- 6/22/2025
S 17 E 33 >>> https://dai.ly/x9ls80q
Category
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CreativityTranscript
00:00:00Previously on MasterChef Australia...
00:00:10The ooze was their muse.
00:00:14Oh my God, look at this.
00:00:16In a spectacular start to sweet wheat.
00:00:19The goo factor was extraordinary.
00:00:22And a pressure test with Poe's perfect pastries.
00:00:26I have been dreaming of this day forever.
00:00:29Won a spot on the gantry for Laura.
00:00:32And the sparkle of sweet wheat continued for Callum
00:00:37when he wrangled those taste test ingredients.
00:00:40Wow.
00:00:41All the way to immunity.
00:00:43I'm blown away.
00:00:44That is crazy, crazy cooking.
00:00:47Tonight, it's an elimination.
00:00:50Pooh will be coming up short.
00:00:59Ready?
00:01:02Yep.
00:01:03Let's do this.
00:01:04Kill it.
00:01:05Get you on the zone.
00:01:07Elimination day today and, oh, the black apron.
00:01:11It casts a spell on you.
00:01:13I think at this point in the competition
00:01:15and cooking up against these people that I am,
00:01:18I need to shine in every cook.
00:01:20I need to give it 110%.
00:01:21I'm just keen to see what today's challenge is
00:01:24and I certainly am not ready to go home.
00:01:26Oh!
00:01:27Oh!
00:01:28Oh my God!
00:01:29Oh my God!
00:01:30Oh my God!
00:01:31Oh!
00:01:32Oh!
00:01:33Oh!
00:01:34Oh my God!
00:01:35Oh!
00:01:36This is beautiful!
00:01:37Oh my God!
00:01:38Oh my God!
00:01:39Oh my God!
00:01:40Come down, everyone!
00:01:41The judges are struck!
00:01:42Oh my God!
00:01:44Oh my God!
00:01:45Oh my God!
00:01:46That is so cool.
00:01:47Oh my gosh, we walk in and then there's mini judges.
00:01:52There's John Kristof, Sofia, Po and Andy.
00:01:55Oh my God!
00:01:56Hello!
00:01:57They look exactly like the miniature version of our beautiful judges.
00:02:00beautiful judges what's so funny Jamie how do you feel really good yeah
00:02:24absolutely wonderful depending up what's on your mind um how amazing you guys look today
00:02:32all right Alana how are you
00:02:49this is this is the best
00:03:02I don't know about you guys but I'm feeling so fresh today I'm feeling fresh too oh my god it
00:03:10must be my new skincare routine I'm feeling pretty good too but I do have one problem I'm hungry so
00:03:22let's crack on this may be an elimination but we have a fantastic day ahead and we expecting
00:03:35unbelievable food I cannot wait all right guys it's a pretty big challenge I think we're gonna need the
00:03:43big judges please welcome the big judges
00:03:48give it up for these legends
00:03:51shnez what's going through your mind I I have my own mini you know mini Mia home and this is so
00:04:08emotional for me I'm loving this what I see it's so so cute Declan what are you thinking what's going
00:04:13on I I can't wait till I can have a little Declan Junior a little clone of myself um yeah but um you
00:04:23know it's all fun and games but someone's going home today um so way to bring the vibe down bro
00:04:30the pressure's definitely on today seeing these little mini judges I try to figure out what's
00:04:40going on today and nothing is entering this mind I have no idea what they've got in store for us
00:04:47those kids you just saw are what today's cook is all about mmm to end sweet week in a memorable way
00:04:55we want you to create a sweet dish inspired by your childhood I think we all have fond memories of
00:05:11sweets from when we were young whether it's a cheeky snack that we looked forward to eating
00:05:15after school or a dessert that we helped mom make on the weekends it's that point in our lives where we
00:05:22actually start to experience joy through food so whatever you make today have fun and make us feel
00:05:31like kids again I think for me wow it's a long time ago um on the Thursday we will have maybe crème
00:05:39caramel wow and on Sunday we will have a tart oh never forget as long as I live uh yeah pretty obvious
00:05:49no crème caramel or tart tart in my joint we know that all right we're giving you 75 minutes you can cook
00:05:58anything you want just make sure your dish is scrummy and packed with nostalgia the only limit is your
00:06:06imagination whoever impresses us the least will be going home now this cook determines who will make it to
00:06:14the halfway mark of the competition and who just misses out don't let the pressure get to you your time
00:06:24all right let's go guys let's go what do I need I know best I want let's go I didn't really eat a lot of
00:06:45sweets as a kid maybe a you know an icy pole here and there a little bit of this I was more down the
00:06:49hot chips path so for me I'm gonna have to tap into some very distant memories and come up with a dish
00:06:57quick where's whole clothes oh it's such a nervous feeling to know that I'm on the cusp of making
00:07:05it halfway through this competition um I am an underdog in this 100% oh okay back to win
00:07:12right my donkey kong people have got restaurants they've got cookbooks they've got massive careers in
00:07:18this industry and I'm just starting out I need to prove myself here and I want to do it today this
00:07:23is such a good challenge for me so many memories come up when we're talking about sweet treats and
00:07:28you know growing up in a Greek family and I had my fair share of sweets muscle it's literally the exact
00:07:42recipe that my nana's cook brekkie at grandma's I'm gonna pull it Alana's riff on Nana's golden syrup dumplings
00:07:47oh yummy
00:07:49what a gorgeous way to start the day how cute were our mini me extremely cute my heart was exploding I know I'm really looking forward to
00:08:01getting that time walk back into our contestants lives like I want to hear about their childhoods hear their stories yeah learn a bit more about where they've come from yeah my childhood definitely
00:08:11definitely makes you who you are today all of those memories shape us those food memories yeah
00:08:16definitely and that that's what today's all about like tap into that yeah bring us a dish that is
