- 2 days ago
MasterChef Australia S18E12 Mystery Box Challenge: Catherine Zhang
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00:00Previously on MasterChef Australia...
00:03Hey, babe, what do you want for breakfast?
00:06Oh, my God!
00:07No, you're joking.
00:08And he cooks.
00:10Family Favourites Week kicked off with a breakfast bang
00:14from TikTok's Food Creator of the Year.
00:17And that is three ways to cook amazing eggs.
00:21Then...
00:24The challenges of family-style cooking came thick and fast.
00:30This is not an easy task. You're doing a feast.
00:32They produced dishes to delight even the most discerning in-laws
00:37and MasterChef judges.
00:41Holy...
00:42That is a delicious family feast.
00:46It is unbelievable.
00:48I will remember this and crave it for the rest of my life.
00:52Face-stuffingly sensational.
00:54However, we had to say farewell to Belinda and Bella.
01:00Her made me promise that this is only the beginning
01:02and I'm going to find a way to stick to that promise.
01:06Tonight, we're about to enter the whimsical world of Viral Wonders.
01:27Whoop!
01:27Let's go, guys!
01:29Oh, my!
01:31Oh, my God!
01:33Oh, my God!
01:34Oh, my God!
01:35Oh, my God!
01:36Oh, my God!
01:36Oh, my God!
01:36Oh, my God!
01:37Oh, they're lighting up.
01:38Find a bench, guys!
01:40Kick your favourite colour!
01:41I'm gonna go with the yellow.
01:44Oh, my God!
01:44How cool!
01:46I love a mystery box and these mystery boxes there's a glow factor. We've got some lights
01:52We've got a kind of 80s style to them. This is gonna be a fun day. You can just tell
02:03How incredible do our mystery boxes look yeah, so pretty we'll get to those in a minute now
02:11I'm sure many of you love scrolling on social media
02:15I constantly find myself watching reels of delicious dishes. It's how we discover the new superstars of food
02:22Which is why I'm stoked that this week is a week of viral wonders
02:33Viral wonders week. Wow, I mean I am always on social media and I love creating content
02:37So this seems like the week for me. I love a mad scroll. I usually fall asleep like this
02:45I can confirm that happens because I get the weirdest reel sent to me by Poe at the most ungodly
02:51hour
02:52I'll wake up. I'm like what is going on here?
02:56Lucy you make content. Yeah, I love sharing you know recipes inspire people and just connecting with other foodies as
03:04well
03:04It was awesome. Is anything going like a little bit bonkers?
03:07I there was one video it was me just making like a sourdough bread that you make when camping and
03:13it got like two million views
03:15oh
03:16as
03:18You can see these are not your standard mystery boxes because the person who sent them isn't your standard guest
03:25Oh, yeah
03:27She is an expert
03:30pastry chef
03:32And with over two million followers on socials
03:36Her viral desserts have gone gangbusters
03:40One of her videos alone has been viewed over
03:4334 million times
03:49At just 19 years old she won Zumbo's just desserts now. She has a dessert bar in LA
03:56Please give it up
03:59For Catherine Zang
04:14It's so exciting having Catherine Zang here. I've seen her videos online
04:20She does some crazy stuff and she's this amazing young girl who has achieved so much like that is so
04:27inspiring
04:29Catherine welcome to the master chef kitchen. Thank you. I'm so excited to be here
04:34Catherine, what do you think is key for making something go viral?
04:39There definitely needs to be like a selling point like when you're scrolling you gotta like stop
04:43So like what it's food. It's like texture or like flavor combinations the old reveal turns
04:51Yes
04:55Well, I bet you want to know
04:58What Catherine has under those mystery books. Yeah
05:02Catherine
05:04Would you like to do the owners? Yes, of course?
05:09You can all lift your lids
05:12Now
05:14Oh
05:18That'd be
05:22Oh
05:29This is absolutely crazy. I'm looking at it. It's really elaborate desserts that look amazing and
05:37Everyone's got something different
05:40Mango strawberry do we have to remember? So these are my viral fruit desserts
05:45Wow well display well everyone go for it
05:50Oh
05:51I don't do it. Oh my goodness
05:55Straight in and this is our berry cube
05:59It's so beautiful and flavorsome
06:02It's so beautiful and flavorsome
06:03It's all different. They're working together. It is unbelievable
06:05Catherine Zhang is so talented
06:08The lemon is a yuzu cheesecake inside we've got a passion fruit filling that oozes
06:13Oh my god, we're not making this are we?
06:16It's so delicious and I'm like oh my god
06:21Do I have to make this?
06:23This one's our just peachy
06:25Oh my god
06:26I'm a sucker for a mango
06:28This one's the my mango
06:30Cheesecake
06:31Very good
06:32This is unbelievable
06:34This one is our devil fruit
06:36Then all of them have like a really crunchy white chocolate shell on the outside
06:40Oh that's the pistachio
06:41Yeah
06:42Like it's an insert
06:43It's like an insert into it
06:44Oh my god
06:49Ooh
06:49Ooh la la la la la la la
06:51How delicious was that?
06:53Wow
06:55I'm all excited
06:56I'm gonna be on Tik Tok now
06:58Yeah
07:00I've got some good news gang
07:03You do not need to replicate these incredible desserts
07:07Breathe out everybody
07:11But like Catherine we want you to create a dessert that celebrates roots
07:18You have 75 minutes and full access to the pantry and the garden
07:25Thank god
07:27This is my jam
07:29Like I love heroing fruit
07:32And I just had this beautiful lemon
07:34So I feel like that's what I'm gonna be doing though
07:37The more eye-catching the better
07:40Because we're only going to taste the 10 most appealing dishes
07:48And off the back of that
07:49The top dish will be safe from tomorrow's elimination
07:55Catherine, do you want to kick them off?
