Skip to playerSkip to main content
Survo
  • 2 days ago
2026.S18E13 >>> https://dai.ly/xa9cq0u
Transcript
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.
01:37And I'm going to go with the yellow.
01:44How cool!
01:46I love a mystery box.
01:48And these mystery boxes, there's a glow factor.
01:51We've got some lights.
01:52We've got a kind of 80s style to them.
01:55This is going to be a fun day.
01:57You can just tell.
02:00Hey everyone!
02:02Hello!
02:03How incredible do our mystery boxes look?
02:06Yeah.
02:07So pretty.
02:08We'll get to those in a minute.
02:10Now.
02:11I'm sure many of you love scrolling on social media.
02:15I constantly find myself watching reels of delicious dishes.
02:19It'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.
02:34Wow.
02:35I mean, I am always on social media and I love creating content, so this seems like the
02:38week for me.
02:39I love a mad scroll.
02:42I usually fall asleep like this.
02:45I can confirm that happens because I get the weirdest reels sent to me by Poe at the
02:50most ungodly hour.
02:52I wake up and I'm like, what is going on here?
02:56Lucy, you make content?
02:57Yeah.
02:58I love sharing.
02:59You know, recipes to inspire people and just connecting with other foodies as well was
03:04awesome.
03:05Has anything gone like a little bit bonkers?
03:07There was one video.
03:09It was me just making like a sourdough bread that you make when camping and it got like
03:142 million views.
03:15Oh my goodness!
03:18As you can see, these are not your standard mystery boxes.
03:22Because the person who sent them isn't your standard guest.
03:26Oh yeah.
03:26Ooh.
03:27She is an expert pastry chef.
03:32And with over 2 million followers on socials.
03:36Whoa.
03:36Her viral desserts have gone gangbusters.
03:39One of her videos alone has been viewed over 34 million times.
03:49At just 19 years old, she won Zumbo's Just Desserts.
03:53Now she has a dessert bar in LA.
03:56Please give it up for Katherine Zhang!
04:01Yeah!
04:14It's so exciting having Katherine Zhang here.
04:17I've seen her videos online.
04:20She does some crazy stuff and she's this amazing young girl who has achieved so much.
04:26Like that is so inspiring.
04:29Katherine, welcome to the MasterChef kitchen.
04:32Thank you!
04:32I'm so excited to be here.
04:34Katherine, what do you think is key for making something go viral?
04:39There definitely needs to be like a selling point.
04:41Like when you're scrolling you've got to like stop.
04:44So like when it's food it's like texture or like flavour combinations.
04:47The old reveal tends to get a few people.
04:50Yeah.
04:50The booze is good.
04:51Yeah.
04:52You know.
04:52ASMR.
04:53Yes!
04:55Well, I bet you want to know what Katherine has under those mystery books.
05:01Yeah.
05:03Katherine, would you like to do the honors?
05:06Yes, of course.
05:09You can all lift your lids now.
05:14Oh.
05:17Is that a peach?
05:20This is insane.
05:23It's a cake.
05:25Oh, you've got mango cake.
05:27Oh, lemon.
05:30This is absolutely crazy.
05:32I'm looking at it.
05:33It's really elaborate desserts that look amazing.
05:36And everyone's got something different.
05:39Mango, strawberry, lemon.
05:42So these are my viral fruit desserts.
05:45Wow.
05:46What a display.
05:48Well, everyone, go for it.
05:50Oh.
05:51Really?
05:51Come on.
05:52I don't do it.
05:54Oh my goodness.
05:56Straight in.
05:57This is our berry cube.
05:59It's so beautiful and flavoursome.
06:02Text is all different.
06:03They're working together.
06:04It is unbelievable.
06:06Katherine Zhang is so talented.
06:08The lemon is a yuzu cheesecake.
06:10Inside 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.
06:17And 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.
06:44That hazelnut that's in that.
06:46Oh my God.
06:49Ooh la la la la la la.
06:51How delicious was that?
06:53Wow.
06:55I'm all excited.
06:56I'm going to be on TikTok 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.
07:09Oh.
07:11But like Catherine, we want you to create a dessert that celebrates fruit.
07:18You have 75 minutes and full access to the pantry and the garden.
07:26Thank God.
07:27This is my jam.
07:29Like, I love heroing fruit.
07:32And I just had this beautiful lemon.
07:35So I feel like that's what I'm going to be doing.
07:37The more eye-catching, the better.
07:41Because 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.
07:55Catherine, do you want to kick them off?
07:57Of course.
07:58All right.
07:59Your time starts now.
08:01Yay!