00:08:20also fun a little bit childlike but it needs to be elevated you know you run the risk of cooking what
00:08:27you had around that dinner table yeah we want to see an evolution yes yeah bring us the feeling bring us the
00:08:33memory bring us the fun but make sure you execute it in a restaurant setting because at the end of the day
00:08:39someone's gonna go home off a pack of this challenge yeah I love this I feel like anything nostalgic just
00:08:47brings so much emotions from when you're a kid today is the day to just bring something really fun
00:08:55toddy what are you making bowl of cereal did she say cereal cereal who doesn't love cereal
00:09:04I know it's a wacky idea let alone making my own cereal but turning it into a dessert worthy of the
00:09:12Masterchef kitchen on a black apron day I'm trying to make a bowl of cereal that will save me from
00:09:17elimination today it is pretty crazy but I just hope that it pulls on some of those nostalgic strings for
00:09:23the judges as well today I've decided to combine two of my childhood memories the cookies I made with
00:09:30my mom and a bowl of cereal growing up mom would always make these incredible cookie jars for everyone
00:09:37it was literally everyone's favorite Christmas present our cornflakes Sarah I love it I've got some
00:09:44chocolate cornflake cookies banana ice cream a spice tea milk to pour over the cereal and then lots of
00:09:51little bites I've got some candied walnuts some charred bananas I just want it to be playful there's
00:09:57lots of little things going on and I don't know I just feel like I'm gonna have to run today there's
00:10:02a lot to get done probably both so I grew up in the bush and for me as a kid I remember it was this one
00:10:10dish at a local cafe which I just fell in love with Bowie hi how are you I'm good what are you making
00:10:16I'm making dessert version of a spider so a cola with ice cream I love that idea so how are you
00:10:24getting cola flavor cola I'm going with like a mixture of brown sugar and raw sugar nutmeg instead
00:10:29of cola nut vanilla citrus so lemon lime more of a citrusy cola vibe yeah wow so you're making your own
00:10:37mint cola flavor essentially pretty much I don't want it to be like uh brand cola yeah yeah yeah
00:10:42because I like that pine lime acid with the ice cream yeah trying to bring that but with a cola
00:10:47vibe I guess what we'll be looking for is whether it evokes those memories yeah and then just getting
00:10:52the balance right yeah yeah all right good luck boys thank you I remember the first time I had a
00:11:00spider I was maybe seven years old at a local cafe in Castlemagne and I just remember that magic of when
00:11:06you put the ice cream in and it all fizzes up pots sugar first thing I need to do is to make the cola
00:11:14syrup for the granita sugar I've made a cola syrup before but it was a long time ago and I can't
00:11:19remember how the ratios works so I'm tasting as I go I have to nail the balance of flavor to make sure it
00:11:27does invoke that nostalgia I mean um I'm actually quite emotional today uh especially seeing kids
00:11:35I miss my kids you know and thinking of my childhood it was actually beautiful you know and there's this
00:11:41one dessert every serbian celebration would have nice nez hi guys how are you i'm actually feeling
00:11:49so good yeah growing up there is this dessert that i literally chased around people's houses
00:11:55just to have it so it's a honey cake it's a similar to russian honey cake but my little twist to it
00:12:02layers layers layers layers i think honey cake is my favorite cake it's my favorite cake in the world
00:12:07that's the only sweet that i would love eating and doesn't honey cake traditionally take a long time
00:12:12to make um i'm making a super thin tin tin layers so but it's going to be almost like a biscuit biscuit
00:12:17base so when you kind of put it through the filling it's just going to soften up really quickly
00:12:23okay so i'll see how we go um but yeah well it's a hell of a day to find out it's a hell of a day but
00:12:30you know what it's also a day to push yourself and it's kind of really fun good luck i will mail it
00:12:34and it's going to be perfect yes it's going to be perfect i mean it's a lot of steak today it's a
00:12:41halfway mark i want to really go for it show them a lot of work and technique to kind of stand out i'm
00:12:47starting with my cake uh biscuit first my dough is ready i'm just about to roll it and cook it love
00:12:51sounds delish beautiful schnaz let's finish sweet week on a high you've got 60 minutes to go
00:13:06nice benny nice benny all right nice to pinda very good
00:13:11so today i'm making a fish that's so personal it means so much to me it has such a deep connection
00:13:19with my childhood in australia so i was born and raised in delhi i moved here 23 years ago with my
00:13:27family it was just the four of us and it took us ages to find our feet we did not have a single family
00:13:33member that lived here we've left all of our family behind it was like starting from like base zero
00:13:40so i'm feeling really grateful for where i am today depender hi are you happy about this gorgeous
00:13:46little challenge yes i love it i actually really really really really really really really what
00:13:51are you making um i'm gonna do a levington um so when i first moved to australia with my family
00:13:57obviously you leave behind like your food your favorite treats and when we came here the first
00:14:03like it kills me when i talk about it because
00:14:05it doesn't make you emotional yeah the first treat that i fell in love with was a levington
00:14:17but it was so special because like it just reminds me of you know the first house that i rented um
00:14:24how we only had one cup i know i know i know i know it's crazy yeah but it's such a special dish
00:14:35for me like a special special little sweet treat um you know we would walk to the supermarket with my
