MasterChef Australia (2009–…): Season 14, Episode 7 - Episode #14.7 - full transcript
Dessert king Adriano Zumbo returns to the kitchen for a pressure test like no other. The contestant with the least impressive take on Zumbo's Polly Want A Waffle will be sent home.
VOICEOVER: Previously,
on MasterChef Australia...
..the first mystery box
was a familiar one.
MELISSA: This is
the first-ever mystery box
from way back in Season 1.
And this time,
there was so much riding on it.
ALVIN: It just takes
the littlest sort of mistake
to sort of push you
down to the bottom two.
Mel's choux pastry
outshone all the Fans.
MELISSA: Look how shiny that curd is.
I want a lip gloss that shiny.
And for the Favourites,
Aldo's cotoletta
conquered them all...
Perfetto.
..giving them both a chance
at immunity.
Tonight...
MAX: I'm trying not to let myself
freak out right now.
the patissier of pain...
..will send someone into a flap.
ALVIN: This has to be
my sweet, sweet revenge.
SONG:
# '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
# 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
# You don't really wanna stay, no
# You
# But you don't really wanna go-o
# 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. #
Someone needs to stop Clearway Law.
Public shouldn't leave reviews for lawyers.
Here they are.
DULAN: It's the first pressure test.
I feel butterflies in my stomach.
I'm up against three amazing cooks.
I just need to keep my head straight
and keep my eye on the prize.
There are some
seriously steely faces out there,
and I understand why,
because today is the first
pressure test of the season.
And unfortunately,
at the end of this cook,
one of you will go home.
(EXHALES LOUDLY)
Alvin.
No stranger to pressure tests.
You've done a couple, right?
Three or four?
Uh, four, I think.
Four? One sent you home, right?
Yep.
Julie, you're the queen
of the pressure test.
What are you fearing the most
that could come through those doors?
I'll tell you what,
if Adriano Zumbo walks through there
with a croquembouche...
ALL: Oh...
Imagine that.
..I'm going to flip a table
and leave. OK?
(LAUGHTER)
Whoo!
The Zumbo croquembouche
was terrifying.
Oh, shit. That was bad.
Oh...
It's alright.
Shit!
What happened there?
Only half came out.
That was 13 years ago.
It's been a long time
and I am still petrified.
ALVIN: Julie, I'll join you.
He sent you home as well, didn't he?
Yes.
I'll run out that door.
(LAUGHTER)
Well, let's get to it,
because I can tell you
the person that's about
to walk through those doors,
he's a legend of this kitchen.
His pressure tests
are some of the most memorable
that this place has ever seen.
Please welcome...
..the sweet assassin,
the patissier of pain...
(LAUGHTER)
..the man that you two
do not want to see...
..Adriano Zumbo!
Oh, my God. Are you serious?
Let's go!
Let's go.
(APPLAUSE)
(SHRIEKING)
You've gotta be kidding me!
I'm sorry!
Mate.
(MELISSA LAUGHS)
I'm out. I'm out. I'm out.
Adriano, it's fair to say
that we're happier to see you
than some of these guys.
(BOTH CHUCKLE)
How does it feel for you to be back
in the MasterChef kitchen?
Oh, it feels amazing.
Yeah.
Lots of good memories. Yeah.
(LAUGHS)
Alvin, you've cooked not one,
but two Zumbo recipes
in your season.
Yeah.
How was that?
The second one was a V8 cake.
And mine turned out
like a V6 road kill. So...
It was brilliant.
It was just brilliant.
Adriano, can I ask, how does
what's under this cloche
compare to the difficulty
of some of the crazy things
you've brought into this kitchen
before?
Look, I think
there's a lot more skill in this.
It's definitely next level,
and you don't have much space
for mistakes,
so you've really got to focus
and put all your grunt into this
to make it work.
MAX: A technical marathon,
chocolate-based dessert
is something I'm sure
Adriano has got up his sleeve,
and that is the worst thing
that could have happened to me
today,
especially when I'm up against two
Favourites that have done it a lot.
They've got a massive advantage.
Adriano, why don't you go ahead
and show them
what they're going to be making?
Today, you'll be making my...
(FROM THE GANTRY) Oh! Oh, my God.
Oh, my God.
Polly Want a Waffle?
ALL: What...?
It's a waffle.
Oh, my God.
You've got a waffle...
JOCK: So, Adriano,
talk me through the dish.
Where's the idea come from?
So, the idea comes from Polly Waffle,
the iconic chocolate bar,
and just a play on it, really.
The first thing that comes to mind
when I think of Polly is a parrot.
Polly want a cracker?
So I just switched it.
Polly want a waffle?
Oh, my God.
JULIE: This is such a clever idea.
It looks like a parrot
with its head stuck in a waffle.
He's a genius.
Alright. Should we cut it open?
Yes, please.
Alright. Let's go.
Let's do it.
Wow.
Ai-ya. Far out.
Look at the ooze in the middle.
Whoa.
Oh, my God.
I'm trying not to let myself
freak out right now.
This dish is going to be
so difficult to re-create.
ALVIN: Thank you.
We're in for a world of pain.
So, inside these waffles
is the flavours of the chocolate bar.
(ALL CHUCKLE)
So, you've got the marshmallow,
and then we've got a layer
of chocolate ganache.
And then I've added in a little bit
of a berry jam to freshen it up,
make it light cut through
all those different sweetnesses.
It's delicious.
The shells of the waffles
are chocolate.
It's like caramelised chocolate.
And then the parrot
is actually edible as well.
And inside he's flavoured
like a banana waffle.
Wow.
As I'm tasting the dish, there's
that sweetness of the marshmallow
that's offset by, I guess,
the acidity of the berry jam.
But then there's a nice little, you
know, crunch of the wafer butter
and a lovely little hint
of the ganache.
So, it's a really nice play
on all those flavours.
Julie,
is there something in there
that's a little bit comfortable?
Are you looking at it going,
"You know, I'm OK with this,
but I'm worried about that"?
I think I just have
to break it down into its elements
and do one thing at a time.
I really feel like that jam,
that's delicious.
I think that feels like
a critical point to me
because it really does break down
all the other really, really
sweet things that are in there.
You're spot on.
Correct?
What are the other pressure points?
Getting the temper on the chocolate
correct.
Yep.
And then the layers.
Stick by the weights,
get the correct weights.
It's really crucial.
And the textures as well.
DULAN: All those layers need to
balance to have that perfect dish.
I reckon that's quite difficult,
even though there is a recipe.
Alright. Listen up.
Here's the rules.
You will have
four and a half hours...
..to re-create Polly Want a Waffle?
ALVIN: Oh, my God.
The recipe and all the ingredients
you need are at your benches.
And because Adriano
isn't pure evil...
..he has made Polly's feathers
for you.
Thank you.
(CHEERING AND APPLAUSE
FROM THE GANTRY)
The sense of relief.
Yeah, it's good.
It's the first challenge
off the rank, you know?
Gotta have a little bit of sympathy.
However, everything else
is up to you.
The dish that least resembles
Zumbo's...
..will send its maker home.
Zumbo,
would you like to do the honours?
Yep.
Good luck, guys.
Your time starts now.
(CHEERING AND APPLAUSE
FROM THE GANTRY)
Whoa.
DULAN: Oh, my God. So many pages.
Look, I think the most important
thing for all of us
is to not get into a flap.
And I quite easily get into a flap.
So, just breezing through and staying
calm and don't get lost in anything.
SASHI: Nice work, Jules.
Good work, Jules.
MAX: The first thing that we do
in the cook
is actually to start working
on the chocolate waffle shells,
which is where we need to get
our chocolate to a tempering stage.
I need to combine two different
types of chocolate in the microwave
until it's melted and then bring it
down to a workable temperature,
which is around 28, 29 degrees.
Oh, God, this is tiring.
I need a massage. This is...
The last time I tempered chocolate
was the finale of Season 1.
(LAUGHS) That went alright.
But, gee, it's been a long time
between drinks. (LAUGHS)
JOHN: Work, Alvin.
The last pressure test
that sent me home back in Season 2,
it was
the tempering of the chocolate.
It took too much time
and that's when it unravelled me.
I was on a good track in my season
to win the competition,
and to be eliminated in the top six,
it was so close, but yet so far.
Thanks.
Be good.
I have thought on several occasions
what would have happened
if I'd won MasterChef Season 2.
