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The Great Australian Bake Off Season 9 Episode 8
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Short filmTranscript
00:00You
00:17Keep going. I don't want any grainy stuff
00:22Tom
00:25Faster Tom surely this is done by now fine
00:30Oh
00:32It's only been an hour
00:35Thank you now, it's your turn to make me a smoothie on the human-powered blender
00:40Come on. Um, I think Rachel's calling me. I don't hear anything. Natalie. Yeah, I hear it
00:49It's Earth week
00:54Last time
00:56The bakers took a trip to Japan
00:59Precision is everything in Japanese cooking
01:02Vanessa's clever use of flavor. I get that tiramisu here. One her star Baker
01:08and
01:10Sadly we said goodbye to Aisha top six. I'm happy
01:15This time the remaining five bakers celebrate the earth
01:19Oh my goodness they look so real
01:22With a focus on fresh ingredients. It's all natural baby
01:26Using human power. It's hammer time and it feels good and celebrating the natural world
01:33You've brought us central Australia in a bowl. Let's dig in
01:45I want to see lots of plants and green things today
01:50Earth week is all about sustainability and how we can appreciate our environment and care for at the same time
02:10How pretty are the little plants? Beautiful
02:12Beautiful
02:14It's really important to me to use sustainable ingredients
02:17Making sure that we're looking after this wonderful earth that we're pumped on
02:20Thank you so much for having us
02:22Thank you so much for having us
02:25Bakers welcome to earth week
02:27This week's bakes will celebrate the natural world
02:30We'll aim to reduce our impact on the environment by composting the food scraps using seasonal produce and by being energy efficient
02:39Rachel and Darren would like you to make a
02:42raw cake
02:44For this week's signature challenge this means baking the old-fashioned way
02:48So no ovens or small appliances
02:51You will have access to the fridges as we tried to move them out of the shed and they are heavy
02:57We also need them to preserve our chilled food
02:59Your signature raw cake can be any shape and flavor you like
03:03But should have a minimum of three layers and celebrate natural ingredients
03:08Bakers you have two hours to make your raw cake on your marks get set don't bake
03:13This is definitely outside my wheelhouse i'm not using all of my fancy equipment
03:21I'm gonna have to work today i'm gonna have to use these muscles
03:24Get that arm power going
03:27I put the coconut oil in the sun it's quite hard at this moment because no microwave
03:32It's back to basics no appliances no heat so our bakers need to be really creative using seasonal ingredients
03:41Cooking without power it makes you appreciate the product at the end more so that's what I love
03:47You know slowing things down a bit with raw cakes you really want to celebrate that natural flavor through different spices
03:55citrus zest and natural sweetness like dates or maple syrup
04:00My raw cake will have a fig and almond base it'll be soft with that crunch of the almonds made from all natural ingredients
04:09So this is my base and i'm just adding some fresh ginger because that will give you that little bit of spice and warmth
04:17I've nearly got my pistachio and almond milk base together and then i'm going to put that in the freezer to set while i start doing my mousse
04:23Without appliances the bakers must chop
04:30Grind
04:32And smash
04:34All their natural ingredients by hand
04:37Hello anyone what are you up to these are finger limes oh those are finger limes yes
04:43I now understand why they are called that yeah
04:46Wow puts my fingers to shame
04:48I love raspberries so much move over strawberry here comes raspberry
04:55And i'm sieving them to get the seeds out because i want a nice smooth mousse
05:03Hello hello jess well you know today you're going to be using a lot of muscle power here we go
05:08What are you making so i am just grating my strawberries on a mini grate at the moment
05:15Just to get that puree and get them soft enough to be able to pop in my mousse
05:21Jess will have three layers of mousse in her raw cake strawberry chocolate and davidson plum
05:27She will use piped cream and sliced strawberries to decorate
05:32And i'm going to do it in the fraser cake way so you're going to have straw cut strawberries on the
05:37Outside when you pull off your ring or your mold i hope so yes i think that will add some extra
05:42Brightness as well as having some freshness jess if you need any help with muscles
05:46I will try and find someone you can help nat what about you yeah
05:51I'm having an avocado facial right about now avocados can be a bit fibrous so what this
06:02Machine does is it purees trying to get nice and smooth
06:07Yum
06:09These are coffee lime and they're amazing so i'm actually doing an old school way of infusion
06:15So i'm infusing the lime leaves into my coconut cream
06:18The zesty coconut cream will sit on a coconut and date base