00:14:40mom and on our way back we'd have levington's it's a little ritual like your little special
00:14:45that's what it was yeah i just want to say harness this yeah yeah and put it into my food yeah yeah
00:14:52yeah i really hope so yeah yeah yeah today is literally a full life circle for me i actually
00:14:58can't believe i'm making mountains for these judges on masterchef i mean i couldn't be more grateful
00:15:05for how far we've come in our lives
00:15:14think you can be the next master chef only one way to find out applications are open now head to
00:15:19the link below and apply we'll see you in the kitchen
00:15:34oh man amazing andre amazing
00:15:41oh no he's losing it already i am having fun today because it's a fun dish reminds me of my childhood
00:15:48and so i'm having fun just getting messy with it hi andre hi what are you making today it's um
00:15:54called the italian mess and so it's basically an italian version of the eaten mess so so you've got
00:16:00a meringue yes so is it going to be crispy crispy shards crispy shards and then fresh strawberries fresh
00:16:06strawberries i'm making a basil ice cream with it ah nice yep aged balsamic caramel yeah such a classic
00:16:14italian combination yeah and i love love love the savory elements like bringing in the herbs
00:16:20so yeah looking forward to seeing your version thank you and honestly i thought black apron if
00:16:24i'm going to go out yeah i'm going to go out in an italian mess you can't have already an italian mess
00:16:29this is what i'm saying man good luck andre thank you thanks both
00:16:35all the cooking that i do is really built on the foundations of my italian heritage
00:16:40and those early childhood memories of togetherness and and eating with our big family so we're brought
00:16:45up around the big table italian family um this one's a little bit sexier than i remember my
00:16:51meringues in the oven my ice cream is churning and now it's time for my balsamic caramel let's go
00:16:57come on decky don't get messy decky go on declan jamie shot of coffee fair
00:17:11papu yo what are you making baklava baklava yeah yum this is such a great challenge for me my food memories
00:17:22uh as huge as a kid like growing up in an ethnic household everything revolves around food everything
00:17:28revolves around family eating together happy times like that's what food's all about and i feel it
00:17:36today hello kalimata kalimata how did you know what are you doing for us mate uh so very very traditional
00:17:44in our family baklava right um so little cigars like this beautiful filling of all those nuts and the
00:17:51syrup that goes on top of it is you know perfumed with the cloves and anise and all these things
00:17:57then i've got a thyme ice cream as well to go with it and i'm just so bursting with excitement today
00:18:03because like it's like feel it's so like nostalgic to me like i would always steal some baklava from
00:18:09my yeah yeah or my mum my mouse ordering like thinking about it it's just like such a a cool memory
00:18:15like it's full is it a core recipe in your repertoire as well or is it just so this is something you're so
00:18:20familiar yeah it really is um making your own fillet yeah make my own fillet nice nice
00:18:25now you gotta you i feel like a cool dish is there technique is there memory is there yeah
00:18:31mate i'm gonna hound you on the time yeah because i've seen when you get into these like
00:18:36packing places yeah yeah you feel like you're cooking at home yeah this ain't home yeah yeah
00:18:41you know so you still gotta push on thanks man yeah i appreciate it good luck thank you
00:18:45my dough is resting my ice cream is made i'm just making the filling for my baklava now i want this
00:18:53to be traditional so the filling is comprised of three different nuts you've got almonds you've got
00:18:58walnuts pistachios okay it's gonna roast them in the oven and then start rolling out this beautiful
00:19:05filo pastry been a lot of baklava in my time that's for sure i'm hoping that today well i know that today
00:19:11i'm gonna do do a do a great job okay guys 45 minutes to go please come on
00:19:16come on guys come on beautiful oh andre looks awesome andre nice mate
00:19:33multi multi goodness a bit more multi i'm doing my take on going to the movie cinema with mum and dad
00:19:40and um getting a chalk top and popcorn working hard every day but especially today in the black apron
00:19:46i can smell the pandan i'm going to be making a pandan creek with indy and mango sorbet so the whole
00:19:56recipe is around everything i eat as a child i'm doing a little riff on my nana's golden syrup dumpling
00:20:04you know golden syrup dumplings are typically really like sweet and stodgy i'm going to make them light
00:20:09a little bit savory i'm going to do a tarragon ice cream i'm going to have a bit of fun with it
00:20:14yeah nice snaz beautiful yes you're crazy come on snaz gorgeous gorgeous
00:20:22that's my lovely boys yeah it's good i'm really loving the way my cake biscuit turned out it's
00:20:27beautiful super thin smells like honey it's all you want um so i'm really happy with that but now i
00:20:32really need to finish the filling my cake is different to traditional honey cake it's because
00:20:37instead of the heavy buttercream mixture in between i'm using this cream fresh it's going
00:20:42to offset the sweetness and kind of give it a little bit of zestiness and sourness
00:20:49okay let's get this layering now for this cake syrup is usually used to make the biscuit nice and moist
00:20:55overnight but what i'm doing today i'm going to soak them with more milk it's going to make it softer
00:20:59quicker so you can get as softer as beautiful snaz thank you make it perfect this really need time
00:21:07to soak in to absorb all the flavors so i need to put it in the fridge as soon as possible before
00:21:12i get onto my twill so much to do oh who's using passion fruit right now that smells so delightful
00:21:20yeah so much passion fruit i'm literally putting my heart and soul into this lamington and i'm using