07:57Of course
07:58Alright, your time starts now
08:01Yay!
08:03Yay!
08:04Yay!
08:05Yay!
08:08Woohoo!
08:08This brings back like trauma
08:09Ha ha ha ha
08:12Woo!
08:17Yes!
08:18Woohoo!
08:20Apricots
08:21Cypriots love eating apricots
08:24So I've kind of grown up with them
08:25We put it into everything
08:27Cream, butter, apricots, white almonds
08:30We make apricot jams, apricot cakes
08:33We pair it with halloumi on toast
08:35Which is actually amazing
08:37Cinnamon
08:39So it's a no-brainer that today I've got to use apricots
08:43Alright
08:44And I'm thinking
08:46Well it is viral week
08:47So I need to do something really, really special
08:51I'm making a clafouti
08:52Which is a traditional French dessert
08:55I will say I'm a little scared for Poe and Jean Christophe
08:58Because they both know their clafouti like the back of their hands
09:02Clafouti is a French classic
09:03It kind of is in between like a custard and a pancake
09:07You should get a really nice puff
09:09And the apricots should kind of turn a little bit jammy and sweet
09:14But first thing I do is I need to make a buffalo ricotta and cinnamon ice cream
09:20It's quite a smooth flavour profile
09:24So I think that my ice cream is going to ground out this dish
09:30I'm going to make like a crustily dough cracker
09:33And strawberry and tomato ice cream
09:36And then I'm going to serve it as like kind of like an ice cream sandwich type of vibe
09:39In theory I know how to make ice cream
09:41But in practice it's a bit different I think
09:47I'm going to do a chocolate and orange tart
09:50Whipped creme fraiche
09:51Some strawberries on top with some vina cotto
09:53And then like a rosemary orange salt on the top
09:56Oh, I would love to not cook in another elimination
10:00The one the other day
10:01I was pretty rattled
10:01So yeah, it would mean heat
10:05The fruit that I'm really going with today is lemon
10:06I'm going to do a lemon ice cream with a preserved lemon cruller
10:11A cruller is sort of like a chew based donut
10:14Like a french donut
10:15With a preserved lemon glaze
10:16I think that's going to be quite punchy
10:17You know, I have a big sweet tooth
10:19So I feel good about that
10:20Obviously though, the standards have been set really high
10:23So, you know, we'll see how we go
10:26Well, Katherine, what are we hoping to see?
10:28I mean, I want to see something different
10:30Fruit for me is like the best ingredient
10:33Because it's so versatile but so simple
10:35You can like do anything with it
10:37And so I'm just really excited to see what kind of combinations they bring
10:40I'm going to say right now
10:42I want something to go viral
10:44Ha ha ha
10:45That's what we're here for
10:46Yeah, that's true
10:47Like you've done it before
10:48This is Viral Wonders Week
10:49Yeah
10:49Let's go
10:50It's probably one in 20
10:51Exactly
10:53Oh my god, I've never sweat so much in here before
10:56I know, it's so hot
10:57It's really full on
10:58I am going to make a lemon and biscotti dessert
11:01So I'm really going to try and use the whole lemon
11:03Ow
11:04So I'm going to do a lemon leaf ice cream
11:05I'm going to do a lemon granita with the juice
11:08And then with the rind I'm going to make a fennel seed and sesame biscotti
11:13I feel like I've got a bit of a leg up being Gen Z
11:15So yeah, I'm super excited
11:18I really want to get my dish tasted today
11:20So I'm just so keen to do something that stands out
11:24And I feel like this challenge is really in my wheelhouse
11:29In terms of like being across what's viral
11:31I really think that lemon leaves are so beautiful to cook with
11:36It's not a super common taste
11:37But I love it
11:38The lemon leaf is quite a perfumed creamy almost flavour
11:43It sort of tastes the way a lemon smells
11:47Just whip, whip, whip, whip
11:49Whip, whip
11:50Whip, whip
11:51Thank you, thank you, thank you, thank you
11:52So I just hope that the judges can see where I'm coming from with the lemon leaf ice cream
12:01I am panicking because I'm not really a dessert person
12:06And then I had a bowl
12:08You know like in Chinese families
12:10The oven?
12:11That's a dishwashing rack
12:13You know like we don't
12:15That's a storage area
12:16Oh, one egg down
12:19Jamaican there
12:20I am trying to make a short crust
12:24But I really wanted to be safe from tomorrow's elimination
12:27So I'm just like, okay, you know what? YOLO
12:31Hi
12:31Hi
12:32Hi guys
12:32How are we?
12:34So I am trying to do kind of like a dome shape short crust
12:38Okay
12:38And temper a bit of chocolate to make the outside look like a coconut
12:41And then I am making a coconut chantilly
12:44And then I mango puree to put on top
12:46Ooh
12:48Are you going for a trompeau? Like which is trying to make it look realistic?
12:51Yeah, like a kid version
12:52Oh
12:54So a kidney version
12:55Yeah, yeah, yeah
12:56So you're going to attempt to temper chocolate
12:59Attempt, I like that word
13:00Can I just say
13:01This sounds like quite an ambitious cook
13:03For someone who doesn't make dessert
13:05So you need a plan B just in case
13:07Okay, okay
13:08Yeah
13:09Chocolate's quite an overpowering flavour as well
13:11Yeah
13:11Be careful to keep the balance going
13:13I will listen to the boss
13:13Boss ladies
13:14Yeah
13:15Good advice
13:16Good luck
13:17Alright, thank you so much
13:19Guys, I forgot my rolling pin
13:20I don't have a plan B
13:23What you gotta do?