06:22And be topped with a set mango puree fresh mangoes and finger lime pearls
06:29Do you do much cooking without appliances not anymore but i learned a lot of these techniques
06:33From my grandmothers in india and especially in rural india people still use mortal pestle
06:38Can i give you a tip yes absolutely take out at least half of that liquid
06:42It's going to be easier and quicker for you to do that
06:44And then you can add the liquid back in and it won't go everywhere make a mess
06:48Go go go go go go go go go go go go go go go go go go go go go go go go go go go go go go go
06:52That's how Nonna used to do it
06:55I've got my lovely Nonna's hand beater there that's about 50 years old
06:59So it's really nice to be able to use a utensil that she would have used
07:04Vanessa's whipped avocado mousse will be layered on a pistachio and date crust with a top layer of raspberry gel
07:11I got a little tip for you are you trying to whip that cream up
07:15If you stick some ice underneath it'll whip the cream faster
07:19Oh i will definitely be doing that
07:22Yeah because the ice chills the cream and then the cream stabilizes quicker
07:26That is awesome what a great tip
07:28There you go good energy saving tip
07:30Bag of peas will also do your job
07:31Can you use like frozen chips and ice cream and ice cream maybe not but frozen chips definitely works
07:37Great
07:45Rachel let me in on her hand in here whip it over some ice and it works quicker
07:49Oh hot tip hot tip thanks Ness oh that's smart
07:55Didn't sign up for this
07:58Did I?
07:59I'm the baker's you have one hour left to make sure your cakes stay nice and uncooked
08:08The trickiest part today is going to be setting and making sure all my layers set
08:11This is my davidson plum mousse it should be nice and punchy
08:15The hibiscus syrup was made by steeping dried hibiscus flowers in some hot water
08:21Look at the colour
08:23It's all natural baby
08:24My melted chocolate i'm making into a mousse takes a little while longer because i'm only
08:33Melting it on warm water so just take our time and do it properly
08:39Tediana's dark chocolate mousse will sit on a chocolate macadamia base
08:43It will be topped with a raspberry mousse and fresh raspberries
08:47The amount of gelatin you use is really key you don't want it to be too firm because you still
08:53Want that light airiness so hopefully we'll get the combination right just because we're being
08:58Environmentally conscious i will lick that clean for you okay just save some water and the washing up
09:06Take all that i'll look after these for you well done trooper now yeah thank you good luck
09:10Oh my goodness yeah it's looking beautiful thank you what are we doing here are you drowning these
09:19Strawberries i will be drowning these strawberries in a moment beautiful with some davidson plum mousse
09:24So this is my lime leaf infused coconut cream so that kind of mousse is absolutely delicious
09:39Put it in my base and let it sit i'm going to cover my bowl with a um a damp tea towel to keep the moisture in
09:46more sustainable
09:54So these are my watermelon slices you don't get fresher or more delicious than a slice of watermelon in a cake
10:00With a fresh watermelon slice sandwiched between layers of hibiscus mousse
10:05Beth's raw cake will be adorned with a wildflower crown
10:10From far away yeah i thought these were giant tomatoes which tells you how much fresh vegetable
10:16is a big part of my life
10:19This is my final layer which is my chocolate mousse which i'm just spreading out nice and thin
10:23Bakers you have 30 minutes left to finish
10:2730 minutes 30 minutes so i've got here a reusable piping bag wash them up use them again we've got to do
10:33our bit to reduce those single-use plastics my almonds love mango and coconut i'm from india we have the
10:38best mangoes in the world this is my raspberry gel i think it adds a really nice element to the creamy
10:45center i'm really hoping i do have a very set cake by the end of today's challenge
10:50Bakers you have 10 minutes left
11:00nice color contrast i'm really happy with that it's set beautifully
11:12oh it's so tense guys say something too busy concentrating
11:27i'm not happy that there's a slight crack now on the side hopefully it just doesn't all collapse on me
11:31take a raise your time
11:37i want a bigger raspberry in the center lovely one minute left bakers holy moly
11:44final touches bakers let's make this pretty 10 9 8 7 6 5 4 3 2 1 step away from your raw
12:03cakes bakers well done well beth this is a very exciting cake the watermelon there
12:23sandwiched by two layers of your mousse this crown decoration you've done is really delicate and
12:30beautifully thought out wow that looks really cool
12:40i do love the combination of the mousse and the fruit together i think all of it works in harmony
12:46and it's really well constructed the fig in your base adds a lovely sweetness and chew and the hibiscus
12:54mousse and then that watermelon is so fresh i think that's such a unique touch to your raw
