I just have to hope that my dishes hold together. 853 00:39:11,920 --> 00:39:14,800 Wow. 854 00:39:14,800 --> 00:39:19,240 Callum, these look pretty much identical. 855 00:39:19,240 --> 00:39:22,400 Yeah, I think I'm really happy with how they look. 856 00:39:22,400 --> 00:39:25,680 Um, the elephant in the room is that I had to think on my feet 857 00:39:25,680 --> 00:39:28,680 and do an interpretation of the dish 858 00:39:28,680 --> 00:39:30,760 by using a second tuile biscuit 859 00:39:30,760 --> 00:39:32,520 where the tempered chocolate layer would go. 860 00:39:32,520 --> 00:39:37,000 But I figured that it was better to put up a complete dish 861 00:39:37,000 --> 00:39:38,720 that still looked like the dish should, 862 00:39:38,720 --> 00:39:41,280 rather than sort of just missing that all together. 863 00:39:41,280 --> 00:39:43,240 Well, well done in completing the dishes, Callum, 864 00:39:43,240 --> 00:39:45,760 and for thinking on your feet. We're going to taste them now. 865 00:39:45,760 --> 00:39:47,520 Thank you. (JUDGES THANK CALLUM) 866 00:40:16,200 --> 00:40:18,720 I think that this was a really, really good effort. 867 00:40:18,720 --> 00:40:21,680 The biggest thing is the chocolate that's missing. 868 00:40:21,680 --> 00:40:24,160 He essentially swapped something bitter 869 00:40:24,160 --> 00:40:25,480 for something sweet, 870 00:40:25,480 --> 00:40:29,400 which has thrown the sweetness of the dessert slightly out of whack. 871 00:40:29,400 --> 00:40:32,600 But a really, really fantastic effort, I think. 872 00:40:32,600 --> 00:40:37,200 It's amazing because, like, to the eye, you know, 873 00:40:37,200 --> 00:40:38,520 it looked pretty good 874 00:40:38,520 --> 00:40:40,360 and I think I thought it was going to eat really well. 875 00:40:40,360 --> 00:40:43,480 And don't get me wrong, there are some great elements in here. 876 00:40:43,480 --> 00:40:45,040 I really love that cremeux. 877 00:40:45,040 --> 00:40:48,520 I thought it was beautiful both in texture and in flavour. 878 00:40:48,520 --> 00:40:50,840 And same can be said about that hazelnut parfait 879 00:40:50,840 --> 00:40:52,240 on the bottom as well. 880 00:40:52,240 --> 00:40:54,400 But I think for me the biggest thing was the texture. 881 00:40:54,400 --> 00:40:58,160 You said before that we wanted, like, a snap 882 00:40:58,160 --> 00:41:00,720 and this is definitely a crunch. Yeah. 883 00:41:00,720 --> 00:41:03,440 Both the tuiles, they are just a little... 884 00:41:03,440 --> 00:41:05,840 Like, and I'm talking... What? It's the tiniest bit thick, right? 885 00:41:05,840 --> 00:41:07,800 It's like a half a mil. It's a huge difference, though. 886 00:41:07,800 --> 00:41:12,440 It's half a mil, but the way that it eats is just night and day. 887 00:41:12,440 --> 00:41:14,440 I felt like with yours, when I tasted it, 888 00:41:14,440 --> 00:41:16,560 you could almost just press it on the top of your palate... 889 00:41:16,560 --> 00:41:17,920 Roof of you mouth with your tongue, yeah. 890 00:41:17,920 --> 00:41:19,440 ..with your tongue and it would crack. 891 00:41:19,440 --> 00:41:22,360 But that one you definitely had to chew through. 892 00:41:22,360 --> 00:41:25,560 But as a whole, I think that was an enormous effort. 893 00:41:32,840 --> 00:41:34,680 JAMIE: I'm nervous. 894 00:41:34,680 --> 00:41:35,880 SOFIA: Here we go. 895 00:41:35,880 --> 00:41:37,560 G'day, mate. G'day. 896 00:41:37,560 --> 00:41:39,360 You're presenting something 897 00:41:39,360 --> 00:41:43,760 to a chef that is at the top of his game, 898 00:41:43,760 --> 00:41:45,840 and you want to do it justice. 899 00:41:47,000 --> 00:41:49,280 If it comes down to how I scooped this ice-cream, 900 00:41:49,280 --> 00:41:51,320 I'm going to be devastated. 901 00:42:01,320 --> 00:42:05,200 Jamie, first pressure test after 12 years off. How was that? 902 00:42:05,200 --> 00:42:09,440 That was wild. It was a good time, though. 