And I guess, you know,
just looking at some
of the previous winners here now,
how their lives have just changed
in the food industry
with their restaurant business or,
you know, like, catering business.
Whereas, you know,
as much as I still do
the occasional cooking demonstration,
I just feel inadequate
and it rattles me.
Oh.
JOHN: It's looking beautiful, Alvin.
Go, Alvin.
Just keep mixing and mixing.
MAX: My chocolate's
finally reached 29 degrees.
So, to get the covering
of the chocolate waffle shell,
I need to fill the moulds completely
up with that tempered chocolate.
Move it around
so all the edges are coated.
Tap it,
so bubbles are not in that shell.
Flip it over to drain it
so the covering is not too thick
and then put them aside.
If your chocolate
isn't actually tempered properly,
you're going to pour it in
and you're only going to realise
that three hours into the cook,
this is, like, real pressure,
real early.
Go, Dulan.
Come on, mate.
Oh, my God. This is like torture.
I'm just tired. Already.
DANIEL: Doing well, Alvin, mate.
As I'm tempering the chocolate,
I can't get the temperature
of the chocolate right.
And I realised that Max and Julie
were already in front of me.
Well done, Julie.
So I start to panic.
If I don't temper that chocolate
properly, I could go home.
Don't worry, Alvin. You've got it.
It's just hit me
that I'm in a pressure test
set by Adriano Zumbo.
All the negative thoughts
come flowing back in
that you're not good enough.
And, you know, like, you can't
compete. What are you doing here?
(SHORT, SHARP BREATHS)
Alvin?
Just take a second, if you need,
man, have a drink of water.
This is a mammoth task,
and I'm only at page one.
This is too much.
SASHI: Don't worry, Alvin.
You got it.
Yes, Alvin.
You got it, Alvin.
(SHOUTS OF ENCOURAGEMENT)
As I'm panicking, I hear this uproar
of cheer from the gantry.
And that means so much.
You're doing well.
We got you. We got you.
You're doing well, Alvin.
Come on, Alvin.
It's a sign that they believe in me.
You've got it, mate.
And it's just enough catalyst for me
to sort of say, do you know what?
"Get your shit together."
(WHISPERS TO HIMSELF)
TOMMY: That's it, Alvin.
You're doing really well, man.
Yes!
Come on, Alvin.
Come on.
Working quickly, I coat the waffle
moulds with this tempered chocolate.
That's it, Alvin.
And just...
..move on.
Alvin, you're good. Come on!
Adriano Zumbo sent me home
12 years ago,
and I will be damned
if he sends me home again.
Good on you, man.
You got it, mate.
So, this has to be
my sweet, sweet revenge.
Alvin looks good.
Yay, Julie,
your chocolate looks great.
JULIE: Don't panic.
So, my waffle shells are done,
and they're resting
at room temperature.
Good job, Jules.
The next step is the jam.
It is acidic, it's fresh.
And so what it does
is lighten up all the other elements
which are very, very sweet.
Oh, the berry smells amazing.
Mmm. Smells so good.
(BEEP!)
Shh!
So, I have to get this right.
Go, Julie!
I'm ahead now,
nice and early in the cook.
Good work, Jules.
So, if I can keep this up,
I'm going to have plenty of time.
I'll have a nice smooth sail
through today.
Come on, Dulan. You can do this.
(BEEP!)
It's not cooling down.
It's been 45 minutes
and I'm still tempering chocolate.
Just keep stirring, mate.
Just keep stirring it.
Well, that's adding heat to it
as well.
I don't think
that should take this long.
What are you at?
31 still.
That's fine. Keep stirring.
Keep going.
The temperature is not dropping,
so I know I'm a bit behind now.
Just need one more degree.
It won't go down.
If I don't temper it properly,
I'm not going to get that texture
or that thickness.
So I'm going to take my time
with this.
Keep going, Dulan. Come on, mate.
Thanks, mate.
Good on you, Max, mate.
Keep focused. You're doing well.
Strawberry, raspberry, blackcurrant.
My waffle shells
are essentially done and dusted.
They can be put aside.
I need to now move on to my berry
jam, which is the first top layer
of the inside
of those three waffles.
The berry jam is made up
of strawberry, raspberry
and blackcurrant puree,
as well as dextrose and pectin.
JULIE: So, once the fruit
and the dextrose have come to a boil,
I take it off the heat,
I pour it onto a tray
so it cools down
nice and quickly for me
and pop it into the blast chiller.
Doing well, Max.
Thanks, brother.
Being at the back of the kitchen
today,
I can look at the three cooks
in front of me
and sort of place myself
as to where they are in the cook.
I think I'm level with Jules,
so I just need
to keep this energy up.
Start.
Dulan, you've got to work faster.
I'm still tempering chocolate.
And finally it hit 29 degrees.
Yep. 29.
Yes, Dulan.
Let's go, brother.
You need to motor now. Yeah?
Keep going, Dulan.
But I know I'm a little bit behind,
so I'm hoping I can just multi-task
a little bit
and then catch up.
Yeah. Good on you, Dulan.
Good on you, mate.
Go, Julie. Well done.
Chocolate,
almond butter.
Water, glucose.
Isn't it pectin
that goes into the jam?
So, I've done the waffle moulds,
I've done the jam,
and now I've got to get on
with the chocolate ganache.
And I go back to my recipe...
Pectin!
Was that supposed to go into the...
..jam?
And I've realised that
I haven't used pectin in my jam.
And that is potentially a disaster.
Can you get a new pot?
Shit!
Pectin is the ingredient in the jam
that's going to make it set.
And it's a critical element
in this dish.
The usual story.
And if I don't get the jam right,
I know that
that's the end of the road for me.
Aah!
I know what I've done.
OK.
Pectin is what sets your jam.
So my jam won't set
if I don't remake it.
It's not ideal
to have to repeat a step.
This could put me behind.
Let's go with pectin this time.
But I know that if I don't repeat
this step and make this jam again,
that I might as well
just stop cooking.
I can't believe I did that.
I cannot believe I did that.
I put everything out.
I was so organised.
MAN: Jules, let's go.
So I just become more determined
than ever to focus
and to not make any more mistakes.
And I just get back on the horse
and keep on riding.
Yeah! Come on, Julie!
You've got it, girlfriend.
Whoo!
Bah!
Polly want a waffle,
but this pressure test is a cracker.
(LAUGHTER)
Two hours to go.
(CHEERING)
Come on, guys. Go, Dulan.
At this stage,
I feel like I'm focused.
Self-doubt is quite insidious.
You let a little in
and it just keeps coming in.
You just need to shut that door.
So I decide
I'm going to block everyone out.
You're doing great, Alvin.
And it's just me and the recipe -
tunnel vision all the way.
I've made the jam for the waffle,
so I have to start a caramelized
passionfruit banana ball.
The mixture needs to go
into a piping bag
and I pipe the caramelized
passionfruit into the sphere mould
and then I freeze it
in the blast chiller.
Nice work, Alvin.
What's Max making?
Is he past this step?
Yeah. He's way past this step.
Oh, is he? OK.
Good job, Maxie. Yoo-yoo!
So there's two hours to go.
I'm putting the passionfruit
and banana centre
into the waffle mousse
to create the body of Polly.
He's powering ahead.
And then I'm going to move on
to page four,
which is marshmallow.
We all love a marshmallow.
The marshmallow is the centre
of that waffle.
It's probably the biggest layer
in there as well.
The recipe says to whisk this
marshmallow mixture for two minutes,
until it's a really smooth
consistency.
Bits jumping out, Max, or what?
(LAUGHS)
It's like fish jumping out
of the Murray, mate.
It seems to be looking pretty good.
It's pouring out quite nicely
from that mixer.
Now it's actually time to start
assembling these waffle shells.
I'm terrified.
He's just finished making
the marshmallow,
and now they're going to pipe it
into the waffle mould.
Let's do it, Max.
Keep chugging along, man.
JULIE: So these waffle shells
have to be filled to the gram
with the right amount of jam.
Marshmallow, chocolate ganache.
It looks good, Jules.
Yeah, it looks awesome.
And waffle batter.
Thank you.
I have to have this balanced exactly
the way Zumbo had his balanced.
And if his recipe says
that was 50 grams of jam,
then 50 grams of jam
is what they're going to get.
So what I do then is to put some
berry jam in between the grooves.