12:59cake i really enjoyed that vanessa i love the color combination of the green of the pistachio with
13:07the red of the raspberries unfortunately have noticed you've got a few cracks on the side but
13:12it really looks otherwise very pretty i love the vibrancy of that raspberry on top it does look more
13:19of a tart than a cake but it's how it tastes really
13:22that avocado cream works really well it's beautiful and smooth the raspberry is really
13:30fresh and vibrant without being overly sweet and that complements the pistachio in it
13:38it's beautiful to look at i love all of the detail you've got going on it looks very neat and tidy
13:45especially the layers they're very well defined i love the fact you've got two different textures
13:54you've got that dark chocolate crunch you've got that jelly-like consistency of the raspberry
14:00you could have improved the flavor with a little bit more sweetness because the dark chocolate is very
14:05bitter i wanted more raspberry because the chocolate flavor is very very strong you could have just done a
14:13whole layer of raspberries on top looks like a ray of sunshine so bright and colorful that fresh fruit
14:21on top been cut really neatly into those diamond shapes it looks awesome the base with the dates and then
14:33that ginger coming through you've got the sweet with the spicy and that's a really delicious combination
14:39and you definitely pounded away on those lime leaves because you can taste that it's fantastic how you've
14:45extracted that flavor just with pure muscle force your mango on top is bright and fresh and then it gets
14:52lifted with those beautiful pearls of finger lime your coconut layer is just a little bit on the thick side
14:58what i would have done is rippled in some fresh mango puree into that and it would have given it a lovely little relief
15:05jess looks beautiful i love the davidson plum dusted on there and it gives a really great effect
15:12it's fantastic the way you can see the strawberries on the side there
15:18oh
15:25the texture in the base with the nuts is really delicious and i love the lightness of the mousse raw
15:31cakes are not easy you need to get texture you need to get variation you need to get balance of
15:37flavors but you've captured all of that in yours i think it's absolutely fantastic because i wouldn't
15:43be able to tell instantly that it was a raw cake oh i was worried about this one i'm impressed that you
15:49managed to stay nervous after darren picked up a slice and went whoa i didn't catch that
15:55what did you get whoa darren went whoa and i missed it
16:13it's a great idea
16:22bakers the good news is there's only one technical bake this week the bad news is it's time to do it
16:31today's technical bake has been brought to you by a man who is out of this world
16:35darren purchase darren any tips waste not want not and pretty pickle
16:44thank you rachel and down good luck good luck
16:49exciting times for them in between bakes rachel's been digging a hole and it's just got big enough
16:54for darren to stand in whoa
16:57now they've left i can tell you that you'll be making darren's beetroot tart
17:05darren's tart has a parmesan shortcrust pastry it will be topped with roasted beetroot pickled beetroot
17:11and pesto from the beetroot leaves yes there was a sale on beetroots this week and darren middle name
17:17purchase can't go past a great sale bakers you have two hours to create darren's beetroot tart on your
17:26marks get set bake
17:31oh so much stuff well there's colorful ones that's nice i have roasted beetroots before for salads
17:40i'm just going to read the recipe and stick to it this week in the shed we're trying to be
17:46sustainable use great produce pickling some beetroots and baking some and get purple with full access to
17:53the ovens again the bakers put their beetroots in to roast
18:00this is my beetroot tart look at those colors i'm guessing you picked beetroot because it has these
18:07wonderful earth notes exactly right we're going to be using the whole beetroot waste not want not i mean
18:14it's such a smart way of avoiding food waste i'll have a nice big slice please okay we've got roasted
18:21beetroots and we're also pickling some beetroot we're going to use those leaves to make that super green pesto
18:27oh all these fantastic textures work so well what's the secret to getting those beetroot perfectly
18:39cooked if you undercook the beetroot then it's going to be too hard and if you overcook it it can often go
18:45out of shape lose its color and be really hard to handle with the pickled beetroot what do you have to
18:50watch out for with my pickling liquor i always make it and then let it cool down it keeps the vegetables
18:56nice and crunchy and then finally that crunch of that pastry oh by now our bakers need to know how to
19:02make rest roll and line a tart i hope so well there won't be any food waste here because i'm going to
19:09finish the rest of this i've got my beetroots in the oven i've moved on to my pastry darren says make pastry