13:24My stubborn self is saying I gotta commit to this
13:28I need to get the short crust on as quickly as possible
13:32Ugh
13:32I want the coconut short crust to look like a coconut shell cut in half
13:36Oh my
13:39So I need to get this right or it's gonna look really ugly
13:43Sorry
13:44Let's try to get tasted today
13:49Make it peachy
13:51Make it peachy
13:51You've only got one hour to go
13:52Hello, hello
14:00It's so hot
14:06One of my favourite things to eat is like a nice big bowl of ice cream and jelly
14:12So I'm trying to make that kind of humble dessert but I want to elevate it to Master Chef level
14:17and create a viral dish that the judges go, I need to taste that
14:22Hi Pat
14:23G'day, nice to meet you
14:24Nice to meet you
14:25Which fruit of Katherine's did you get today?
14:27I got the blackberry and blackcurrant
14:29Okay, devil's fruit
14:30Devil's fruit
14:31That was amazing
14:31I see some couple of berries here going on too
14:33Yes, it definitely inspired me today in utilizing the blackberries as well as a lot of other fruit
14:37A lot of other fruit?
14:38Yes
14:39Like what?
14:39So I'm doing a blackberry, lemongrass and ginger jelly
14:43A apricot, passion fruit and mango jam
14:46And a fish sauce, honey, caramel
14:48Fish sauce?
14:49Whoa
14:50And a crumble and a pandan ice cream
14:52Pat, that's a lot going on
14:54It is a lot
14:55So I'm a little bit worried you've got so much going on that some flavours are murkying others
15:02Yeah
15:02Like the one thing that I noticed when I beat into Katherine's little entremet that I really love
15:08Is that it's quite uncomplicated
15:10Yeah, yeah, yeah
15:10And the delineation of flavour is quite clear
15:12Yes
15:12So taste as you go and make sure it really does work
15:17Alright, thank you
15:17Bye
15:20That's a lot of flavours
15:21Yeah
15:22Berries, apricot, lemongrass, pandan
15:26It's a bit all over the flavours
15:28Yeah, I'm stressed
15:39Okay
15:40Okay, butter
15:41Pose concerns are definitely warranted
15:43Like there's a lot going on with my dish
15:44A lot of different flavours and everything
15:45But I'll taste as I go
15:47And if I think something's not really working
15:49I'll take it off before I plate it
15:51I have done these types of dishes before
15:53Maybe not with all these elements
15:55And I enjoy the flavour combination
15:57So we've got a pandan ice cream
16:00A blackberry, lemongrass and ginger jelly
16:02Fish sauce and honey caramel
16:04A macadamia and coconut fiatine crumble
16:07And then also an apricot, mango and passion fruit jam
16:14So I want to get everything on the plate today
16:17But I definitely take the feedback on board
16:19If it doesn't balance together with all these huge flavours
16:23It could be a bit of a mess on a plate
16:26Nothing's gone wrong yet
16:27But caramel's always tricky
16:29So yeah, I just need to go grab one more ingredient
16:30And then we'll be on the roll
16:35So today I'm making a shubun filled with strawberry
16:38And then some matcha cream in there as well
16:40So for my dessert today I'm taking some inspiration
16:42From Japanese fruit sandos
16:44Basically just like a Japanese fruit and cream sandwich
16:46Kind of simple but they really champion the fruit
16:49Oh my god, my hands are so shaky
16:50And the big appeal of a fruit sando is the cross section
16:54So I'm gonna go for my main fruit as strawberry
16:57Putting a whole piece of fruit inside
16:59Is not typically what you would use a sheet pastry for
17:04But I think it'll have a wow factor
17:07I'm on the first solo immunity of the season
17:09So hopefully I can keep that streak going
17:1430
17:1625
17:18My mass isn't massing
17:20I've decided to run with the cherry today
17:22Because I have a special place in my heart
17:24So hopefully I can show the judges what I'm all about
17:27Hi Dot!
17:28Hey Dot!
17:29What's good looking?
17:30Well, cherries are in my blood
17:32My poppa was big in the cherry industry in New Zealand
17:36And I actually was the New Zealand national champ
17:41For the cherry spitting competition
17:43Sorry, the what?
17:44The national women's champion in cherry spitting competition
17:49What is that? Distance?
17:51Yes
17:52Distance
17:53So I sweat at 8.2 metres
17:56You do it between your lips or your teeth like that?
17:59So you have to eat it
18:00And then you have to like
18:02So we've got the cherry pit spitting champion
18:06Sorry!
18:07So what else are you gonna serve it with?
18:08So I'm doing a cake with almonds, cherries
18:11And then I'm gonna do like a cherry kind of compote situation
18:15Really make sure I'm getting that fruit
18:17And then I'm gonna cover the whole thing in a marshmallow
18:20And then torch it
18:21Okay, but sounds good
18:23Okay
18:24So remember, make those cherries shine
18:27Yes, they're gonna go the distance
18:28Ahh!
