MasterChef Australia (2009–…): Season 14, Episode 37 - Episode #14.37 - full transcript
Contestants enter the kitchen for a smoking mystery box challenge. They must create a dish that incorporates a burnt element or has the flavour of fire, for a shot at a huge advantage.
ANNOUNCER: Previously
on MasterChef Australia...
Oh, my God!
No way.
..the top 12 were greeted with
a smokin' hot challenge
from Dave Pynt.
Just make sure
you get enough colour on it
'cause those charred bits
is what really makes it magic.
They all brought the heat
in different ways...
I am on fire today, so let's do it.
ALVIN: Alright, hibachi.
Give it to me.
..making amazing meals
that featured the char.
You have just brought
biblical amounts of flavour.
Thank you so much.
But Alvin, Steph, Montana and Billie
felt the burn
of being the bottom four.
Tonight...
..there's so much
riding on one dish.
MONTANA: The pressure
of the elimination
is definitely getting to me.
It's, um, completely
rattled my brain.
But can they recreate it
without even seeing it first?
# 'Cause you're hot, then you're cold
# You're yes, then you're no
# You're in, then you're out
# You're up, then you're down
# You're wrong when it's right
# It's black and it's white
# We fight, we break up
# We kiss, we make up
# You're hot, then you're cold
# You're yes, then you're no
# You're in, then you're out
# You're up, then you're down. #
(ALVIN CHUCKLES)
STEPH: Oh, my Lord.
Here we go.
(SIGHS)
This is my third pressure test
this season.
I'm up against Billie,
Montana and Steph.
Morning.
Morning.
(WHISPERS) Morning.
(WHISPERS) Morning.
We know 75% of pressure of tests
are always desserts.
Let's do it.
That's, you know,
backyard statistics.
But if it's going to be a dessert,
I'm up against three dessert queens
and THE queen.
Allow us.
Hm, thank you very much.
Thank you.
However, I'm feeling determined
and I'm going to try my hardest
not to be the one going home today.
(CHEERING AND APPLAUSE)
That's not a lot of stuff.
Yeah, it's not a lot of stuff.
It's not a lot of stuff.
ALDO: Go, guys!
Today is a pressure test, of course.
Billie, definitely
not your first pressure test.
No.
Is this just
another day at the office?
In a way, yeah.
There's a lot more pressure,
obviously, today
being a pressure test.
Yeah, you just got to do
whatever...hell is presented today.
It's a very particular
kind of hell today, as well.
Yeah.
Oh. Thank you.
Excellent. Lovely.
That settles the nerves.
Today's dish comes from one of
Melbourne's favourite restaurants.
In fact, it's so good,
it's been on the menu there
since its inception in 2014.
The chef behind it
spent four years at Vue de Monde
and now co-owns some of Melbourne's
best Italian dining establishments.
He's at the forefront of modern
Italian cuisine in this country.
(WHISPERS) Tipo.
Please welcome...
..from Tipo 00
and Osteria Ilaria in Melbourne,
Andreas Papadakis!
(CHEERING AND APPLAUSE)
I have been at Tipo 00
so many times now.
That's one of my favourite as well.
And it's just simple, traditional.
It's got a little bit of spin,
but they're not reinventing
the wheel in their restaurant.
I know that if I'm gonna go there,
I'm not gonna be disappointed.
Andreas, good to see you
back in the MasterChef kitchen.
Thanks for having me.
How does it feel
to have three restaurants now?
You've got a new one, haven't you?
Yeah, yeah.
It's named Figlia.
It's hard, but it's exciting.
What's the story behind Figlia?
Well, we're changing up
a little bit.
So we're starting doing pizza
and wine bar
and we've got a small deli
attached to the restaurant.
Beautiful. Beautiful.
So very, very exciting stuff.
Andreas, without giving
too much away,
tell us a little bit about the dish
that's under this cloche.
Well, it's not pasta.
Good.
While it's not pasta,
it kind of defines Tipo.
(WHISPERS) Oh! Might be tiramisu.
Sneaky.
Oh, far out.
Today, we're gonna do things
a little differently.
You're not gonna see the dish.
Oh, Jesus.
You're not gonna taste the dish.
Oh, God.
In fact,
there's no traditional recipe.
What?!
That is like a whole level of hell.
I told you it was
a very particular kind of hell today.
Yeah.
What?
Being able to see the dish
and taste the dish is so important
because you're essentially
replicating a dish
in a pressure test.
So with none of that to go by,
today's going to be tough.
But don't worry,
you're not going in completely blind
because today
you'll be making the dish
from a review written by
our own Melissa Leong.
(LAUGHTER)
This guy!
This is not the way I like to work.
Like, I am definitely a type
of person who is to the point,
everything dot points.
So I'm feeling a bit nervous
about getting a review.
Of course, as you know,
Mel is one of the most respected
food writers in the country,
and we all know she's always got
the right words to describe a dish.
Should we hear the review?
Yes!
Yeah!
Sure.
(LAUGHS) What have we done?
Oh, my God.
(READS) "It should figure
that at Tipo 00,
"a venue known for approaching
classic Italian ideas
"with an inherently Melbourne accent,
"would change the way
that we think
"about one of Italy's
most famous desserts.
"But to put it plainly,
"what you're about to embark on
is no ordinary tiramisu."
Knew it.
"Here, flavours and textures
are subverted
"into a sophisticated ring
of deep rich chocolate brownie,
"protecting a subtly sweet,
rum-spiked, velvety mascarpone cream,
"crowned with a thin snap
of dark chocolate.
I love tiramisu.
I've made it a few times before.
So I'm pretty happy
that it's a dessert
and that I'm familiar
with those flavours.
"Four eggs join 280g of brown sugar
"and the aromatic interior
of a vanilla pod thoroughly scraped.
"Gently add that warm,
buttery chocolate goodness
"before folding in a sifted
concoction of 65g of 00
"and just under half that of rye,
"and a generous spoonful of cocoa
for that bitter bite."
I notice that there's
not a lot of measurements.
Some are quite cryptic,
which could go well for me,
because that means
it depends on my palate
and I'm confident with that,
and hopefully
that doesn't let me down today.
"Tempers rise in kitchens,
"but yours mustn't
if you're to transform
"250g of the darkest chocolate
"into a flat 1mm sheet of
something perfectly snappy.
"Now step back from your creation.
Your work is almost done.
"All that remains is to present it
to those who would devour
"with one final dramatic touch -
"a generous drizzle
of warm coffee caramel
"poured through
the centre of the disc.
"Because nothing fabulously Italian
is ever without a little fanfare."
Melissa Leong!
Today, you'll have 75 minutes...
Oh!
Oh, my God.
..to make Andreas's Tipomisu
using Mel's review.
The first time that you guys
will see the completed dish
is when you finish making your own.
And, of course, the one that looks
and tastes least like Andreas's
will send its maker home.
Andreas, do you want to
send them off, mate?
I would love to.
Guys, your time starts now.
(CHEERING AND APPLAUSE)
It'd be so hard to decipher
that stuff, man, I reckon.
First thing I do when I run
to my bench is to read the review.
I'm an eternal student,
I'm currently doing
my second degree,
so I have no issues
reading things carefully
and knowing when to skip
and when not to.
Go, Alvin!
The first paragraph essentially sets
up what the tiramisu looks like.
"Flavours and textures are subverted
into a sophisticated ring
"of deep, rich chocolate brownie,
"protecting a subtly sweet,
rum-spiked, velvety mascarpone cream
"crowned with a thin snap
of dark chocolate."
So I've got that as a visual,
and I'm going to use that
and then start my next step,
which is creating the foundation
of the Tipomisu,
which was the brownie.
I have made many tiramisus
in my time,
but this is a contemporary take,
so I have to make sure
that I do it to the review,
and I just have to make sure
I do the dish justice.
We brought the dish in.
I want to see it, obviously.
I'm the blocker, so they can't see.
Alright, go on. Let's see it, mate.
(WHISTLES)
There it is.
MEL: There you have it.
I will finish it off.
I've eaten this
so many times at Tipo.
I just can't wait to eat it again.
Yeah.
I know.
Go on, Mel, get in there.
Just crack into it, hey?
Yes.
What a satisfying snap.
I didn't hear a time - like how long
to cook the brownie, for example.
It was just like,
"Put a toothpick in.
"When it comes out clean,
the cake's done."
But we may well see
varying degrees of doneness
when it comes to the brownie, right?
Very different versions.
Yeah, exactly.
Andreas, cook time, 75 minutes.
Yep.
Do you reckon, like,
is that gonna be tight?
It's gonna be tight.
Yeah?
It's a real pressure test.
I am going to work quickly and,
yeah, just be super, super thorough
with reading the review.
