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MasterChef Australia Season 17 Episode 26
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Transcript
00:00.
00:26Yesterday we went up against each other
00:28and seven of us won a place in today's immunity pressure test.
00:33I'm wondering why there's coloshes on every bench.
00:36Mmm. What's going on here?
00:38That's very weird.
00:42Everybody knows that pressure tests
00:45are some of the toughest cooks in this kitchen.
00:48And that's because the chefs that walk through those doors
00:51always bring a dish that tastes phenomenal.
00:55Today you'll be making my
00:59Glownda Kandinsky.
01:01I love it.
01:03And dazzles us when that cloche is lifted.
01:06Thanks, Earpod.
01:07That is mind-blowing.
01:08Cherry Blossom.
01:10Awwww!
01:14Nice!
01:15Wow!
01:17That's nice!
01:19But today, how far you were pushed, it's up to you.
01:25Well, as you can see, you each have your own cloche.
01:30And this challenge is about what's under there.
01:33So, let's do it.
01:37You can lift your cloches.
01:41Now.
01:42Oh!
01:44Oh!
01:45Oh!
01:47Yum!
01:52Nice!
01:53Ice cream!
01:54You scream!
01:55We all scream!
01:56Ice cream!
01:57Yay!
01:58Yay!
02:03Well, as you can see, you've each got a different flavour.
02:10Alana.
02:11You have roasted hazelnut and chocolate.
02:13Oh, yummy.
02:15Audra.
02:16You've got caramel honey macadamia.
02:18Ooh.
02:20Callum.
02:22Café Grande.
02:23Ooh.
02:24Theo, you have Derwent Valley raspberry and white chocolate.
02:29Beau, you've got honeycomb and Australian honey.
02:32Dipinda, you have matcha green tea and white chalk.
02:35I like it.
02:37And Andre, you've got cookies and cream.
02:41Oh, the best one.
02:43Using that ice cream flavour in front of you as inspiration,
02:48we want you to bring us a pressure-test-worthy dessert
02:51of your own invention.
02:53Woo!
03:00Callum, there's no recipe on the back.
03:06Just double-checking, Andy.
03:10OK.
03:12We want to give you a fighting chance
03:13to come up with something incredible.
03:16So...
03:18You'll have two hours.
03:20Holy shit.
03:21Wow.
03:23The garden and pantry are all yours.
03:25You can make absolutely anything.
03:27But remember,
03:29the flavours in your tub
03:31should be at the front of your minds
03:33and our palates.
03:35Most of all,
03:36we want a dessert to thrill the senses.
03:39So, we'll be leaving the kitchen early
03:41to give you a chance to really wow us
03:43in that tasting room.
03:46And you have every reason
03:48to bring your A game today.
03:50Because...
03:52There won't just be one immunity winner,
03:54there'll be two!
03:56There we go.
03:58Fabulous.
04:00Cook one of the best two dishes
04:04and you'll be safe
04:06from Sunday's elimination.
04:08Good luck, everyone!
04:11Your time...
04:13starts now!
04:18Good luck, everybody!
04:21Let's combo together!
04:23Go, Callum.
04:24Go on, Cal.
04:26Oh!
04:30This is crazy!
04:34What flavour you got, Beau?
04:36Honeycomb...
04:37Aussie honey.
04:38Nice.
04:39Yum.
04:43Gibby hip hop!
04:44Ooh!
04:46Chipper.
04:55Yummy, the pinda.
04:56It's actually really nice.
04:58Today, the flavour combination I have
04:59is matcha, green tea and white chocolate.
05:02How are you gonna matcha the flavours in...
05:04Yeah, yeah.
05:06I'm gonna matcha the flavours really well.
05:08Hey!
05:09I love matcha
05:10and I love white chocolate,
05:12so now my brain's just...
05:14running.
05:15I need to come up with a dish
05:16that's pressure test worthy,
05:18but also it needs to have the wow factor
05:19when I lift that cloche
05:20in front of the judges.
05:25Hello.
05:31Hello.
05:34Just wrapping my head around what's...
05:36what those flavour combos are.
05:41Alright.
05:42One, two, five, egg yolk.
05:44Okay.
05:47Well played, Connoisseur.
05:48My ice cream flavour today is Café Grande.
06:01Come on, Cal.
06:02Just drawing over here.
06:03Don't mind me.
06:04Ooh!
06:05What does it taste like, Callum?
06:08The first thing that smacks me in the face
06:09is that coffee flavour.
06:11As I'm eating more,
06:12you get more of that chocolate,
06:13the almond,
06:14and that citrus liqueur
06:15coming through as well.
06:16It's like four things,
06:17so it's actually quite a few things to...
06:18That's good.
06:19...wrap my head around.
06:21Good walking, Callum.
06:23Professional walking.
06:24Impressive stuff.
06:25Today is a really strange challenge
06:27because you're writing your own pressure test,
06:29so it's going to be as hard or as easy
06:31as I choose it to make.
06:34Got a paycheck here, Cal?
06:36Just made a little novel over here,
06:37don't mind me.
06:39But I feel like to stand out,
06:40especially with seven contestants total cooking today,
06:43I'm going to push myself harder than I have
06:45in any of the challenges so far
06:46in this competition.
06:48I basically want to go
06:49either the best dish
06:50or the worst dish.
06:53That's the only two options today.