903 00:42:09,440 --> 00:42:11,360 Out of everything I did today, 904 00:42:11,360 --> 00:42:13,840 I think scooping that ice-cream was probably the hardest thing. 905 00:42:13,840 --> 00:42:15,160 Yeah. 906 00:42:15,160 --> 00:42:18,920 Well, you got every single element on that plate, 907 00:42:18,920 --> 00:42:21,120 so you should be incredibly proud of yourself. 908 00:42:21,120 --> 00:42:23,040 Thank you. And we're going to taste now. 909 00:42:23,040 --> 00:42:25,480 Great. Cheers, mate. Is that it? 910 00:42:25,480 --> 00:42:26,880 Quick, Go! Get out of here. (LAUGHTER) 911 00:42:37,640 --> 00:42:39,600 Well, all these towers are still standing, 912 00:42:39,600 --> 00:42:41,920 and that is an amazing effort in itself. 913 00:42:50,120 --> 00:42:51,360 (KNIFE CRACKS) 914 00:42:51,360 --> 00:42:52,560 Oh. Look at that! 915 00:42:52,560 --> 00:42:54,960 I heard it. It's good. 916 00:43:14,320 --> 00:43:18,480 So the structural integrity of it was fantastic. 917 00:43:18,480 --> 00:43:22,640 I thought the outstanding parts were, for me, the tuile. 918 00:43:22,640 --> 00:43:26,520 They were so beautiful and thin and cooked perfectly, 919 00:43:26,520 --> 00:43:28,400 really nicely caramelised. 920 00:43:28,400 --> 00:43:31,400 I loved that even though the roses were a little bit wonky, 921 00:43:31,400 --> 00:43:35,360 the flavour of the artichoke ice-cream was delicious. 922 00:43:35,360 --> 00:43:37,520 The nougatine - the flavour was delicious, 923 00:43:37,520 --> 00:43:39,520 but I thought it was a tiny bit thick. 924 00:43:39,520 --> 00:43:41,480 But as a whole, I think 925 00:43:41,480 --> 00:43:43,640 the whole thing ate really well still. 926 00:43:43,640 --> 00:43:46,120 I think it is an immense effort from Jamie. 927 00:43:47,240 --> 00:43:50,360 I can't get over that chocolate. 928 00:43:50,360 --> 00:43:54,160 That chocolate disc was so beautifully tempered, 929 00:43:54,160 --> 00:43:58,680 so thin and so delicate that, even though I could taste it 930 00:43:58,680 --> 00:44:00,880 and the effect that it had on the dish overall, 931 00:44:00,880 --> 00:44:02,600 when I remembered to look for it, 932 00:44:02,600 --> 00:44:04,240 there were just these tiny little shards left 933 00:44:04,240 --> 00:44:07,440 because it was breaking apart and melding with everything, 934 00:44:07,440 --> 00:44:10,200 which I think is kind of what your dish did as well. 935 00:44:10,200 --> 00:44:11,360 Yeah, and it's interesting 936 00:44:11,360 --> 00:44:13,480 that the part of the dish which scared him the most 937 00:44:13,480 --> 00:44:15,960 probably was the strongest part of his dish, just about. 938 00:44:17,600 --> 00:44:19,680 The textures are close, right? 939 00:44:19,680 --> 00:44:23,800 Like all of those tuiles are taken nice and far in the oven. 940 00:44:23,800 --> 00:44:25,640 They're also really thin. 941 00:44:25,640 --> 00:44:27,560 The tempered chocolate was really thin. 942 00:44:27,560 --> 00:44:33,120 The gelato, like, is unapologetically Jerusalem artichoke, 943 00:44:33,120 --> 00:44:35,520 you know, and that's exactly what yours was. 944 00:44:35,520 --> 00:44:38,560 Like, you knew it was a J choke and I love that about it. 945 00:44:38,560 --> 00:44:41,760 So he's flat out crushed this. I'm really happy for him. 946 00:44:41,760 --> 00:44:43,160 Did you just say J choke? 947 00:44:43,160 --> 00:44:45,840 (LAUGHS) I know! I've never heard J choke before. 948 00:44:47,840 --> 00:44:49,680 Tremendous effort. 949 00:44:49,680 --> 00:44:54,200 The balance of earthiness, saltiness, sweetness is really good. 950 00:44:54,200 --> 00:44:56,880 So seeing this is the first time Jamie's made this, 951 00:44:56,880 --> 00:44:58,080 it's a really solid effort. 952 00:44:58,080 --> 00:44:59,360 Kudos to Jamie. 