The first thing I'm getting
started on is the brownie.
I'm starting by melting down
my chocolate and butter
over a bain-marie.
I don't like coffee.
Because of that,
I have never made a tiramisu before.
But I've been making brownies
since I was probably 12 years old.
It's something I've done
so many times
and something I'm pretty comfortable
that I can pull off in the kitchen.
This isn't a classic tiramisu.
It's all pretty simple
in its elements,
but it's just about making sure
each of them are perfect.
Go, Steph.
"Decant this happy mess into a tray,
make it one that doesn't stick."
I am known for being
a dessert person in this kitchen.
People are starting to call me
the cake queen,
and that's a lot of expectation
on me.
Dessert people
doing a dessert pressure test,
it's always risky,
'cause we have our own flair
when it comes to certain elements.
Come on, Steph.
Hustle, mate. Let's go.
"..into a mixer."
(MUTTERS INAUDIBLY)
"..100g of sugar."
And without a traditional recipe,
it's thrown me off a bit.
So I'm taking a little bit of
extra time to decode the review.
Sugar.
Oh, my God.
She's lost five, six minutes.
ALDO: Steph, you need to get
your bain-marie on.
Yeah.
OK?
Go.
Come on, guys.
Keep going, guys.
No tasting, no worries!
You got one hour to go.
Come on, guys!
(CHEERING)
Go Billie!
Let's go.
Come on!
BILLIE: Oh, this is a hard
pressure test.
It's different to the others
and it's a pretty quick one too.
75 minutes is bloody fast.
I'm going to work my butt off today.
I want to make sure I stay here.
Not ready to go home at all.
So, yeah, just work hard.
I've been working on
the brownie part.
So, this will form the base
of the tiramisu dish.
So it needs to get into the oven
as soon as possible
because I'll need to cut it later,
and it needs to be cool.
This review, it's quite generous.
It has amounts in it.
"Four eggs join 280g of brown sugar
"and the aromatic interior of
a vanilla pod, thoroughly scraped."
It's really hard to watch anyone
else when Billie's in action.
It's, like, beautiful.
She's just amazing.
Yeah.
"Together, whisk in a bowl
of a mixer at a cracking pace
"until pleasingly pale."
I'm happy with where I'm sitting
at the moment with time.
I wanted to get this brownie in
as soon as possible
so that...basically so I have
the most time
for that tempering chocolate,
because I think that's
going to be a pressure point.
Yeah, Billie.
There you go, Billie.
Butter that pan.
Grease it up.
Hey!
Montana with the brownie points -
puts hers in first.
Ohh, yes!
Yes! Yes! (LAUGHS)
All the review says about
the cook time on this brownie
is to leave it in the oven
until it's transformed and tender.
"A clean skewer, once removed,
provides proof
"that the pudding is done."
And from what I know from brownies,
they take around 20 to 30 minutes
to cook.
But if I overcook it,
I'm basically sending myself home.
So I'm setting the oven
for 12 minutes.
Then I'm just checking it
every four minutes until it's done.
Montana, how are you feeling?
I'm feeling pretty good, actually.
I mean, I'm glad it's another
dessert.
Yeah, I'm just sort of taking
my mantra that I used
in my last pressure test
and just to motor.
I'm just very mindful,
there's a saying, you know -
more haste, less speed.
Yeah.
Doing things once properly is better
than doing things multiple times.
Of course.
Focus on precision today.
Yep, of course.
OK? You got this. Good luck.
Cool. Good. Got it.
Good luck.
I got it. Thank you. Thank you.
OK.
KEYMA: Well done, Billie.
It looks beautiful.
Great work, Bill.
ANDY: Hi, Billie. Brownie time?
I don't know.
I'm just keeping an eye on it.
Really? No timer?
No, because I haven't made
this brownie before, so...
Doing it by feel.
Just by feel. Got a skewer.
Yeah.
Go Alvin.
Nice, Alvin.
Good work, Alvin.
Well done.
A tray that size and that slab,
I'm thinking...
..20 minutes will be fine.
It won't be over.
And, you know, like, if it's under,
then it's great.
I can actually extend the time.
I'll just have to check it
after 20 minutes and see how I go.
ALDO: Come on, Steph.
Get it in the oven, yeah?
Yeah.
Come on.
50 minutes to go, and I'm just
finishing off the batter
for my brownie.
Yeah, Steph, you've picked up, like,
the pace. So keep going, yeah?
You're doing well.
Time has just flown in this kitchen.
So I have not had a lot of time
to recheck the review
for what I'm doing.
I just have to work on instinct
and put my brownie mixture
into the oven.
Go, Steph.
Come on, Steph.
Go in. Go in, go in, go in, go in.
Number one. Come on.
Come on, guys! Come on!
ALVIN: I've got my brownie in the
oven and I'm doing my chocolate disc.
And that just involves tempering -
quote unquote -
"the darkest of chocolate."
The review says the chocolate disc
is perfectly tempered and snappy,
but what it doesn't say is,
how do we temper this?
I've done tempering chocolate
a couple of times now
in the pressure tests
and in the past pressure tests.
It's never easy.
I'm doing it
the microwave sort of technique.
And I've also learned that tempering
chocolate, you need patience...
..which, in 75 minutes,
you just don't have.
To temper the chocolate, I melt
the chocolate in the microwave
until it gets to a temperature
of between 42 to 45 degrees.
Then I have to cool it down
to about 28 to 29 degrees.
And to do that, I add more chocolate
to cool down the temperature.
My chocolate is tempered
and looking really good.
So next I spread it in between
two acetate sheets
and let the cooling-down process
do its thing
before I cut the disc
of tempered chocolate later.
STEPH: I've done a lot of desserts.
But I have a love-hate relationship
with tempered chocolate.
I love what it brings to a dessert,
but I hate the path for me
to get there.
I just have to be really careful
to make sure that it is
actually properly tempered.
Personally, I would just
shave chocolate over it
instead of tempering it
because a block of chocolate
is already tempered.
That's so mesmerising, Billie.
(LAUGHS)
BILLIE: My tempered chocolate,
it's looking glossy.
It's looking nice.
I brushed up
on my chocolate tempering
knowing I was coming back here.
So that's proven to be fruitful.
Get ready for us
to critique your dishes.
You've only got 45 minutes to go.
Come on, guys! Come on!
Come on! Keep pushing!
Go, Steph! Go, Billie!
Go, Alvin! Go, Mon!
MONTANA: Being a 75-minute cook,
I'm working as quickly
as I can today.
I have a look at my tempered
chocolate, and it's not right.
TOMMY: Mon, is she tempered?
What's that?
Is it tempered?
It's tempered on these.
I have tempered chocolate
so many times.
Like, it's an element I know
I can do with my eyes closed.
But the pressure of the elimination
is definitely getting to me today.
Montana.
Hello, hello.
What's going on there?
That doesn't look right.
It's not tempered. No, it's not.
Slow down a bit because
you're working so fast.
Yeah, yeah, yep.
But, like, if you don't concentrate
and get this done, like, perfectly,
that can send you home.
Yeah.
There's only four of you and there
are only a few components.
Yep.
Yep.
So we are going to be
splitting hairs today, I reckon.
I have a look at my tempered
chocolate, and it's not right.
JOCK: What's going on there?
That doesn't look alright.
It's not tempered. No, it's not.
The question is, do you know
where you went wrong?
Because it doesn't look right.
Yes. Yes, no, I do.
Slow down a bit because
you're working so fast.
Yeah, yep.
Yeah, I'm just going to start again.
TOMMY: Good work, Montana.
Fresh sheets. Fresh bowl. Fresh Mon.
Fresh everything.
Yep, yep, yep, yep.
MasterChef has been something
I've wanted to do since I was young,
and knowing today could be
my last day in the competition
doesn't feel great.
MICHAEL: You need plenty
of chocolate in there.
Huh?
You need plenty of chocolate
in there.
I really want to prove
to the Favourites today
that I'm here for a reason.
Especially to Billie.
Billie is such an idol to me.
She is definitely someone
I have to thank
for starting my passion for food.
I do have to motor.
Good luck.
Good luck!
Thank you.
ALDO: Come on, guys! Come on!
BILLIE: Think I'm going OK for time
at the moment.
My brownie's in the oven,
I've just done
the tempered chocolate,
and I'm starting
the mascarpone cream.
Gotta keep an eye on that brownie.
That's the main part of this dish.
So, yeah.
OK so far.
The review has some good clues
in there.
"Six golden yolks
begin your velvet cream,
"soon to be rich with mascarpone's
freshness and bite."
So I put some egg yolks
into the stand mixer
with some icing sugar, some cream
and some mascarpone cream,
mix that all up together
until it's nice and thick,
and then add in a shot of rum.