00:21:26some of my favorite um flavor combos i've got passion fruit i've got mango i've got coconut it's
00:21:31also got a white chocolate sponge instead of doing a plain sponge okay for me a perfect lamington
00:21:37relies completely on that cake base and that sponge it's just something that you really want to
00:21:44execute well that texture has to be so seductive i 100 agree with you so hopefully i can deliver
00:21:52thank you i really appreciate it i just need to make sure that my dish is well balanced
00:21:57each element is really well executed i don't want to disappoint her
00:22:00time's going so quickly you would think a bowl of cereal would take two minutes to put together but
00:22:08not this kind of bowl of cereal there's 30 minutes to go and i grab my chocolate cornflake cookies out
00:22:15of the oven they are perfect i'm really happy my banana ice cream is in the freezer now i need to make
00:22:23the chai milk anglaise it's sweeter when i eat a bowl of cereal my favorite part is when i get to the end
00:22:29and the milk has soaked up all the flavors from the cereal it's kind of like this infused milk so i
00:22:35want to do a bitter spiced milk to kind of tie it all together and bring some balance to the dish
00:22:40best bowl of cereal the judges will ever have hopefully it's a totally wacky idea and i get that
00:22:47but i'm just hoping the judges understand it sarah hello how you going good how are you fantastic
00:22:54today's a good day yeah bring back memories 100 and this this dish so i'm having a bit of fun with it
00:23:00actually it's inspired by my mum and the cookies we used to make together but i'm turning into a bowl
00:23:06of cereal like don't look at me like what so when you say you're turning it into a bowl of cereal
00:23:16yes what stuff it's not just going to be cereal with milk poured in no just doing cereal okay yeah
00:23:24cereal yeah a version can't wait to try it thank you it's freaking out indy and sophia don't quite get
00:23:34it okay this could go totally wrong if this cereal doesn't hit the mark i will be going home
00:23:42how are you i'm good sir oh you're going to be knocking on a lovely sweet dessert yes yeah i'm worried
00:24:00this could be sending me home like i'm making a bowl of cereal in masterchef i really want to take the
00:24:07judges on this experience with me and take them back to being children i don't know if it gets better
00:24:12that age is perfect oh my god 10 years old so i have to just power through with this idea and execute it well
00:24:24i bloody love these challenges where we just tug on the old nostalgia strings a little bit because
00:24:29i can tell that everyone is cooking from the heart there's so much emotion attached to these dishes
00:24:34to pin there she got really emotional talking about her dish yeah hers is a lamington because
00:24:41they'd have to walk to the shops to do their shopping after school and they always got a
00:24:45lamington treat to walk home with right and she's got all her beautiful tropical flavors going through
00:24:52but i want that really beautiful soft yielding sponge because that's what that whole lamington experience
00:24:57is about don't you think yes and speaking of cake experience i'm a little worried about shnash
00:25:02she's going to do a honey cake right okay this will this will work but the thing that that cake
00:25:09needs is time to kind of like make it that beautiful texture right 75 minutes are we gonna get that
00:25:17texture are we gonna get crunchy cake yeah pushing yourself yeah Theo's going full classic greek yeah as you
00:25:24might expect he's making baklava and it's something that he makes with his family i think it's something
00:25:30that's very familiar to him he just has to make the most perfect version of it that he's ever made
00:25:35for me i'm really excited about bowie okay he's doing the cola spider how awesome is that that's so
00:25:43good the only thing though is he has to construct the cola flavor so he's using spices and vanilla and a
00:25:52a few things it's very interesting making his own color from scratch yeah so i'm intrigued yeah
00:25:57could be something which is very very terrific yeah so i think it's going to be interesting i'm
00:26:01really really excited absolutely big time let's go pulling the meringue out i'm feeling great it's
00:26:08nice and set and nice and crispy now i need to just give it a little bit of a blow torch to get some
00:26:13nice toasty charriness into it nice andre my balsamic caramel is coming up a treat and my basil ice cream is in
00:26:20the churner is tasting great bags of basil flavor it has churned hallelujah now i need to make the
00:26:25garnishes i've got a lot of strawberries and some crushed almonds it's a funky mess looks delicious jamie
00:26:33yeah i'm making a little ode to my grandmother she's passed away like literally two weeks ago
00:26:39so this is definitely for her we've got cookies and cornflakes we've got a really dark chocolate creme
00:26:44oh which is essentially going to be scraped on the side of the bowl so it's all going to be about like
00:26:47fighting for that last scrape which is what we did as a kid nice benny today i am making a baked
00:26:55apple my grandmother used to make baked apple with vanilla ice cream i'm pushing it a bit further
00:26:58it's going to have a nice calvados sauce and a shortbread i'm going to make a crumble out of
00:27:02that with some lovely nuts as well you know believe it or not my mom used to do something very
00:27:06similar oh really across the country you see coincidence oh sorry behind you ready far out
00:27:15there's a lot of running around oh runs into tizz flipping out elimination
00:27:22for my spider my vanilla ice cream is in the churner my cola granita is chilling in the blast freezer
00:27:28i think i'm hitting the brief today by having two really solid nostalgia elements boom so that let's
00:27:34go but now i need to make this more restaurant worthy to elevate my spider today it's not going
