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2026. S 18 E13 >>> https://dai.ly/xa9cm5m
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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.
01:27Whoaa!
01:27Let's go, guys!
01:32What are they doing?!
01:33Oh, my God!
01:36Look at all that lighting up!
01:38Find a bench, guys!
01:40Kick your favourite colour!
01:41I'm going to go with the yellow.
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 going to be a fun day you can just
01:57tell
02:00hey everyone hello how incredible do our mystery boxes look yeah so pretty we'll get to those in
02:09a minute now I'm sure many of you love scrolling on social media I constantly find myself watching
02:17reels of delicious dishes it's how we discover the new superstars of food which is why I'm stoked
02:24that this week is a week of viral wonders viral wonders week wow I mean I am always on social
02:36media and I love creating content so this seems like the week for me I love a mad scroll I
02:42usually
02:43fall asleep like this I can confirm that happens because I get the weirdest reel sent to me by Poe
02:50at the most ungodly hour I wake up I'm like what is going on here Lucy you make content yeah
02:58I love
02:59sharing you know recipes inspire people and just connecting with other foodies as well was awesome
03:04is anything going like a little bit bonkers I there was one video it was me just making like a
03:11sourdough
03:12bread that you make when camping and it got like 2 million views oh my goodness as you can see
03:19these
03:19are not your standard mystery boxes because the person who sent them isn't your standard guest oh yeah
03:26oh she is an expert pastry chef and with over 2 million followers on socials whoa her viral desserts have
03:38gone gangbusters one of her videos alone has been viewed over 34 million times at just 19 years old she
03:51won
03:51zoom bows just desserts now she has a dessert bar in LA please give it up
04:16she does some crazy stuff and she's this amazing young girl who has achieved so much like that is so
04:29inspiring Catherine welcome to the master chef kitchen thank you I'm so excited to be here
04:35Catherine what do you think is key for making something go viral there definitely needs to be
04:40like a selling point like when you're scrolling you gotta like start so like what it's food it's like
04:45like texture or like flavor combinations the old reveal tends to get a few people yeah the booze is good
04:51you know
04:52ASMR yes
04:55well I bet you want to know what Catherine has under those mystery books yeah
05:03Catherine would you like to do the honours yes of course
05:09you can all lift your lids
05:12now
05:28this is absolutely crazy I'm looking at it it's really elaborate desserts that look amazing and
05:37everyone's got something different bangles strawberry do we have to remember so these are my viral fruit desserts
05:45wow world display well everyone go for it I don't do it oh my goodness straight in and this is
05:57our berry cube
05:59it's so beautiful and flavorsome textures all different they're working together it is unbelievable
06:06Catherine Zang is so talented a 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 it's so delicious and I'm like oh my god do I have to make this
06:22this one's this one's this one's our just peachy oh my god I'm a sucker for a mango this one's
06:29the my mango
06:30which I just like uhhhhh
06:31it's very delicious this is unbelievable this one is out devil fruit and all of them have like
06:37a really crunchy white chocolate shell on the outside yeah like it's an insert
06:43it's like an insert into it that hazelnut that's in that oh my god
06:49ooh la la la la la la how delicious was that
06:55i'm all excited i'm gonna be on tick tock now
06:57uh got some good news gang you do not need to replicate these incredible desserts
07:07breathe out everybody but like katherine we want you to create a dessert that celebrates fruit
07:19you have 75 minutes and full access to the pantry and the garden thank god this is my jam like
07:29i love
07:30heroing fruit and i just had this beautiful lemon so i feel like that's what i'm gonna be doing
07:37the more eye-catching the better because we're only going to taste the 10 most appealing dishes
07:48and off the back of that the top dish will be safe from tomorrow's elimination
07:56katherine do you want to kick them off of course all right your time starts now
08:06this brings back like trawlock
08:14um
08:21apricots cypriots love eating apricots so i've kind of grown up with them we put it into everything
08:27cream butter apricots like almonds we make apricot jams apricot cakes we pair it with halloumi on toast