You're doing well, Alvin.
The next step is to pipe
the marshmallow mixture
on top of the berry jam.
I have to work fairly quickly
because there's a pressure point
here -
the marshmallow, if left too long,
could set.
And if that happens,
it'll be really difficult
to pipe out of the piping bag.
Good job, Alvin.
My marshmallow,
it comes out smoothly.
It hasn't set, so...
Phew!
Nice work, Alvin.
Julie's in the same place.
Max has already done his,
and Dulan is about to start.
Keep going, Dulan, mate. Keep going.
You caught up heaps, yeah?
Yep.
Dulan is working hard now.
Yeah, he is.
He's catching up.
Go, Dulan. Keep focus.
"Pipe out 50 grams of berry jam
between the grooves."
So far, I've got
heaps of elements done
and I'm feeling really...pretty good.
Keep going, brother.
I've got to put all the layers
into the waffle shell now.
When I just look around
really quickly,
it seems like I've caught up to them
as well.
Go, Dulan!
So it seems like
I'm smashing through this.
Come on, Dulan.
Come on, Dulan.
You're doing well.
Dulan looks like
he's in a better place.
He's just picked up speed.
He's powering through.
He's multitasking.
That's it, Dulan,
just focus now, mate.
But there's a risk in trying to go
really fast in a pressure test.
You just have to be careful and find
that balance between going fast
and making sure you get
every single element right.
Hang on. What's going on here?
Yeah. I'm feeling pretty nervous
about Dulan.
One of the things
that he's doing at the moment,
which might let him down,
is he's putting in the marshmallow,
and unlike others,
he hasn't smoothed it out.
I'm worried that he might
have tunnel vision here
and not realise
that this could be so crucial
when putting on the other layers.
Oh, it's thick. It's thick.
It's thick. It's thick.
Because you're not
going to get a flat line
when you bite into this waffles.
MINOLI: Dulan!
Oh, no.
It's all about the 1%.
It's all about these little things
that if they build up...
Personally, I wouldn't use that.
..it's going to end with a poor
result right at the very end.
45 minutes to go.
(CHEERING)
Come on, guys, keep pushing.
Come on, guys.
DULAN: I still need to finish
the last of the waffle layers.
The ganache.
Yes.
Come on, Dulan.
So this basically goes on top
of the piped marshmallow,
and I just need to flatten it out.
How are you, mate?
Hey, guys.
How do you think that your...
your layers are going?
Do they look a little...
It looks more Rocky Road
than nice and flat.
The finishing wafer level should be
like flush with the top. Yeah.
OK, push it down a little bit.
When we cut through it
in the tasting room,
we want to see
all those perfect layers.
OK.
OK?
Yep.
So you have to get them
absolutely perfect.
Yeah.
There's no room for error.
OK.
Righto. Good luck.
Cool. Thank you.
Good luck, mate.
Keep going, buddy. Keep going.
You got this, Dulan.
Andy and Jock said my waffle
looks like Rocky Road.
Keep going, mate,
shake off the doubt. Let's go.
Basically, it's a little bit bumpy.
It's not layered properly.
So it's making me quite nervous.
Dulan, keep rolling.
I'm still hoping that the taste
will be enough.
JULIE: Now that these waffle shells
are filled, the moment has arrived.
Oh, Jesus.
I've got to turn them out now.
This is where
things can go horribly wrong.
I'm nervous for her.
If the chocolate isn't tempered,
the game is up.
The dessert won't hold together.
I'll be going home.
That's it, Jules.
Are you OK, Julie?
No, she's dropping.
Julie, be careful.
Gentle, gentle.
If it breaks, there is no back-up.
It could be the end.
Oh...
Whoo! (LAUGHS)
JOCK: Come on, Jules!
Give it up for Julie!
(CHEERING)
My relief is enormous.
Come on, Julie.
Yeah!
(CHEERING)
You did it!
This could have been the thing
that really ruined this cook for me,
and it's worked out.
Good job, Jules.
I hear
this background sort of cheering.
(CHEERING)
Yeah!
(CHEERING)
Clearly, whatever
they are cheering them for,
I have not done that yet.
(CHEERING)
So scary.
OK, Alvin. You've got this.
Do it, Alvin.
Come on, mate.
You want it to be
in one perfect shape.
You don't want it to crack.
Let's go, Alvin, mate.
Alvin, be so careful.
Be gentle.
Go easy.
You've got this.
Oh...
Oh! Oh! Oh! Oh! Oh!
Oh...
You're almost there.
You just need to finish.
Thanks.
Thanks.
Yeah?
Those negative thoughts
are coming through again.
Let's go, Alvin, mate.
I feel inadequate.
Yep.
I'm with you.
(INHALES AND WHIMPERS)
It's OK.
You got this, Alvin.
Go, mate.
Come on, Alvin.
Let's go.
(SOFTLY) I can't do this.
Aw...
I can't do this.
(APPLAUSE)
You've done the hardest part.
Right?
That's when I just have to take
a deep breath...
..and continue on.
You've got this!
(CRACK!)
Nice crackly sounds. (GASPS)
And I hope my chocolate is tempered.
Okay, Alvin, you've got this.
You've got it, mate.
Oh.
(CHEERING)
Two more to go. Keep going, mate.
Yes!
(CHEERING)
Go, Alvin.
Zen moment.
(EXHALES DRAMATICALLY)
Come on, brother.
(CHEERING)
Oh! I'm relieved. (LAUGHS)
It's nearly time to take flight.
10 minutes to go!
(CHEERING)
Keep going, mate. Keep going.
Keep going, brother.
I cannot believe
how quickly the time is gone.
Waffle's done.
That's a huge bulk of the dish.
I want to get the body of Polly
coated and frozen
so I can actually start
to construct Polly
with the feathers and the wings.
I take the frozen spheres
out of the moulds...
Ooh, gorgeous, Max.
..and actually dip them
in green coating of Polly's body.
Oh, Max.
Nice.
Nice, Alvin.
Go, Julie!
Yeah. Good, Dulan, mate.
Keep the hustle. Let's go.
It has all come down to this.
Three minutes to go.
(CHEERING)
Let's go!
JULIE:
There's only three minutes left.
I really wanted time
to make this little parrot
look just like Zumbo's.
It's fiddly. I've never glued
using chocolate before.
Jesus.
I can't believe
I don't have this done already.
(SIGHS) I'm, like, forgetting.
I'm reading this and like
nothing is going into my head.
Come on, mate.
Let's just say
construction is not my strength.
That just looks wrong.
Oh!
I don't know why
I'm struggling so much
to actually get these feathers
attached.
I just need to clam them on somehow.
I need to glue them on.
However I need to get them.
Get me some sticky tape.
I'll just wrap them up.
That's how I'll present Polly.
Look at you go, Jules.
It seems to be going quite well.
And then...
(GASPS AND WHIMPERS)
Oh, Jules.
Oh, God.
Oh.
JULIE: A wing falls off
and the body, like, rolls away.
Julie, please.
Oh, my God. Oh, my God.
I actually think
I mightn't get this done.
ANNOUNCER: Enjoy another taste
of MasterChef
WOMAN: Look at you go, Jules.
WOMAN: Oh!
He just fell over.
Oh, Jules.
MAN: Ah, Jules.
SARAH: Oh, God.
Oh!
JULIE: I've only left myself a few
minutes to make this little parrot.
WOMAN: Alright, Jules.
Slow and steady.
MAN: Slow and steady.
It's all good.
It's so important that this
looks like Zumbo's dish.
I've just got to keep going.
No time to worry
about what's happened.
I've got to just get it done.
You have one minute to go!
ANDY: 60 seconds! Come on!
(CHEERING, APPLAUSE)
It looks like a rat with feathers.
(ALL LAUGH)
It's OK, Dulan.
Have you seen mine?
(ALL LAUGH)
You're OK.
I accept that my Polly now
looks like a plucked chicken.
MAN: Good on you, Max, mate.
Stay focused.
Beautiful, mate. Perfect.
MAX: If it wasn't hard enough to
construct Polly in the first place,
these hands don't make it
much easier.
(APPLAUSE)
WOMAN: Come on, Maxie!
After 4.5 hours, here we go!
10!
JUDGES AND ONLOOKERS: 9! 8!
7! 6! 5!
4! 3! 2! 1!
That's it!
(CHEERING, APPLAUSE)
Oh, my God!