08:02Let's go!
08:07This brings back, like, trauma.
08:13Yes.
08:20Apricots.
08:21Cypriots.
08:22Cypriots love eating apricots.
08:24So I've kind of grown up with them.
08:25We put it into everything.
08:27Cream, butter, apricots.
08:29I like almonds.
08:30We make apricot jams, apricot cakes.
08:33We pair it with halloumi on toast, which is actually amazing.
08:37Cinnamon.
08:38So it's a no-brainer that today I've got to use apricots.
08:43All right.
08:44Go, Petro.
08:45And I'm thinking, well, it is viral week, so I need to do something really, really special.
08:51I'm making a clafouti, which 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.
09:04It kind of is in between, like, a custard and a pancake.
09:07You should get a really 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 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 and 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, 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 vina cotto,
09:53and then, like, a rosemary-orange salt on top.
09:56Oh!
09:57I would love to not cook in another elimination, the one the other day.
10:01I was pretty rattled. So, yeah, it would mean heat.
10:05The fruit that I'm really going with today is lemon.
10:07I'm going to do a lemon ice cream with a preserved lemon cruller.
10:11A cruller is sort of like a chew-based doughnut, like a French doughnut.
10:15With the preserved lemon glaze, I think that's going to be quite punchy.
10:18You know, I have a big sweet tooth, so I feel good about that.
10:20Obviously, though, the standards have been set really high, so, 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, because it's so versatile but so simple.
10:35You can, like, do anything with it, and so I'm just really excited to see what kind of combinations they
10:40bring.
10:40I'm going to say right now, I want something to go viral.
10:45Honestly, like, that's what we're here for.
10:46Like, you've done it before, this is Viral Wonders Week.
10:49Like, let's go.
10:50It's really 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, so, yeah, I'm super excited.
11:18I really want to get my dish tasted today, so I'm just so keen to do something that stands out.
11:24And I feel like this challenge is really in my wheelhouse.
11:28In terms of, like, being across what's Viral, I really think that lemon leaves are so beautiful to cook with.
11:35It's not a super common taste, but I love it.
11:39The lemon leaf is quite a perfumed, creamy almost flavour.
11:43It sort of tastes the way a lemon smells.
11:47Just whiff, whiff, whiff, whiff.
11:50Thank 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 egg.
12:08You know, like, in Chinese families, the oven, that's a dishwashing rack.
12:13You know, like, we don't, that'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 want to be safe from tomorrow's elimination.
12:27So I'm just like, okay, you know what? YOLO!
12:31Hi!
12:33How are we?
12:34So I am trying to do kind of like a dome-shaped 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.
12:45And then I make a puree to put on top.
12:46Ooh.
12:48Are you going for a trompe-low, like, which is trying to make it look realistic?
12:51Yeah.
12:51Like a kid version, I would say.
12:54So kindy version.
12:56Yeah, yeah, yeah.
12:56So you're gonna attempt to temper chocolate.
12:59Attempt.
13:00I like that word.
13:00Can I just say, this sounds like quite an ambitious cook for someone who doesn't make dessert.
13:05So you need a plan B just in case.
13:07Okay. Okay. Yeah.
13:09Chocolate's quite an overpowering flavour as well.
13:11Be careful to keep the balance right.
13:12I will listen to the boss.
13:14Boss ladies.
13:14Yeah.
13:15That's really good advice.
13:16Good luck.
13:17All right.
13:17Thank you so much.
13:19Guys, I forgot my rolling pin.
13:21I don't have a plan B.
13:24My stubborn self is saying, I've got to commit to this.
13:28I need to get the short crust on as quickly as possible.
13:32I want the coconut short crust to look like a coconut shell cut in half.
13:37Oh my.
13:39So I need to get this right or it's gonna look really ugly.
13:43Sorry.
13:44Bye.
13:44Let's try to get tasted today.
13:49Make it peachy.
13:51You've only got one hour to go.
13:53Hello, 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.
14:23Nice to meet you.
14:24Nice to meet you.
14:25Which fruit of Catherine's did you get today?
14:27I got the blackberry and blackcurrant.
14:29Okay.
14:30Devil's fruit.
14:30Devil's fruit.
14:31It was amazing.
14:31I see some couple berries here going on too.
14:33Yes, it definitely inspired me today and utilising the blackberries.
14:36It was 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, a apricot, passion fruit and mango jam and a fish sauce,
14:47honey caramel.
14:49Fish 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, I'm a little bit worried.
14:58You've got so much going on that some flavours are murky-ing others.
15:02Yeah.