06:58Oh!
07:00Well, well, well.
07:02Well, well, well.
07:04That's so naughty.
07:06Ice cream for breakfast.
07:07What?
07:12Whoa.
07:14Oh, that's good.
07:16Mmm.
07:17I love this challenge.
07:23Oh!
07:24Sorry, gang.
07:27Yeah, you should be.
07:28We're busy.
07:31We've got very important work to do.
07:36Hi, Lana.
07:37Hello.
07:38How are we going?
07:39So you've got chocolate and hazelnut.
07:40Yes.
07:41So what are you going to do?
07:42So I'm kind of going with a bit of a modern style dessert.
07:45Yeah.
07:46So I'm thinking, you know, chocolate hazelnut cremeaux,
07:48a gold chocolate and hazelnut ice cream,
07:51these little chocolate hazelnut rocks as well.
07:53I'm going to use those beautiful blackberries in there as well
07:55just to bring a bit of freshness to it
07:57and then sort of cover it all
07:59with these beautiful chocolate shards all around it.
08:01Yeah.
08:02I think with you, Lana,
08:03like, you know that chocolate and hazelnut combo
08:05is such a tried and tested old favourite.
08:08Yeah.
08:09I guess we'd love to see something like a little bit, like,
08:11left to the left, you know what I mean?
08:12Yeah.
08:13Which you are so good at.
08:14Yes. Yeah.
08:15All right.
08:16I'll keep that one in mind.
08:17Put your last bag on it.
08:18Oh, now you've just added another thing into my brain.
08:19No, no, no.
08:20I think that's great about it.
08:22Yeah.
08:23And that's sort of what I'm trying to think.
08:24What can I put a little spin on something?
08:25Yeah.
08:26Like, how's it?
08:27Makes it interesting.
08:28Yeah.
08:29Yeah.
08:30Good luck, Alana.
08:32I'm thinking and thinking, what can I do in this pressure test to bring a bit of that
08:36little Alana sort of flair to the dish?
08:39It's been 14 years since the last pressure test that I did.
08:47I wanted to get into that grand finale so much, but I came third.
08:54It sent me home.
08:58Coming back onto MasterChef, I've got unfinished business.
09:02But this time, I'm back to winner.
09:05And I feel like today's pressure test is a real redemption for me.
09:11And it might win me immunity.
09:13So my flavors are caramel honey macadamia, but today I'm going to actually bring a little
09:22bit of home in terms of using coconut.
09:25I love coconut-based ice creams.
09:28So my dish today is gula melaka filo fingers.
09:36Macadamia.
09:38I'm making a coconut gula melaka ice cream with toasted macadamia through it.
09:46Gula melaka is essentially a coconut palm sugar.
09:49I grew up eating a lot of it.
09:51It's slightly sweet, salty, a little bit smoky.
09:54I'm going to serve it with some filo fingers with a coconut cramp pat.
09:59And to top this off, there's going to be a coconut and macadamia caramel with a whole
10:04lot of crispy crunchies on top.
10:05This is going to be a pressure test-worthy dish.
10:08So I've got a motor.
10:11Time is a gift.
10:12Make the most of it.
10:13You have 90 minutes to go.
10:15Go, guys.
10:24Mmm.
10:25That's good.
10:27My ice cream flavour today is Café Grande.
10:33So today I'm going to be making a dessert I'm calling Café Grande.
10:37Very original, right?
10:39I'm making quite a few developments today, starting off with a caramelised coffee and
10:44lion's mane mushroom ice cream.
10:46If you've never had mushroom in a dessert before, you're going to think I'm really crazy.
10:50But it actually makes a lot of sense when you taste it.
10:53It's got this kind of, like, malty Milo kind of character that when you mix it with either
10:58caramel or sugar or chocolate, tastes delicious and it's really kind of interesting and funky.
11:03I think being able to surprise the judges when they eat it, not just visually but from a
11:07taste bud perspective, is a really good idea.
11:10The ice cream's churning and it's time to crack onto this shoe.
11:14Hello.
11:15This feels like your jam.
11:18Tell us what you're doing.
11:19I was hoping, well, I was expecting to do, like, a follow, a fancy, hard, difficult,
11:24Michelin start-up recipe today, right?
11:25Yeah.
11:26And I'm not doing that.
11:27Yeah.
11:28But I was excited for that pressure of, like, seeing how I'd go.
11:30Yeah.
11:31And so I'm trying to put myself under equal pressure.
11:33So, it's going to be this shoe that I'm making now.
11:36Yep.
11:37Salted mousseline, which is inside the shoe itself.
11:39On top of that is going to sit a citrus liqueur gel.
11:42And I'm going to make a bunch of crunchy, textural kind of things.
11:45I've got a honeycomb going.
11:47I'm going to make some little creme-fresh kind of pearls in liquid nitrogen.
11:49Yeah.
11:50And a caramelised coffee and lion's mane mushroom ice cream.
11:54Awesome.
11:55It's just churning away.
11:56Chocolate almond disc on the top.
11:57Almond praline.
11:58Free dry mandarins.
11:59Fresh mandarins.
12:00And then I'm going to use some mandarin branches to make a dry ice thing.
12:03Cal, how many elements are going on your plate?
12:05This is hectic.
12:06Twelve things.
12:07Twelve elements in two hours.
12:10That's what I'm trying to do, yeah.