19:24and there is no instruction for that so we have to rely on our existing knowledge
19:31how are you feeling getting the instruction make a pastry and nothing else i guess it's about intuition
19:37now isn't it but emotionally is there fear a little bit once i work it out i'll let you know tom please
19:44you know i need to have cold butter the more you touch it the more it's going to get warmer
19:48a good parmesan short crust pastry would have to be nice and short kind of want it to be crumbly
19:53and you want to taste the cheese in it it is good when you're using short crust pastry to use your hands
19:59because you get a feel for the dough that's when i will begin to know whether or not i'm getting it right
20:05my technique for making short crust pastry is to chill it right down i want to get into the fridge
20:10and chill it as long as i can that is good allow them to cool okay while the roasted beetroot cools
20:28okay the bakers begin the pickled beetroot i'm just making my pickling liquid at the moment i've got
20:34some herbs and spices some apple cider vinegar and some water so i've got my pickle mixture you pour
20:43over whatever you're pickling and let it sit for a good 40 minutes pickling is it's a form of cooking
20:49and so with any kind of cooking you can undo it or overdo it so i think he wants us to pickle it in such
20:53a way that actually maintains how beautiful the vegetable is all the rounds on the inside particularly
20:58those target ones i actually grew these in my garden over the summer it's not that hard to grow
21:02your own stuff it's really good for you it's good for the environment
21:10bakers you have one of your earth hours left spend it well
21:16i'm moving on to my pastry because i want to start getting that bait without any instructions the
21:25bakers must rely on their baking knowledge to complete their tart shells all right look at that 10
21:32maybe 15. i'm gonna continue on with my pesto i'm just sorting through my leaves here trying to get
21:41all the nicer ones it's amazing when we can use top to tail of ava juice almost there there's a lot
21:49of pommes and cheese you need a bit of lemon in there it's hammer time and i'm getting all my frustrations
21:57out on the beetroot leaves and it feels good if you could just give me the beet
22:11oh god that looks good to me
22:36i'm just gonna cut the roasted beetroot finely and that's where the mandolin comes in
22:51do you like beetroot i love it i love beetroot too yeah i think i'm gonna marry it how much do you
22:58love beetroot um maybe a few dates just a few dates yeah well we just learned a lot about you then
23:04and you said it i don't know how to use this thing
23:13how you doing just uh struggling a little bit with the uh mandolin so i'm going with my hands
23:22beetroot i'm happy with
23:25make horseradish cream horseradish that's a bit fancy i'm assuming this is horseradish
23:31in a stand mixer combine the creams grated horseradish lemon zest juice salt pepper oh my goodness my
23:42bench what the heck whisk until firm it might be messy but everything's gonna be there this doesn't look
23:51like cream how does your horseradish cream look like i have no idea darling no idea
24:0410 minutes left bakers holy moly holy moly is it even possible to finish this whole thing today
24:12we're gonna use this to patch that up there waste not want not nobody will know
24:29we've cooked tart from tin pipe horseradish cream over the base i love horseradish
24:34my cream starting to melt because my tart is still too hot we're all gonna get there we will
24:46okay we're gonna do this decoratively so i'm going for like a ombre effect
24:51five dots of hot ice cream decoratively
24:54okay bakers you have two minutes left i'm just gonna go rogue my beetroot leaf pesto to me is a bit
25:06too brown i thought it would be greener but i'm going to put flowers on top of it to make it look
25:12better pickle pickle pickle one minute bakers your final minutes this looks to be hot let's go guys
25:21dance the wire 10 9 8 7 6 5 4 3 2 1 step away from your tarts well done bakers well done
25:43mine is not out of the tin please bring your tarts to the table
25:48mine is not out of the tin please bring your tarts to the table
26:10guys these beetroot tarts look so bright so colorful they smell incredible well done
26:19let's try the first one
26:23this tart it looks really generous it's a little bit busy on top but the pastry on the side is lovely
26:30golden brown let's try it okay
26:36wow this tart is really filled
26:41that pastry is absolutely delicious it's got a really great texture it can taste the parmesan coming
26:47through with the beetroot not too crunchy probably the same amount of horseradish as i had so i love
26:52that level of heat i love the flavor of the pesto with the beetroot leaves they were really lovely let's
26:59let's try number two all right i like the way the beetroot is arranged in the different colors so you get that immediate impact of the different types of beetroot