Billie!
Hi.
Hi, Billie.
How you doing?
Going well so far.
Pressure test. Like, you're
no stranger to pressure tests.
No.
You look pretty comfortable.
Yeah. I love tiramisu.
Yeah.
I love brownie.
I'm just looking around.
The bench is clean as a whistle.
There's practically no pressure.
Exactly.
Well, someone's going home.
I'm just going to leave you
with that.
Please do. Wonderful.
Gonna leave you with that.
I'm really stoked to make top 12,
but not going further
would be a really sad way
to go home.
I've found pressure tests is where I
actively try to stay calm and clean
so that I can, hopefully, cook well
and, hopefully, stay safe.
All I can say is
words carry meaning.
30 minutes to go.
Come on, guys. You got this.
Let's go!
Come on, guys. Come on!
Let's keep pushing.
Couple more minutes.
Come on!
Let's go.
STEPH: Come on. Be clean.
Good one, Alvin.
You're going well.
ALVIN: Tasting my mascarpone,
I can taste that bite as described
by Mel in the review.
I'm in my zone today, which is
a very comfortable feeling.
I am definitely a tiramisu person.
I judge a good Italian restaurant
with their tiramisu.
My partner, he's half Italian,
so I know what flavours
and what to lean on
to get the balance right.
SARAH: You got this.
So, with not much time to go, I get
on to the coffee caramel sauce.
So you've got 125g and 125g...
The chocolate coffee caramel sauce -
crucial.
Yeah.
So just make sure it's delicious.
You don't want to make any mistakes
here and 'whisk' going home.
No.
And whisk going home!
(LAUGHS)
What the...?
Come on, Mon. Hustle, mate.
Being at the front bench, it's hard
to know where you sit in this cook.
I've made my second batch
of tempered chocolate,
and it's so much better
than the first batch.
But as a result, I've lost time.
I'm not taking the foot off the gas.
There's still a few more elements
that I need to make perfect
and get on the plate to keep myself
safe from that elimination.
Waiting for this brownie to cook
is definitely a little bit of agony.
If this brownie isn't cooked
perfectly, I'm basically done for.
I'm just watching it like a hawk.
I pull the brownie out,
put it on the bench,
and I'm pretty happy with it.
Based on what I know
from cooking a brownie,
I think this one is cooked
pretty perfectly.
DANIEL: Come on, Montana.
Just keep working, guys.
ALDO: Come on, Billie.
SARAH: How'd your chocolate
look, Billie?
Yeah. Happy with that. Yeah.
I hate to say it, but the cracks
are starting to appear.
You've only got 15 minutes to go.
15 minutes! Come on, guys.
MICHAEL: Let's go.
You got this, Steph.
STEPH: My brownie is still
in the oven.
It needs a little bit more to go.
Slightly concerned, because everyone
seems to have pulled theirs out,
but it's not coming out clean
and that's worrying me a bit.
Everything else is
more or less going to plan.
I have to just work fast
and careful.
I think I'm in a good spot.
I've been working on instinct
and powering through these elements.
I am working on the caramel sauce.
Hey, Aldo.
Yeah?
How much is in the shot of coffee?
How much is a shot of coffee?
Yeah.
30mL.
OK, thanks.
That's a standard coffee espresso.
Just added the caramel. She's done.
She looks under control.
Everything is going great.
She has been slightly behind
at the beginning,
but now she caught up perfectly
on everything.
So...and she's a baker queen.
So I got no concern about it.
As I'm reading through the review
for what I have to do next...
Shit.
What?
It's a vanilla bean pod.
That's fine. Scrape it off now.
I've got to put it in my brownie.
Scrape... In your brownie?
Yeah.
(SIGHS) God, I missed something
in the brownie.
I forgot to put it in my brownie.
In your brownie?
Yeah.
That's...
(SIGHS) God, I missed something
in the brownie.
I know that missing an ingredient...
..people have gone home on that.
I don't have time.
I have to keep pushing.
I can't stop and give up now.
I'm gonna have a dish
at the end of the day.
If you're not plating up now,
you're in trouble,
'cause you've only got
five minutes to go!
(ALL SHOUT ENCOURAGEMENT)
Keep pushing! Come on! No mistakes!
Keep it up, Billie.
You're going well.
It's just about taking our time and
making sure we're doing it right.
Brownie's done and chilling.
Cream is done and in the fridge.
Caramel's done.
Now it's time to cut the disc
of tempered chocolate.
# Ba-ba-baaaah! #
(GROANS)
I hate this bit.
I heat up a ring mould
so I can do a clean cut.
I have to be really careful as well,
because, you know,
you could easily break that ring.
I lift one up...
..and it looks like -
almost a full moon.
So that one is plan B.
OK, let's try again.
JULIE: Now just take your time.
KEYMA: Carefully, careful.
Don't rush. Just this. OK.
(SIGHS) Every time.
This is really difficult.
I realise that there's
no more time to waste.
I've got one disc.
It's not a perfect circle
but it'll have to do.
Because I still have to finish
the entire Tipomisu.
Brownie's looking good.
Are you using that
to cut the middle of brownie?
Yes.
It's huge.
Little cutter.
Like, if that's what it...
says, right?
I've got my mascarpone
in the fridge.
The caramel sauce is done
and the tempered chocolate's done.
(SPECTATORS EXCLAIM)
TOMMY: What technique, Billie!
There's quite a lot there! Oops.
Not a drip, not a drop.
I'm happy with the cook
on my brownie
so the only thing left to do
is assemble this dish.
As I'm plating...
..it's all starting to make
a bit more sense.
Lovely, Billie.
Now I can see
that the mascarpone cream
has to go IN the ring of brownie
and the tempered chocolate disc
will fit perfectly on top.
And then Mel's written,
"Generous dollops of
mascarpone cream around the plate"
so just go for it and start piping.
(CHUCKLES)
ALDO: Come on, guys,
put it on the plate. C'mon.
Put it on the plate, c'mon. Come on!
MICHAEL: Let's go, guys. C'mon!
Three minutes to go!
Ho-ho! Let's go!
Alright, guys,
you got three minutes!
You got this!
MONTANA: I'm really happy
with how my brownie looks
and I'm feeling pretty OK
at the moment.
My two main elements are on the plate
and my caramel sauce is done.
But getting this tempered chocolate
off the acetate
is probably the biggest struggle.
TOMMY: Nice and gently, yeah, Mon?
Yep.
Try peeling as well, if you have to.
I'm freaking out that I'm not
even gonna have anything
in the form of a disc at all
to get on to this plate.
(SIGHS) God.
I'm just gonna have to get what I can
from this sheet
with the smaller ring cutter.
You got it, Montana.
Oh, that's it, that's it. OK.
What is she doing?
What's she doing? She's using
the small cutter to cut...
To go home on a dessert
would be probably
the most heartbreaking thing.
Don't forget your cocoa powder.
Just need to finish
with everything I've got.
Let's go! Let's go!
Good work, Mon.
Guys, get your skates on!
You've only got one minute.
ANDY: C'mon!
Come on!
Come oooooooon! Come on, guys!
On the plate!
DANIEL: Let's go, guys!
Finish it off! Finish it off, Steph!
STEPH: Feeling flustered.
This isn't where I wanna be.
It's stuck on the...
SARAH: Get a knife.
MICHAEL: Just push
the nozzle down a bit.
I am worried. I know I'm missing
the vanilla in the brownie.
But I don't have time
to worry about it.
Just fill it in.
Just fill. Don't worry about...
I have to get everything
on the plate.
Beautiful. Beautiful, Steph!
Come on!
All my other elements are done
and I think they taste really good
but it's not over
until the fat lady sings.
Steph, the cocoa.
Do you need to dust it with cocoa?
Huh?
Cocoa, cocoa, cocoa!
Cocoa!
We're going to the tasting room
in 10!
ALL: 9! 8! 7!
6! 5! 4!
3! 2! 1!
That's it!
(CHEERING AND APPLAUSE)
How'd you go?
Oh...
These pressure tests are not easy.
I missed an element in the brownie,
so I am worried about that.
But, at the end of the day,
I just have to hope for the best.
ALL: Good luck, Billie.
BILLIE: Thank you.
I'm happy with how the dish looks.
I'm pretty happy with how
the brownie's cooked.
Everything else,
I think I'm just not sure about.
Because I have no frame
of reference.
But it's all really tasty.
There's nothing more I can do,
apart from hope that I've done
enough to stay in the competition.
Hi. Hello.
ANDY: Hey, Billie.
JOCK: Billie?
Mm-hm.
Do you wanna see the real deal?
I dunno. Yeah, I guess so.
(ALL LAUGH)
Andreas.
Oh, wow. OK.