18:30That was very good
18:31If I could give bonus points I would
18:33Good luck
18:34So yeah, cherry spitting
18:37It's very serious
18:38There's measuring tapes involved
18:42It's kind of like shot put
18:44And I'm actually a national champion
18:47I think it was the proudest moment of my life
18:49I won't lie
18:50It was great
18:53I'm trying to be clean today
18:54So yeah, at the moment my almond and cherry cake is in the oven
18:58And I'm feeling good about the cherry compote
19:02Cherry's haven't done me wrong before
19:04So hopefully today
19:05They pull me through
19:11Stay very focused
19:13You have 45 minutes to go
19:16Come on team
19:21It is so hot
19:23I'm dying man
19:25I'll get the ice bath
19:28You don't need an ice bath
19:28So hot
19:33I'm doing a honey and thyme panna cotta
19:35With a blood orange and Campari granita
19:38With some matrut lime leaf oil
19:41And some sunrise lime
19:43So just like some native fruit
19:44Which I'm gonna candy
19:45So it's good for a hot day
19:47Hopefully it's enough to be tasted
19:50I feel like fruit desserts in my wheelhouse
19:54Alright
19:56I'm doing a blood orange and Campari granita
19:58I think it's gonna add a lot of depth
20:00It's gonna be punchy
20:02So I am feeling pretty confident with my flavour combinations
20:05Oh it's so hot now
20:07But it's a really hot day
20:09So I'm concerned about the honey and thyme panna cotta setting in time
20:13Because a lot of people using the blast chillers today
20:16How are you going Jack?
20:18Yeah I'm kind of like waiting for the panna cotta to set
20:20I'm a bit worried though because people keep opening the blast chill off
20:23Obviously they need to
20:24Yeah
20:24But I reckon they might not get done in time
20:27We'll see
20:28So I'm praying to the gods that it's perfect
20:31It's perfect
20:31And it should have a beautiful wobble when it comes out of the mould
20:34Oh my god
20:38Hi
20:39What are you racing around?
20:41You're running
20:43Racing around for some ice cream scoops
20:44Because I was inspired by your beautiful lemon
20:47So I'm gonna serve the lemon leaf ice cream
20:51And then a lemon granita
20:53And in the biscotti I've got lemon zest
20:57I love the idea of lemon leaf
20:59I'm obsessed with it
21:00I keep cooking with it
21:01And I'm like why do we use lemon leaves?
21:03They're so fragrant
21:04And then when you walk up to a lemon tree it smells like this beautiful
21:07I love this celebration of lemon
21:09Yeah
21:10I like how you've got all the different elements
21:12Yeah
21:13Success, belief, everything
21:14Love it
21:15I think it's a great idea
21:16Yeah, don't over complicate, thank you
21:17Thank you
21:19I'm excited by that
21:21Catherine and Poe are really excited about my ice cream
21:24That's a huge boost of confidence
21:27And I'm actually starting to think maybe I will get chosen
21:30So I'm really just tunnel visioning
21:35Come on
21:38Ooh, we're pushing it
21:40I'm a little bit worried
21:41So I have got my ice cream in the churner
21:46I've got just over 30 minutes to go
21:49I'm getting on to my quaffutti batter
21:53And I need to get that in the oven ASAP
21:55I am rushing
21:59You sound a bit stressed mate
22:00I am a little bit stressed to serve you my dish
22:03Because you're gonna be the expert on this one
22:05I made a quaffutti
22:08My favourite
22:09Is it?
22:09Oh yeah, my favourite too
22:11Oh my God
22:11So I made an apricot quaffutti
22:13And I am serving it with a cinnamon and buffalo ricotta ice cream
22:18It's gonna be tasty, yeah?
22:19Yeah
22:19Make sure
22:20Your eyes, your eyes
22:22Like a lighthouse
22:24Like a hawk
22:25I like that
22:29You know, I knew that John Christophe would know his quaffutti
22:32But I didn't think it would be his favourite
22:35So now I'm feeling a lot of pressure to pull this one off
22:40How much longer have we got?
22:42Okay guys
22:4430 minutes to go
22:46Half an hour left
22:47Come on guys
22:57I'm making a spice maple pudding with a poached pear, baileys cream and a pear caramel
23:04So I'm really hoping that the judges want to taste it
23:08Alita
23:08I am
23:09So what are you doing?
23:10I'm doing a busy curd meringue tart with a strawberry whiskey and toasted rice gel
23:15I do want to be one of those
23:17You can see on the table, look the determinations on your table
23:19Oh my gosh
23:20You've been going for it
23:21Yeah, you need to chuck that guy in
23:22Yeah, you've got it cold enough, so you're good
23:25Kanika
23:27So I'm making a mishti thoi
23:29Okay, what's that?
23:30So it's an Indian dessert
23:32It's like mango, yogurt, produced condensed milk
23:36Crazy viral right now
23:39If you look through internet, you'll see 17 million views, 18 million views
23:44You're going viral here?
23:45Yes, yes
23:46She said she's going viral, bro
23:48Maybe you shouldn't have told her how to use that ice cream machine after all
23:56Half an hour left
23:58My shoe buds are in the oven
23:59They look like they're puffing up nicely
24:02And now I'm making my matcha cream to really lean into that strawberry matcha flavour
24:07Hey, how are you guys going?
24:09So tell us what you're making
24:10So I'm doing a bit of a play on like fruit sandoes
24:14Japanese fruit sandoes
24:15So I'm going to do them in a shoe
24:17So should cut it open
24:18Have like basically a strawberry like encapsulated in the shoe
24:22Okay
24:22I mean it's very simple compared to some things that we've seen so far
24:29So I'm kind of intrigued to see that you really bring it together
24:35We're only going to taste our top ten favourite dishes
24:38So show us that you're elevating everything that you're doing
24:42Feel like
25:00So I'm thinking how can I pivot quickly to really make it stand out?