08:35which is actually amazing cinnamon so it's a no-brainer that today I've got to
08:41use apricots and I'm thinking well it is viral week so I need to do something
08:49really really special I'm making a clafoutis which is a traditional French
08:54dessert I will say I'm a little scared for Poe and Jean Christophe because they
08:59both know they clafoutis like the back of their hands clafoutis is a French
09:03classic it kind of is in between like a custard and a pancake you should get a
09:08really nice puff and 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 flavor profile so I think that my ice cream is going to
09:26ground out this dish
09:31I'm going to make like a crusty dough cracker and strawberry and tomato ice cream and then I'm
09:36going to serve it as like kind of like an ice cream sandwich type of vibe in theory I know
09:40how to make ice cream but in practice it's a bit different I think
09:47I'm going to do a chocolate and orange tart whipped creme fraiche some strawberries on top with some
09:52vina cotto and then like a rosemary orange salt on the top oh I would love to not cook in
09:59another
09:59elimination the one the other day I was pretty rattled so yeah it would mean heat
10:05hey the fruit that I'm really going with today is lemon I'm going to do a lemon ice cream with
10:08a
10:09preserved lemon cruller a cruller sort of like a chew based doughnut like a french doughnut with a
10:15preserved lemon glaze I think that's going to be quite punchy you know I have a big sweet tooth so
10:19I feel
10:19good about that obviously though the standards have been set really high so you know we'll see how we go
10:26well Catherine what are we hoping to see I mean I want to see something different fruit for me is
10:31like the best ingredient because it's so versatile but so simple you can like do anything with it and
10:37so I'm just really excited to see what kind of combinations everything I'm gonna say right now I
10:42want something to go viral honestly that's what we're here for like you've done it before this
10:48is viral wonders week like let's go it's really one in 20 exactly oh my god I've never sweat so
10:55much in here before oh no it's so hot it's really full on I am gonna make a lemon and
11:00biscotti dessert
11:01so I'm really gonna try and use the whole lemon oh so I'm gonna do a lemon leaf ice cream
11:05I'm gonna do
11:06a lemon granita with the juice and then with the rind I'm gonna make a fennel seed and sesame
11:11biscotti I feel like I got a bit of a leg up being Gen Z so yeah I'm super excited
11:17I really
11:19want to get my dish tasted today so I'm just so keen to do something that stands out and I
11:24feel
11:25like this challenge is really in my wheelhouse in terms of like being across what spiral I really
11:32think that lemon leaves are so beautiful to cook with it's not a super common taste but I love it
11:38the
11:39lemon leaf is quite a perfumed creamy almost flavor it sort of tastes the way a lemon smells
11:47just with with with with with with thank you thank you thank you thank you so I just hope that
11:54the
11:54judges can see where I'm coming from with the lemon leaf ice cream I am panicking because I'm not really
12:04a
12:05dessert person you know like in Chinese families the oven that's a dishwashing rack yeah like we we
12:14don't that's a storage area one egg down Jamaican there I'm trying to make a short crust but I really
12:24want to be safe from tomorrow's elimination so I'm just like okay you know what YOLO
12:31hi guys how are we so I am trying to do kind of like a dome shape short crust okay
12:38and temper a bit of
12:39chocolate to make the outside look like a coconut and then I am making a coconut chantilly and then
12:45I make a puree to put on top are you going for a trompeau like which is trying to make
12:50it look
12:50realistic yeah like a kid version so kidney version yeah yeah yeah so you're gonna attempt to temper
12:58chocolate attempt I like that word can I just say this sounds like quite an ambitious cook for someone
13:04who doesn't make dessert so you need a plan B just in case okay okay yeah chocolate's quite an
13:09overpowering flavor as well yes be careful to keep the balance I will listen to the boss boss ladies
13:16all right thank you so much oh guys I forgot my rolling pin I don't have a plan B my
13:25stubborn self
13:26is saying I got to commit to this I need to get the short crust on as quickly as possible
13:31I want the
13:33coconut short crust to look like a coconut shell cut in half so I need to get this right or
13:41it's gonna
13:42look really ugly let's try to get tasted today one of my favorite things to eat is like a nice
14:09big