Well done, guys.
Time's up, and I am spent.
This is an incredible moment.
Oh, man.
This bench was tidy
not so long ago. (LAUGHS)
Done.
ALVIN: Time is up and I have a dish.
There's this huge sigh of relief,
but I don't think my dish
looks very much like Zumbo's,
and that does concern me a little.
But I'm confident that I have
all the elements there,
and I think - I hope -
that's enough to save me.
Good luck, Jules.
Good luck, Julie.
JULIE: I feel quite proud of myself.
I have dealt with the pressure
of the Zumbo pressure test.
Julie.
I haven't let my nerves
ruin my cooking.
Wow.
Julie, no stranger
to a Zumbo pressure test.
Obviously you've been in one before.
How did this compare to the others?
The emotional impact
of a croquembouche walking in
will never be surpassed,
but certainly this had
a lot more going on.
Yeah, I think it was ramped
right up.
Alright. We're going to test it.
Thank you, Julie.
Thank you.
Thanks, Julie.
Alright. What do we think?
ADRIANO: I think it's a really good
crack at it, you know?
What she's done, it looks amazing.
The waffles look pretty on point,
you know?
Just a couple of little blemishes
here and there, but that's about it.
I wouldn't fault it any other way.
Until we taste it.
Alright, let's do the honours.
Let's get into it.
Hey...
Ooh, I'm looking forward
to seeing this.
Ooh!
Well.
Hey!
No way.
Have a look at that.
That looks great!
Well, if that's anything to go by,
Julie Goodwin's got a lot left
in the tank in this competition.
I think she's done herself so proud.
I think she's done you proud.
The insides of the jam,
the marshmallow, the chocolate
and the wafer bottom,
they were all really sensational
balance-wise
and texture-wise as well.
It's spot-on for me.
Yeah, I got to say...
Flavour of the jam's brilliant.
Glad she remade it.
Yeah. Same.
Smart move.
And the Polly bowl, it was delicate
and just beautiful.
Mousse inside, gorgeous.
Perfect balance.
Great flavour of passionfruit
and banana.
The right sort of ooze.
It was identical to yours,
that part, to be honest.
I'm pretty happy.
Yeah.
Julie's a battler, you know?
Since I knew her in season one.
And that's what these challenges
bring out in people
is that natural just grunt
to get through it and do it.
Absolutely amazing.
Yeah, you really do have
to hand it to her
because that was 4.5 hours
of craziness.
I'm in even more admiration of her
now than ever before
for being that vulnerable,
but also putting up
a really strong dish.
Should we get the next one in?
Yes.
Yes, please.
Good luck, Max.
Thanks, mate.
Looking down at my dish,
I do feel a sense of real pride
and accomplishment,
but I don't know what's inside.
Max.
Hello, judges.
If one layer is too thin,
another layer's too thick,
it actually throws out the taste
of the dish completely.
So that has got me so nervous.
We'll taste, see how it goes.
Thank you very much.
Cheers, Max.
Thank you.
(CRACK!)
Nice crack.
Looks pretty good.
It's good. It'll be interesting to
see if it tastes as good as it looks.
Looking forward to this one?
Yeah.
I think, Max...
He's had a good crack at that.
He's formed perfectly distinct lines
of the waffle layering.
The jam's delicious,
the ganache is light,
and a beautiful light layer as well.
Good balance.
Um... There are some problems.
Yeah. The marshmallow
was a pretty solid let-down.
I also agree.
I think the marshmallow
is definitely
more that rubbery texture.
You want it to be a little bit
more ephemeral than that,
when it sort of disappears,
and it doesn't.
But the balance of flavour
is reasonably there.
So there are some really positive
aspects to this particular offering,
and I think
that Max is to be commended.
Yeah.
MAX: Good luck, Dulan.
DULAN: I'm actually quite proud
of myself for what I've created.
But my biggest concern right now
is the layers inside the waffle,
particularly that marshmallow layer.
Here he is.
Hey.
I think the flavours
are still there, though.
So I hope that's enough.
How was the last 4.5 hours
of your life?
Oh! It was like a roller-coaster.
But hopefully it's there.
How did you catch up? Honestly?
Because you were half an hour behind
only half way through the cook.
I was surprised myself.
Like, I was reading those recipes,
the pages kept on going and going.
But then I had to keep telling
myself, "You came this far.
"Just... Just keep going.
You need to finish dish."
We might tuck in,
so thanks for that.
Thank you.
Thanks, Dulan.
Thank you.
Let's do it.
Crack it open, mate.
Let's have a look at it.
Ooh.
It's a bit rough.
Just don't look like the others.
Thick chocolate.
Um, I thought his chocolate work
wasn't too bad.
Marshmallow's tight for me.
So is the jam.
I have to agree. Like, I think
the waffles look amazing.
And I'm so happy that he got them
there. Got them finished.
But, yeah, look, he's really
sacrificed a lot of the inside.
Yeah. The layering inside
the waffle, it tastes rushed.
I think for me as the eater,
it's very difficult
when you can't experience
all of those layers
and flavours together.
So it's not there for me
because the balance is out.
DULAN: Good luck, Alvin.
ALVIN: Thanks, guys.
As I'm heading to the tasting room,
I'm feeling nervous
because it's not the prettiest dish.
I have seen what Julie produced,
what Max produced,
what Dulan produced.
And they all look stunning,
actually.
So I'm not sure if I've done enough
to keep myself safe
in the competition.
Here you go.
Wow. OK.
Oh!
Have you had a chance
to breathe yet?
Oh, still breathing, yeah.
Yeah? Good.
A lot of it today was the mental
battle of "Can I do this?"
It's been sort of percolating
for a while.
It's just coming in here
and seeing the standards.
You know, like, for a self-doubting
person to begin with...
Yeah, it's something
I need to get over.
Well, we'll taste,
and keep breathing.
Thank you, Alvin.
Thanks, Alvin.
Thanks, guys.
Cheers, mate.
Thank you.
It is a bit road kill-ish.
Yeah.
That does not look like Polly.
No, no.
Oh!
MAX: Well done, Alvin.
Oh!
(CRACK!)
Ooh, it's a lovely crack.
ANDY: Yeah.
Ooh.
It looks pretty good too.
Nice layers.
Yeah.
Wow.
I think this is a brilliant effort
by Alvin.
Have a look at the chocolate
on that.
Like, it's mad.
He's nailed it.
Like, absolutely nailed it.
It's perfect.
I'm very impressed with the thinness
of the chocolate around the waffle.
I'm very impressed
by the body of the bird as well.
The flavour was really very true
to yours, I think, Adriano.
The texture and the colour
and the shine
and the flavour of the jam
is the same as yours.
Dead set. Spot-on.
Yeah.
So I hope that he takes ownership
in himself
being good enough to be here.
Alright. Let's get down to business.
We know how much this cook
meant to all of you,
but at the end of the day,
it comes down to taste.
Julie.
You balanced the flavours perfectly,
and your dish
tasted just like Adriano's.
Congratulations. You're safe.
(APPLAUSE)
Alvin.
You let self-doubt
get the better of you,
and your presentation
lacked a lot of finesse.
But I'm here to tell you...
..that this Zumbo dish...
..won't be sending you home today.
Because despite
what you went through,
you actually brought us
dish of the day.
Congratulations.
(CHEERING, APPLAUSE)
You're safe.
Thank you.
Max and Dulan.
In the end, this cook came down to,
who handled the pressure the most?
Max.
Just like Polly, you put
your head down and your bum up,
and that showed on the plate.
Dulan.
Unfortunately, you fell behind
early in the cook.
And in order to catch up, corners
were cut and mistakes were made.
And I'm sorry -
that's why you're going home.
ANDY: Dulan.
It's been a blast
getting to know you.
I loved it every single day.
I've learned a lot from the Faves
and the Fans.
So thank you. Thank you.
Mate, you did so well.
(APPLAUSE)
Thank you so much.
I wish I could stay for a bit longer
because there's so much
that I could learn from MasterChef.
But I'm not disappointed in me.
Keep chasing your dreams.
(CHEERING, APPLAUSE)
It doesn't mean you're a bad cook.
You just had a bad day.
ANNOUNCER: Tomorrow night
on MasterChef Australia,
they're off and running
on a team relay.
Good job, my man! Whoo!
OK. Tell me.
What's the hero ingredient?