15:02Like the one thing that I noticed when I bit into Catherine's little entremet that I really love is that
15:08it's quite uncomplicated.
15:10Yeah, yeah, yeah.
15:10And the delineation of flavour is quite clear.
15:12Yes.
15:13So taste as you go and make sure it really does work.
15:17Alright, thank you.
15:18Bye.
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.
15:31Okay.
15:39Okay.
15:40Butter.
15:41I'm going to take a look at it.
15:50I'm going to take a look at it.
16:11Red fruit jam.
16:14So I want to get everything on the plate today.
16:17But I definitely take the feedback on board.
16:20If it doesn't balance together with all these huge flavours, it could be a bit of a mess on a
16:24plate.
16:26Nothing's gone wrong yet.
16:27But caramel's always tricky.
16:29So yeah, I just need to go grab one more ingredient and then we'll be on the roll.
16:35So today I'm making a shubun filled with strawberry and then some matcha cream in there as well.
16:40So for my dessert today I'm taking some inspiration from Japanese fruit sandos.
16:44Basically just like a Japanese fruit and cream sandwich.
16:47Kind 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 sandow is the cross section.
16:54So I'm going to go for my main fruit as strawberry.
16:57Putting a whole piece of fruit inside is not typically what you would use a shoe pastry for.
17:04But I think it will have a wow factor.
17:07I'm on the first solo immunity of the season, so hopefully I can keep that streak going.
17:1530, 25. My mass isn't massing.
17:20I've decided to run with the cherry today because 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.
17:29Hi.
17:29What's good looking?
17:30Well, cherries are in my blood.
17:33My popper was big in the cherry industry in New Zealand.
17:36And I actually was the New Zealand national champ for 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?
17:58So you have to eat it and then you have to like...
18:02So we've got the cherry pit spitting champion.
18:06Sorry.
18:07So what else are we going to start with?
18:08Okay.
18:08So I'm doing a cake with almonds, cherries, and then I'm going to do like a cherry kind
18:14of compote situation, really make sure I'm getting that fruit.
18:17And then I'm going to cover the whole thing in a marshmallow.
18:20And then torch it.
18:22Okay.
18:22But sounds good.
18:24Okay.
18:24So remember, make those cherries shine.
18:27Yes.
18:27They're going to go the distance.
18:29Ah!
18:30That was very good.
18:32If I could give bonus points, I would.
18:33Good luck.
18:34So yeah.
18:35Cherry 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.
18:55At the moment, my almond and cherry cake is in the oven.
18:58And I'm feeling good about the cherry compote.
19:02Cherries haven't done me wrong before.
19:04So hopefully today, they pull me through.
19:11Stay very focused.
19:13You have 45 minutes to go.
19:16Come on team.
19:17Come on team.
19:22It is so hot.
19:23I'm dying man.
19:26I'll get the ice bath.
19:28You don't need an ice bath.
19:29So hot.
19:33I'm doing a honey and thyme panna cotta with a blood orange and Campari granita with some
19:39matrut lime leaf oil and some sunrise limes.
19:43So just like some native fruit that I'm going to candy.
19:46So it's good for a hot day.
19:48Hopefully, it's enough to be tasted.
19:50I feel like fruit desserts in my wheelhouse.
19:54All right.
19:56I'm doing a blood orange and Campari granita.
19:58I think it's going to add a lot of depth.
20:00It's going to be punchy.
20:02So I am feeling pretty confident with my flavor 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 chillers.
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.
20:31And it should have a beautiful wobble when it comes out of the mould.
20:36I don't mind you.
20:38Race.
20:39Hi.
20:39What are you racing around?
20:41You're running.
20:42I'm racing around for some ice cream scoops because I was inspired by your beautiful lemon.
20:47So I'm going to serve the lemon leaf ice cream.
20:50Ooh.
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.
21:09Yeah.
21:10I like how you've got all the different elements.
21:12Yeah.
21:13The zest, the leaf, everything.
21:15Love it.
21:15I think it's a great idea.
21:16Yeah.
21:16Don't overcomplicate.
21:19I'm excited by that.
21:21Katherine 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.
21:42So, 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.
21:59Hello.
21:59It's a little bit stressed, mate.
22:01I am a little bit stressed to serve you my dish
22:03because you're going to be the expert on this one.
22:05I made a quaffutti.
22:08My favorite.
22:09Is it?
22:09Oh, yeah.
22:10My mom's favorite, too.
22:11Oh, my God.
22:11So, I made an apricot quaffutti and I am serving it
22:15with a cinnamon and buffalo ricotta ice cream.