Not too bad, though, right?
Not too bad.
Yeah, I'm happy with that.
It's pretty close.
Yeah. Yeah.
Alright, we're gonna taste it,
Billie.
Sauce her up.
MEL: Yeah.
Thanks, Billie.
Thank you.
Thank you.
OK.
Some nice detail there.
ANDREAS: Yeah.
(CRACK!)
Hey.
That sounds good.
Seems good to me.
Thank you.
It is identical to yours.
The flavour of the brownie
is identical to yours.
The sauce, consistency and flavour
is fantastic.
You can taste the caramel,
you can taste the chocolate,
you can taste the coffee.
Good pinch of salt in there,
as there was in yours.
I think it's very well done.
Overall, I think it ate really well.
Mm.
Great tempered chocolate.
They taste pretty much the same
as the one we make.
Yep.
Billie. Just...I mean,
we try and put her under pressure...
It's pretty hard.
I mean, she's no stranger
to a pressure test
and maybe that's why
she's unflusterable.
"Unflusterable" -
I should have put THAT in there.
(CHUCKLES)
ALVIN: Good luck.
MONTANA: Oh, thanks.
BILLIE: Good luck, Montana.
STEPH: Good luck.
See ya.
I definitely am concerned
for my safety in this competition
after today's cook.
I know this isn't perfect.
I know that tempered chocolate disc
isn't the right size.
But I hope that this dish
resembles Andreas's
as best as I possibly could.
JOCK: Montana.
Hello.
How you doing?
(CHUCKLES) Yeah, alright.
Ooh.
As good as I can be.
Would you like to see?
Yes.
I would love to see.
Andreas.
Interesting.
ANNOUNCER: Missed an episode
of MasterChef?
Catch up on the latest culinary
action, enjoy another serving
or savour past seasons at:
MONTANA: Interesting.
Looks a little different.
Obviously, the size
of my disc is different,
the colour of the cream's
a little different,
but...mm...OK.
So, we'll taste now,
and...good luck.
Yes. Thank you.
JOCK: Sauce her up.
Sauce her up? Alright.
Thank you, Montana.
Thank you, guys.
Thanks, Montana.
Thank you.
OK, well, there are some
very obvious differences
between yours and Montana's.
Yep.
But...what do we think in general?
ANDY: The chocolate ring is
definitely the one that stands out.
How's the 'schnap'?
(CRACK!)
JOCK: Yeah.
It's actually a nice...
a nice snap on the chocolate.
Visually, I think people might say,
"Oh, well, that looks
so different to yours."
But I think, in terms
of the way it eats together,
the experience isn't
too far of a departure
from the experience of eating
the original Tipomisu.
Yeah.
The texture of the brownie
is really lovely.
It is exactly what it needed to be.
Not too fudgy,
not too crumbly, cakey either,
and enough just to be able
to hold that really lovely shape
and the mascarpone within.
The chocolate sauce is great.
I reckon there's a little bit
more coffee in there -
doesn't bother me at all -
and it's seasoned nicely
with salt as well.
Also, the chocolate, obviously,
wasn't the full size of the circle
like yours was.
The only thing, like, for me
is that I feel like
the pressure test really got to her.
Yeah.
Technically, it's pretty good.
I just feel like the pressure
really got to her
final presentation mostly.
Yeah.
Good luck.
Good luck.
ALVIN: My interpretation
of the review -
is this what I'm seeing now
on the plate, and am I happy with it?
Yes.
I'd be happier if there's a complete
disc of tempered chocolate.
Alvin!
MEL: Hi!
Hi.
Alvin!
ANDREAS: Hi.
Alvin.
First things first,
should we have a look under there?
Oh...
See what you're comparing to?
Yes.
Let's go.
Oh!
Thoughts?
I'm happy...ish.
OK.
MEL: Ish?
Well, I think so.
(LAUGHS)
Do you want to sauce it up?
And then we'll taste.
Thanks, Alvin.
ANDREAS: Thanks, Alvin.
Thank you.
Thanks, Alvin.
OK, so, some slightly...
..diplomatic placing
of the mascarpone cream.
It looks pretty good, actually.
We'll find out how it tastes
in a minute, though.
Let's hear that chocolate.
(CRACK!)
Sounds good.
Thank you.
How good's this chocolate sauce?
Yeah. And the cream, I think.
It's all good.
It eats really well together.
Alvin, I think he's
done it again, hasn't he?
Like, the fact
that Jock's down there
hoovering up the last
of the chocolate sauce,
the chocolate coffee caramel...
How good is it?
It is very, very good.
I would say
nearly identical to yours...
Yeah.
..both in texture,
but also in flavour.
Loved the cream.
I thought it had the right amount
of lightness, freshness,
the balance of flavour, and just
the light hint of rum through it.
I think it eats really, really well.
Yeah.
The brownie's probably 5% off.
Just a little bit over, but, yeah.
Just a tiny little bit.
It's really not that much.
And then he's managed to get
seven-eighths of the disc
of chocolate on there,
you know what I mean?
But it was tempered nicely,
there was a nice snap to it.
so, you know,
I'm really proud of him.
Yeah.
ALL: Good luck, Steph.
Thank you, guys.
(EXHALES NERVOUSLY)
Hey, hey.
Hi.
How are you going?
I'm OK, I guess.
I know I'm missing the vanilla.
But I just have to trust
that what I did is enough.
MEL: Hey, hey.
Hi.
How are you going?
I'm OK, I guess.
OK, you guess?
Well, it's a pressure test, right?
Of course.
Would you like to see
what you're up against?
OK.
How do you feel?
Yeah, I mean,
noticeable differences.
Now, would you please sauce?
And we'll taste.
JOCK: Thank you, Steph.
Thank you.
Thanks, Steph.
ANDY: Thanks, Steph.
Thank you.
MEL: OK.
What do we think - presentation?
Presentation...
You can see the hot chocolate's
started to melt the chocolate
and there's a big dip.
So, obviously, the cream
isn't so much there.
I'm going to lift it off
and have a little look, actually.
There's a lot less.
Yeah.
It's like half full.
As I feared, not putting
the vanilla in there,
missing it out in the recipe,
has actually forced
this eggy flavour...
..which is completely distracting,
on top of the fact
there's not enough cream,
you know, to round it out.
The chocolate sauce,
I think, was good.
Mm.
It had the coffee...the amount
was really, really good.
Yep.
Presentation was fine.
Yeah.
She's done some reasonable work
on the other elements,
but when the brownie
tastes like that...
And the brownie - let's face it,
the cooking of the brownie
and the ratios of
the ingredients in the brownie
is probably one of
the main things in this recipe.
Mm-hm.
It's hard to get away from.
Andreas, that was
a tough challenge in the end.
How do you think the guys went?
Well, I think, considering
they went pretty much blind...
..they all did quite well.
Well, it's been a day to remember.
Everyone, shall we give it up
for Andreas Papadakis?
JOCK: Yep!
Montana, Steph, Alvin and Billie...
..this pressure test
was unlike the others.
You had to rely on your instincts.
But, unfortunately, one of you
was consumed by today's pressure...
..and it showed on both
the plate and our palate.
Steph.
Your brownie was missing
that crucial ingredient, vanilla.
And, as a result,
it tasted overwhelmingly eggy.
Because the brownie was
the foundation of Andreas's dish...
..unfortunately,
that's the reason
why you're going home today.
You know, it's been
an incredible experience.
It's been such an honour
to cook for you guys.
And it's been such a privilege
to get to know
the people that I've met.
I have a boatload
of incredible memories
in and outside of this kitchen.
And for that, I thank you guys
for this incredible experience.
Steph, every time we see you cook
in the kitchen, you were shining.
You brought so much
into this kitchen
and we've loved watching you
explore your food identity
on every plate
that you've brought us.
But, for now, it's time
to say goodbye.
Thank you.
To go out on a dessert...
Well done, Steph.
We had such a good time.
Thank you.
..is honestly so cliched. (LAUGHS)
Thank you, Andreas.
Thank you.
It was a pleasure.
The thing I'll miss the most
is the people.
Thanks for cooking for us.
Thank you so much for everything.
Thanks.
Guys.
Aldo.
It's OK.
I got to meet some of my food heroes,
which is crazy -
like Billie, Sashi, Julie -
and then I got new food heroes.
(APPLAUSE)
Bring it in. Bring it in.
Thank you, guys.
ALDO: Hey!
Give it up for Steph, everybody!
There are times where
you just grow as a person
because you put yourself out there.
(SIGHS)
And MasterChef is one of them.
ANNOUNCER: Tomorrow night
on MasterChef Australia
it's a restaurant rumble.
MINDY: Today is a baptism of fire.
DANIEL: Let's go,
guys! Come on!