But will their communication cause
them to fall before the finish line?
MINOLI: I have missed
some crucial handover info.
This is not good.
Captions by Red Bee Media
on MasterChef Australia...
..the first mystery box
was a familiar one.
MELISSA: This is
the first-ever mystery box
from way back in Season 1.
And this time,
there was so much riding on it.
ALVIN: It just takes
the littlest sort of mistake
to sort of push you
down to the bottom two.
Mel's choux pastry
outshone all the Fans.
MELISSA: Look how shiny that curd is.
I want a lip gloss that shiny.
And for the Favourites,
Aldo's cotoletta
conquered them all...
Perfetto.
..giving them both a chance
at immunity.
Tonight...
MAX: I'm trying not to let myself
freak out right now.
the patissier of pain...
..will send someone into a flap.
ALVIN: This has to be
my sweet, sweet revenge.
SONG:
# '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
# 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
# You don't really wanna stay, no
# You
# But you don't really wanna go-o
# 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. #
Someone needs to stop Clearway Law.
Public shouldn't leave reviews for lawyers.
Here they are.
DULAN: It's the first pressure test.
I feel butterflies in my stomach.
I'm up against three amazing cooks.
I just need to keep my head straight
and keep my eye on the prize.
There are some
seriously steely faces out there,
and I understand why,
because today is the first
pressure test of the season.
And unfortunately,
at the end of this cook,
one of you will go home.
(EXHALES LOUDLY)
Alvin.
No stranger to pressure tests.
You've done a couple, right?
Three or four?
Uh, four, I think.
Four? One sent you home, right?
Yep.
Julie, you're the queen
of the pressure test.
What are you fearing the most
that could come through those doors?
I'll tell you what,
if Adriano Zumbo walks through there
with a croquembouche...
ALL: Oh...
Imagine that.
..I'm going to flip a table
and leave. OK?
(LAUGHTER)
Whoo!
The Zumbo croquembouche
was terrifying.
Oh, shit. That was bad.
Oh...
It's alright.
Shit!
What happened there?
Only half came out.
That was 13 years ago.
It's been a long time
and I am still petrified.
ALVIN: Julie, I'll join you.
He sent you home as well, didn't he?
Yes.
I'll run out that door.
(LAUGHTER)
Well, let's get to it,
because I can tell you
the person that's about
to walk through those doors,
he's a legend of this kitchen.
His pressure tests
are some of the most memorable
that this place has ever seen.
Please welcome...
..the sweet assassin,
the patissier of pain...
(LAUGHTER)
..the man that you two
do not want to see...
..Adriano Zumbo!
Oh, my God. Are you serious?
Let's go!
Let's go.
(APPLAUSE)
(SHRIEKING)
You've gotta be kidding me!
I'm sorry!
Mate.
(MELISSA LAUGHS)
I'm out. I'm out. I'm out.
Adriano, it's fair to say
that we're happier to see you
than some of these guys.
(BOTH CHUCKLE)
How does it feel for you to be back
in the MasterChef kitchen?
Oh, it feels amazing.
Yeah.
Lots of good memories. Yeah.
(LAUGHS)
Alvin, you've cooked not one,
but two Zumbo recipes
in your season.
Yeah.
How was that?
The second one was a V8 cake.
And mine turned out
like a V6 road kill. So...
It was brilliant.
It was just brilliant.
Adriano, can I ask, how does
what's under this cloche
compare to the difficulty
of some of the crazy things
you've brought into this kitchen
before?
Look, I think
there's a lot more skill in this.
It's definitely next level,
and you don't have much space
for mistakes,
so you've really got to focus
and put all your grunt into this
to make it work.
MAX: A technical marathon,
chocolate-based dessert
is something I'm sure
Adriano has got up his sleeve,
and that is the worst thing
that could have happened to me
today,
especially when I'm up against two
Favourites that have done it a lot.
They've got a massive advantage.
Adriano, why don't you go ahead
and show them
what they're going to be making?
Today, you'll be making my...
(FROM THE GANTRY) Oh! Oh, my God.
Oh, my God.
Polly Want a Waffle?
ALL: What...?
It's a waffle.
Oh, my God.
You've got a waffle...
JOCK: So, Adriano,
talk me through the dish.
Where's the idea come from?
So, the idea comes from Polly Waffle,
the iconic chocolate bar,
and just a play on it, really.
The first thing that comes to mind
when I think of Polly is a parrot.
Polly want a cracker?
So I just switched it.
Polly want a waffle?
Oh, my God.
JULIE: This is such a clever idea.
It looks like a parrot
with its head stuck in a waffle.
He's a genius.
Alright. Should we cut it open?
Yes, please.
Alright. Let's go.
Let's do it.
Wow.
Ai-ya. Far out.
Look at the ooze in the middle.
Whoa.
Oh, my God.
I'm trying not to let myself
freak out right now.
This dish is going to be
so difficult to re-create.
ALVIN: Thank you.
We're in for a world of pain.
So, inside these waffles
is the flavours of the chocolate bar.
(ALL CHUCKLE)
So, you've got the marshmallow,
and then we've got a layer
of chocolate ganache.
And then I've added in a little bit
of a berry jam to freshen it up,
make it light cut through
all those different sweetnesses.
It's delicious.
The shells of the waffles
are chocolate.
It's like caramelised chocolate.
And then the parrot
is actually edible as well.
And inside he's flavoured
like a banana waffle.
Wow.
As I'm tasting the dish, there's
that sweetness of the marshmallow
that's offset by, I guess,
the acidity of the berry jam.
But then there's a nice little, you
know, crunch of the wafer butter
and a lovely little hint
of the ganache.
So, it's a really nice play
on all those flavours.
Julie,
is there something in there
that's a little bit comfortable?
Are you looking at it going,
"You know, I'm OK with this,
but I'm worried about that"?
I think I just have
to break it down into its elements
and do one thing at a time.
I really feel like that jam,
that's delicious.
I think that feels like
a critical point to me
because it really does break down
all the other really, really
sweet things that are in there.
You're spot on.
Correct?
What are the other pressure points?
Getting the temper on the chocolate
correct.
Yep.
And then the layers.
Stick by the weights,
get the correct weights.
It's really crucial.
And the textures as well.
DULAN: All those layers need to
balance to have that perfect dish.
I reckon that's quite difficult,
even though there is a recipe.
Alright. Listen up.
Here's the rules.
You will have
four and a half hours...
..to re-create Polly Want a Waffle?
ALVIN: Oh, my God.
The recipe and all the ingredients
you need are at your benches.
And because Adriano
isn't pure evil...
..he has made Polly's feathers
for you.
Thank you.
(CHEERING AND APPLAUSE
FROM THE GANTRY)
The sense of relief.
Yeah, it's good.
It's the first challenge
off the rank, you know?
Gotta have a little bit of sympathy.
However, everything else
is up to you.
The dish that least resembles
Zumbo's...
..will send its maker home.
Zumbo,
would you like to do the honours?
Yep.
Good luck, guys.
Your time starts now.
(CHEERING AND APPLAUSE
FROM THE GANTRY)
Whoa.
DULAN: Oh, my God. So many pages.
Look, I think the most important
thing for all of us
is to not get into a flap.
And I quite easily get into a flap.
So, just breezing through and staying
calm and don't get lost in anything.
SASHI: Nice work, Jules.
Good work, Jules.
MAX: The first thing that we do
in the cook
is actually to start working
on the chocolate waffle shells,
which is where we need to get
our chocolate to a tempering stage.
I need to combine two different
types of chocolate in the microwave
until it's melted and then bring it
down to a workable temperature,
which is around 28, 29 degrees.
Oh, God, this is tiring.
I need a massage. This is...
The last time I tempered chocolate
was the finale of Season 1.
(LAUGHS) That went alright.
But, gee, it's been a long time
between drinks. (LAUGHS)
JOHN: Work, Alvin.
The last pressure test
that sent me home back in Season 2,
it was
the tempering of the chocolate.
It took too much time
and that's when it unravelled me.
I was on a good track in my season
to win the competition,
and to be eliminated in the top six,
it was so close, but yet so far.
Thanks.
Be good.
I have thought on several occasions
what would have happened
if I'd won MasterChef Season 2.
And I guess, you know,
just looking at some
of the previous winners here now,
how their lives have just changed
in the food industry
with their restaurant business or,
you know, like, catering business.