953 00:45:08,960 --> 00:45:10,640 You guys did really, really well. 954 00:45:10,640 --> 00:45:11,960 It's not something that you would 955 00:45:11,960 --> 00:45:14,000 really wish upon anyone to have to do. 956 00:45:15,360 --> 00:45:18,440 Professional pastry chefs would have a hard time executing that 957 00:45:18,440 --> 00:45:20,000 in the same amount of time, 958 00:45:20,000 --> 00:45:22,400 so you should all be very proud of yourselves. 959 00:45:22,400 --> 00:45:24,320 Chef Michael, a pleasure from all of us. 960 00:45:24,320 --> 00:45:25,840 Thank you, thank you. 961 00:45:31,080 --> 00:45:34,680 POH: Now, to your dishes. There were positives in all of them. 962 00:45:35,840 --> 00:45:38,400 Callum, your dishes were visually gorgeous, 963 00:45:38,400 --> 00:45:40,360 very similar to Michael's. 964 00:45:42,600 --> 00:45:46,400 Snez, your gelato was exceptional. Thank you. 965 00:45:46,400 --> 00:45:50,000 Silky, sweet, and the salty hit was spot-on. 966 00:45:50,000 --> 00:45:51,880 Guess what? Definitely gelato of the day. 967 00:45:54,800 --> 00:45:58,560 Jamie, taste-wise, your elements were superb. 968 00:45:58,560 --> 00:46:00,240 The snap of those tuiles 969 00:46:00,240 --> 00:46:03,440 and the chocolate disc were music to our ears. 970 00:46:03,440 --> 00:46:04,920 Thank you. 971 00:46:04,920 --> 00:46:06,720 And when we compared it to Michael's, 972 00:46:06,720 --> 00:46:10,040 he said it was almost perfect. 973 00:46:12,520 --> 00:46:14,640 It was your first pressure test in 12 years... 974 00:46:18,880 --> 00:46:21,000 ..and you've won it! 975 00:46:21,000 --> 00:46:23,480 Yes! Oh! 976 00:46:24,880 --> 00:46:26,080 Oh, my God. 977 00:46:27,600 --> 00:46:29,760 JEANÐCHRISTOPHE: Look at the smile. 978 00:46:29,760 --> 00:46:31,800 (APPLAUSE) 979 00:46:33,600 --> 00:46:35,360 Jamie, the tables can turn. 980 00:46:35,360 --> 00:46:37,720 Last time you did a pressure test, you walked out those doors. 981 00:46:37,720 --> 00:46:40,760 This time you got immunity, mate. How's that feel? 982 00:46:40,760 --> 00:46:43,440 It feels great. It feels absolutely amazing. 983 00:46:43,440 --> 00:46:45,360 I had so much fun today. 984 00:46:45,360 --> 00:46:49,600 I honestly thought, like, I'm doing everything I can to mess this up 985 00:46:49,600 --> 00:46:51,920 right at the end when I was struggling with that ice-cream. 986 00:46:51,920 --> 00:46:54,000 But it was a great dish, and I'm really happy 987 00:46:54,000 --> 00:46:56,200 that I made something I felt was pretty close, 988 00:46:56,200 --> 00:46:58,600 so thank you very much. Thank you. 989 00:46:58,600 --> 00:47:00,760 Well, nice one, mate. You smashed it. 990 00:47:00,760 --> 00:47:02,360 You're safe for the rest of the week. 991 00:47:02,360 --> 00:47:04,400 Yeww! Sick. 992 00:47:04,400 --> 00:47:09,000 Everyone else, tomorrow, immunity - it's back on the table. 993 00:47:09,000 --> 00:47:10,960 See you, then. Good night. Well done, Jamie. 994 00:47:10,960 --> 00:47:12,440 Thanks, Chef. Thank you. Thank you. 995 00:47:13,920 --> 00:47:15,680 Oh, my God. Well deserved, buddy. 996 00:47:15,680 --> 00:47:17,280 Thank you. Thank you. So good. 997 00:47:17,280 --> 00:47:19,680 SARAH: Great work. Congratulations. 998 00:47:19,680 --> 00:47:21,800 ANNOUNCER: Tomorrow night... 999 00:47:22,760 --> 00:47:24,720 ..it's a lucky dip... 1000 00:47:24,720 --> 00:47:27,600 A could be anything from apples to abalone. 1001 00:47:27,600 --> 00:47:28,960 I'm so nervous. 1002 00:47:28,960 --> 00:47:34,400 ..so these mystery ingredients could spell disaster... 1003 00:47:34,400 --> 00:47:36,760 (CONTESTANTS EXCLAIM) 1004 00:47:36,760 --> 00:47:37,960 Oh, hell no. 1005 00:47:37,960 --> 00:47:39,600 M is for... 1006 00:47:39,600 --> 00:47:41,080 SNEZ: Oh, my God! 1007 00:47:43,280 --> 00:47:44,320 Mistake? 1008 00:47:45,720 --> 00:47:48,040 ..or it could spell 1009 00:47:48,040 --> 00:47:53,240 supercalifragilistic- expertly-delicious. 1010 00:47:54,560 --> 00:47:56,680 This is a stroke of genius! 1011 00:47:56,680 --> 00:47:58,680 Captions by Red Bee Media 1012 00:47:59,305 --> 00:48:59,267 Do you want subtitles for any video? -=[ ai.OpenSubtitles.com ]=-