They're taking over
two kitchens
for a service
challenge...
TOMMY: It's
all hands on deck.
Everybody's gotta
drop what they're
doing.
..and a shot
at immunity.
Captions by Red Bee Media
on MasterChef Australia...
Oh, my God!
No way.
..the top 12 were greeted with
a smokin' hot challenge
from Dave Pynt.
Just make sure
you get enough colour on it
'cause those charred bits
is what really makes it magic.
They all brought the heat
in different ways...
I am on fire today, so let's do it.
ALVIN: Alright, hibachi.
Give it to me.
..making amazing meals
that featured the char.
You have just brought
biblical amounts of flavour.
Thank you so much.
But Alvin, Steph, Montana and Billie
felt the burn
of being the bottom four.
Tonight...
..there's so much
riding on one dish.
MONTANA: The pressure
of the elimination
is definitely getting to me.
It's, um, completely
rattled my brain.
But can they recreate it
without even seeing it first?
# 'Cause you're hot, then you're cold
# You're yes, then you're no
# You're in, then you're out
# You're up, then you're down
# You're wrong when it's right
# It's black and it's white
# We fight, we break up
# We kiss, we make up
# You're hot, then you're cold
# You're yes, then you're no
# You're in, then you're out
# You're up, then you're down. #
(ALVIN CHUCKLES)
STEPH: Oh, my Lord.
Here we go.
(SIGHS)
This is my third pressure test
this season.
I'm up against Billie,
Montana and Steph.
Morning.
Morning.
(WHISPERS) Morning.
(WHISPERS) Morning.
We know 75% of pressure of tests
are always desserts.
Let's do it.
That's, you know,
backyard statistics.
But if it's going to be a dessert,
I'm up against three dessert queens
and THE queen.
Allow us.
Hm, thank you very much.
Thank you.
However, I'm feeling determined
and I'm going to try my hardest
not to be the one going home today.
(CHEERING AND APPLAUSE)
That's not a lot of stuff.
Yeah, it's not a lot of stuff.
It's not a lot of stuff.
ALDO: Go, guys!
Today is a pressure test, of course.
Billie, definitely
not your first pressure test.
No.
Is this just
another day at the office?
In a way, yeah.
There's a lot more pressure,
obviously, today
being a pressure test.
Yeah, you just got to do
whatever...hell is presented today.
It's a very particular
kind of hell today, as well.
Yeah.
Oh. Thank you.
Excellent. Lovely.
That settles the nerves.
Today's dish comes from one of
Melbourne's favourite restaurants.
In fact, it's so good,
it's been on the menu there
since its inception in 2014.
The chef behind it
spent four years at Vue de Monde
and now co-owns some of Melbourne's
best Italian dining establishments.
He's at the forefront of modern
Italian cuisine in this country.
(WHISPERS) Tipo.
Please welcome...
..from Tipo 00
and Osteria Ilaria in Melbourne,
Andreas Papadakis!
(CHEERING AND APPLAUSE)
I have been at Tipo 00
so many times now.
That's one of my favourite as well.
And it's just simple, traditional.
It's got a little bit of spin,
but they're not reinventing
the wheel in their restaurant.
I know that if I'm gonna go there,
I'm not gonna be disappointed.
Andreas, good to see you
back in the MasterChef kitchen.
Thanks for having me.
How does it feel
to have three restaurants now?
You've got a new one, haven't you?
Yeah, yeah.
It's named Figlia.
It's hard, but it's exciting.
What's the story behind Figlia?
Well, we're changing up
a little bit.
So we're starting doing pizza
and wine bar
and we've got a small deli
attached to the restaurant.
Beautiful. Beautiful.
So very, very exciting stuff.
Andreas, without giving
too much away,
tell us a little bit about the dish
that's under this cloche.
Well, it's not pasta.
Good.
While it's not pasta,
it kind of defines Tipo.
(WHISPERS) Oh! Might be tiramisu.
Sneaky.
Oh, far out.
Today, we're gonna do things
a little differently.
You're not gonna see the dish.
Oh, Jesus.
You're not gonna taste the dish.
Oh, God.
In fact,
there's no traditional recipe.
What?!
That is like a whole level of hell.
I told you it was
a very particular kind of hell today.
Yeah.
What?
Being able to see the dish
and taste the dish is so important
because you're essentially
replicating a dish
in a pressure test.
So with none of that to go by,
today's going to be tough.
But don't worry,
you're not going in completely blind
because today
you'll be making the dish
from a review written by
our own Melissa Leong.
(LAUGHTER)
This guy!
This is not the way I like to work.
Like, I am definitely a type
of person who is to the point,
everything dot points.
So I'm feeling a bit nervous
about getting a review.
Of course, as you know,
Mel is one of the most respected
food writers in the country,
and we all know she's always got
the right words to describe a dish.
Should we hear the review?
Yes!
Yeah!
Sure.
(LAUGHS) What have we done?
Oh, my God.
(READS) "It should figure
that at Tipo 00,
"a venue known for approaching
classic Italian ideas
"with an inherently Melbourne accent,
"would change the way
that we think
"about one of Italy's
most famous desserts.
"But to put it plainly,
"what you're about to embark on
is no ordinary tiramisu."
Knew it.
"Here, flavours and textures
are subverted
"into a sophisticated ring
of deep rich chocolate brownie,
"protecting a subtly sweet,
rum-spiked, velvety mascarpone cream,
"crowned with a thin snap
of dark chocolate.
I love tiramisu.
I've made it a few times before.
So I'm pretty happy
that it's a dessert
and that I'm familiar
with those flavours.
"Four eggs join 280g of brown sugar
"and the aromatic interior
of a vanilla pod thoroughly scraped.
"Gently add that warm,
buttery chocolate goodness
"before folding in a sifted
concoction of 65g of 00
"and just under half that of rye,
"and a generous spoonful of cocoa
for that bitter bite."
I notice that there's
not a lot of measurements.
Some are quite cryptic,
which could go well for me,
because that means
it depends on my palate
and I'm confident with that,
and hopefully
that doesn't let me down today.
"Tempers rise in kitchens,
"but yours mustn't
if you're to transform
"250g of the darkest chocolate
"into a flat 1mm sheet of
something perfectly snappy.
"Now step back from your creation.
Your work is almost done.
"All that remains is to present it
to those who would devour
"with one final dramatic touch -
"a generous drizzle
of warm coffee caramel
"poured through
the centre of the disc.
"Because nothing fabulously Italian
is ever without a little fanfare."
Melissa Leong!
Today, you'll have 75 minutes...
Oh!
Oh, my God.
..to make Andreas's Tipomisu
using Mel's review.
The first time that you guys
will see the completed dish
is when you finish making your own.
And, of course, the one that looks
and tastes least like Andreas's
will send its maker home.
Andreas, do you want to
send them off, mate?
I would love to.
Guys, your time starts now.
(CHEERING AND APPLAUSE)
It'd be so hard to decipher
that stuff, man, I reckon.
First thing I do when I run
to my bench is to read the review.
I'm an eternal student,
I'm currently doing
my second degree,
so I have no issues
reading things carefully
and knowing when to skip
and when not to.
Go, Alvin!
The first paragraph essentially sets
up what the tiramisu looks like.
"Flavours and textures are subverted
into a sophisticated ring
"of deep, rich chocolate brownie,
"protecting a subtly sweet,
rum-spiked, velvety mascarpone cream
"crowned with a thin snap
of dark chocolate."
So I've got that as a visual,
and I'm going to use that
and then start my next step,
which is creating the foundation
of the Tipomisu,
which was the brownie.
I have made many tiramisus
in my time,
but this is a contemporary take,
so I have to make sure
that I do it to the review,
and I just have to make sure
I do the dish justice.
We brought the dish in.
I want to see it, obviously.
I'm the blocker, so they can't see.
Alright, go on. Let's see it, mate.
(WHISTLES)
There it is.
MEL: There you have it.
I will finish it off.
I've eaten this
so many times at Tipo.
I just can't wait to eat it again.
Yeah.
I know.
Go on, Mel, get in there.
Just crack into it, hey?
Yes.
What a satisfying snap.
I didn't hear a time - like how long
to cook the brownie, for example.
It was just like,
"Put a toothpick in.
"When it comes out clean,
the cake's done."
But we may well see
varying degrees of doneness
when it comes to the brownie, right?
Very different versions.
Yeah, exactly.
Andreas, cook time, 75 minutes.
Yep.
Do you reckon, like,
is that gonna be tight?
It's gonna be tight.
Yeah?
It's a real pressure test.
I am going to work quickly and,
yeah, just be super, super thorough
with reading the review.
The first thing I'm getting
started on is the brownie.
I'm starting by melting down
my chocolate and butter
over a bain-marie.