Whereas, you know,
as much as I still do
the occasional cooking demonstration,
I just feel inadequate
and it rattles me.
Oh.
JOHN: It's looking beautiful, Alvin.
Go, Alvin.
Just keep mixing and mixing.
MAX: My chocolate's
finally reached 29 degrees.
So, to get the covering
of the chocolate waffle shell,
I need to fill the moulds completely
up with that tempered chocolate.
Move it around
so all the edges are coated.
Tap it,
so bubbles are not in that shell.
Flip it over to drain it
so the covering is not too thick
and then put them aside.
If your chocolate
isn't actually tempered properly,
you're going to pour it in
and you're only going to realise
that three hours into the cook,
this is, like, real pressure,
real early.
Go, Dulan.
Come on, mate.
Oh, my God. This is like torture.
I'm just tired. Already.
DANIEL: Doing well, Alvin, mate.
As I'm tempering the chocolate,
I can't get the temperature
of the chocolate right.
And I realised that Max and Julie
were already in front of me.
Well done, Julie.
So I start to panic.
If I don't temper that chocolate
properly, I could go home.
Don't worry, Alvin. You've got it.
It's just hit me
that I'm in a pressure test
set by Adriano Zumbo.
All the negative thoughts
come flowing back in
that you're not good enough.
And, you know, like, you can't
compete. What are you doing here?
(SHORT, SHARP BREATHS)
Alvin?
Just take a second, if you need,
man, have a drink of water.
This is a mammoth task,
and I'm only at page one.
This is too much.
SASHI: Don't worry, Alvin.
You got it.
Yes, Alvin.
You got it, Alvin.
(SHOUTS OF ENCOURAGEMENT)
As I'm panicking, I hear this uproar
of cheer from the gantry.
And that means so much.
You're doing well.
We got you. We got you.
You're doing well, Alvin.
Come on, Alvin.
It's a sign that they believe in me.
You've got it, mate.
And it's just enough catalyst for me
to sort of say, do you know what?
"Get your shit together."
(WHISPERS TO HIMSELF)
TOMMY: That's it, Alvin.
You're doing really well, man.
Yes!
Come on, Alvin.
Come on.
Working quickly, I coat the waffle
moulds with this tempered chocolate.
That's it, Alvin.
And just...
..move on.
Alvin, you're good. Come on!
Adriano Zumbo sent me home
12 years ago,
and I will be damned
if he sends me home again.
Good on you, man.
You got it, mate.
So, this has to be
my sweet, sweet revenge.
Alvin looks good.
Yay, Julie,
your chocolate looks great.
JULIE: Don't panic.
So, my waffle shells are done,
and they're resting
at room temperature.
Good job, Jules.
The next step is the jam.
It is acidic, it's fresh.
And so what it does
is lighten up all the other elements
which are very, very sweet.
Oh, the berry smells amazing.
Mmm. Smells so good.
(BEEP!)
Shh!
So, I have to get this right.
Go, Julie!
I'm ahead now,
nice and early in the cook.
Good work, Jules.
So, if I can keep this up,
I'm going to have plenty of time.
I'll have a nice smooth sail
through today.
Come on, Dulan. You can do this.
(BEEP!)
It's not cooling down.
It's been 45 minutes
and I'm still tempering chocolate.
Just keep stirring, mate.
Just keep stirring it.
Well, that's adding heat to it
as well.
I don't think
that should take this long.
What are you at?
31 still.
That's fine. Keep stirring.
Keep going.
The temperature is not dropping,
so I know I'm a bit behind now.
Just need one more degree.
It won't go down.
If I don't temper it properly,
I'm not going to get that texture
or that thickness.
So I'm going to take my time
with this.
Keep going, Dulan. Come on, mate.
Thanks, mate.
Good on you, Max, mate.
Keep focused. You're doing well.
Strawberry, raspberry, blackcurrant.
My waffle shells
are essentially done and dusted.
They can be put aside.
I need to now move on to my berry
jam, which is the first top layer
of the inside
of those three waffles.
The berry jam is made up
of strawberry, raspberry
and blackcurrant puree,
as well as dextrose and pectin.
JULIE: So, once the fruit
and the dextrose have come to a boil,
I take it off the heat,
I pour it onto a tray
so it cools down
nice and quickly for me
and pop it into the blast chiller.
Doing well, Max.
Thanks, brother.
Being at the back of the kitchen
today,
I can look at the three cooks
in front of me
and sort of place myself
as to where they are in the cook.
I think I'm level with Jules,
so I just need
to keep this energy up.
Start.
Dulan, you've got to work faster.
I'm still tempering chocolate.
And finally it hit 29 degrees.
Yep. 29.
Yes, Dulan.
Let's go, brother.
You need to motor now. Yeah?
Keep going, Dulan.
But I know I'm a little bit behind,
so I'm hoping I can just multi-task
a little bit
and then catch up.
Yeah. Good on you, Dulan.
Good on you, mate.
Go, Julie. Well done.
Chocolate,
almond butter.
Water, glucose.
Isn't it pectin
that goes into the jam?
So, I've done the waffle moulds,
I've done the jam,
and now I've got to get on
with the chocolate ganache.
And I go back to my recipe...
Pectin!
Was that supposed to go into the...
..jam?
And I've realised that
I haven't used pectin in my jam.
And that is potentially a disaster.
Can you get a new pot?
Shit!
Pectin is the ingredient in the jam
that's going to make it set.
And it's a critical element
in this dish.
The usual story.
And if I don't get the jam right,
I know that
that's the end of the road for me.
Aah!
I know what I've done.
OK.
Pectin is what sets your jam.
So my jam won't set
if I don't remake it.
It's not ideal
to have to repeat a step.
This could put me behind.
Let's go with pectin this time.
But I know that if I don't repeat
this step and make this jam again,
that I might as well
just stop cooking.
I can't believe I did that.
I cannot believe I did that.
I put everything out.
I was so organised.
MAN: Jules, let's go.
So I just become more determined
than ever to focus
and to not make any more mistakes.
And I just get back on the horse
and keep on riding.
Yeah! Come on, Julie!
You've got it, girlfriend.
Whoo!
Bah!
Polly want a waffle,
but this pressure test is a cracker.
(LAUGHTER)
Two hours to go.
(CHEERING)
Come on, guys. Go, Dulan.
At this stage,
I feel like I'm focused.
Self-doubt is quite insidious.
You let a little in
and it just keeps coming in.
You just need to shut that door.
So I decide
I'm going to block everyone out.
You're doing great, Alvin.
And it's just me and the recipe -
tunnel vision all the way.
I've made the jam for the waffle,
so I have to start a caramelized
passionfruit banana ball.
The mixture needs to go
into a piping bag
and I pipe the caramelized
passionfruit into the sphere mould
and then I freeze it
in the blast chiller.
Nice work, Alvin.
What's Max making?
Is he past this step?
Yeah. He's way past this step.
Oh, is he? OK.
Good job, Maxie. Yoo-yoo!
So there's two hours to go.
I'm putting the passionfruit
and banana centre
into the waffle mousse
to create the body of Polly.
He's powering ahead.
And then I'm going to move on
to page four,
which is marshmallow.
We all love a marshmallow.
The marshmallow is the centre
of that waffle.
It's probably the biggest layer
in there as well.
The recipe says to whisk this
marshmallow mixture for two minutes,
until it's a really smooth
consistency.
Bits jumping out, Max, or what?
(LAUGHS)
It's like fish jumping out
of the Murray, mate.
It seems to be looking pretty good.
It's pouring out quite nicely
from that mixer.
Now it's actually time to start
assembling these waffle shells.
I'm terrified.
He's just finished making
the marshmallow,
and now they're going to pipe it
into the waffle mould.
Let's do it, Max.
Keep chugging along, man.
JULIE: So these waffle shells
have to be filled to the gram
with the right amount of jam.
Marshmallow, chocolate ganache.
It looks good, Jules.
Yeah, it looks awesome.
And waffle batter.
Thank you.
I have to have this balanced exactly
the way Zumbo had his balanced.
And if his recipe says
that was 50 grams of jam,
then 50 grams of jam
is what they're going to get.
So what I do then is to put some
berry jam in between the grooves.
You're doing well, Alvin.
The next step is to pipe
the marshmallow mixture
on top of the berry jam.