12:12So you're taking the brief of creating yourself a pressure test pretty seriously then?
12:16Like you've actually given yourself a rough task.
12:18Yes.
12:19Yeah, yeah.
12:20Excuse me, Callum.
12:21Your elements don't even fit properly on your page.
12:24Yeah.
12:25It's there.
12:26You have set yourself a huge task with twelve elements.
12:30I'll do my best.
12:37Can we get some ice cream?
12:38Yeah.
12:39Here's Aunty Poe.
12:40Hello, my little vultures.
12:41Welcome.
12:42Here we are.
12:43Thank you so much.
12:45Spoons?
12:46Nice.
12:47Don't say I don't look after you.
12:48I would never say it's a lot.
12:49Thank you, Poe.
12:50Mmm.
12:51I love a little bit of fun.
12:52Oh, it's so good.
12:53Is that honeycomb, Callum?
12:54Yeah, that's the honeycomb.
12:55Callum, what are you making?
12:56This could take a while.
12:57Uh, a sugar pastry, a salted almond mousseline,
12:58grandma onion citrus gel, dark chocolate almond
12:58dish, honeycomb, creme fraiche, fellas, liquid nitrogen,
13:00mandarins, freeze-dried mandarins, some toasted almonds,
13:02fresh mandarins, and then I'm going to use some mandarin branches
13:03and make a dry ice thing, so.
13:04Twelve elements.
13:05Callum.
13:06Poe and Sophia are right.
13:07I'm putting a lot of pressure on my hands.
13:08You can do it.
13:09Oh, it's a little bit of a little bit of a beautiful-looking.
13:10It's a little bit of a beautiful...
13:11I've got a little bit of a beautiful...
13:12Oh, it's so good.
13:13It's so good.
13:14It's a honeycomb.
13:15Colum, what are you making?
13:16This could take a while.
13:17So
13:1812 elements, Callum!
13:21Paul and Sophia are right.
13:24I'm putting a lot of pressure on myself making these 12 elements.
13:28I have no idea if two hours is enough time or not, but I just have to be like Usain Bolt
13:32and just smash it out.
13:33Wowee, Callum.
13:34This is impressive.
13:35I'm going to give it my all to try and win this immunity.
13:38Bravo, Callum.
13:39How are you going, Alana?
13:42Good, good, good.
13:44Getting there.
13:45Bo, what's bubbling away?
13:46Uh, honeycomb.
13:47Andre smoked the base for his ice cream.
13:50Okay.
13:51How's the tart base going?
13:52Yeah, good.
13:53That's good.
13:59Oh.
14:00Oh, hey.
14:01Hey.
14:02Don't mind me.
14:03No, you're right.
14:05Good work, Debs.
14:08Stepinda!
14:09Hey guys.
14:10What's our matcha white chocolate girl doing?
14:12Um, so I'm making a laid cake, Po.
14:14Yeah.
14:15What type of cake?
14:16Like what batter is that?
14:17So this is a matcha cake.
14:18Yeah.
14:19I'm so excited personally because I really wanted someone to do a whole cake.
14:24So what have you set up for yourself that really proves that you've created a pressure test for yourself?
14:29Okay, so I think structurally a cake is a little bit tricky.
14:33Um, so I'm trying to do three to four layers of the cake.
14:36So getting a layers right is going to be the tricky part, which is going to happen in the last 30 minutes.
14:40When you've made cakes like this in the past, how long do you usually spend doing them?
14:44Yeah.
14:45I'm not in a rush ever really.
14:46Yeah.
14:47So I bake one night and then the next day I put it together.
14:49Yeah.
14:50Because you've had overnight for it to cool.
14:51Yeah.
14:52Yeah.
14:53Yeah.
14:54With the timing I think.
14:55Yes.
14:56Um, it's so much harder than people think.
14:57We really would love to see it look beautiful.
14:59Yes.
15:00I'm going to try so hard.
15:01I'm going to be pushing.
15:02You have so much to do and not my time in your hands.
15:05Good luck.
15:06Thanks guys.
15:07It's very ambitious for me to try and do a layered cake in two hours.
15:14It's a big risk.
15:16And Po, she's the cake queen in my eyes.
15:19So it's quite intimidating making a cake for Po.
15:22How's it going Dipinda?
15:24Yeah, good.
15:25I just want to get this cake in.
15:26But I haven't had the chance to cook for an immunity on this season so far.
15:30So this is my chance.
15:32I'm going to go for it.
15:33Looks beautiful Dipinda.
15:35Allez allez guys.
15:3745 minutes to go please.
15:39Come on.
15:40Let's go.
15:41Come on.
15:42Go team.
15:43Nice.
15:44Whiskey, whiskey, whiskey.
15:46Let's go.
15:47Bo.
15:48Woo.
15:49I got the honeycomb and Australian honey ice cream flavour.
15:52Come on Bo.
15:53So I'm going to make a chocolate cannoli ice cream cone.
15:56And then I'll have some honey and eucalyptus ice cream in there.
16:00Some honeycomb on top.
16:02Nice.
16:03Go, go, go.
16:04Go, go, go.
16:05Yes.
16:06That looks beautiful Theo.
16:09I scored white chocolate and raspberry.
16:12So making a white chocolate custard and raspberry tart.
16:15I'm expecting perfection from this tonight.