00:27:41to be a glass of cola with a scoop of ice cream in it it's going to be a more sophisticated dessert so
00:27:46it'll look pretty it'll have some more adult flavors like some rum a couple of roasted macadamias
00:27:51some sour cherries got the floor out of it i'm going to stew some cherries to go with that kind
00:27:57of cherry cola vibe and because there's a lot of soft kind of stuff i'm going to roast some macadamia
00:28:03nuts and crush those up for some texture but also bring that sunday vibe what's mo doing
00:28:10very confused i just don't know if it's going to taste like a spider i love beau's idea i think
00:28:16recreating a spider is so cool because it's something that's so nostalgic to many of us but i just hope
00:28:21that he doesn't kind of lose the fun aspect of it and if he makes it too modern and too like
00:28:26sophisticated as a dessert he might sort of lose the very essence of what makes a spider cool
00:28:31it's a cool thing it's called a spider it does something it's like a volcano exactly it erupts
00:28:35everywhere it could have been an interactive thing but just i feel like it misses the nostalgia a little
00:28:41bit oh i can smell that coconut depender and the passion fruit i'm really happy with how all my
00:28:49elements are coming together i've got my passion fruit curd made my mango passion fruit compote is
00:28:54done and i'm about to take my white chocolate sponge cake out it's looking really good there's
00:28:59a lot at stake and i need to make sure this lamington is perfect it needs to have this beautiful airy
00:29:05sponge but white chocolate can sometimes make the sponge super dense and flat i'm trusting my instincts
00:29:12on this one i don't have a plan b oh my god it's so spongy like look at it i'm really happy i don't
00:29:22think i can get it more spongy than that i'm so relieved good work deeps i quickly cut this into
00:29:28uniform squares i'm gonna put it in the fridge to chill and move on to my cream cheese filling
00:29:34i don't want to be in the bottom at all today like i think top 12 like i need to be there
00:29:44give us a dish it's too cool for school 15 minutes to go let's go guys come on
00:29:52wearing black apron that means someone is going home i have to be perfect in every single step i make
00:29:59so i've just finished my spice syrup my ice cream's churning i need to check the baklava
00:30:06oh it's kind of just not caramelling i don't like the way they look
00:30:11needs to be golden brown on top it won't cook in time
00:30:14you've only got two elements right and this and the syrup yeah
00:30:33everything needs to be perfect this is the thing with those plastic dishes yeah like they need to be
00:30:37perfect yeah come on man yeah i don't know i'm gonna have to go to plan b what can i do i need
00:30:45to get these crispy really fast i can make a new fresh batch and i'm gonna do them in the fryer
00:30:51you know it's not a traditional way i just hope the flavors are there oh okay
00:30:56um is your ice cream like done there mine easy i popped mine i'm looking at my ice cream chair and
00:31:09oh no and it's like a soupy mess what is going on you're right no all the wheels are falling off now
00:31:18everything's going wrong oh man i don't know how to come back from this this is not where i want to be
00:31:35i don't know what's wrong my ice cream's upsetting less than 10 minutes to go i'm freaking out now
00:31:50this is an elimination my baklava is not finished yet my ice cream is a pool of mess here i don't know
00:31:59what to do i'm a bit worried to be honest no it's not working the ice cream's not i don't know
00:32:12i might have to go over there my only option now is to remove this ice cream and try to get
00:32:19it together with the liquid nitrogen nice pop ball pop balls
00:32:24it's good it's good it's good it's good it works it's come together amazing oh wow wow
00:32:41i need to get back to everything else though good hustling make your inner child proud five minutes to go
00:32:48go guys shoot cracklings cooked perfectly the top dipped in temper chocolate so you get that crack
00:32:57that'll recreate like a chalk top i've got some really delicious salty popcorn and i'm putting my
00:33:02adult spin on it with a whiskey cream on top so right now i'm actually finishing off the indy which
00:33:11is the coconut and gula malaka mix that's going to go half for the inside and half for the crumble
00:33:18i've made my little dumplings here i've got my golden syrup sauce on the stove here at the moment
00:33:23i've got the little crumb in the oven it's a fun cook today but you know at the end of the day
00:33:28someone is going home i'm just going to make sure it's not me snaz you're all good yeah i'm good i just
00:33:34need to cut it come on let's go three minutes to go everything is coming together finishing this
00:33:41beautiful crispy twill to go on top beautiful yes now i need to make sure the layers nice and soft
00:33:49if it's not soft enough it might break when i cut it
00:33:56wow oh nice beautiful it's soft and luscious and very fragrant i'm happy i'm happy i'm feeling really
00:34:05confident with my dish i might survive sweet week thanks to this bad guy come on guys to pinda get
00:34:12it on the plate so time's running out and i'm assembling the lamington go on deeps ice that cake
00:34:22so sticky oh my gosh i'm being really gentle because i don't want to lose the integrity of this
00:34:28beautiful shape that i've achieved okay not bad not bad my chocolate is definitely inside that
00:34:36lamington i've got lots of flavors so it's very nostalgic hopefully the judges like it nice to pinda
00:34:42very good i've really lent into that wacky idea of a bowl of cereal i've added my bananas my caramelized
00:34:54walnuts into the bowl i've popped the cookie and cornflake biscuits into a bag i've got my chai
00:35:02milk into my milk jug to pour over the cereal and i've got my spoon dunked in the dolce de liche
00:35:09to give that kid-like energy to the dish i'm hoping that i just haven't taken it too far