27:10definitely got thin pastry it gets so thin that it's actually broken on one of the corners
27:19beetroot in this tart is perfectly cooked it has that lovely tenderness but still a tiny bit of bite
27:26pastry really had a lovely flavor it was just a little bit thick on the base and a bit
27:31thin around the side so it needed that rolling out and lining evenly on to number three wow this is joyous
27:40very colorful i love the color of the pastry even if it is a little bit thick in some areas
27:52great flavor in that pastry unfortunately because there's not enough of the horseradish cream
27:57the pastry feels a little bit dry that pesto really is delicious to eat look how green it is
28:05on to number four look how even and well made this pastry case is the pesto color is a little bit muted
28:14you know you don't have to smash it for a long time the longer you work it the less color you're
28:19going to get all you've got to do is chop it fine and use that pestle and mortar to mix it
28:23with the rest of the ingredients you'll get a beautiful looking pesto
28:31this tart would have been awesome had it added more horseradish cream inside because it works so
28:37well with that pastry that pastry has a lovely crunch crispness crumbles in your mouth the beetroot
28:45is a bit too crunchy needed a bit longer in the oven last one well it looks really pretty but obviously the
28:53first thing that jumps out is it hasn't been demolded from its tin i love the way the baker has done all
29:01the beetroots by color feels like the pastry stuck to the bottom of the tin which might indicate it's
29:07not baked enough the pastry it was slightly underdone on the base because i got a bit of chew rather than
29:18crunch the beetroots are just about cooked but there is a little bit of resistance when i bite them
29:25because they haven't been sliced thinly with a mandolin looks like they've been sliced with a knife
29:30so you don't quite get that same mouthfeel and effect guys i didn't give you an easy task today
29:38you've all done exceptionally well the judges will now rank the tarts from fifth to first
29:49in fifth place
29:53anaban it's such a shame pastry wasn't cooked all the way through in fourth place who's this
30:01vanessa needed more filling and the pastry was a little bit thick in places but i loved the pesto
30:06in third place
30:12jess pastry was well cooked just needed the beetroot to be cooked a little bit longer
30:18in second place tatyara lovely tender beetroot just needed the pastry to be more even
30:26and that means in first place beth lovely pastry really generous filling fantastic job well done
30:36it's tight competition these are very talented bakers and it's a real thrill to impress the judges
30:43thank you
30:43i was not expecting anything better but also at the same time a little sad that i came last it adds more
30:50pressure i have to give my best in my shortstopper
31:03good morning bakers sadly it's the last day of earth week
31:19today the judges would like you to create something natural and beautiful
31:24but um here i am i already exist oh and they also want an edible terrarium
31:31terraria are glass containers filled with soil plants moss stones and other natural elements to
31:37create a perfectly balanced tiny ecosystem judges any thoughts the beauty in a terrarium is the layers
31:45so make sure they're distinct in your dessert ensure your flavors complement each other whether sweet
31:52earthy or tangy your edible terrarium should be a celebration of nature and should include cake
31:58a biscuit and a chocolate element if you want inspiration on how to combine a cake a biscuit
32:03and a chocolate element in an enclosed space check my backpack after the bake i have been stealing a lot
32:08of stuff bakers you have four hours to create your show-stopping edible terrarium on your marks get set bake
32:21edible terrarium showstopper
32:26they're gonna have to construct this whole lush landscape inside a bowl i've got 10 elements in total
32:33i'm hoping to pull them all off time to hustle
32:37what i'm excited about is the fact they can get super creative with the different textures and
32:42shapes they can do you name it i think i would do really well in the terrarium i would thrive
32:47i've got everything i need in there so are you very small in this case or are you in a giant terrarium
32:53i mean if you think about it we're in a terrarium right now
32:56whoa my milk chocolate rose water pistachio brownies in the oven while it's cooking i have
33:04started making my shortbread biscuits hello hey aniban hey aniban so you're gonna put snakes in your
33:11terrarium my terrarium is based on the region of rajasthan in india so my terrarium will look like the
33:16ecosystem of rajasthan lots of cacti indian cacti a few snakes here and there
33:21a near barn's desert terrarium will feature cardamom shortbread snakes and cacti on chickpea
33:27sand a chocolate pistachio and rose water brownie will be layered under a saffron panna cotta