I don't like coffee.
Because of that,
I have never made a tiramisu before.
But I've been making brownies
since I was probably 12 years old.
It's something I've done
so many times
and something I'm pretty comfortable
that I can pull off in the kitchen.
This isn't a classic tiramisu.
It's all pretty simple
in its elements,
but it's just about making sure
each of them are perfect.
Go, Steph.
"Decant this happy mess into a tray,
make it one that doesn't stick."
I am known for being
a dessert person in this kitchen.
People are starting to call me
the cake queen,
and that's a lot of expectation
on me.
Dessert people
doing a dessert pressure test,
it's always risky,
'cause we have our own flair
when it comes to certain elements.
Come on, Steph.
Hustle, mate. Let's go.
"..into a mixer."
(MUTTERS INAUDIBLY)
"..100g of sugar."
And without a traditional recipe,
it's thrown me off a bit.
So I'm taking a little bit of
extra time to decode the review.
Sugar.
Oh, my God.
She's lost five, six minutes.
ALDO: Steph, you need to get
your bain-marie on.
Yeah.
OK?
Go.
Come on, guys.
Keep going, guys.
No tasting, no worries!
You got one hour to go.
Come on, guys!
(CHEERING)
Go Billie!
Let's go.
Come on!
BILLIE: Oh, this is a hard
pressure test.
It's different to the others
and it's a pretty quick one too.
75 minutes is bloody fast.
I'm going to work my butt off today.
I want to make sure I stay here.
Not ready to go home at all.
So, yeah, just work hard.
I've been working on
the brownie part.
So, this will form the base
of the tiramisu dish.
So it needs to get into the oven
as soon as possible
because I'll need to cut it later,
and it needs to be cool.
This review, it's quite generous.
It has amounts in it.
"Four eggs join 280g of brown sugar
"and the aromatic interior of
a vanilla pod, thoroughly scraped."
It's really hard to watch anyone
else when Billie's in action.
It's, like, beautiful.
She's just amazing.
Yeah.
"Together, whisk in a bowl
of a mixer at a cracking pace
"until pleasingly pale."
I'm happy with where I'm sitting
at the moment with time.
I wanted to get this brownie in
as soon as possible
so that...basically so I have
the most time
for that tempering chocolate,
because I think that's
going to be a pressure point.
Yeah, Billie.
There you go, Billie.
Butter that pan.
Grease it up.
Hey!
Montana with the brownie points -
puts hers in first.
Ohh, yes!
Yes! Yes! (LAUGHS)
All the review says about
the cook time on this brownie
is to leave it in the oven
until it's transformed and tender.
"A clean skewer, once removed,
provides proof
"that the pudding is done."
And from what I know from brownies,
they take around 20 to 30 minutes
to cook.
But if I overcook it,
I'm basically sending myself home.
So I'm setting the oven
for 12 minutes.
Then I'm just checking it
every four minutes until it's done.
Montana, how are you feeling?
I'm feeling pretty good, actually.
I mean, I'm glad it's another
dessert.
Yeah, I'm just sort of taking
my mantra that I used
in my last pressure test
and just to motor.
I'm just very mindful,
there's a saying, you know -
more haste, less speed.
Yeah.
Doing things once properly is better
than doing things multiple times.
Of course.
Focus on precision today.
Yep, of course.
OK? You got this. Good luck.
Cool. Good. Got it.
Good luck.
I got it. Thank you. Thank you.
OK.
KEYMA: Well done, Billie.
It looks beautiful.
Great work, Bill.
ANDY: Hi, Billie. Brownie time?
I don't know.
I'm just keeping an eye on it.
Really? No timer?
No, because I haven't made
this brownie before, so...
Doing it by feel.
Just by feel. Got a skewer.
Yeah.
Go Alvin.
Nice, Alvin.
Good work, Alvin.
Well done.
A tray that size and that slab,
I'm thinking...
..20 minutes will be fine.
It won't be over.
And, you know, like, if it's under,
then it's great.
I can actually extend the time.
I'll just have to check it
after 20 minutes and see how I go.
ALDO: Come on, Steph.
Get it in the oven, yeah?
Yeah.
Come on.
50 minutes to go, and I'm just
finishing off the batter
for my brownie.
Yeah, Steph, you've picked up, like,
the pace. So keep going, yeah?
You're doing well.
Time has just flown in this kitchen.
So I have not had a lot of time
to recheck the review
for what I'm doing.
I just have to work on instinct
and put my brownie mixture
into the oven.
Go, Steph.
Come on, Steph.
Go in. Go in, go in, go in, go in.
Number one. Come on.
Come on, guys! Come on!
ALVIN: I've got my brownie in the
oven and I'm doing my chocolate disc.
And that just involves tempering -
quote unquote -
"the darkest of chocolate."
The review says the chocolate disc
is perfectly tempered and snappy,
but what it doesn't say is,
how do we temper this?
I've done tempering chocolate
a couple of times now
in the pressure tests
and in the past pressure tests.
It's never easy.
I'm doing it
the microwave sort of technique.
And I've also learned that tempering
chocolate, you need patience...
..which, in 75 minutes,
you just don't have.
To temper the chocolate, I melt
the chocolate in the microwave
until it gets to a temperature
of between 42 to 45 degrees.
Then I have to cool it down
to about 28 to 29 degrees.
And to do that, I add more chocolate
to cool down the temperature.
My chocolate is tempered
and looking really good.
So next I spread it in between
two acetate sheets
and let the cooling-down process
do its thing
before I cut the disc
of tempered chocolate later.
STEPH: I've done a lot of desserts.
But I have a love-hate relationship
with tempered chocolate.
I love what it brings to a dessert,
but I hate the path for me
to get there.
I just have to be really careful
to make sure that it is
actually properly tempered.
Personally, I would just
shave chocolate over it
instead of tempering it
because a block of chocolate
is already tempered.
That's so mesmerising, Billie.
(LAUGHS)
BILLIE: My tempered chocolate,
it's looking glossy.
It's looking nice.
I brushed up
on my chocolate tempering
knowing I was coming back here.
So that's proven to be fruitful.
Get ready for us
to critique your dishes.
You've only got 45 minutes to go.
Come on, guys! Come on!
Come on! Keep pushing!
Go, Steph! Go, Billie!
Go, Alvin! Go, Mon!
MONTANA: Being a 75-minute cook,
I'm working as quickly
as I can today.
I have a look at my tempered
chocolate, and it's not right.
TOMMY: Mon, is she tempered?
What's that?
Is it tempered?
It's tempered on these.
I have tempered chocolate
so many times.
Like, it's an element I know
I can do with my eyes closed.
But the pressure of the elimination
is definitely getting to me today.
Montana.
Hello, hello.
What's going on there?
That doesn't look right.
It's not tempered. No, it's not.
Slow down a bit because
you're working so fast.
Yeah, yeah, yep.
But, like, if you don't concentrate
and get this done, like, perfectly,
that can send you home.
Yeah.
There's only four of you and there
are only a few components.
Yep.
Yep.
So we are going to be
splitting hairs today, I reckon.
I have a look at my tempered
chocolate, and it's not right.
JOCK: What's going on there?
That doesn't look alright.
It's not tempered. No, it's not.
The question is, do you know
where you went wrong?
Because it doesn't look right.
Yes. Yes, no, I do.
Slow down a bit because
you're working so fast.
Yeah, yep.
Yeah, I'm just going to start again.
TOMMY: Good work, Montana.
Fresh sheets. Fresh bowl. Fresh Mon.
Fresh everything.
Yep, yep, yep, yep.
MasterChef has been something
I've wanted to do since I was young,
and knowing today could be
my last day in the competition
doesn't feel great.
MICHAEL: You need plenty
of chocolate in there.
Huh?
You need plenty of chocolate
in there.
I really want to prove
to the Favourites today
that I'm here for a reason.
Especially to Billie.
Billie is such an idol to me.
She is definitely someone
I have to thank
for starting my passion for food.
I do have to motor.
Good luck.
Good luck!
Thank you.
ALDO: Come on, guys! Come on!
BILLIE: Think I'm going OK for time
at the moment.
My brownie's in the oven,
I've just done
the tempered chocolate,
and I'm starting
the mascarpone cream.
Gotta keep an eye on that brownie.
That's the main part of this dish.
So, yeah.
OK so far.
The review has some good clues
in there.
"Six golden yolks
begin your velvet cream,
"soon to be rich with mascarpone's
freshness and bite."
So I put some egg yolks
into the stand mixer
with some icing sugar, some cream
and some mascarpone cream,
mix that all up together
until it's nice and thick,
and then add in a shot of rum.
Billie!
Hi.
Hi, Billie.
How you doing?
Going well so far.