25:06Are you using your oven?
25:08Um, no
25:08Okay, can I use it?
25:10Yeah, yeah
25:10Thank you
25:11And I've got a little bit of shoe pastry left
25:14So I'm thinking maybe I can even add tiny little shoe buns on top filled with a blackberry
25:20And I'm going to still keep thinking what else might make it a bit more interesting
25:24Because I really want to get tasted today
25:27Well, I am turned all fruity
25:29Ha!
25:30Turned fruity!
25:31Fruity!
25:32Australia fruity!
25:34I'm learning, I'm learning
25:37What are we loving?
25:38I am so excited by Grace's dessert
25:40She's doing a lemon fest
25:43A lemon fest?
25:44Yeah
25:44She's doing a lemon granita
25:46With lemon leaf ice cream
25:48Oh yum
25:50I love that idea
25:51Also because there's like an Italian lemon sorbet that's like viral on TikTok
25:55And it gives me that vibe
25:56I want to talk about worries
25:59Patty's using fish sauce, honey, apricots, berries, lemongrass
26:04Pineapple or something
26:06Pandan
26:07Mango
26:10My eyebrows went from there
26:11And then they just kept going like down with every
26:14Kazran, it's a fish
26:16Can you like express yourself?
26:18I'm not really sure what's going, like he told me so many ingredients I forgot what he was making
26:25I'm getting everything done, I'm hitting my targets
26:27I'm going to get all the elements ready
26:29And then I'm going to have a taste and see how the flavours are all combining
26:33But at this point in time I'm really happy
26:35There's definitely some big flavours and interesting different takes with the elements I'm doing
26:41Like fish sauce in a dessert, I know it sounds crazy
26:43It's like hit or miss
26:45You push it too far and it tastes literally like a fishy dessert
26:48But if you put just the right amount in, unless someone told you it was fish sauce
26:52You would just think it's this nice saltiness
26:55Tastes good to me
26:56The fish sauce caramel is really good, I like it quite salty and funky so I went pretty hard on
27:01it
27:01Hopefully this doesn't overpower all the delicious fruits
27:04I want to give myself a good five minutes to plate up and make it look pretty but as well
27:08Make sure it's banging
27:13You okay?
27:14Yeah, I'm just waiting on my panna-cottos
27:16There's been a lot of opening and closing of the blast chillers
27:18So I think that might affect it but I'm hoping that it'll be enough
27:22I've also got a granita freezing so it's a matter of just waiting and bring them together
27:27The kind of last five minutes because I want it to be perfectly done
27:30Well done
27:30I checked my panna-cottos and they're just not set
27:37Sorry Jacka, I'm picking it in after you go
27:40I'm really really worried
27:42My whole dessert rides on this
27:44If they don't set in time, I don't have a dish
27:47I don't know, I think it's going to be touch and go
27:48Yeah
27:51Is there a technique?
27:52You've got to like kind of shot put it
27:56Okay, I went, oh there it is
27:57Oh yeah, okay
27:58Okay, see if you can go further
27:59And you have to do what you want?
28:00Yeah, like throw your body
28:03Oh my god
28:08Oh no
28:10I don't think they grow cherries in France
28:13Stick to cooking mate
28:17Trying
28:18Trying to temper chocolate
28:20Don't know whether it will
28:22I've decided to stick with my gut instinct
28:25So I still don't have a plan B for this tempered chocolate
28:28I just need to get it perfect
28:32I am happy with my mango puree
28:35The coconut chantilly
28:37And the short crust dome
28:39They look really cute
28:41And coconutty
28:44But they're just so delicate and thin
28:46So I need to be really careful
28:50I really need to make sure that the mango puree will be the star
28:56And chocolate is really strong in flavour
29:03So as I'm painting the tempered chocolate onto the outside my shell
29:08I want it really, really, really thin
29:12And it keeps its shine, keeps its shape
29:15And it has that snap effect when you're cutting it
29:20Time to hustle everybody!
29:2315 minutes to go!
29:34That's not a good one
29:38Yep, coming together
29:46How you going Petro?
29:47Not good
29:47It's taking forever
29:50Yeah, look, nothing seems to be happening in the oven
29:54Yeah, it should be starting to cook
29:55And with 15 minutes to go, I'm not liking the look of it
30:02I'm starting to panic
30:03This clafouti is not right at all
30:07Nothing has happened
30:10I should have seen a nice puff by now
30:11And I haven't seen any browning on the top either
30:14So I'm not sure what's going on
30:17This is not cooking
30:20I'm really confused
30:37This is not cooking
30:43It's taking forever
30:46Oh, what?
30:48The oven wasn't on
30:51I've just realised that I haven't set the oven correctly
30:55And this clafouti has been sitting in a lukewarm oven
31:00I think I can still get this cooked in time
31:02But I've got to make sure this temp is set high
31:04Petro?
31:05What's happened?
31:06You look a bit stressed
31:07Yeah, well, I've had to crank it
31:09I'm just praying that I can get something up
31:12But it's looking like a sneak chance now
31:14I think you should think faster
31:15I don't know what else I can do, to be honest
31:17I'm praying that a miracle happens today
31:20I am praying that a miracle clafouti will appear
31:24We're all feeling pretty fruity!
31:26Ten minutes to go!
31:37Look at the colour on this
31:39Oh, that's sick
31:40Yeah, that's perfect
31:41Colour equals flavour
31:43You know it!