33:34how are you going to set that panna cotta you're going to preset it and then assemble it inside
33:38your bowl or i'll chill it um and then pour on top of how are you going to make sure that doesn't
33:43seep into the brownie i'll put a chocolate layer on top of the brownie wow risky business risky yeah
33:50i'm just putting together my bush dukkah i'm making my arid desert terrarium which is based on
33:58flavors and plants that you'd find in the central australian desert
34:03beth's terrarium will celebrate indigenous flavors with a lemon myrtle cake
34:07kwandong jam mousse and a bush ducker flavored with freeze-dried tree ants
34:13oh wow got the tree ants that's amazing it's like the most intense citrus you've ever tried in your
34:20life oh wow yeah i haven't tried ants before crickets and uh maggots and squirrels and random bits like
34:28that oh right okay but not ants there you go well you're right it's really lemony i think it will add a
34:36lovely citrus note it's just obviously it needs to be imbalanced with all the other elements and i
34:41feel very validated as someone who's eaten every auntie's scene for the last five years i knew there
34:46was going to be a good tasting one eventually that's awesome
34:59the more chocolate the better i think i've succeeded with my cookie crumble just about to put that in the
35:05oven to bake with multiple elements on the go put it in the sponge a little bit longer the bakers must
35:13manage their time and i'm putting the bush ducker in and ovens with precision i have started making my
35:22chickpea flour crumbs this will form my sand dune on top of the dessert thank you so much does it taste
35:29like sand i've written a lot of sand this one's good so this is my blood orange sugar cookie and it's
35:37going to make up the sand in my desert scene this is a tip i learned from jess you zest your citrus zest
35:45into the sugar and you rub it in before you put it in the recipe so that um releases more of the oils
35:50and that's where the flavor is i just really want a zesty punchy raspberry compote
36:04so there's going to be some poached red wine pears in there with some spices
36:08very warming it's going to be one of the base layers in the terrarium got some morello cherries
36:13and syrup here which i've added some kirsch to well quite a bit of kirsch
36:19tadiana's black forest flavors include a kirsch morello cherry gel and chocolate sponge with chanteley
36:25cream it will be decorated with meringue mushrooms and chocolate leaves a good black forest has got a
36:31really lovely moist center because that sponge is soaked with the cherry liqueur you've got the cream so
36:38hopefully it should work together hopefully
36:50bakers you have two hours and 15 minutes left thank you no problem that 15 minutes comes out of
36:57my own pocket i guess a hundred bucks did get us a few extra minutes wait what don't worry don't worry
37:04it's going to be done stirring stirring stirring stirring stirring stirring stirring stirring stir
37:09more currently steeping some mint in my milk for my creme patisserie i want to go nice and natural
37:16with my flavors where i can so the quandong jam takes a really long time to make the fruit is so dry
37:23it needs to reconstitute and then it needs to become a jam i'm flavoring my panna cotta with saffron it can
37:28get a little overpowering so i'm just trying to find the right balance i'm making my tonka bean chantilly cream at
37:33the moment so they smell like a bit vanilla-y almondy and i would say like caramel notes definitely
37:41they've got it's quite a warm spice just got some cream vanilla in here and i'm going to add some tonka
37:46bean Vanessa's tonka bean cream will be layered with a chestnut sponge and spiced red wine pears
37:54the forest will be created with candied enoki mushrooms and meringue mushrooms
37:58be careful of that tonka because it can be overpowering we don't want too much of that in
38:04there yeah that's going to be one of the technical parts of my dish today made my chocolate custard so
38:10i'm going to strain that put that in the fridge to cool i'm just about to add my green tree ants this is
38:20the classic bake-off shed dilemma um balancing flavors but not overdoing it
38:29so the judges have asked for a celebration of nature so i'm doing a forest floor
38:37i am inspired for this bake for my grandmother and her succulents which she absolutely loves and
38:44still to this very day has many of them around in her garden jess's garden will feature fondant
38:51succulents with white chocolate roots and choc mint rocks a raspberry compote and a fresh mint
38:56crème patissier will sit on a chocolate mud cake oh my goodness that looks so real thanks great
39:04you look so real thanks guys beautiful hello beth hello hello oh my goodness one of us is going to
39:13have to change oh what a coincidence what kind of flower is this that's a stert desert pea oh the
39:21answer we were looking for was fabric that's such a shame one hour to go bakers one hour contain your