00:35:17one minute to go
00:35:18come on final touches final touches happy with how my dish is coming together i want it to kind
00:35:31of look a little bit like a sundae so i want to have those nice bright red cherries in the bottom
00:35:36the roasted macadamia crumb then i'm going to have a couple of balls of ice cream and then a heap of the
00:35:43granita over the top i really want to make sure i can invoke that nostalgia of a spider hopefully
00:35:48this works so i'm thinking to kind of go down the path of it looking like a drink maybe is to have a
00:35:54little twill straw on top come on let's go how's it going purple yep she good don't know what happened
00:36:01today yeah i did two types of baklava i was trying to bake it in the end the fried one so much better so
00:36:08much crispier so that's the way i'm going to present it but i only did one for the judges it's pretty
00:36:13chunky to be honest so yeah i'm hoping that it's enough we want a blast from your past in 10 9 8 7 6 5 4 3 2 1
00:36:32you could definitely feel the fight in that cook i reckon everyone is gunning to stay in this
00:36:55competition and when there's challenges like that i don't know about you guys but i just felt like
00:37:01that was an amazing cook from each and every one of them it was huge emotion yeah and it leads to
00:37:06incredible dishes which makes this tasting very exciting good luck i've brought so much nostalgia to
00:37:17this dish but my biggest concern is the concept i just hope that really connects with the judges
00:37:24others otherwise i could be going home
00:37:40sarah what's your dessert my dessert is sarah's cereal so crunchy biscuits you can kind of eat straight out of
00:37:49the packet or into your bowl that's so good so fun and then that milk that's kind of just been soaking
00:37:58up in all those flavors so when you get to the end of your cereal you can just slurp down the milk
00:38:03and then a little dunk of your spoon in the caramel jar and just resonates with all those things of
00:38:15being a kid oh wow okay i get the story now it's very clear now what you were trying to communicate it
00:38:25it looks great thanks sarah we are so excited by the memory and we can't wait to taste it thank you enjoy
00:38:32thanks sarah thank you thank you so much wow look at that i'm shoddy licking the spoon
00:38:43you're on thank you so smooth a little bit oh
00:39:02totally feel like a little kiddo
00:39:03i couldn't have felt more childlike it brought back so many memories
00:39:15like banana such a childhood like fruit it would be the thing that would like never leave my lunchbox
00:39:24so brown and if that wasn't enough that little kind of spice tea number that she poured over
00:39:32just tempered the the sweetness on it ever so slightly i think she's done such a good job
00:39:43to me it's it's how the cookie crumples hey so these little nuggets when you bite into them they're
00:39:51really loose like a cereal should behave in your mouth so much nostalgia there i love this cook
00:40:00what is interesting is i would have expected so much condensed sugar into this dish and it's not
00:40:08it's light it's onctuous it's footless yeah
00:40:13good luck snazzy good luck snazzy good luck precious girl
00:40:24i'm looking at my dessert and i'm so proud i pushed it really hard i made a big risk making a honey cake
00:40:30in 75 minutes hello hi i'm just hoping the layers are soft and luscious enough to keep me safe today
00:40:38she's cute what is this cute one so this is my honey cake how come this dish on a day like today
00:40:47when it comes to sweets when i think of sweets in a childhood this is the only one i would chase
00:40:51yeah and go to other people's houses to eat it so my auntie dushka she's like the best at it and
00:40:57she's professional and she makes the best one well snaz these layers look so long we can't wait to dive
00:41:03in thank you enjoy thank you thank you wow i feel like i want to fly over there like a bee
00:41:16zzzz
00:41:27oh my god
00:41:32oh wow
00:41:46this cake was such a brave move in 75 minutes i thought she was mad when i saw her start
00:41:52and to get eight layers she's done a fantastic job there's so much work in 75 minutes
00:42:01obviously the layers are perfect and this fantastic mix of sourness to balance again with this lovely
00:42:09honey flavors and i love up to the details this little twill which is very well done
00:42:16by by the way cooked and all kept together she is fantastic yeah it's a good honey cake i've
00:42:22had my fair share of them and i really really do love them she's nailed the actual cake layer it's
00:42:28got those beautiful warming fragrant honey flavors in it it's got the right texture that little bit of
00:42:34chew without being soggy and then there's her genius at home move of crème fraîche instead of going
00:42:40hard on the buttercream crème fraîche on the inside that is a game changer for me because you're just
00:42:47tic-tac-ing between a little touch of sourness sweetness and i reckon she's she's absolutely crushed it
00:42:54Deccas hello hi Declan today i've done Declan's choc top shoe buns
00:43:07it's giving chop top vibes definitely
00:43:11it does have nostalgic flavors i mean with the salty popcorn and the malt ice cream and that tempered
00:43:17chocolate on top it does give you all the flavors of the cinema hello hello hey Audra so today i've
00:43:24made pandan creams yeah this is exactly the type of street snack that i grew up with the queer dada
00:43:31and i love that Audra has translated it into a plated dessert it's given that pandan perfume with a
00:43:37really sort of proper authentic flavor Alana i've made my riff on nana's golden syrup dumplings
00:43:47i freaking loved this version of golden syrup dumplings the use of tarragon has just changed
00:43:56the whole dimension of what this dish normally is she's not only hit the brief she has upgraded
00:44:03the golden syrup dumplings to a place where i didn't even think it could go good luck good luck