22:18It's going to be tasty, yeah?
22:19Yeah.
22:20Make sure your eyes, your eyes like a lighthouse.
22:24Like a hawk.
22:25All right.
22:25Like a hawk here.
22:27I like that.
22:29You know, I knew that Jean-Christophe would know his quaffutti,
22:32but I didn't think it would be his favorite.
22:35So, now I'm feeling a lot of pressure to pull this one off.
22:40How much longer have we got?
22:42OK, guys.
22:4430 minutes to go.
22:46Half an hour left.
22:47Come on, guys.
22:47That's gonna fly.
22:57I'm making a spice maple pudding with a poached pear,
23:02Baileys cream and a pear caramel.
23:04So, I'm really hoping that the judges want to taste it.
23:08Alita.
23:09Hi.
23:09So, what are you doing?
23:10I'm doing a gusy curd meringue tart with a strawberry whiskey and toasted rice gel.
23:15I do want to be one of those.
23:17Oh, you can see on the table.
23:17Look at the determinations on your table.
23:19Oh, my gosh.
23:20You've been going for it.
23:21Yeah.
23:21You need to shut that guy in.
23:23Yeah, you've got it cold enough.
23:24So, you're good.
23:25Kanaka.
23:27So, I'm making a mishti doughy.
23:29OK.
23:30What's that?
23:30It's an Indian dessert.
23:32It's like mango, yogurt, produced condensed milk.
23:36Right.
23:37Crazy viral right now.
23:39Ooh.
23:39If you look through internet, you'll see 17 million views, 18 million views.
23:44You're going viral here?
23:45Yes.
23:45Huh?
23:46Yes.
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.
24:00They look like they're puffing up nicely.
24:02And now I'm making my matcha cream to really lean into that strawberry matcha flavour.
24:06I'm here with Casper.
24:07Hey.
24:08How are you guys going?
24:09So, tell us what you're making.
24:10So, I'm doing a bit of a play on fruit sandoz.
24:14Japanese fruit sandoz.
24:15So, I'm going to do them in a shoe.
24:17So, you should cut it open, have like basically a strawberry like encapsulated in the shoe.
24:22OK.
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.
24:42Good luck.
24:59So, I'm thinking, how can I pivot quickly to really make it stand out?
25:06You're using your oven?
25:07Um, no.
25:09OK.
25:09Can I use it?
25:10Yeah, yeah.
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 because I really want
25:25to get tasted today.
25:27Well, I am turned all fruity.
25:30Ha!
25:30Turned fruity.
25:31Fruity!
25:32All right.
25:32All Australia fruity.
25:34I'm learning, I'm learning.
25:35I'm good.
25:36Hey.
25:37What are we loving?
25:38I am so excited by Grace's dessert.
25:41She's doing a lemon fest.
25:43A lemon fest?
25:44Yeah.
25:44She's doing a lemon granita with lemon leaf ice cream.
25:48Oh, yum.
25:49Yum!
25:50I love that idea.
25:51Also, because there's like an Italian lemon sorbet that's like viral on TikTok and it gives me that vibe.
25:57I'm talking about worries.
25:59Pat is using fish sauce, honey, apricots, berries, lemongrass.
26:04Pineapple or something.
26:06Pandan.
26:06Pandan.
26:07Mango.
26:09My eyebrows went from there and then they just kept going like down.
26:14With every...
26:15Kazran, with fish.
26:16Can you like express yourself?
26:18I'm not really sure what's going...
26:20Like he told me so many ingredients I forgot what he was making.
26:25I'm getting everything done.
26:26I'm hitting my targets.
26:27I'm gonna get all the elements ready and then I'm gonna have a taste and see how the flavours are
26:32all combining.
26:33But at this point in time, I'm really happy.
26:36There'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.
26:49But if you put just the right amount in, unless someone told you it was fish sauce, you would just
26:53think it's this nice saltiness.
26:55Tastes good to me.
26:56The fish sauce caramel is really good.
26:58I like it quite salty and funky, so I went pretty hard on it.
27:01Hopefully it just 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,
27:08you make sure it's banging.
27:13You okay?
27:14Yeah, I'm just waiting on my panna cottas.
27:16There's been a lot of opening and closing of the blast killers, so I think that might affect it, but
27:20I'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 kind of last
27:28five minutes.
27:29I want it to be perfect.
27:30Well done.
27:31Yeah.
27:33I checked my panna cottas and they're just not set.
27:37Sorry, Jacko.
27:37I'm just getting in after you.
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.
27:47I think it's going to be touch and go.
27:49Yeah.
27:51Is there a technique?