39:41excitement come on guys you can do it you do it so i've tempered some chocolate and i've got real
39:47leaves so i'm just going to brush them and then once it sets peel the leaf off it and this is
39:53what's going to form the forest floor so this is going to be my rocks and my pebbles white chocolate
40:00peppermint crumb i'm just rolling them into rock-like formations i think it's really cool to think of
40:06like all the little details
40:10this is my sweet dooka with the green ant
40:12so they're in here they're in there yep they're all crushed up
40:21it bit me
40:25matt where are you someone call would you like to try some chestnut cream
40:30oh no i couldn't possibly i couldn't possibly that is a very big tasting spoon
40:35mmm thank you so much go help yourself thank you you're very welcome
40:47i'm just piping tempered chocolate into ice water to make my roots for my plates
40:55look at this look at that they look amazing
40:58they're your roots i'm doing some candied and oaky mushrooms they've got that really umami flavor
41:04and it also adds to the character of being in a little mushroom forest quite enchanting
41:09so i've completed my mushroom meringues and i'm about to make some green moss it's sugar
41:16eggs a bit of glucose a bit of flour and baking powder that's all it is and a bit of food coloring
41:22of course you should basically put all your ingredients in and we give it a swirl i'm just
41:27dyeing my microwave sponge this will be the salt bush and salt bush is not green green it's sort of
41:33ashen bluey green oh that's my very gooey brownie how will i put it inside okay i'm going to start
41:42assembling this is my chestnut and chocolate sponge this is morello cherry gel so the next layer is the
41:59chantilly cream this is the bush tucker with the green ant whoa and here we are the layers of
42:12the earth rising to the succulents this is my blood orange cookie which i've blitzed up and then
42:19added cocoa powder until i've just got the right color of the central australian desert
42:28i'm noticing anita barn is experiencing something of dissatisfaction
42:34if i'm reading facial expressions right which let me tell you not my strong suit
42:39my paracot actually if you can see it's bled over the following um layers so that might actually
42:46affect the overall tasting earth week is about to bite the dust bakers two minutes left
42:53got my little trees here i'm gonna put some edible moss on the top and they're gonna enclose
42:58my little enchanted forest well if you look on the surface you think nothing's going on but the closer
43:04you look the more beautiful and complex it gets this is the bark the forest floor i think there's nothing
43:12much i can do it gets intense when we are so close to finishing just planting my caramelized enoki mushrooms
43:22if the terrarium isn't edible yet make it edible really soon come on man
43:31i tend to go rogue and overdo things so i gotta know when to stop
43:35i just need to like motor whoa ten nine eight seven six five four three two one step away from
43:52your bakes well done bakers
44:08well done bakers on creating your show-stopping terrariums
44:21finessa please bring your terrarium to the table
44:27this looks so magical
44:30the way you've done the mushrooms the texture of the moss the twigs all these small details really
44:37create this beautiful universe those enoki mushrooms are really amazing time to go foraging
44:44rachel it's like that moment in a movie where the evil corporation moves in and digs up the beautiful
44:50forest folks garden no it's our home
44:59tonka chestnut and pear those flavors are quite polarizing but they all work really well together
45:06you've done a fantastic job in balancing those flavors thank you would you like a magic mushroom
45:12shall we all have one together yeah sure i've never done this before
45:21i'm loving it
45:24what i think is the real success is having this like magical mix of textures you've got the crumble of the
45:32earth you've got that lightness of the cream and then you have the pears which are just tender but
45:38still have a bite which makes it such a delight to eat well done the leaves on the top they're really
45:44abundant because it's so full it's looking more like a trifle than a terrarium
45:50good job on the leaves really nice and thin
45:59well look it's so deep it'd be a shame not to just dig in just for a little excavation
46:06natalie definitely got the right spin
46:09the veteran
46:10that black forest flavor with the cherries the chocolate and the chantilly cream is delicious
46:20but i needed a bit of relief some nuts or a praline some contrast against all that soft texture
46:27great flavors in there if this was a trifle showstopping challenge you'd be right up there tatiana
46:34i wanted less layers and more terrarium
46:40jess you've got the succulents on top i'm not too keen on eating really thick rolled fondant
46:47so perhaps you could have used a different medium to make some of the flowers but i think that looks
46:52pretty fly for a cacti