31:45I've got the lemon zest in the biscotti
31:48And it's got this really crispy, crunchy, like hard to bite into texture
31:54Oh, it's nice!
31:55I've got my lemon juice granita
31:57It's really nice, like slushy texture, which I like
32:00Oh my god!
32:02My lemon leaf ice cream's done
32:03And it does taste like lemon leaf, which is awesome
32:07I'm actually going to serve my dessert in the lemon
32:10I'm hoping it looks like something that would sort of be quite eye-catching on social media
32:14I feel like I got a bit of a leg up being Gen Z and being like, spending a lot
32:18of my time on Instagram
32:19So, I'm desperate to get tasted today
32:26I'm feeling good, I'm working on my marshmallow
32:28The dish is coming together
32:30And Jaz do seem excited about it
32:33Which makes me excited about it
32:36I've got my layer of almond and cherry cake
32:40And my lemon brown sugar curds
32:43And then finishing that off with my cherry compote
32:46That looks gorgeous
32:48Now it's time to cover it in marshmallow
32:50I feel like I need an adult supervisor for this one
32:55Oh god!
32:56It's a little stiff
32:57So sticky!
32:59This isn't quite the consistency I was hoping for
33:03Oh my god, it's everywhere
33:04This is sticking to the knife, it's sticking to me
33:07It's literally everywhere
33:08I am a marshmallow
33:10But it's tasty
33:12So, let's torch it up
33:18That's so funny
33:19We don't want any sour grapes
33:20Five minutes to go!
33:22Five!
33:32Who's are these bad boys?
33:34Whoa!
33:36Big boys
33:36They're huge, they're like hamburger buns
33:41They've definitely puffed up a little bit more than I thought they would
33:48I've got my strawberry matcha chantilly
33:53I reckon I can actually put an entire mandarin or kiwi through into each of the giant shoe buns
33:57Just to elevate it
34:00And then also the blackberry and the tiny little shoe buns
34:04I won't know how it'll look until the dish is getting cut in half
34:07And you get the cross section, that's when it's really going to have its viral moment
34:10So I'm just crossing my fingers that I get called up the front
34:14Let's try to get this off
34:19So, my tempered chocolate
34:20I think it looks bloody good
34:24So it actually looks like a coconut shell right now
34:29I think the coconut chantilly has a sweetness to it that will cut the chocolate and balance it
34:36And then mango puree on top
34:38And on the bottom to make sure it doesn't rock around
34:41I've made a pandan say
34:45I think I have a chance to get my little coconut do tasted
34:49Excuse me guys
34:50Cool, cool, cool
34:51Oh, and they look good
34:53Yeah, thanks man
34:57I'm really happy with how everything's going
35:00I really enjoy that funky saltiness in the fish sauce and honey caramel
35:05As well as the crunch from the macadamia and fiatine crumble
35:09And then the apricot and mango passion fruit jam is super bright and tangy
35:14And then we've got the blackberry, lemongrass and ginger jelly
35:18And I really like the pandan ice cream which I find quite grassy
35:22And I get like popcorn-y notes from it as well
35:24So it'll be interesting to see if I get tasted
35:28Two minutes to go everybody
35:32Two minutes to go everybody
35:40Two
35:40Balls it is
35:42Oh wow
35:43Lunch
35:44I've got my macrute lime leaf oil
35:48And I'm really happy with this granita
35:50Alright
35:51You can taste the blood orange that I want to shine through
35:55So it all comes down to this last honey and thyme panna cotta
35:59I'm really stressed
36:02Okay
36:02So
36:15Oh
36:17It's got the wobble and I hope it's enough to get tasted
36:23It's almost crunch time
36:25One minute to go
36:26Come on
36:27Come on
36:30I'm moving, I'm moving
36:35I take this klafuti out
36:44And I'm surprised that it's actually browned on top
36:48So I'm gonna be able to serve it
36:51And even though it's not perfect I think I might get away with it here
36:56All done in ten!
36:59Five, eight, seven, six, five, four, three, two, one!
37:09That is it, everybody!
37:14You make doughnuts!
37:16Yay!
37:17Oh, wow!
37:22I think it's a pretty bold flavour combination, so they might be interested to try it.
37:26And if I get through, you never know your luck, I'd love a day off up on the gantry,
37:30but I just wanted to kind of push the boat out and give it a crack.
37:39We have Catherine Zhang in the MasterChef kitchen,
37:42and we asked you to bring us your best fruity dessert.
37:46We're looking for one top dish, but we're tasting the ten most intriguing ones.
37:54First dish we'd like to taste is...
38:00Emily!
38:02Oh, really?
38:05I'm gobsmacked.
38:06Me?
38:07My coconut's gonna get tasted.
38:10He's my little dude.
38:13I'm really happy with the look of my dish, but Catherine Zhang is like this dessert queen.
38:21So, I am absolutely stressed.
38:31Emily?
38:33That is very adorable.
38:36It's my little coconut dude.
38:39So, I did a cocoa short crust, and then chocolate on the outside to make it look like a coconut
38:45shell.
38:47And then a coconut chantilly, a mango and passion fruit puree, and on the bottom, a pandan sand.
38:55Let's cut into it.
39:01Woo-hoo!
39:05Oh!
39:07Shoo-zi!
39:09They're oozy.
39:11Woohoo.
39:13Woohoo!