16:18Mm-hmm.
16:19Theo, do you mind?
16:20Yeah, sure, mate.
16:21Go for it.
16:22The colour, the combination, the smell.
16:27Oh.
16:29I would love to be in your position.
16:31Just because of those two flavours.
16:33Yeah.
16:34Whiskey.
16:35That laugh has many meanings, I've come to understand.
16:50Yeah.
16:51I've just taken a painted whiskey and put it into a caramel.
16:55Yup.
16:56Whiskey forward.
16:57And that's how I want the dessert.
16:58Right.
16:59No weird nuance.
17:00No, no.
17:01You called for flavour.
17:03Yes.
17:04Cookies and cream.
17:05What's cracking?
17:06You've got a smoked ice cream in here, vanilla and amoresi biscuit.
17:09It's going to be slammed in between a Zeppelet and it's going to be boozy as.
17:13And oozing with flavour.
17:15Ah, yes.
17:16OK.
17:17OK.
17:18You have a real knack of making dishes look beautiful and precise.
17:23This needs to be that.
17:26100%.
17:27And I agree with you.
17:28Yeah.
17:29Come on.
17:32We're expecting big things from you today, Alana.
17:34Yum.
17:35Big things.
17:36We'll see.
17:38My Promoan ice cream is all set, so I'm happy with that.
17:42I'm making my little pulled chocolate shards here.
17:46You need to caramelise a little bit of this sugar.
17:49And then pop a little bit of melted chocolate into it.
17:51Beautiful.
17:52Carolina.
17:54I love plating up desserts that are a little bit more abstract.
17:59The chocolate shards are really there to be, one, this really lovely chocolate,
18:04sort of sugary crunch, but they're also going to be aesthetically creating this,
18:09almost like this hidey hole for all the other elements to sit under.
18:13So basically you'll have all of the beautiful different elements sort of hidden underneath
18:18these shards.
18:19And so as you kind of open them up, you'll see that there's these chocolate rocks and
18:23there's the cremeux and there's the ice cream and everything in there as well.
18:26Love a bit of chocolate.
18:27Alana's doing well.
18:28My mind is still ticking over thinking what Poe said.
18:32You know, what's the little bit of Alana that I can bring to this?
18:36Nothing springs to mind, but I know for me to get over the line in this immunity challenge,
18:41I need to think something very soon.
18:44Let's go Alana.
18:45Oh!
18:46There we go.
18:47That's one way to cut it up.
18:48Oh, that is beautiful.
18:49Ice cream's almost churned.
18:51Chew's about to come out.
18:52I've got my honeycomb here.
18:54Oh, look at that.
18:55I've got my almonds toasted off in the praline.
18:59Creme pat's done.
19:00Sweet butters are working.
19:01I've charred some mandarins.
19:02I'm going to go start liquid nitrogen-ing them.
19:05I'm using the liquid nitrogen here to make a couple of different elements.
19:08I've charred some mandarin segments.
19:10I'm going to smash them up so you get these tiny little bits of bittersweetness.
19:14I'm going to make some creme fraiche pebbles as well.
19:16So I've just whisked creme fraiche in with that citrus liqueur.
19:20For my cafe grande dessert, every single element going on the plate today
19:23is going to add little complexities to the overall mouthfeel and flavour profile.
19:26And it also means that when you go back from one spoon to the next,
19:29you get quite a different experience as well.
19:31Callum.
19:32Hello, mate.
19:33How are ya?
19:34Yeah, good. How are you?
19:35How many of the 65 elements have you got done on this dish?
19:37Uh, about seven, I think.
19:40Seven? Because you're doing 12 elements.
19:42Yeah.
19:43I guess it was, um, because I've got four different flavours that make up my ice cream,
19:46I feel like I, you know, inevitably have to do at least one thing with each flavour, right?
19:50Because it has to be more interesting than just the ice cream by itself.
19:54So what you're saying is that if you don't get these 12 elements done,
19:58then the dish won't work.
20:00It won't be as good.
20:01It won't be as good.
20:02Mate, we need it to be as good as it can get.
20:05Seems like nothing is more valuable than immunity, right?
20:09Oh, mate, I definitely want to win.
20:11Well, bring us 12 elements.
20:12Thanks, bud.
20:13I am starting to feel pretty nervous.
20:15I've got elements that haven't started yet.
20:17I need a really moderate this time.
20:19Wow, wow, wow is what we want 30 minutes to go!
20:23Woo!
20:24Come on, guys!
20:25Come on!
20:26Woo!
20:27Set up!
20:28Woo!
20:39Hey, Audra.
20:40Hi, Audra.
20:41Ladies.
20:42So you've got caramel honey and macadamia.
20:43Yeah.
20:44Things sort of tropical flavours here, very Malaysian.
20:46Yeah.
20:47Yum.
20:48What are you making?
20:49These little phyllo pastry fingers.
20:50Oh, beautiful.
20:51And I'm going to pipe them with a coconut crempette with toasted macadamia on the inside.
20:56And then I've got a coconut gula melaka ice cream as well.
20:59Oh, okay.
21:00Yep.
21:01Wait, there's no honey?
21:02The honey will be in the drizzle.
21:04I'm worried about that because the honey seems like it's going to be overpowered by the gula melaka.
21:10Okay.
21:11Because gula melaka is so strong.
21:16So am I missing the brief?