14:09bowl of ice cream and jelly so I'm trying to make that kind of humble dessert but I want to
14:16elevate
14:16it to master chef level and create a viral dish that the judges go I need to taste that I
14:22got the
14:27blackberry blackberry and blackcurrant okay devil's fruit devil's fruit it's amazing today and utilizing
14:35the blackberries it was a lot of other fruit a lot of other fruit yes like what so I'm doing
14:40a blackberry
14:41lemongrass and ginger jelly a apricot passion fruit and mango jam and a fish sauce honey caramel fish sauce
14:50and a crumble and a pandan ice cream pat that's a lot it is a lot so I'm I'm a
14:57little bit worried
14:58you've got so much going on that some flavors are murkying others yeah like the one thing that I
15:04noticed when I be into Catherine's little entremet that I really love is that it's quite uncomplicated
15:09yeah the delineation of flavor is quite clear yes so taste as you go and make sure it really does
15:16work
15:20it's a lot of flavors yeah berries apricot lemongrass pandan it's a bit all over the place yeah I'm
15:29stressed okay
15:40okay butter pose concerns are definitely warranted like there's a lot going on with my dish a lot of
15:44different flavors and everything but I'll taste as I go and if I think something's not really working
15:49I'll take it off before I plate it I have done these types of dishes before maybe not with all
15:54these elements and I enjoy the flavor combination so we've got a pandan ice cream a blackberry lemongrass
16:01and ginger jelly fish sauce and honey caramel and macadamia and coconut fiatine crumble and then
16:08also a apricot mango and passion fruit jam so I want to get everything on the plate today but I
16:18definitely take the feedback on board if it doesn't balance together with all these huge flavors it
16:23could be a bit of a mess on a plate and I think it's gone wrong yet but caramel is
16:28always tricky so
16:29yeah I just need to go grab one more ingredient and then we'll be on the roll so today I'm
16:36making a
16:37shoe bun filled with strawberry and then some matcha cream in there as well so for my dessert
16:41today I'm taking some inspiration from Japanese fruit sandos basically just like a Japanese fruit
16:45and cream sandwich kind of simple but they really champion the fruit oh my god my hands are so shaky
16:50and the big appeal of a fruit sando is the cross section so I'm gonna go for my main fruit
16:55as
16:55strawberry putting a whole piece of fruit inside is not typically what you would use a shoe pastry for
17:04but I think it'll have a wow factor I'm on the first solo immunity of the season so hopefully I
17:10can
17:10keep that streak going 30 25 my maths isn't nothing I've decided to run with the cherry today because
17:22they have a special place in my heart so hopefully I can show the judges what I'm all about well
17:29cherries
17:31are in my blood my popper was big in the cherry industry New Zealand and I actually was the New
17:39Zealand national champ for the cherry spitting competition sorry the what the national woman's
17:46champion in cherry spitting composition what is that distance yes distance so I sweat at 8.2 meters you do
17:57it
17:57between your lips or your teeth like that so you have to eat it and then you have to like
18:01all right so
18:02we've got the cherry hit spitting champion sorry so what is going to start with it okay so I'm doing
18:09a cake with
18:10almonds cherries and then I'm gonna do like a cherry kind of compote situation really make sure I'm getting that
18:16fruit and then I'm gonna cover the whole thing in a marshmallow and then torch it okay but sounds
18:23good so I remember make those cherries shine yes they're gonna go the distance very good I could give
18:32bonus points I was like so yeah cherry spitting it's very serious there's measuring tapes involved it's
18:42kind of like shot put and I'm actually a national champion I think it was the proudest moment of my
18:49life I won't lie it was great so yeah at the moment my almond and cherry cake is in the
18:58oven and I'm
18:59feeling good about the cherry compote cherries haven't done me wrong before so hopefully today they pull me
19:06through stay very focused
19:13you have 45 minutes to go
19:21it is so hot I'm dying man I'll get the ice bath you don't need an ice bath so hot
19:33I'm doing a honey and thyme panna cotta with a blood orange and Campari granita with some
19:39mature lime leaf oil and some sunrise limes so just like some native fruit that I'm gonna candy so it's
19:46good for a hot day hopefully it's enough to be tasted I feel like fruit desserts in my wheelhouse
19:54all right I'm doing a blood orange and Campari granita I think it's gonna add a lot of depth it's