39:30presentation wise definitely very stunning flavor wise I think you know it's really like refreshing
39:36the cocoa I didn't think it was overpowering like you know I mentioned earlier so I'm happy
39:41with it it's good thank you very much Emily I think it's very very inviting and very adorable
39:51you did a brilliant job of the pastry it's so nice and thin and short I think you've done a
39:57really
39:57good job I adore that gentleness of that shanty taking all the tropical fruits is brilliant it's
40:05very well perfect good luck to you Emily for your little coconut dude or dudette yep the viral
40:12factor was ticked and especially when we did the cross-section and everything just started to spill
40:17out that's what really got me I think it also celebrated mango and passion fruit which was a
40:24brief well done Emily thank you so much thank you yeah well you know just on the expected for me
40:36there's that master over here please bring us your fruity dessert
41:01Casper what do you make I've made fruit sandow shoe buns we're gonna
41:10get a whole strawberry in one I've got a whole mandarin in the other and a whole kiwi fruit in
41:15another
41:16one and then strawberry matcha cream freeze-dried strawberry powder on top I think the other
41:24thing with the sando's that have inspired your dessert is it's all about that cross-section so
41:29I'm interested to see if these cut as well as they do yeah me too
41:36okay I think this is the mandarin
41:52kiwi oh that worked that's cute they're holding together really well strawberry she's in there yeah
42:02cute happy with that yeah very happy
42:20Casper I think you nailed this I much prefer this to a fruit sando
42:28those shoe buns are so amazing the matcha cream in there is really light fluffy and then the whole
42:36fruit in there absolutely makes fruit the superstar well done thank you I like it presentation amazing
42:44it's beautiful dish I think you've done a wonderful job on that shoe pastry it's baked perfectly I love
42:50the flavors the matcha the bitterness and it goes well with the fruit it's great combination Casper fantastic
42:59definitely viral worthy loved all the fruit was really attractive and to contrast against the grain
43:04of the matcha was visually very pleasing well done
43:07thank you
43:13grace you're next
43:23ooh an edible lemon
43:26grace what have you made us
43:29i've made my whole lemon with biscotti
43:32i have made a lemon granita with the juice of the lemon a lemon leaf ice cream that's sitting in
43:39the
43:39shell of the lemon and i added the zest into my biscotti mixture with fennel seeds and sesame seeds let's
43:46taste
44:05i flip and love this dish so much
44:07grace i flippin love this dish so much
44:16it just has such a clear direction and the lemon leaf in that ice cream has just got this gorgeous
44:23subtle kind of grassiness about it but with the lemon flavor and then you eat it with the biscotti
44:28and it is such a genius combination this dish has really put you on the map for me
44:36that ice cream is incredible thank you thank you that is delicious it's perfectly balanced it's so
44:43refreshing like i took a bite of it all of it all together and i was like transported it was
44:47like
44:47fresh breeze i loved it thank you amazing dish it was so refreshing and creamy and zesty and bright from
44:57the
44:58granita but that lemon leaf ice cream because it's so creamy and smooth and has that verdant green
45:04taste going through it everything pairs together so beautifully
45:09great dress one world fantastic
45:19fantastic talk
45:20oh i love that that was really smart this is so creative it looks fun but then you eat it
45:31and you're
45:31like oh this person's a real deal this is like competition winning worthy stuff like you cook like this
45:39you go deep my friend well done
45:47good job making ratings girl i do know that was so crazy okay next dish
45:58i've got a lemon ice cream with a preserved lemon glaze color
46:05not a bad effort mate but i really enjoy it it feels like something that needs a little bit more
46:10hey lucy you're next oh yeah i've made a spiced pudding with a poached pear pear caramel and a bay
46:21leaf cream
46:22i found the cake really nice and moist and i like the spices in it
46:27what i'm kind of just thinking is the caramel is very very sweet
46:33so i've made a kind of diy ice cream sandwich if you're deluxe ice cream rippled with strawberry
46:39and tomato syrup and crustalie with a basil sugar great concept love the concept the crustalie are
46:47great the ice cream there's a nice flavor going on there but i think for me it's really icy really
46:53icy right next one right next one fruity clafouty petrol
47:06my dish gets pulled up and i'm in a bit of shock there's a chance i might still get over
47:11the line
47:11with this here we go
47:29tell us petro what have you made i have made a apricot clafouty
47:36with a buffalo ricotta and cinnamon ice cream you look stressed everything was going to plan
47:45i put it in the oven with half an hour to go but i just realized that it wasn't cooking
47:50so um a bit of user error on my behalf okay we're gonna try it
48:15petro i love that you used apricots and the ice cream tastes lovely
48:23your clafouty just wasn't cooked on the bottom
48:27petro
48:29when you make a clafouty you should get that lovely caramelization and get under
48:35something nice and colored and lovely yeah but you were unfortunate otherwise your ice cream is lovely
48:46thank you petro i think you know where you went wrong all of this is just about that mixture not
48:52getting enough heat and getting no puff but i really love that you use apricots i think people
48:57don't cook enough with apricots i feel like they're better for cooking than eating to be honest
49:01yeah and for 75 minutes well done thanks man thanks thank you guys thanks thank you thank you
49:06very much yeah that's all right that's all right you'll leave it
49:14okay next one is
49:34i have done my cherry almond cake
49:40a little bit of lemon curd in there
49:43a cherry compote and covered in marshmallow to really bring the sweetness
49:49well i am very much intrigued
49:53oh it's very bouncy
49:56it's bouncing back look it's resisting yeah
50:02very sticky might need a knife
50:21um dot
50:25the cake itself is lovely having cherry lemon sour acidity the sweetness from your marshmallow well
50:37done but it's not quick enough it is too solid
50:46i would have gone for something probably more like an italian meringue so you could cut it more easily
50:52but otherwise a really good effort still thank you
50:56look i just think you had a marshmallow malfunction today yeah
51:03oh andy
51:04it won't do it it won't come off look if you need a hanger painting you're fine yeah
51:13it's just too sticky it's just too sticky i'm going viral for all the wrong reasons
51:17yes
51:19thank you
51:21okay we're done
51:25next fruity dessert we want to taste belongs to
51:46jack
51:46jack what are you made
51:48i've done a honey and thyme panna cotta with a blood orange and gampari granita
51:55with a macrute lime leaf oil
51:58and some blood and sunrise limes there as well well okay inspo for this
52:06definitely callum i went to sprout in cooking school so hopefully i'm proud yeah i reckon we finish it up
52:12it'll be nice
52:12but we've done a happy birthday
52:16yeah
52:17i don't know
52:17calum wouldn't have done that
52:17i don't know
52:44It's bloody delicious.