00:44:08bye bye taking my dish up to the judges uh here he is i can see i've ended up with like a spider sunday
00:44:23wow i don't know how that's gonna play together so i'm a little bit worried that i haven't hit that
00:44:29nostalgic brief
00:44:42in the mood to cook grab your aprons and try these delicious masterchef approved recipes on 10 play
00:44:50oh what did you make i made a spider splice
00:45:04so when did you used to have spiders uh like cafe i can remember my first one i was like
00:45:10mind-blown by the relationship between cola and ice cream
00:45:13the alchemy it just works yeah yeah what's driving you to stay here now that today we'll be at the
00:45:20halfway mark uh it's the fun like for me the cooking part trying to push myself is that challenge is fun
00:45:29serving you guys food that you like is fun so all of those things are keeping me here thanks so much
00:45:34but we're going to taste it nice thank you thank you thank you
00:45:54i'm a little bit confused with the dish when you get that wonderful ice cream vanilla ice cream and
00:46:11you start mixing it with everything else i wonder if it's a good match
00:46:17to be honest the the joy of the spider does come out of those bubbles and it didn't have to like
00:46:25be some chemical reaction for me but even a sherbet or something fizzy yeah that sensation that's what
00:46:33i love about spiders and i just didn't get really anywhere close to that in beau's dessert the absolute
00:46:42clangor for me though are those roasted macadamias it just interrupted that daydream of being pulled
00:46:49back into childhood yeah what that memory is about it definitely is not about anything nutty it's all
00:46:56about icy against cream and he had that had he made that edit i think it would have been a great dish
00:47:04for me this plate of flavor combinations that leaves beau vulnerable a little bit
00:47:13good luck thanks guys good luck
00:47:17lamingtons are very special to me i think my version of a lamington would make 11 year old myself really
00:47:23proud wow hi javinda huh tell us what you made i've made a tropical lamington
00:47:33so when i moved from india to australia like it was the first um kind of like a sweet cake kind
00:47:41of thing that i really got into and it became a really like almost like a ritual we'd had to walk
00:47:48if we had to get groceries during the day because my dad worked crazy hours um and on the way back
00:47:53we'd be like eating leamingtons yeah oh my gosh i'm getting really emotional
00:48:06it's really hard like we had no family in australia like not a single person so like we used to walk to
00:48:15our swimming classes we still walked to coles we did everything like when i'm talking to you about
00:48:21having lamingtons on our way back from coles i'm like literally visualizing myself walking there
00:48:25with my yeah it's really like vivid the memory yeah because we still live in the same area oh wow
00:48:31yeah yeah yeah it's just crazy thanks if you know we're going to taste thank you guys thanks guys
00:48:37thank you thank you thank you i need to know what it looks like inside me too
00:48:49oh oozy mango bits
00:49:01um you know what i loved about it so much but now i'm kind of regretting
00:49:22is the fact that like i ate it and i wasn't even kind of comprehending what was happening
00:49:27in terms of like trying to break it down and critique it i was just enjoying it the joy
00:49:34shovel it was literally like i was a kid and i found something for the first time that i really loved
00:49:40and it just disappeared that sponge is phenomenal i had so many doubts about the white chocolate every
00:49:48time someone talks about balding chocolate through a sponge it makes me so nervous because it feels
00:49:53counter-intuitive but she's managed to just make it super light springy to me that is a perfect
00:50:01lamington i love the mango that jammy mango in the middle it's like a bit of a tease a bit of a flirt
00:50:08i find myself trying to go in and kind of scoop the middle out of it which is exactly what i did with
00:50:13lamingtons growing up but the whole thing together is just divine it is an amazing assemblage of goodies
00:50:19and it's amazing how food gets you away from sadness it's definitely delivered the story and also
00:50:33a beautiful results
00:50:36good day andrea
00:50:40wow look at that today i've made have smash eaten mess italian style
00:50:49what i like the most is in fact it's everything what was excellent is how subtle the basil and the
00:51:02balsamic was introduced to such a traditional dish that basil ice cream needs to be in a tub stat
00:51:11hello mate i've made cookies and cornflakes you got wooden spoons because that was what you fought for
00:51:18when nan was baking jamie's absolutely been able to elevate different memories from his childhood
00:51:25and from his grandmother into something that's actually quite sophisticated but it's still got a
00:51:31lot of fun to it hello ben hi ben i have made a baked dapper with vanilla ice cream wow look at that
00:51:40um i think he just got caught up in that memory so much like you know he could have done a million
00:51:54other things to make a baked apple be on this plate but when that thing comes to the table
00:52:01it's a bit of an eye source yeah
00:52:06good luck thank you
00:52:11today the wheels fell off big time i am super worried i will be devastated if i'm sent home on
00:52:19something that i love so dearly something that's part of my family hello hi theo i just hope that
00:52:28there's enough flavors in that one baklava to save me
00:52:32okay mate what's the dish this is my baklava with thyme and honey ice cream this is like going back to
00:52:52memories of my yeah my mum everyone making baklava and the way i used to eat it was with a bowl of ice
00:53:00cream and i would break it all on top and i would eat it all together with the syrup as well so
00:53:05i want you to be transformed back to that a lot of good cooking today yeah like your cook didn't