Pressure test. Like, you're
no stranger to pressure tests.
No.
You look pretty comfortable.
Yeah. I love tiramisu.
Yeah.
I love brownie.
I'm just looking around.
The bench is clean as a whistle.
There's practically no pressure.
Exactly.
Well, someone's going home.
I'm just going to leave you
with that.
Please do. Wonderful.
Gonna leave you with that.
I'm really stoked to make top 12,
but not going further
would be a really sad way
to go home.
I've found pressure tests is where I
actively try to stay calm and clean
so that I can, hopefully, cook well
and, hopefully, stay safe.
All I can say is
words carry meaning.
30 minutes to go.
Come on, guys. You got this.
Let's go!
Come on, guys. Come on!
Let's keep pushing.
Couple more minutes.
Come on!
Let's go.
STEPH: Come on. Be clean.
Good one, Alvin.
You're going well.
ALVIN: Tasting my mascarpone,
I can taste that bite as described
by Mel in the review.
I'm in my zone today, which is
a very comfortable feeling.
I am definitely a tiramisu person.
I judge a good Italian restaurant
with their tiramisu.
My partner, he's half Italian,
so I know what flavours
and what to lean on
to get the balance right.
SARAH: You got this.
So, with not much time to go, I get
on to the coffee caramel sauce.
So you've got 125g and 125g...
The chocolate coffee caramel sauce -
crucial.
Yeah.
So just make sure it's delicious.
You don't want to make any mistakes
here and 'whisk' going home.
No.
And whisk going home!
(LAUGHS)
What the...?
Come on, Mon. Hustle, mate.
Being at the front bench, it's hard
to know where you sit in this cook.
I've made my second batch
of tempered chocolate,
and it's so much better
than the first batch.
But as a result, I've lost time.
I'm not taking the foot off the gas.
There's still a few more elements
that I need to make perfect
and get on the plate to keep myself
safe from that elimination.
Waiting for this brownie to cook
is definitely a little bit of agony.
If this brownie isn't cooked
perfectly, I'm basically done for.
I'm just watching it like a hawk.
I pull the brownie out,
put it on the bench,
and I'm pretty happy with it.
Based on what I know
from cooking a brownie,
I think this one is cooked
pretty perfectly.
DANIEL: Come on, Montana.
Just keep working, guys.
ALDO: Come on, Billie.
SARAH: How'd your chocolate
look, Billie?
Yeah. Happy with that. Yeah.
I hate to say it, but the cracks
are starting to appear.
You've only got 15 minutes to go.
15 minutes! Come on, guys.
MICHAEL: Let's go.
You got this, Steph.
STEPH: My brownie is still
in the oven.
It needs a little bit more to go.
Slightly concerned, because everyone
seems to have pulled theirs out,
but it's not coming out clean
and that's worrying me a bit.
Everything else is
more or less going to plan.
I have to just work fast
and careful.
I think I'm in a good spot.
I've been working on instinct
and powering through these elements.
I am working on the caramel sauce.
Hey, Aldo.
Yeah?
How much is in the shot of coffee?
How much is a shot of coffee?
Yeah.
30mL.
OK, thanks.
That's a standard coffee espresso.
Just added the caramel. She's done.
She looks under control.
Everything is going great.
She has been slightly behind
at the beginning,
but now she caught up perfectly
on everything.
So...and she's a baker queen.
So I got no concern about it.
As I'm reading through the review
for what I have to do next...
Shit.
What?
It's a vanilla bean pod.
That's fine. Scrape it off now.
I've got to put it in my brownie.
Scrape... In your brownie?
Yeah.
(SIGHS) God, I missed something
in the brownie.
I forgot to put it in my brownie.
In your brownie?
Yeah.
That's...
(SIGHS) God, I missed something
in the brownie.
I know that missing an ingredient...
..people have gone home on that.
I don't have time.
I have to keep pushing.
I can't stop and give up now.
I'm gonna have a dish
at the end of the day.
If you're not plating up now,
you're in trouble,
'cause you've only got
five minutes to go!
(ALL SHOUT ENCOURAGEMENT)
Keep pushing! Come on! No mistakes!
Keep it up, Billie.
You're going well.
It's just about taking our time and
making sure we're doing it right.
Brownie's done and chilling.
Cream is done and in the fridge.
Caramel's done.
Now it's time to cut the disc
of tempered chocolate.
# Ba-ba-baaaah! #
(GROANS)
I hate this bit.
I heat up a ring mould
so I can do a clean cut.
I have to be really careful as well,
because, you know,
you could easily break that ring.
I lift one up...
..and it looks like -
almost a full moon.
So that one is plan B.
OK, let's try again.
JULIE: Now just take your time.
KEYMA: Carefully, careful.
Don't rush. Just this. OK.
(SIGHS) Every time.
This is really difficult.
I realise that there's
no more time to waste.
I've got one disc.
It's not a perfect circle
but it'll have to do.
Because I still have to finish
the entire Tipomisu.
Brownie's looking good.
Are you using that
to cut the middle of brownie?
Yes.
It's huge.
Little cutter.
Like, if that's what it...
says, right?
I've got my mascarpone
in the fridge.
The caramel sauce is done
and the tempered chocolate's done.
(SPECTATORS EXCLAIM)
TOMMY: What technique, Billie!
There's quite a lot there! Oops.
Not a drip, not a drop.
I'm happy with the cook
on my brownie
so the only thing left to do
is assemble this dish.
As I'm plating...
..it's all starting to make
a bit more sense.
Lovely, Billie.
Now I can see
that the mascarpone cream
has to go IN the ring of brownie
and the tempered chocolate disc
will fit perfectly on top.
And then Mel's written,
"Generous dollops of
mascarpone cream around the plate"
so just go for it and start piping.
(CHUCKLES)
ALDO: Come on, guys,
put it on the plate. C'mon.
Put it on the plate, c'mon. Come on!
MICHAEL: Let's go, guys. C'mon!
Three minutes to go!
Ho-ho! Let's go!
Alright, guys,
you got three minutes!
You got this!
MONTANA: I'm really happy
with how my brownie looks
and I'm feeling pretty OK
at the moment.
My two main elements are on the plate
and my caramel sauce is done.
But getting this tempered chocolate
off the acetate
is probably the biggest struggle.
TOMMY: Nice and gently, yeah, Mon?
Yep.
Try peeling as well, if you have to.
I'm freaking out that I'm not
even gonna have anything
in the form of a disc at all
to get on to this plate.
(SIGHS) God.
I'm just gonna have to get what I can
from this sheet
with the smaller ring cutter.
You got it, Montana.
Oh, that's it, that's it. OK.
What is she doing?
What's she doing? She's using
the small cutter to cut...
To go home on a dessert
would be probably
the most heartbreaking thing.
Don't forget your cocoa powder.
Just need to finish
with everything I've got.
Let's go! Let's go!
Good work, Mon.
Guys, get your skates on!
You've only got one minute.
ANDY: C'mon!
Come on!
Come oooooooon! Come on, guys!
On the plate!
DANIEL: Let's go, guys!
Finish it off! Finish it off, Steph!
STEPH: Feeling flustered.
This isn't where I wanna be.
It's stuck on the...
SARAH: Get a knife.
MICHAEL: Just push
the nozzle down a bit.
I am worried. I know I'm missing
the vanilla in the brownie.
But I don't have time
to worry about it.
Just fill it in.
Just fill. Don't worry about...
I have to get everything
on the plate.
Beautiful. Beautiful, Steph!
Come on!
All my other elements are done
and I think they taste really good
but it's not over
until the fat lady sings.
Steph, the cocoa.
Do you need to dust it with cocoa?
Huh?
Cocoa, cocoa, cocoa!
Cocoa!
We're going to the tasting room
in 10!
ALL: 9! 8! 7!
6! 5! 4!
3! 2! 1!
That's it!
(CHEERING AND APPLAUSE)
How'd you go?
Oh...
These pressure tests are not easy.
I missed an element in the brownie,
so I am worried about that.
But, at the end of the day,
I just have to hope for the best.
ALL: Good luck, Billie.
BILLIE: Thank you.
I'm happy with how the dish looks.
I'm pretty happy with how
the brownie's cooked.
Everything else,
I think I'm just not sure about.
Because I have no frame
of reference.
But it's all really tasty.
There's nothing more I can do,
apart from hope that I've done
enough to stay in the competition.
Hi. Hello.
ANDY: Hey, Billie.
JOCK: Billie?
Mm-hm.
Do you wanna see the real deal?
I dunno. Yeah, I guess so.
(ALL LAUGH)
Andreas.
Oh, wow. OK.
Not too bad, though, right?
Not too bad.
Yeah, I'm happy with that.
It's pretty close.