46:56i love those rocks the way you've created all those crevices to get that kind of texture on it
47:01it really looks like a terrarium i'm digging deep here
47:10the flavors are really well balanced that raspberry is lovely the mint works really
47:14well infused in that creme patissiere which cuts through the richness of that mud cake
47:20which is absolutely delicious it's nice and moist let's try a rock
47:26i always find white chocolate really sweet but you've managed to balance the sweetness
47:30and it has a wonderful crunch fantastic execution
47:38i love the way you created that desert effect it's almost pop art-esque with the way you've kind
47:43of colored in those biscuits it was very ambitious of you to try and insert a panna
47:48cotta layer like that unfortunately it's seeping into the bottom there's a snake looking right at me
47:54which i'm not too happy about i'm gonna go for a snake
48:01that biscuit's delicious the cardamom comes through beautifully wonderful crumble let's dig in
48:07that brownie was delicious it had a wonderful chewy brownie texture to it really rich chocolate
48:21flavour because your panna cotta has seeped i don't get that relief before i get that rich chocolate
48:27brownie which is very nice by the way the sand on top just dries out some of the cream if this had
48:34worked out as you had planned this would have been a far more successful dessert
48:41the impact of that red soil is amazing especially with the green that combination of colors you've
48:49got there beth this is so clever i love the fact you've brought us central australia in a bowl
48:56the dukkah has a nice crunch you get more of the spice and then the ants add a lovely citrus note
49:09that kwandong is an awesome flavour and i'll definitely be wanting the recipe for that jam after this your
49:15sponge was a little bit too thick in the middle but as a dessert it's absolutely delicious you did a fantastic job
49:26how have you guys enjoyed earth week yeah there have been a few recycle jokes or puns maybe
49:37don't lie they're growing on you there's only five bakers left who did well this week
49:44vanessa her showstopper was really beautiful i loved all that little attention to detail it was light as a
49:52cloud that dessert and it had that wonderful contrast with the poached pears how about beth that terrarium
49:59really did evoke the spirit of central australia and the green ants a new thing for me they were
50:05really bright and citrusy little burst at the end i really loved how beth used ingredients that are
50:13endemic to australia i thought it was so great jess with her terrarium it really had a great impact
50:21and the flavours were very delicious she really managed to balance the sweetness again that raspberry
50:26worked so well with the chocolate and the mint is there anyone who we're a bit worried about this
50:31week tatiana's black forest i almost want to say trifle there's no question it was delicious
50:38question is was that a terrarium she just did too much she needs to pair it back and make that look
50:44like a terrarium anniband has such ambitious bakes with flavors textures different components and
50:51unfortunately it just didn't work for that showstopper yeah it's so tricky you know you've got to temper that
50:56ambition with actually producing something that we asked for also which baker has gone as far as they
51:02can yeah i'm very relieved that i don't have to make any decision or wield any power or look good
51:08it's a real relief for me what an incredible earth week bakers well done
51:25tonight i'll be sharing who our star baker is this person is so passionate about treading lightly on
51:32this earth and their love for our great land has shone through in every bake this week
51:38our star baker is beth
51:42well done well done third time
51:51which sadly means i have to share who'll be leaving us this baker has never shied away from a challenge
51:58and week after week has broadened our horizons with flavors and techniques from all around the world
52:03we are so sad to say goodbye to aniraban oh no oh my friend thank you all right i'm coming in for the big
52:17there hug anirban he's been so creative so enthusiastic and he's got such a fantastic personality he's going to
52:25be sorely missed thank you guys mate well done thank you this is just the start for you you've got so
52:33much more to give thank you i've had the best time of my life i never had like a bunch of baker friends
52:39but i miss all of them but i'm pretty sure that we are friends for life
52:42big congratulations to our star baker for the third time beth
52:47you're there super star
52:50beth three times star baker she is just tremendous also love the fact that she really shared her passion
52:57for sustainability i am now a semi-finalist and i can't wait to call my husband and tell him that
53:07hello hello it's me
53:10send me new one again
53:14i just won star baker again yay yay
53:27bye
53:32bye
53:32bye
53:33bye
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