I have to work fairly quickly
because there's a pressure point
here -
the marshmallow, if left too long,
could set.
And if that happens,
it'll be really difficult
to pipe out of the piping bag.
Good job, Alvin.
My marshmallow,
it comes out smoothly.
It hasn't set, so...
Phew!
Nice work, Alvin.
Julie's in the same place.
Max has already done his,
and Dulan is about to start.
Keep going, Dulan, mate. Keep going.
You caught up heaps, yeah?
Yep.
Dulan is working hard now.
Yeah, he is.
He's catching up.
Go, Dulan. Keep focus.
"Pipe out 50 grams of berry jam
between the grooves."
So far, I've got
heaps of elements done
and I'm feeling really...pretty good.
Keep going, brother.
I've got to put all the layers
into the waffle shell now.
When I just look around
really quickly,
it seems like I've caught up to them
as well.
Go, Dulan!
So it seems like
I'm smashing through this.
Come on, Dulan.
Come on, Dulan.
You're doing well.
Dulan looks like
he's in a better place.
He's just picked up speed.
He's powering through.
He's multitasking.
That's it, Dulan,
just focus now, mate.
But there's a risk in trying to go
really fast in a pressure test.
You just have to be careful and find
that balance between going fast
and making sure you get
every single element right.
Hang on. What's going on here?
Yeah. I'm feeling pretty nervous
about Dulan.
One of the things
that he's doing at the moment,
which might let him down,
is he's putting in the marshmallow,
and unlike others,
he hasn't smoothed it out.
I'm worried that he might
have tunnel vision here
and not realise
that this could be so crucial
when putting on the other layers.
Oh, it's thick. It's thick.
It's thick. It's thick.
Because you're not
going to get a flat line
when you bite into this waffles.
MINOLI: Dulan!
Oh, no.
It's all about the 1%.
It's all about these little things
that if they build up...
Personally, I wouldn't use that.
..it's going to end with a poor
result right at the very end.
45 minutes to go.
(CHEERING)
Come on, guys, keep pushing.
Come on, guys.
DULAN: I still need to finish
the last of the waffle layers.
The ganache.
Yes.
Come on, Dulan.
So this basically goes on top
of the piped marshmallow,
and I just need to flatten it out.
How are you, mate?
Hey, guys.
How do you think that your...
your layers are going?
Do they look a little...
It looks more Rocky Road
than nice and flat.
The finishing wafer level should be
like flush with the top. Yeah.
OK, push it down a little bit.
When we cut through it
in the tasting room,
we want to see
all those perfect layers.
OK.
OK?
Yep.
So you have to get them
absolutely perfect.
Yeah.
There's no room for error.
OK.
Righto. Good luck.
Cool. Thank you.
Good luck, mate.
Keep going, buddy. Keep going.
You got this, Dulan.
Andy and Jock said my waffle
looks like Rocky Road.
Keep going, mate,
shake off the doubt. Let's go.
Basically, it's a little bit bumpy.
It's not layered properly.
So it's making me quite nervous.
Dulan, keep rolling.
I'm still hoping that the taste
will be enough.
JULIE: Now that these waffle shells
are filled, the moment has arrived.
Oh, Jesus.
I've got to turn them out now.
This is where
things can go horribly wrong.
I'm nervous for her.
If the chocolate isn't tempered,
the game is up.
The dessert won't hold together.
I'll be going home.
That's it, Jules.
Are you OK, Julie?
No, she's dropping.
Julie, be careful.
Gentle, gentle.
If it breaks, there is no back-up.
It could be the end.
Oh...
Whoo! (LAUGHS)
JOCK: Come on, Jules!
Give it up for Julie!
(CHEERING)
My relief is enormous.
Come on, Julie.
Yeah!
(CHEERING)
You did it!
This could have been the thing
that really ruined this cook for me,
and it's worked out.
Good job, Jules.
I hear
this background sort of cheering.
(CHEERING)
Yeah!
(CHEERING)
Clearly, whatever
they are cheering them for,
I have not done that yet.
(CHEERING)
So scary.
OK, Alvin. You've got this.
Do it, Alvin.
Come on, mate.
You want it to be
in one perfect shape.
You don't want it to crack.
Let's go, Alvin, mate.
Alvin, be so careful.
Be gentle.
Go easy.
You've got this.
Oh...
Oh! Oh! Oh! Oh! Oh!
Oh...
You're almost there.
You just need to finish.
Thanks.
Thanks.
Yeah?
Those negative thoughts
are coming through again.
Let's go, Alvin, mate.
I feel inadequate.
Yep.
I'm with you.
(INHALES AND WHIMPERS)
It's OK.
You got this, Alvin.
Go, mate.
Come on, Alvin.
Let's go.
(SOFTLY) I can't do this.
Aw...
I can't do this.
(APPLAUSE)
You've done the hardest part.
Right?
That's when I just have to take
a deep breath...
..and continue on.
You've got this!
(CRACK!)
Nice crackly sounds. (GASPS)
And I hope my chocolate is tempered.
Okay, Alvin, you've got this.
You've got it, mate.
Oh.
(CHEERING)
Two more to go. Keep going, mate.
Yes!
(CHEERING)
Go, Alvin.
Zen moment.
(EXHALES DRAMATICALLY)
Come on, brother.
(CHEERING)
Oh! I'm relieved. (LAUGHS)
It's nearly time to take flight.
10 minutes to go!
(CHEERING)
Keep going, mate. Keep going.
Keep going, brother.
I cannot believe
how quickly the time is gone.
Waffle's done.
That's a huge bulk of the dish.
I want to get the body of Polly
coated and frozen
so I can actually start
to construct Polly
with the feathers and the wings.
I take the frozen spheres
out of the moulds...
Ooh, gorgeous, Max.
..and actually dip them
in green coating of Polly's body.
Oh, Max.
Nice.
Nice, Alvin.
Go, Julie!
Yeah. Good, Dulan, mate.
Keep the hustle. Let's go.
It has all come down to this.
Three minutes to go.
(CHEERING)
Let's go!
JULIE:
There's only three minutes left.
I really wanted time
to make this little parrot
look just like Zumbo's.
It's fiddly. I've never glued
using chocolate before.
Jesus.
I can't believe
I don't have this done already.
(SIGHS) I'm, like, forgetting.
I'm reading this and like
nothing is going into my head.
Come on, mate.
Let's just say
construction is not my strength.
That just looks wrong.
Oh!
I don't know why
I'm struggling so much
to actually get these feathers
attached.
I just need to clam them on somehow.
I need to glue them on.
However I need to get them.
Get me some sticky tape.
I'll just wrap them up.
That's how I'll present Polly.
Look at you go, Jules.
It seems to be going quite well.
And then...
(GASPS AND WHIMPERS)
Oh, Jules.
Oh, God.
Oh.
JULIE: A wing falls off
and the body, like, rolls away.
Julie, please.
Oh, my God. Oh, my God.
I actually think
I mightn't get this done.
ANNOUNCER: Enjoy another taste
of MasterChef
WOMAN: Look at you go, Jules.
WOMAN: Oh!
He just fell over.
Oh, Jules.
MAN: Ah, Jules.
SARAH: Oh, God.
Oh!
JULIE: I've only left myself a few
minutes to make this little parrot.
WOMAN: Alright, Jules.
Slow and steady.
MAN: Slow and steady.
It's all good.
It's so important that this
looks like Zumbo's dish.
I've just got to keep going.
No time to worry
about what's happened.
I've got to just get it done.
You have one minute to go!
ANDY: 60 seconds! Come on!
(CHEERING, APPLAUSE)
It looks like a rat with feathers.
(ALL LAUGH)
It's OK, Dulan.
Have you seen mine?
(ALL LAUGH)
You're OK.
I accept that my Polly now
looks like a plucked chicken.
MAN: Good on you, Max, mate.
Stay focused.
Beautiful, mate. Perfect.
MAX: If it wasn't hard enough to
construct Polly in the first place,
these hands don't make it
much easier.
(APPLAUSE)
WOMAN: Come on, Maxie!
After 4.5 hours, here we go!
10!
JUDGES AND ONLOOKERS: 9! 8!
7! 6! 5!
4! 3! 2! 1!
That's it!
(CHEERING, APPLAUSE)
Oh, my God!
Well done, guys.
Time's up, and I am spent.
This is an incredible moment.
Oh, man.