00:53:11go to plan the troubles with your ice cream and we've only got one what happens if they're like
00:53:16the minor flaws that could send you home yeah i don't know what happened i pressed the wrong button
00:53:21or something like 15 minutes ago and i was freaking out i was like oh no this is elimination like
00:53:27i want you know and this is like so emotional for me this cook like i don't want this to be the one
00:53:32where i i leave the competition on so luckily i didn't give up and the ice cream i think is saved
00:53:40and this is super crispy and that's the way i liked it yeah we can't wait to taste thank you thanks to
00:53:47you thank you thank you that's the crunch i was waiting for definitely crunchy
00:54:17the texture is remarkable what is inside the cigar which is that element of nuts which are roasted and
00:54:26also there's a bit of seasoning to the nuts it's perfect and it's just enough and what is amazing
00:54:33is that ice cream when you think as a balance as an addition to what it has i think the conception of
00:54:43that dish is immaculate theo has succeeded in what he set out to do you know when i started to eat
00:54:52this i was like i could definitely be sitting in front of the tv aimlessly smashing this you know
00:55:00the pastry is lovely it's beautiful golden brown i actually liked how it was all a bit gnarly and like
00:55:05splayed out on the plate but when that's what you want to achieve on a day like today when the cooking
00:55:12is so high you leave yourself exposed to being outcooked and that's what i'm worried about with
00:55:18theo today it is not what i expected from a regular baklava i do love those filo layers um so it's it's
00:55:25sort of more like a cannoli sort of a shell i think i did miss that syrup soak through the layers and i know
00:55:32that that's the very reason why he used this method because he doesn't enjoy that i still i still did
00:55:39enjoy it i have to say i did enjoy it on the level that he envisaged which is sitting on the couch
00:55:46but what worries me is that today there are people that have taken an idea like that but
00:55:52taken it to a level where it can be served in a restaurant so that's what he's competing against
00:55:57and for that reason i'm not sure if theo has done enough
00:56:10there's no better way to wrap up sweet week than with the sweetest challenge
00:56:16i'm still not over the cuteness of those mini judges
00:56:19all your childhood treats had us grinning from ear to ear three of you delighted both our hearts
00:56:29and our taste buds
00:56:33sarah you gave us a bowl of pure joy so so nostalgic and straight up yum
00:56:39congratulations thank you depender that was the ultimate sponge the perfect lamington thank you
00:56:49schnez an eight layer cake that good in 75 minutes you are unstoppable well done all of you you're safe
00:57:01right deep breath everyone i'll call your name step forward you're in danger of going home
00:57:15both
00:57:25and theo
00:57:33both of your dishes they're enjoyable to eat but one just really missed the mark
00:57:41on recreating that childhood joy that we were after
00:57:45so sorry to say
00:57:53oh
00:57:54mate
00:57:56young
00:57:56excellent sorry
00:58:05bo you really have come leaps and bounds since day one
00:58:09and we hope that confidence continues to grow back home
00:58:12how have you surprised yourself in this competition probably like not getting booted off first
00:58:20to be like yeah like i'm actually shocked i made it this far so
00:58:24it's it's been really good the best bit's just hanging out with these guys
00:58:29yep
00:58:29declin gonna miss your mate yeah gonna miss my mate beau for sure i think um we really clicked
00:58:37from day one and um he's been an awesome mate to hang out but i know i'll be going home and working
00:58:42on cookbook volume two
00:58:44as long as i get a feature in the next one
00:58:52well for now bo it's time to say goodbye
00:59:01well done mate thanks for having me
00:59:02i'm absolutely proud of myself it was wild competing on masterchef again i didn't think
00:59:09that would ever happen
00:59:10you're amazing to have this opportunity it was really special to learn again and to grow
00:59:20and to just get passionate about food again
00:59:31still to come this season welcome to doha
00:59:36it's a blockbuster of a culinary adventure we want to be as in all of your dishes as we are this city
00:59:45amazing
01:00:02is inspirational it's an awesome idea it's something magical this is a dream come true
01:00:09as they celebrate
01:00:12the pure joy
01:00:15That's, ah, whoo, good job.
01:00:18That comes from incredible food.
01:00:21Yeah.
01:00:23That is delicious.
01:00:26An absolute ripper.
01:00:27Your dish is epic.
01:00:29I am flutbergasted.
01:00:31Dishes like this, they don't just win immunity,
01:00:34they win the competition.
01:00:35But.
01:00:38Keep going, Phil.
01:00:39It will also challenge them.
01:00:41Oh, God.
01:00:42Come on, mate, don't give up.
01:00:43To the limit.
01:00:44One small dish can send you home.
01:00:47Oh, my God.
01:00:48What's happened?
01:00:50It's okay, it's okay.
01:00:51Shake it off.
01:00:52You're incredible.
01:00:53Doesn't matter.
01:00:53Doesn't matter.
01:00:54You got this.
01:00:55You got this.
01:00:56You got this.
01:00:57And with every cook,
01:01:00they get one step closer
01:01:02to the trophy.
01:01:04They're all back to win.
01:01:14They're all back to win.
01:01:15They're all back to win.
01:01:16They're all back to win.
01:01:17They're all back to win.
01:01:17They're all back to win.
01:01:18They're all back to win.
01:01:18They're all back to win.
01:01:19They're all back to win.
01:01:19They're all back to win.
01:01:20They're all back to win.
01:01:20They're all back to win.
01:01:21They're all back to win.
01:01:21They're all back to win.
01:01:21They're all back to win.
01:01:22They're all back to win.
01:01:22They're all back to win.
01:01:23They're all back to win.
01:01:23They're all back to win.
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