21:17It's...
21:18It could be.
21:19Yeah.
21:28Audra.
21:29Hey!
21:30Plain and simple question for you.
21:31Yes.
21:32Where's the honey?
21:33Ah!
21:34Think about caramel honey macadamia.
21:36Yes.
21:37And try to bring your dish together with those three flavours in mind.
21:41Yep.
21:42It's still Cog's turner.
21:43I know.
21:44Always.
21:45You'll be right.
21:46Thanks, mate.
21:47What the judges have said is really weighing on my mind.
21:50So I've got to pivot.
21:51Oh, I'm so honey.
21:55Davinda, love your cake.
21:57My cake's out of the oven.
21:59They are looking beautiful.
22:01I've got that beautiful green matcha colour coming through the cake and I just need to get this cooling ASAP.
22:06Normally I would cool my sponge overnight.
22:09So I'm just praying to all the MasterChef lords right now that I have enough time for the sponge to actually cool down because it can't be warm when I'm constructing it.
22:18Because I don't want to lose the integrity of my sponge cake.
22:21Oh, that looks so nice, Davinda.
22:23Gorgeous.
22:24Well, would you look at this.
22:26Seven different cooks and seven completely different dishes that we are going to get in the tasting room.
22:33I am looking at Alana and I'm wondering how she's going to balance the hazelnut and the chocolate.
22:41Two very dominant flavours.
22:42They definitely go hand in hand, but they're strong.
22:45Lots of chalky work, eh?
22:48Chocolate, chocolate, chocolate.
22:49How is she going to add some things to be able to give us a bit of relief in those two very strong flavours?
22:55Audra, she's got caramel honey macadamia as her ice cream flavour inspiration.
23:01And after visiting her, I was still thinking, where's the honey in this?
23:05I like my gula melaka ice cream.
23:07It's so good.
23:08I need to honey it up a bit though.
23:10So she is editing.
23:12Okay.
23:13Yeah, she's now going, I need to reinforce the honey.
23:15Yeah.
23:16Lovely, Callan.
23:17Beautiful, beautiful, beautiful.
23:18So Callan has really taken this pressure test concept and running with it.
23:22He has got 12 elements.
23:24Yeah.
23:25So nitro to lion's mane.
23:27Yeah.
23:28It's like wild.
23:29I love that he's setting himself that standard.
23:31Like that is what this is about.
23:33But I guess the question is, is he going to manage?
23:36And even though we've given him two hours, it still seems like it's going to come down to the wire with this one.
23:41Yeah.
23:42I'm double dipping.
23:43Yeah, that's fine.
23:44Oh my God, that's so creamy.
23:45It is.
23:46This is your recipe.
23:47Make it your best!
23:4815 minutes to go!
23:49How did the sponges end up?
23:50Good, good.
23:51Oh, nice.
23:52You got this Theo.
23:53So I have my tart in the oven.
23:54I'm making my raspberry gel that's going to go on top and inside the raspberry.
23:58It's going to be all over the whole tart.
23:59So it's going to be quite a lot of work in the end.
24:00I'm filling it a little bit.
24:01And I really want immunity.
24:02So yeah, there's a little bit of pressure here, but fingers crossed.
24:05You're flying, Bo!
24:06To make the cone-shaped cannoli, I've got these little steel cannoli molds.
24:10on top and inside the raspberry it's going to be all over the whole tart so it's going to be
24:15quite a lot of work in the end i'm feeling it a little bit and i really want immunity so
24:20yeah there's a little bit of pressure here but fingers crossed
24:25you're flying bow make the cone-shaped cannoli i've got these little steel cannoli molds oh yeah
24:33baby it does smell lovely i've got to say that it does does it yeah the chocolate well for me
24:39oh yeah for sure yeah come on andre the zeppole are coming along nicely i need to cool them down
24:49i'm actually pretty proud of my ice cream smoky the amoretti biscuits are crossed all through there
24:55so that's the the cookies nice i've got my ice cream ready to go in my piping bag and now it's time to
25:02pipe it into the zeppole i hope that holds together caramel caramel and then i need to concentrate on
25:08placing in a really nice layer because it is a pressure test dessert
25:16depinder how's the cake section i just need to start assembling we all want to like lift the lid and
25:21we see this beautifully presented cake with multiple layers that's your moment okay that's how you win
25:28immunity when we get wowed oh no pressure it's time to assemble my cake and i think that's my pressure
25:35point for today it honestly comes down to this moment i just hope that i've cooled the sponges
25:41down enough for them to hold the structure of the cake i started by placing one matcha sponge on the base
25:48i go on top with the berry jam it's good colors thanks chef i can see you want to smash it i really do
25:55huh again the next thing is the white chocolate whipped ganache and then the matcha is swiss meringue
26:02buttercream it's so important to make sure each of those layers are uniform layers have to be evenly
26:09filled evenly placed because when you cut through that you want to see those beautiful uniform layers
26:15with the fillings i've just done my fourth layer of the cake and i feel like i've exceeded my own
26:22expectations so to encase my cake i'm piping the matcha the swiss meringue buttercream on the outside
26:27which is really crucial to hold the shape of the cake together beautiful depender i've never decorated
26:34a cake so frantically in my life before and i just want to make sure it's got that beautiful smooth
26:39exterior so when the judges see it i want them to be wild give yourself the best chance of this yes
26:45yeah you got it girl right there's 10 minutes to go everybody
26:55we are going to leave you to finish the cook the kitchen is yours remember we want to be well good luck