20:01gonna be punchy so I am feeling pretty confident with my flavor combinations oh it's so hot but it's a
20:08really hot day so I'm concerned about the honey and thyme panna cotta setting in time because a lot
20:14of people using the blast chillers today how are you going Jack yeah I'm kind of like waiting for the
20:19panna cotta's to set I'm a bit worried though because people keep opening the blast you off
20:23obviously they need to yeah I reckon they might not get done in time we'll see so I'm praying to
20:29the gods that it's perfect and it should have a beautiful wobble when it comes out of the mole
20:38right hi what are you racing around you're running racing around for some ice cream scoops because I was
20:46inspired by your beautiful lemon so I'm gonna serve the lemon leaf ice cream and then a lemon
20:52granita and in the biscotti I've got lemon zest I love the idea of lemon leaf I'm obsessed with it
21:00I
21:00keep cooking with it and I'm like why do we use them leave there's so funny when you walk up
21:05to a
21:05lemon tree it smells like divine beautiful I love this celebration of lemon yeah I like how you've got all
21:11the different elements yeah that's the leaf everything I think it's bad idea yeah don't
21:16over complicate things like I think I'm excited by that Katherine and Poe are really excited about
21:23my ice cream that's a huge boost of confidence and I'm actually starting to think maybe I will get
21:30chosen so I'm really just tunnel visioning come on oh we're pushing it I'm a little bit worried so I
21:43have got my ice cream in the trainer I've got just over 30 minutes to go I'm getting on to
21:50my
21:50quaputti batter and I need to get that in the oven ASAP I am rushing I'm a bit stressed mate
22:00I am a
22:01little bit stressed to serve you my dish because you're gonna be the expert on this one I've made
22:06a quaputti my favorite is it oh yeah my favorite too oh my god so I made an apricot quaputti
22:13and I'm
22:15serving it with a cinnamon and buffalo ricotta ice cream it's gonna be tasty yeah yeah make sure
22:20your eyes your eyes like a lighthouse like a hawk all right like I like that you know I knew
22:30that
22:30John Christophe would know his quaputti but I didn't think it'd be his favorite so now I'm feeling a lot
22:36of pressure to pull this one off how much longer we got okay guys 30 minutes to go I'm making
22:58a
22:59spice maple pudding with a poached pear Bailey's cream and a pear caramel so I'm really hoping that the
23:06judges want to taste it Alita so what are you doing I'm doing a busy curd meringue tart with a
23:13strawberry whiskey and toasted rice gel I do want to be one of those you can see on the table
23:17look
23:18the determinations on your table oh my gosh you've been going for it yeah you need to chuck that guy
23:22in you've got it cold enough so you're good so I'm making a misti doughy okay what's that it's
23:31uh Indian dessert it's like mango yogurt produced condensed milk right crazy viral
23:38right now if you look through internet you'll see 17 million views 18 million
23:44yes she said she's going viral right maybe you shouldn't have told her how to use that ice cream
23:50machine after all half an hour left my shoe buds are in the oven they look like they're puffing up
24:01nicely and now I'm making my matcha cream to really lean into that strawberry matcha flavor
24:07okay how you guys going so tell us like making so I'm doing a bit of a play on like
24:13fruit sandoz
24:14Japanese fruit sandoz so I'm gonna do it in a shoe so should cut it open have like basically a
24:20strawberry
24:20like encapsulated in the shoe okay I 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 we're only going to taste our top
24:3710
24:37favorite dishes so show us that you're elevating everything that you're doing you like
24:55Poe and Catherine are really worried that my dish is too simple so I'm thinking how can I pivot
25:02quickly to really make it stand out you're using your oven um no okay can I use it yeah thank
25:10you
25:11and I've got a little bit of shoe pastry left so I'm thinking maybe I can even add tiny little
25:17shoe buns on top filled with a blackberry and I'm going to still keep thinking what else might make
25:23it a bit more interesting because I really want to get tasted today well I am turned old fruity
25:29turned fruity fruity I'm learning I'm learning what are we loving I'm so excited by Grayson's
25:40dessert she's doing a lemon fest she's doing a lemon granita with lemon leaf ice cream oh yeah
25:50I love that idea also because there's like a Italian lemon sorbet that's like viral on TikTok
25:55and it gives me that vibe I'll talk about worries Pat is using fish sauce honey apricots berries