52:47The granita is special.
52:51White orange and then using the campari
52:53to give some beautiful bitterness.
52:55I have no other words because that's so well executed.
53:00This is my kind of dessert.
53:03I like strong flavours that really hero an ingredient
53:07and the fruit was just really heroed in this.
53:09It just tied well with the bitterness from the lime leaf.
53:13The thyme came through, very floral in the background,
53:16very well balanced.
53:18Thanks, that's awesome.
53:20Jack, your panna cotta is so well set
53:23that even if you just touch the table, it quivers.
53:28I loved all the elements.
53:30They had a very clear direction.
53:32Beautiful.
53:34Jack, it's just perfect.
53:36Wow.
53:38Bravo.
53:38Only say, bravo.
53:41Well done, Jack.
53:43Well done.
53:46So powerful.
53:47Matey.
53:49Oh, God.
53:49Are you proud?
53:50Oh, my heart's going a million miles an hour.
53:55Jesus.
53:57The last dish we'd like to taste belongs to...
54:05Pat.
54:10Super happy getting tasted.
54:11You know, I've pushed the boat out today.
54:14But I am super confident with my dessert.
54:16I love to eat it.
54:17So, yeah, excited to see what the judges think
54:19of my crazy flavour combination.
54:38Righto, Pat, what have you made?
54:40I've made my take on ice cream and jelly.
54:43The base of the bowl has some fish sauce and honey caramel.
54:47Then there's a fiatine, macadamia and coconut crumble.
54:52Blackberry, ginger, lemongrass, jelly.
54:56An apricot, passion fruit and mango jam.
54:59And a pandan ice cream.
55:04I can't wait.
55:23Pat, when you brought your dish on the table,
55:27I thought it was weird.
55:31And, in fact, I don't mind.
55:33I admire your bottle.
55:35Because you try to combine something and be creative.
55:38And you should never stop trying to be creative in cooking
55:41or anything you do in life.
55:44So, by digging in,
55:47your fish sauce work.
55:50I have learned a lesson today.
55:52I'm going to try to do fish sauce caramel.
55:56Thank you, Pat, by the way.
56:00Pat, there is some balance there.
56:04The pandan really provides an anchor.
56:06The ice cream is made so well, mate.
56:09But then there's just too much.
56:11Yeah.
56:11You know, so you're a lot closer than I thought you'd be,
56:13but you're still a little bit away.
56:14No worries.
56:15This is a very texturally balanced dish.
56:18It's got creamy, crunchy, bouncy, fruity.
56:22It's something that I like to do a lot.
56:24I think the flavour-wise, it was just a little bit of a mess.
56:28I was enjoying the mango,
56:29and suddenly, like, I was hit with, like, lemongrass
56:31and then fish sauce.
56:33So, um, texturally, I love it,
56:35but flavour-wise, not for me.
56:37Respect to you.
56:42Hey, you've got to have a go.
56:46You always have to try to go for that sixer.
56:52There were some incredible dishes today.
56:56Got a lot of unexpected flavours.
57:00Some a little more crazy than others.
57:03But, yeah, you guys are amazing.
57:05They look good, mate.
57:08Let's say a big thank you to Catherine Zagin.
57:11Woo!
57:16Right.
57:17There were some dishes who made us go bananas.
57:22If I call your name, please step forward.
57:29Jacques.
57:49It was close,
57:52but
57:54the dish of the day
57:56goes to...
58:00Grace!
58:06So crazy.
58:08So crazy.
58:10Just real MasterChef bucket list moment.
58:13Grace, you made Lemon the star of the show
58:16and totally squeezed out the competition.
58:19Well done.
58:20Well done to you.
58:21That was a good one.
58:24You'll be safe up on the gantry tomorrow
58:25while the others cook for their spot in the competition.
58:28To everyone else,
58:30take tonight to recharge
58:31because tomorrow,
58:33the pressure is on.
58:35Good night.
58:36Hey, everybody.
58:37Thank you, guys.
58:39Thank you, guys.
58:41Thank you, guys.
58:47She's an Instagram superstar.
58:50Her food is absolutely awesome.
58:53You can see why she's the queen of viral week.
58:55My first ingredient is...
58:57Can they turn her trending ingredients
59:00into a viral-worthy dish?
59:03This is crazy.
59:05That is so hashtag viral, guys.
59:06To save them from elimination.
59:09I am taking a huge risk on Black Apron Day.
59:13Could be great.
59:14Could be a disaster.
59:20See you next week.
59:22Bye-bye.
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