This bench was tidy
not so long ago. (LAUGHS)
Done.
ALVIN: Time is up and I have a dish.
There's this huge sigh of relief,
but I don't think my dish
looks very much like Zumbo's,
and that does concern me a little.
But I'm confident that I have
all the elements there,
and I think - I hope -
that's enough to save me.
Good luck, Jules.
Good luck, Julie.
JULIE: I feel quite proud of myself.
I have dealt with the pressure
of the Zumbo pressure test.
Julie.
I haven't let my nerves
ruin my cooking.
Wow.
Julie, no stranger
to a Zumbo pressure test.
Obviously you've been in one before.
How did this compare to the others?
The emotional impact
of a croquembouche walking in
will never be surpassed,
but certainly this had
a lot more going on.
Yeah, I think it was ramped
right up.
Alright. We're going to test it.
Thank you, Julie.
Thank you.
Thanks, Julie.
Alright. What do we think?
ADRIANO: I think it's a really good
crack at it, you know?
What she's done, it looks amazing.
The waffles look pretty on point,
you know?
Just a couple of little blemishes
here and there, but that's about it.
I wouldn't fault it any other way.
Until we taste it.
Alright, let's do the honours.
Let's get into it.
Hey...
Ooh, I'm looking forward
to seeing this.
Ooh!
Well.
Hey!
No way.
Have a look at that.
That looks great!
Well, if that's anything to go by,
Julie Goodwin's got a lot left
in the tank in this competition.
I think she's done herself so proud.
I think she's done you proud.
The insides of the jam,
the marshmallow, the chocolate
and the wafer bottom,
they were all really sensational
balance-wise
and texture-wise as well.
It's spot-on for me.
Yeah, I got to say...
Flavour of the jam's brilliant.
Glad she remade it.
Yeah. Same.
Smart move.
And the Polly bowl, it was delicate
and just beautiful.
Mousse inside, gorgeous.
Perfect balance.
Great flavour of passionfruit
and banana.
The right sort of ooze.
It was identical to yours,
that part, to be honest.
I'm pretty happy.
Yeah.
Julie's a battler, you know?
Since I knew her in season one.
And that's what these challenges
bring out in people
is that natural just grunt
to get through it and do it.
Absolutely amazing.
Yeah, you really do have
to hand it to her
because that was 4.5 hours
of craziness.
I'm in even more admiration of her
now than ever before
for being that vulnerable,
but also putting up
a really strong dish.
Should we get the next one in?
Yes.
Yes, please.
Good luck, Max.
Thanks, mate.
Looking down at my dish,
I do feel a sense of real pride
and accomplishment,
but I don't know what's inside.
Max.
Hello, judges.
If one layer is too thin,
another layer's too thick,
it actually throws out the taste
of the dish completely.
So that has got me so nervous.
We'll taste, see how it goes.
Thank you very much.
Cheers, Max.
Thank you.
(CRACK!)
Nice crack.
Looks pretty good.
It's good. It'll be interesting to
see if it tastes as good as it looks.
Looking forward to this one?
Yeah.
I think, Max...
He's had a good crack at that.
He's formed perfectly distinct lines
of the waffle layering.
The jam's delicious,
the ganache is light,
and a beautiful light layer as well.
Good balance.
Um... There are some problems.
Yeah. The marshmallow
was a pretty solid let-down.
I also agree.
I think the marshmallow
is definitely
more that rubbery texture.
You want it to be a little bit
more ephemeral than that,
when it sort of disappears,
and it doesn't.
But the balance of flavour
is reasonably there.
So there are some really positive
aspects to this particular offering,
and I think
that Max is to be commended.
Yeah.
MAX: Good luck, Dulan.
DULAN: I'm actually quite proud
of myself for what I've created.
But my biggest concern right now
is the layers inside the waffle,
particularly that marshmallow layer.
Here he is.
Hey.
I think the flavours
are still there, though.
So I hope that's enough.
How was the last 4.5 hours
of your life?
Oh! It was like a roller-coaster.
But hopefully it's there.
How did you catch up? Honestly?
Because you were half an hour behind
only half way through the cook.
I was surprised myself.
Like, I was reading those recipes,
the pages kept on going and going.
But then I had to keep telling
myself, "You came this far.
"Just... Just keep going.
You need to finish dish."
We might tuck in,
so thanks for that.
Thank you.
Thanks, Dulan.
Thank you.
Let's do it.
Crack it open, mate.
Let's have a look at it.
Ooh.
It's a bit rough.
Just don't look like the others.
Thick chocolate.
Um, I thought his chocolate work
wasn't too bad.
Marshmallow's tight for me.
So is the jam.
I have to agree. Like, I think
the waffles look amazing.
And I'm so happy that he got them
there. Got them finished.
But, yeah, look, he's really
sacrificed a lot of the inside.
Yeah. The layering inside
the waffle, it tastes rushed.
I think for me as the eater,
it's very difficult
when you can't experience
all of those layers
and flavours together.
So it's not there for me
because the balance is out.
DULAN: Good luck, Alvin.
ALVIN: Thanks, guys.
As I'm heading to the tasting room,
I'm feeling nervous
because it's not the prettiest dish.
I have seen what Julie produced,
what Max produced,
what Dulan produced.
And they all look stunning,
actually.
So I'm not sure if I've done enough
to keep myself safe
in the competition.
Here you go.
Wow. OK.
Oh!
Have you had a chance
to breathe yet?
Oh, still breathing, yeah.
Yeah? Good.
A lot of it today was the mental
battle of "Can I do this?"
It's been sort of percolating
for a while.
It's just coming in here
and seeing the standards.
You know, like, for a self-doubting
person to begin with...
Yeah, it's something
I need to get over.
Well, we'll taste,
and keep breathing.
Thank you, Alvin.
Thanks, Alvin.
Thanks, guys.
Cheers, mate.
Thank you.
It is a bit road kill-ish.
Yeah.
That does not look like Polly.
No, no.
Oh!
MAX: Well done, Alvin.
Oh!
(CRACK!)
Ooh, it's a lovely crack.
ANDY: Yeah.
Ooh.
It looks pretty good too.
Nice layers.
Yeah.
Wow.
I think this is a brilliant effort
by Alvin.
Have a look at the chocolate
on that.
Like, it's mad.
He's nailed it.
Like, absolutely nailed it.
It's perfect.
I'm very impressed with the thinness
of the chocolate around the waffle.
I'm very impressed
by the body of the bird as well.
The flavour was really very true
to yours, I think, Adriano.
The texture and the colour
and the shine
and the flavour of the jam
is the same as yours.
Dead set. Spot-on.
Yeah.
So I hope that he takes ownership
in himself
being good enough to be here.
Alright. Let's get down to business.
We know how much this cook
meant to all of you,
but at the end of the day,
it comes down to taste.
Julie.
You balanced the flavours perfectly,
and your dish
tasted just like Adriano's.
Congratulations. You're safe.
(APPLAUSE)
Alvin.
You let self-doubt
get the better of you,
and your presentation
lacked a lot of finesse.
But I'm here to tell you...
..that this Zumbo dish...
..won't be sending you home today.
Because despite
what you went through,
you actually brought us
dish of the day.
Congratulations.
(CHEERING, APPLAUSE)
You're safe.
Thank you.
Max and Dulan.
In the end, this cook came down to,
who handled the pressure the most?
Max.
Just like Polly, you put
your head down and your bum up,
and that showed on the plate.
Dulan.
Unfortunately, you fell behind
early in the cook.
And in order to catch up, corners
were cut and mistakes were made.
And I'm sorry -
that's why you're going home.
ANDY: Dulan.
It's been a blast
getting to know you.
I loved it every single day.
I've learned a lot from the Faves
and the Fans.
So thank you. Thank you.
Mate, you did so well.
(APPLAUSE)
Thank you so much.
I wish I could stay for a bit longer
because there's so much
that I could learn from MasterChef.
But I'm not disappointed in me.
Keep chasing your dreams.
(CHEERING, APPLAUSE)
It doesn't mean you're a bad cook.
You just had a bad day.
ANNOUNCER: Tomorrow night
on MasterChef Australia,
they're off and running
on a team relay.
Good job, my man! Whoo!
OK. Tell me.
What's the hero ingredient?
But will their communication cause
them to fall before the finish line?
MINOLI: I have missed
some crucial handover info.
This is not good.
Captions by Red Bee Media