26:03lemon grass pineapple or something pandan mango my eyebrows went from there and then they just kept
26:12going like down with every like express yourself I'm not really sure what's going like each other told
26:21me so many ingredients I forgot what he was making I'm getting everything done I'm hitting my targets
26:27so I'm going to get all the elements ready and then I'm going to have a taste and see how
26:32the flavors
26:32are all combining but at this point in time I'm really happy there's definitely some big flavors
26:37and interesting different takes with the elements I'm doing like fish sauce in a dessert I know it
26:42sounds crazy it's like hit or miss you push it too far it tastes literally like a fishy dessert but
26:49if
26:49you put just the right amount in unless someone told you it was fish sauce you would just think it's
26:53this nice saltiness tastes good to me the fish sauce caramel is really good I like it quite salty and
26:59funky so I went pretty hard on it hopefully this doesn't overpower all the delicious fruits I don't
27:04want to give myself a good five minutes to plate up and make it look pretty but as well you
27:08make sure
27:09it's banging you okay uh yeah I'm just waiting on my panna cottas um there's been a lot of opening
27:17and closing of the blast killers so I think that might affect it but I'm hoping that it'll be enough
27:22I've also got granita freezing so it's a matter of just waiting and bring them together to kind of
27:28last five minutes because I want it to be perfectly done yeah I checked my panna cottas and they're just
27:36not set sorry Jack I'm just getting in after you go I'm really really worried my whole dessert rides on
27:43this if they don't set in time I don't have a dish I don't know I think it's gonna be
27:48touchy go yeah
27:51is there a technique you've got to like kind of shot put it okay it went oh there it is
27:57oh yeah
27:57okay okay see if you can go further and you have to do it you like yeah like throw your
28:01body oh my god
28:08oh no I don't think they grow cherries in France stick to cooking me trying trying to temper chocolate
28:19don't know whether it will I've decided to stick with my gut instinct so I still don't have a plan
28:27B for
28:27this tempered chocolate I just need to get perfect I am happy with my mango puree the coconut chantilly
28:37and the short crust dome they look really cute and coconutty but they're just so delicate and thin so I
28:47need to be really careful I really need to make sure that the mango puree will be the star and
28:57chocolate
28:58is really strong in flavor so as I'm painting the tempered chocolate onto the outside my shell I want it
29:09really really really really thin and it keeps its shine keeps its shape and it has that snap effect when
29:17you're cutting it it's not a good one
29:39what coming together
29:45hey you going Petro not good it's taking forever yeah look nothing seems to be happening in the oven
29:54yeah it should be starting to cook and with 15 minutes to go I'm not liking the look of it
30:02I'm starting to panic this club footy is not right at all nothing has happened I should have seen a
30:10nice
30:11puff by now and I haven't seen any browning on the top either so I'm not sure what's going on
30:17this is
30:18not cooking I'm really confused this is not cooking
30:43it's taking forever
30:47oh what the oven wasn't on I've just realized that I haven't set the oven correctly and this
30:56club footy has been sitting in a lukewarm oven I think I can still get this cooked in time but
31:02I've got to make sure this temp is set high
31:11I think you should think faster I don't know what else I can do to be honest I'm praying that
31:19a miracle happens today I am praying that a miracle club footy will appear
31:24we're all feeling pretty fruity 10 minutes to go
31:28look at the color on this oh that's sick yeah that's perfect color equals flavor
31:44I've got the lemon zest in the biscotti and it's got this really crispy crunchy like hard to bite into
31:53texture
31:55I've got my lemon juice granita it's really nice like slushy texture which I like
32:00oh my god my lemon leaf ice creams done and it does taste like lemon leaf which is awesome
32:06I'm actually gonna serve my dessert in the lemon I'm hoping it looks like something that would sort of be
32:12quite eye-catching on social media feel like I got a bit of a leg up being Gen Z and
32:16being like spending a lot of my time on Instagram
32:18so I'm desperate to get tasted today
32:26I'm feeling good I'm working on my marshmallow the dishes coming together and
32:32just didn't seem excited about it which makes me excited about it I've got my layer of almond and