27:07come on i need to physically inject honey into this dish
27:13so now i'm going to be making a honey cramp pat so it'll be honey with toasted macadamia fold it
27:19through it you back on track i think so so honey now is a big tick totally hit the reef today
27:28let's go guys five minutes to go
27:30i've got this huge adrenaline rush happening i need to start plating up the first thing on my plate
27:45is my chocolate cremeux ring that's going to sort of house the blackberries and the ice cream on top
27:51of that gollana my mind is still ticking over thinking what poe said you know what's the little
27:56bit of alana that i can bring to this a last minute idea pops into my head and i think tarragon
28:05is going to be amazing on this dish i'm making a little tarragon oil to go with the blackberries just
28:10to add a really nice little freshness to the hazelnut and chocolate poe asked for it so i'm
28:16going to go out on a limb and hope that this tarragon flavor is what she's looking for
28:21so i got all my elements done um which i'm pretty proud about to be honest i've been pretty much
28:41multitasking the entirety of that two hours it's time to plate up and the first thing i'm doing
28:45is getting that shoe bun onto the plate and stuffing it with that salted almond mousseline
28:50this dessert needs to obviously be delicious today really interesting to eat but i think visually
28:54it does have to have a real wow appeal as well because every pressure test has been set so far
28:59in the competition when we revealed from that cloche there's that like whoa what the heck is that moment
29:05and that's really what i'm trying to create today on top of that's going to go that coffee and
29:10lion's mane mushroom ice cream and then around the outside of the plate it's all those crispy crunchy
29:14kind of textural elements oh wow and finally i'm going to use some mandarin leaves and dry ice pour
29:20like a coffee and liqueur syrup over the top so you kind of get that center for the cafe grande
29:24ice cream as you're eating the dessert come on guys 10 9 8 7 6 5 4 3 2 1
29:41oh my god so visually this dessert looks pressure test worthy but i didn't have enough time to
29:53balance everything taste it all together just hope i've got that balance right because when you have
29:58a bunch of different components on the plate it doesn't matter if they all taste good individually
30:02it's about how it all comes together in the end is walking up by matcha cake to the judges i'm so
30:18nervous i think it's a pressure test worthy cake but presenting it to someone like po it's definitely
30:24intimidating po has set that bar so high in this kitchen i just hope i've matched that today
30:34it's a very high close you look happy that's a good sign yeah your ice cream flavor was matcha green
30:44tea and white chocolate yeah is what's under there going to wow us like a pressure test dish
30:50i hope so i really do yeah do you want to unveil okay so today i've made mine
31:08matcha white chocolate cake with berries oh wow oh that is gorgeous i'm so impressed that looks stunning
31:18like thank you french patisserie window worthy totally in two holes what do you think john
31:25christopher unbelievable i can't wait to see the middle of it we've definitely wowed us with the
31:33looks to pinda we're gonna see if you wow us with the taste thanks to pinda thank you guys thank you
31:39thanks to pinda thanks thank you
31:40what do you think guys it is pretty snazzy i'd be thrilled if somebody ordered me that for my
31:49birthday 100 it's like a chef art yeah should i cut into it please i can't wait to see the layers
31:56it feels good it feels good if he tests the way he looks it's going to be super lennon
32:10oh my god beautiful that's got much of written all over it all right you can have that sophia
32:38it
32:42so
32:48so
32:52so
32:56so
33:00I'm so impressed.
33:14It's everything she said she'd deliver.
33:17The sponge is so light and fluffy and it's got just enough matcha
33:21because matcha can definitely tip into bitterness.
33:24She's really skirted on that edge really well.
33:28The berry was a great choice as a foil.
33:30I love that there's that little hint of acidity.
33:33The jam was a great idea.
33:35And then the texture of the sponge and the ganache
33:38just goes so seamlessly together.
33:41I love every element.
33:43It's very inhalable.
33:45The jam is not too sweet
33:47and I like the sharpness of the grated berries on the top.
33:53It's beautifully done.
33:55I loved the differences between that Swiss meringue
33:59and buttercream matcha number on the outside
34:02that she's kind of used as grout to kind of fill in the bricks
34:07and give it a bit more structure.
34:09And then the contrast with that light white chocolate whipped ganache
34:13is so lovely.
34:15Everyone cannot underestimate how hard this is to do in two hours.
34:21No.
34:22Two hours?
34:23Yeah.
34:23Like it's insane.
34:25I'm so happy for her.
34:28I think she's really starting to just be comfortable in her own skin in this kitchen.
34:33And with dishes like this, she's a force.
34:35Absolutely.
34:36Andy, you don't even usually like matcha.
34:40Nah, or cake.
34:42Not matcha left.
34:44Nah, hardly any.
34:46Good luck, Lana.
34:48Good luck.
34:48Good luck, Lana.
34:48I've definitely been bringing unusual and interesting flavour combinations
34:55and Poe's expecting that of me today.
34:58The judges are going to taste chocolate and roasted hazelnut first and foremost,
35:03but then these little pops of tarragon that unexpected,
35:08I really hope it just lifts it to a pressure test worthy dish.
35:13Hello.
35:13Alana, roasted hazelnut and chocolate ice cream.