Yeah. Yeah.
Alright, we're gonna taste it,
Billie.
Sauce her up.
MEL: Yeah.
Thanks, Billie.
Thank you.
Thank you.
OK.
Some nice detail there.
ANDREAS: Yeah.
(CRACK!)
Hey.
That sounds good.
Seems good to me.
Thank you.
It is identical to yours.
The flavour of the brownie
is identical to yours.
The sauce, consistency and flavour
is fantastic.
You can taste the caramel,
you can taste the chocolate,
you can taste the coffee.
Good pinch of salt in there,
as there was in yours.
I think it's very well done.
Overall, I think it ate really well.
Mm.
Great tempered chocolate.
They taste pretty much the same
as the one we make.
Yep.
Billie. Just...I mean,
we try and put her under pressure...
It's pretty hard.
I mean, she's no stranger
to a pressure test
and maybe that's why
she's unflusterable.
"Unflusterable" -
I should have put THAT in there.
(CHUCKLES)
ALVIN: Good luck.
MONTANA: Oh, thanks.
BILLIE: Good luck, Montana.
STEPH: Good luck.
See ya.
I definitely am concerned
for my safety in this competition
after today's cook.
I know this isn't perfect.
I know that tempered chocolate disc
isn't the right size.
But I hope that this dish
resembles Andreas's
as best as I possibly could.
JOCK: Montana.
Hello.
How you doing?
(CHUCKLES) Yeah, alright.
Ooh.
As good as I can be.
Would you like to see?
Yes.
I would love to see.
Andreas.
Interesting.
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of MasterChef?
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MONTANA: Interesting.
Looks a little different.
Obviously, the size
of my disc is different,
the colour of the cream's
a little different,
but...mm...OK.
So, we'll taste now,
and...good luck.
Yes. Thank you.
JOCK: Sauce her up.
Sauce her up? Alright.
Thank you, Montana.
Thank you, guys.
Thanks, Montana.
Thank you.
OK, well, there are some
very obvious differences
between yours and Montana's.
Yep.
But...what do we think in general?
ANDY: The chocolate ring is
definitely the one that stands out.
How's the 'schnap'?
(CRACK!)
JOCK: Yeah.
It's actually a nice...
a nice snap on the chocolate.
Visually, I think people might say,
"Oh, well, that looks
so different to yours."
But I think, in terms
of the way it eats together,
the experience isn't
too far of a departure
from the experience of eating
the original Tipomisu.
Yeah.
The texture of the brownie
is really lovely.
It is exactly what it needed to be.
Not too fudgy,
not too crumbly, cakey either,
and enough just to be able
to hold that really lovely shape
and the mascarpone within.
The chocolate sauce is great.
I reckon there's a little bit
more coffee in there -
doesn't bother me at all -
and it's seasoned nicely
with salt as well.
Also, the chocolate, obviously,
wasn't the full size of the circle
like yours was.
The only thing, like, for me
is that I feel like
the pressure test really got to her.
Yeah.
Technically, it's pretty good.
I just feel like the pressure
really got to her
final presentation mostly.
Yeah.
Good luck.
Good luck.
ALVIN: My interpretation
of the review -
is this what I'm seeing now
on the plate, and am I happy with it?
Yes.
I'd be happier if there's a complete
disc of tempered chocolate.
Alvin!
MEL: Hi!
Hi.
Alvin!
ANDREAS: Hi.
Alvin.
First things first,
should we have a look under there?
Oh...
See what you're comparing to?
Yes.
Let's go.
Oh!
Thoughts?
I'm happy...ish.
OK.
MEL: Ish?
Well, I think so.
(LAUGHS)
Do you want to sauce it up?
And then we'll taste.
Thanks, Alvin.
ANDREAS: Thanks, Alvin.
Thank you.
Thanks, Alvin.
OK, so, some slightly...
..diplomatic placing
of the mascarpone cream.
It looks pretty good, actually.
We'll find out how it tastes
in a minute, though.
Let's hear that chocolate.
(CRACK!)
Sounds good.
Thank you.
How good's this chocolate sauce?
Yeah. And the cream, I think.
It's all good.
It eats really well together.
Alvin, I think he's
done it again, hasn't he?
Like, the fact
that Jock's down there
hoovering up the last
of the chocolate sauce,
the chocolate coffee caramel...
How good is it?
It is very, very good.
I would say
nearly identical to yours...
Yeah.
..both in texture,
but also in flavour.
Loved the cream.
I thought it had the right amount
of lightness, freshness,
the balance of flavour, and just
the light hint of rum through it.
I think it eats really, really well.
Yeah.
The brownie's probably 5% off.
Just a little bit over, but, yeah.
Just a tiny little bit.
It's really not that much.
And then he's managed to get
seven-eighths of the disc
of chocolate on there,
you know what I mean?
But it was tempered nicely,
there was a nice snap to it.
so, you know,
I'm really proud of him.
Yeah.
ALL: Good luck, Steph.
Thank you, guys.
(EXHALES NERVOUSLY)
Hey, hey.
Hi.
How are you going?
I'm OK, I guess.
I know I'm missing the vanilla.
But I just have to trust
that what I did is enough.
MEL: Hey, hey.
Hi.
How are you going?
I'm OK, I guess.
OK, you guess?
Well, it's a pressure test, right?
Of course.
Would you like to see
what you're up against?
OK.
How do you feel?
Yeah, I mean,
noticeable differences.
Now, would you please sauce?
And we'll taste.
JOCK: Thank you, Steph.
Thank you.
Thanks, Steph.
ANDY: Thanks, Steph.
Thank you.
MEL: OK.
What do we think - presentation?
Presentation...
You can see the hot chocolate's
started to melt the chocolate
and there's a big dip.
So, obviously, the cream
isn't so much there.
I'm going to lift it off
and have a little look, actually.
There's a lot less.
Yeah.
It's like half full.
As I feared, not putting
the vanilla in there,
missing it out in the recipe,
has actually forced
this eggy flavour...
..which is completely distracting,
on top of the fact
there's not enough cream,
you know, to round it out.
The chocolate sauce,
I think, was good.
Mm.
It had the coffee...the amount
was really, really good.
Yep.
Presentation was fine.
Yeah.
She's done some reasonable work
on the other elements,
but when the brownie
tastes like that...
And the brownie - let's face it,
the cooking of the brownie
and the ratios of
the ingredients in the brownie
is probably one of
the main things in this recipe.
Mm-hm.
It's hard to get away from.
Andreas, that was
a tough challenge in the end.
How do you think the guys went?
Well, I think, considering
they went pretty much blind...
..they all did quite well.
Well, it's been a day to remember.
Everyone, shall we give it up
for Andreas Papadakis?
JOCK: Yep!
Montana, Steph, Alvin and Billie...
..this pressure test
was unlike the others.
You had to rely on your instincts.
But, unfortunately, one of you
was consumed by today's pressure...
..and it showed on both
the plate and our palate.
Steph.
Your brownie was missing
that crucial ingredient, vanilla.
And, as a result,
it tasted overwhelmingly eggy.
Because the brownie was
the foundation of Andreas's dish...
..unfortunately,
that's the reason
why you're going home today.
You know, it's been
an incredible experience.
It's been such an honour
to cook for you guys.
And it's been such a privilege
to get to know
the people that I've met.
I have a boatload
of incredible memories
in and outside of this kitchen.
And for that, I thank you guys
for this incredible experience.
Steph, every time we see you cook
in the kitchen, you were shining.
You brought so much
into this kitchen
and we've loved watching you
explore your food identity
on every plate
that you've brought us.
But, for now, it's time
to say goodbye.
Thank you.
To go out on a dessert...
Well done, Steph.
We had such a good time.
Thank you.
..is honestly so cliched. (LAUGHS)
Thank you, Andreas.
Thank you.
It was a pleasure.
The thing I'll miss the most
is the people.
Thanks for cooking for us.
Thank you so much for everything.
Thanks.
Guys.
Aldo.
It's OK.
I got to meet some of my food heroes,
which is crazy -
like Billie, Sashi, Julie -
and then I got new food heroes.
(APPLAUSE)
Bring it in. Bring it in.
Thank you, guys.
ALDO: Hey!
Give it up for Steph, everybody!
There are times where
you just grow as a person
because you put yourself out there.
(SIGHS)
And MasterChef is one of them.
ANNOUNCER: Tomorrow night
on MasterChef Australia
it's a restaurant rumble.
MINDY: Today is a baptism of fire.
DANIEL: Let's go,
guys! Come on!
They're taking over
two kitchens
for a service
challenge...
TOMMY: It's
all hands on deck.
Everybody's gotta
drop what they're
doing.
..and a shot
at immunity.
Captions by Red Bee Media