32:40cherry cake and my lemon brown sugar curd and then finishing that off with my cherry compote
32:46that looks gorgeous now it's time to cover it in marshmallow
32:49like I need an adult supervisor for this one
32:55oh god it's a little stiff so sticky this isn't quite the consistency I was hoping for my god it's
33:03everywhere this is sticking to the knife it's sticking to me literally everywhere I am a marshmallow but
33:10it's tasty so let's torch it up
33:17that's so funny
33:19we don't want any sour quakes five minutes to go
33:32who's these bad boys
33:34whoa
33:35big 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
33:52I 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 in the tiny little shoe buns
34:04I won't know how it'll look until the dish is getting cut in half and you get the cross section
34:08that'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 up
34:19so my tempered chocolate I think it looks bloody good
34:24so 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
34:39and on the bottom to make sure it doesn't rock around
34:41I've made a pandan say
34:46I think I have a chance to get my little coconut do tasted
34:49excuse me guys
34:50cool cool cool
34:51whoa 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 like 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
35:40balls it is
35:42oh wow
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
36:27come on up
36:27come on up
36:30I'm moving, I'm moving, I'm moving
36:34I take this klafouti out
36:44and I'm surprised that it's actually browned on top
36:48so I'm gonna be able to serve it
36:50and even though it's not perfect
36:53I think I might get away with it here
36:56all done in ten
36:59five
37:00eight
37:01seven
37:02six
37:04five
37:04four
37:05three
37:06two
37:07one
37:08one
37:08that's it everybody
37:14you make donuts
37:15yay
37:16oh wow
37:21I think it's a pretty bold flavour combination
37:24so they might be interested to try it
37:26and if I get through you never know your luck
37:28I'd love a day off up on the gantry
37:29but I just wanted to kind of push the boat out and give it a crack
37:38we have Kathryn Zhang in the MasterChef kitchen
37:42and we asked you to bring us your best fruity dessert
37:47we're looking for one top dish
37:49but we're tasting the ten most intriguing ones
37:54first dish we'd like to taste is
38:00Emily
38:05I'm gobsmacked
38:06me
38:08my coconut's gonna get tasted
38:10he's my little dude
38:13I'm really happy with the look of my dish
38:15but Kathryn Zhang is like this dessert queen
38:21so I am absolutely stressed
38:31Emily
38:33that is very adorable
38:35thank you
38:36it's my little coconut dude
38:38so I did a cocoa short crust
38:42and then chocolate on the outside to make it look like a coconut shell
38:46and then a coconut chantilly
38:49a mango and passion fruit puree
38:51and on the bottom a pandan sand
38:55let's cut into it
39:01nice
39:05ooh
39:07cheesy
39:09they're oozy
39:11woohoo
39:30woohoo
39:31presentation wise definitely very stunning
39:32flavour wise I think you know it's really like refreshing the cocoa I didn't think it was overpowering like you
39:39know I mentioned earlier
39:40so I'm happy with it it's good
39:42thank you very much
39:45Emily
39:46I 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
39:55I think you've done a really good job
39:58I adore the gentleness of that chantilly taking all the tropical fruits it's brilliant it's very well perfumed
40:06thank you very much
40:06good luck to you
40:07Emily for your little coconut dude or dudette
40:11the viral factor was ticked
40:13and especially when we did the cross section
40:16and everything just started to spill out
40:18that's what really got me
40:20I think it also celebrated mango and passion fruit
40:23which was a brief
40:24well done Emily
40:25thank you so much
40:26thank you
40:32yeah
40:33yeah we are just unexpected
40:35yeah
40:36that monster over here
40:38please bring us your fruity dessert
40:45Casper
40:46hey
40:47yeah Casper
40:50woohoo
40:55Oh, my God, wow, my goodness, I look like olives, Casper, what have you made, I've made fruit
41:08sandow shoe buns, we've got a whole strawberry in one, I've got a whole mandarin in the other,
41:14and a whole kiwi fruit in another one, and then strawberry matcha cream, freeze dried strawberry
41:20powder on top, wow, I think the other thing with the sandos that have inspired your dessert is it's
41:27all about that cross-section, so I'm interested to see if these cut as well as they do, yeah, me
41:31too,
41:36okay, I think this is the mandarin,
41:44oh, there's a little berry in the top, oh, cute, very cute, okay, let's get this here,