35:21Mm-hmm.
35:22Are you excited to show us how it looks?
35:23I am.
35:24Yep.
35:27Do you want to show us what's up in the cloche?
35:32This is my chocolate, hazelnut and blackberries.
35:43It's very mysterious.
35:45We can't wait to dive in, Alana.
35:47We'll taste now.
35:48Thanks, Alana.
35:48Thanks, Alana.
35:51It's like the autumn.
35:53Autumn?
35:54The leaves are coming down from the trees.
35:57I love the look of this.
36:01Wow.
36:01These are so thin.
36:02Oh, no, no, no, no.
36:03I love the flavour of her hazelnut ice cream.
36:27I can taste the nuttiness and that caramel,
36:30particularly with that tarragon oil.
36:33Just that tarragon chocolate combination,
36:36that's the bit for me that is a pinch of Alana
36:38that takes the hazelnut chocolate combination
36:40into something that is her.
36:42I love that hit of anise from the tarragon oil.
36:46And then just the sharpness of the raspberries
36:49really gives the whole dish respite.
36:51Those flavours are incredible.
36:53It's like a pressure test dish.
36:56While the look could be refined,
36:58she's done those shards perfectly.
37:00They just shatter in your mouth so beautifully.
37:05I love those.
37:07What she's delivered is a lot of different flavours
37:09and textures and you've got, obviously, the sweetness.
37:13You've got the bitterness,
37:15the real bitterness of the cocoa, the chocolate.
37:18You've got the little bits of the hazelnut,
37:20which has been roasted properly.
37:22And then we end up with the blackberries
37:24just in the middle.
37:26C'est perfect.
37:28Brilliant.
37:29Merci beaucoup.
37:30I want more dishes like this.
37:36Grazie.
37:37I love the look of the dish.
37:39I think I've also nailed the honey elements.
37:42At least I hope I have.
37:43And now I really hope that it's pressure test-worthy
37:48and the judges love it.
37:55In the mood to cook?
37:57Grab your aprons and try these delicious
38:00MasterChef-approved recipes on 10 Play.
38:03Hi, Audra.
38:06Hello.
38:07Audra.
38:08Audra.
38:08Judges.
38:09How are we?
38:10Audra.
38:11Hi, Audra.
38:11How did you go?
38:12Yeah, I think I'm pretty glad with what I did.
38:15How'd you go with the honey?
38:17Did you get it in there?
38:18I did.
38:19I did.
38:20I have this problem of missing the briefs a lot.
38:24Maybe I just kind of rocked my own tune half the time.
38:28I've got a different music in here than everybody else.
38:31But we can't wait to try it.
38:34This is my...
38:38Gula Melaka filo fingers.
38:41Okay.
38:45So we've got Gula Melaka coconut ice cream
38:48with toasted macadamia through it.
38:51We've got a honey crempat on the inside of filo,
38:55some crispy macadamia and coconut.
38:58And this is a salted honey coconut caramel.
39:03Does that get poured on?
39:04Shall I get it on?
39:05Please.
39:05All right.
39:07All right, ready?
39:10Oh, look at that presentation.
39:16Wow, wow, wow, wow, wow.
39:18Thanks so much, Audra.
39:19All right.
39:19Thanks, Audra.
39:21Thank you so much, Audra.
39:24Well, a presentation.
39:26I mean, it should taste good, right?
39:28Yeah.
39:28Show me the honey.
39:52I think where Audra's really succeeded here
40:00is in terms of textures.
40:02She's got that light, crispy filo.
40:05Her crempat is really luscious.
40:07Love the texture of her ice cream
40:09and also the consistency of her caramel.
40:11However, I'm not getting honey.
40:15No.
40:15That could be because the gula malaka ice cream
40:17is so intense.
40:19Anything it touches
40:20just tastes instantly like the ice cream itself.
40:24It's interesting because I liked the elements separately.
40:28I just thought, like, everything together
40:30was so sweet.
40:33It's just too much.
40:35I'm just finding it really a very overwhelming dish to eat.
40:39Theo!
40:40Theo!
40:42This is my white chocolate and raspberry tart.
40:47Very pretty.
40:48I set my own pressure test
40:50and I really set the pressure in the end,
40:52which is quite funny.
40:58You get the raspberries, 10 out of 10.
41:01You get that lovely, vibrant raspberry gel
41:04who is absolutely perfect.
41:07The edges are done well.
41:08But is the dish worthy of a pressure test?
41:11I'm just not sure.
41:12Yeah.
41:13Couldn't agree more.
41:14Here he is.
41:15Hey, Andre.
41:16Hello.
41:16This is my...
41:17smoked ice cream Zeppel Air sandwich.
41:21You said you weren't going to really wow us
41:24on these crazy techniques.
41:26You were going to wow us with flavour.
41:28Yeah.
41:28Do you reckon you've done that?
41:30Yeah, I think so.
41:31The ice cream appears to be a emblaze.
41:40Yeah.
41:41Yeah.
41:41Someish whisky in the ice cream.
41:43I think this is such a clever riff on cookies and cream.
41:51It's wildly different from the ice cream itself.
41:53But I love that he's made his own amaretti
41:55in place of the cookies
41:56and then the cream element is in the smoked ice cream.
42:00The execution has just been a little clumsy.
42:02Hi, Bert.
42:05G'day.