41:52kiwi, oh, oh, that worked, that's cute, they're holding together really well, strawberry,
42:01she's in there, yeah, cute, happy with that, yeah, very happy,
42:20Casper, I think you nailed this, I much prefer this to a fruit sandow,
42:28those shoe buns are so amazing, the matcha cream in there is really light, fluffy,
42:34and then the whole fruit in there absolutely makes fruit the superstar, well done, thank you,
42:41I like it, presentation amazing, it's a beautiful dish, I think you've done a wonderful job on that
42:47shoe pastry, it's baked perfectly, I love the flavours, the matcha, the bitterness,
42:52it goes well with the fruit, it's a great combination, thank you, Casper, fantastic,
42:59definitely viral worthy, loved all the fruit, it was really attractive,
43:03and to contrast against the grain of the matcha was visually very pleasing, well done,
43:08thank you, thank you so much,
43:13grace, you're next,
43:25grace, what have you made us, I've made my whole lemon with biscotti, I have made a lemon granita with
43:35the
43:35juice of the lemon, a lemon leaf ice cream, that's sitting in the shell of the lemon,
43:40and I added the zest into my biscotti mixture with fennel seeds and sesame seeds, let's taste,
44:06grace,
44:09I flippin love this dish so much,
44:16it just has such a clear direction,
44:19and the lemon leaf in that ice cream has just got this gorgeous subtle kind of grassiness about it,
44:25but with the lemon flavour, and then you eat it with the biscotti, and it is such a genius combination,
44:31this dish has really put you on the map for me,
44:36that ice cream is incredible, thank you, that is delicious, it's perfectly balanced,
44:42it's so refreshing, like I took a bite of it, all of it all together, and I was like transported,
44:47it was like fresh breeze, I loved it, thank you, amazing dish,
44:52it was so refreshing and creamy, and zesty and bright from the granita, but that lemon leaf ice cream,
45:00because it's so creamy and smooth, and has that verdant green taste going through it,
45:06everything pairs together so beautifully,
45:10grace, one word, FAN-tast-tick,
45:19FAN-tastic-tick-tock,
45:21oh I love that, that was very smart by the way,
45:27this is so creative, it looks fun, but then you eat it and you're like,
45:32oh this person's a real deal, this is like competition winning worthy stuff,
45:38like you cook like this, you go deep, my friend, well done,
45:42thank you, good job, thank you mate, thanks girl, I do know, that was so crazy,
45:51okay, next dish, Ulalu,
45:59I've got a lemon ice cream, with a preserved lemon glazed colour,
46:05not a bad effort mate, 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,
46:19pear caramel and a bay leaf cream, I found the cake really nice and moist,
46:25and I like the spices in it, what I'm kind of just thinking is, the caramel is very very sweet,
46:33Vinny, so I've made a kind of DIY ice cream sandwich,
46:37if you'd like to ice cream, rippled with strawberry and tomato syrup,
46:41and Crusteli with a basil sugar, great concept, love the concept, the Crusteli are great,
46:47ice cream, there's a nice flavour going on there, but I think for me it's really icy, really icy.
46:55Right, next one,
47:00Fruity Clafoutis Petro!
47:06My dish gets pulled up and I'm in a bit of shock,
47:09there's a chance I might still get over the line with this, here we go.
47:29Tell us Petro, what have you made?
47:32I have made a apricot clafoutis, with a buffalo ricotta and cinnamon ice cream.
47:42You look stressed.
47:43Everything was going to plan, I put it in the oven with half an hour to go,
47:47but I just realised that it wasn't cooking, so a bit of user error on my behalf.
47:53OK, we're going to try it.
48:17I love that you used apricots, and the ice cream tastes lovely.
48:23Your clafoutis just wasn't cooked on the bottom.
48:28Petro, when you make a clafoutis, you should get that lovely caramelisation,
48:33and get under something nice and coloured and lovely.
48:39Yeah.
48:40But you were unfortunate, otherwise your ice cream is lovely.
48:48Petro, I think you know where you went wrong.
48:50All of this is just about that mixture not getting enough heat and getting no puff.
48:54But I really love that you use apricots.
48:57I think people don't cook enough with apricots.
48:59I feel like they're better for cooking than eating, to be honest.
49:01Yeah.
49:01And for 75 minutes, well done.
49:03Thanks, Matt.
49:04Thanks.
49:04Thank you, guys.
49:05Thanks.
49:07Yeah.
49:09That's all right.
49:10That's all right.
49:10You live and you learn.
49:14OK, next one is Dot.
49:24Did you see that?
49:27Let's see what Dot has to give us.
49:31You're cute.
49:32It's so shiny.
49:35I have done my cherry almond cake.