42:09Whoa.
42:09Chocolate cannoli ice cream cones.
42:16What I've enjoyed the most
42:18is the combination of the flavours
42:20with the chocolate and the eucalyptus.
42:22You bring that bitterness to the sweetness of the honey.
42:26And really, that ice cream is fantastic.
42:29But is this pressure test worthy?
42:31Really, visually, I am not impressed.
42:38I feel really proud, to be honest,
42:40because I've pushed myself harder today
42:42than any challenge so far in this competition.
42:45Go get it, Kyle.
42:46Go get it, go get it.
42:47I set myself a pretty high bar today.
42:50I think it's pressure test worthy.
42:51There's a lot of technique
42:52and interesting things going on here,
42:54like lion's mane mushroom ice cream.
42:56And I managed to get it all done.
42:57I'm really happy with the dessert.
42:59But because it was such a push
43:00to get all these elements onto the plate today,
43:02I haven't had that time
43:03to taste every single element
43:05with every single other element.
43:07So, yeah, just hope I've got that balance right.
43:10Callum.
43:10Come on.
43:11Callum.
43:17Callum, you really set yourself
43:19a monster pressure test.
43:23How do you feel?
43:24I didn't want to set myself a low bar.
43:26Yeah.
43:27So that, yeah, ideally in the top two today.
43:31Did you tick off all 12 elements?
43:34Yes, everything got all 12 elements.
43:34Oh, wow.
43:38When you lift a cloche,
43:39how do you want us to feel?
43:41Well, hopefully, you feel intrigued
43:43by, you know, discovering all the little bits and bobs
43:45little textural elements in there.
43:47Yeah.
43:47But also, just from the waft of that coffee
43:50and kind of mandarin leaf that's going to come out,
43:52hopefully it's a feast for the senses, you might say.
43:55Mmm.
43:57All right.
43:59All right.
44:00This is my...
44:01Oh, get out.
44:03Oh!
44:03Oh!
44:04Oh!
44:04Oh!
44:04Oh!
44:04Oh!
44:04Oh!
44:05Oh!
44:05Oh!
44:05Oh!
44:05Oh!
44:05Oh!
44:05Oh!
44:05Oh!
44:05Oh!
44:06Oh!
44:06Oh!
44:06Oh!
44:06Oh!
44:06Oh!
44:07Oh!
44:07Oh!
44:08Oh!
44:08Oh!
44:08Oh!
44:09Oh!
44:09Oh!
44:10Oh!
44:11Oh!
44:11Oh!
44:12Oh!
44:12Oh!
44:13Oh!
44:13Oh!
44:14Oh!
44:15Oh!
44:16Oh!
44:17Oh!
44:18Oh!
44:19Oh!
44:20Oh!
44:21Oh!
44:22Oh!
44:23Oh!
44:24Cafe Grande.
44:25You are kidding.
44:27I don't even know what to say.
44:30I'm speechless.
44:31It looks like a dish that you would normally have to cook from a recipe in this kitchen.
44:40Yeah.
44:41It really looks like a pressure test dish.
44:43Yeah.
44:44Callum.
44:45So impressive.
44:46I think you ticked the box massively on it looking spectacular.
44:51We're going to taste now.
44:54Thanks, Callum.
44:56Wonderful, Sean.
44:57Cheers, thanks to my inadmary office.
44:58I've forgotten anything.
45:03Yes, they still haven't caused even with one anal classes.
45:06This has been a long time to eat it.
45:07No, I've actually fucking계 Skunisen Chair.
45:08I haven't had any time to eat it.
45:09It's been a long time to meal show.
45:10Fuck it.
45:12It was very smooth.
45:13Like I said, I'm sleeping a little piece.
45:14But when you become scared, I thought I didn't want to make fun.
45:16thinking fazer stock machines for the sea ofingo.
45:18I really applaud Callum for his tenacity he set out to do 12 elements he completed all of them
45:35which I think is incredible and he set out with quite an ambitious flavor profile he'd hit all
45:42those notes that were on the packaging the citrus the coffee the almond and the chocolate and he's
45:51really put his own spin on it and all these really interesting nuances like the lion's mane and the
45:58ice cream and just the layers of flavor that he's been able to achieve there are so many details and
46:05every mouthful is a little bit different in a good way you're discovering something different I love
46:11that combination between that really kind of shroomy ice cream dark chocolate almond and
46:19mandarin that for me like those four working together is heaven technically is remarkable
46:28is fabulous there is no doubt each element in term of textures is done impeccably the freeze cream is
46:38it's just superb and I have to say incorporating mushroom which is very healthy with the ice cream and
46:46very happy with it and I'm happy to discovering something very new mixing the whole lot together I think this is an
46:54amazing stunning dish
46:57two of you really nailed that cook the first bought us a masterpiece or should I say match a piece
47:15the pin down that cake it was flawless structure flavors execution 10 out of 10 out of 10 the second
47:41and they served up something unexpected but unbelievably delicious so
47:49much work went into it it's flavor on flavor across all 12 elements
47:58color
48:07to pin the Calum congratulations come Sunday you'll be safe on the gantry everyone else not to worry
48:16there's another chance to secure immunity tomorrow
48:19See ya!
48:26Tomorrow night is our very first Dough Fair!
48:33A brand new challenge puts the dough on show.
48:39There is so much you can do.