49:39A 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.
49:59It's resisting.
50:00Yeah.
50:03Very sticky.
50:05Might need a knife.
50:21Um, Dot.
50:25The cake himself is lovely.
50:28Having cherry, lemon, sour, acidity, the sweetness from your marshmallow, well done.
50:38But it's not whip enough.
50:42It is too solid.
50:47I 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.
50:56Dot, look.
50:58I just think you had a marshmallow malfunction today.
51:00Yeah.
51:03Oh, Andy.
51:04It's cash.
51:06It won't do it.
51:08It won't come off.
51:09Look, if you need a hanger painting, you're fine.
51:12Yeah.
51:13It's just too sticky.
51:15I'm going viral for all the wrong reasons.
51:17Yes.
51:20Yeah, we're done.
51:25Next fruity dessert we want to taste belongs to...
51:30Jack.
51:33That was smooth.
51:45Jack, what are you made?
51:48I've done a honey and thyme panna cotta with a blood orange and Kampari granita.
51:54With a Makrut lime leaf oil.
51:58And some blood and sunrise limes there as well.
52:03Wellee, okay.
52:04Inspo for this.
52:06Definitely Callum.
52:07I went to Sprout in cooking school, so hopefully I'm doing proud.
52:10Yeah.
52:11I reckon we finish it up.
52:16Callum wouldn't have done that.
52:24Enjoy, guys.
52:41Jack.
52:44It's bloody delicious.
52:47The granita is special.
52:51Blood orange and then using the Kampari to 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 and the fruit was just really heroed in this.
53:09It just tied well with the bitterness from the lime leaf.
53:13The time came through very floral in the background, very well balanced.
53:45I think that's awesome.
53:56The last dish we'd like to taste belongs to Pat.
54:10I'm super happy getting tasted, you 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, I'm excited to see what the judges think of my crazy flavour combinations.
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.
54:46Then there's a fiatine macadamia and coconut crumble, a blackberry, ginger lemongrass jelly,
54:56an apricot passion fruit and mango jam and a pandan ice cream.
55:04I can't wait.
55:23Pat, when you brought your dish on the table, I thought it was weird.
55:31And in fact, I don't mind.
55:33I admire your bottle because you try to combine something and be creative.
55:38And you should never stop trying to be creative in cooking or anything you do in life.
55:45So by digging in, your 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, but you're still a little bit away.
56:14No worries.
56:16This is a very textually balanced dish.
56:18Got 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 and suddenly, like, I was hit with, like, lemongrass and then fish sauce.
56:33So, um, textually, I love it, but flavour-wise, not for me.
56:37Respect to you.
56:42You've got to have a go.
56:47You always have to try to go for that SIGSA.
56:51There were some incredible dishes today.
56:55Got a lot of unexpected flavours.
56:59Some a little more crazy than others.
57:03But, yeah, you guys are amazing.
57:05They look at me.
57:08Let's say a big thank you to Catherine Zang.
57:16Right.
57:17There were some dishes that made us go bananas.
57:22If I call your name, please step forward.
57:29Jacques.
57:41Yes!
57:42Gress.
57:51It was close.
57:53But the dish of the day goes to...
58:00Gress!
58:06So crazy, so crazy.
58:10Just real MasterChef bucket list moment.
58:13Grace, you made Lemon the star of the show and totally squeezed out the competition.
58:19Well done.
58:20Well done to you.
58:21That was good.
58:22That was a good one.
58:23That was a good one.
58:24You'll be safe up on the gantry tomorrow while the others cook for their spot in the competition.
58:28To everyone else, take tonight to recharge, because tomorrow the pressure is on.
58:35Good night.
58:35Good night.
58:36Hey everybody.
58:38Good night.
58:39Good night.
58:40Tomorrow night.
58:42Put your hands together for Victoria Gale.
58:47She's an Instagram superstar.
58:50Her food is absolutely awesome.
58:52You can see why she's the queen of viral week.
58:55My first ingredient is...
58:57Can they turn her trending ingredients into a viral worthy dish?
59:03This is crazy.
59:05This is crazy.
59:05That is so hashtag viral dog.
59:06To save them from elimination.
59:09I'm taking a huge risk on Black Apron Day.
59:13Could be great.
59:14Could be a disaster.
59:14What's up?
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