27:52You've got to, like, kind of shot put it.
27:56Okay, it went.
27:57Oh, there it is.
27:57Oh, yeah.
27:58Okay.
27:58Okay.
27:58See if you can go further.
27:59And you have to do it with your body?
28:00Yeah, like, throw your body.
28:03Oh, my God!
28:08Oh, no.
28:10That's...
28:10I don't think they grow cherries in France.
28:13Stick to cooking, mate.
28:14All right.
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.
28:31Mmm.
28:33I am happy with my mango puree,
28:36the coconut chantilly,
28:37and the short crust dome.
28:39They look really cute and 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.
29:04So, as I'm painting the tempered chocolate onto the outside of my shell,
29:09I 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!
29:22Fifteen minutes to go!
29:34It's not a good one.
29:39Yep, coming together.
29:46How you going, Petro?
29:47Not good.
29:48It'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.
30:04This klefutti is not right at all.
30:07Nothing has happened.
30:09I 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 klefutti 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?
31:05Hi. What'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 slim chance now.
31:14I think you should think faster.
31:16I 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 klefutti 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.
31:43Know it.
31:45I've got the lemon zest in the biscotti,
31:48and it's got this really crispy, crunchy,
31:51like, hard-to-bite-into texture.
31:54Oh, it's done!
31:55I've got my lemon juice granita.
31:57It's really nice, like, slushy texture, which I like.
32:00Oh, my God!
32:01My lemon leaf ice cream's done,
32:04and 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
32:11that 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
32:16and, like, spending a lot of my time on Instagram.
32:19So, I'm desperate to get tasted today.
32:23Woo!
32:24Woo!
32:24Woo!
32:26Woo!
32:26I'm feeling good.
32:27I'm working on my marshmallow.
32:29The dish is coming together,
32:30and the judges seem excited about it,
32:34which makes me excited about it.
32:37I'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.
32:47That looks gorgeous.
32:48Now it's time to cover it in marshmallow.
32:49I feel like I need an adult supervisor for this one.
32:54Oh, God.
32:56It's a little stiff.
32:57So sticky.
32:58This isn't quite the consistency I was hoping for.
33:02My God, it's everywhere.
33:04This is sticking to the knife.
33:05It's sticking to me.
33:06It'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 quakes.
33:21Five minutes to go!
33:22Five!
33:32Who are these bad boys?
33:34Whoa!
33:36Big boys.
33:36They're huge.
33:37They'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 a bit of blackberry and 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 off.
34:19So, my tempered chocolate.
34:20I think it looks bloody good.
34:22Whew!
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.
34:39And on the bottom to make sure it doesn't rock around.
34:41I've made a pandanze.
34:46I think I have a chance to get my little coconut do tasted.
34:49Excuse me, guys.
34:50Cool, cool, cool.
34:52Whoa, 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!
35:33Two.
35:40Balls it is.
35:42Oh, wow.
35:44Lunch.
35:45I've got my macrute lime leaf oil.
35:48And I'm really happy with this granita.
35:50All right.
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.
36:02Oh, yeah.
36:03What's up?
36:15Oh.
36:17It's got the wobble.
36:18And I hope it's enough to get tasted.
36:23It's almost crunch time.
36:25One minute to go.
36:27Come on, Emily!
36:30I'm moving.
36:30I'm moving.
36:31I'm moving.
36:31I'm moving.
36:33I'm moving.
36:46I'm moving.
36:47I'm moving on top.
36:48So I'm going to 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!
37:00Eight!
37:01Seven!
37:02Six!
37:03Five!
37:04Four!
37:06Three!
37:06Two!
37:08One!
37:09That's it, everybody!
37:10Three!
37:11Two!
37:11Three!
37:12Three!
37:12Three!
37:14Three!
37:16Three!
37:18Three!
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.
37:28I'd love a day off up on the gantry, but I just wanted to kind of push the boat out
37:32and
37:33give it a crack.
37:38We have Katherine Zhang in the MasterChef kitchen, and we asked you to bring us your
37:44best 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.
38:11Hey little dude!
38:12I'm really happy with the look of my dish, but Katherine 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.
39:01Nice!
39:05Ooh!
39:07She's oozy!
39:10They're oozy.
39:11Woohoo!
39:27Woohoo!
39:30Presentation wise, definitely very stunning.
39:33Flavour 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 with it. It's
39:42good.
39:43Thank you very much.
39:45Emily, I think it's very, very inviting and very adorable.
39:51You did a brilliant job over the pastry.
39:53It's so nice and thin and short.
39:55I think you've done a really good job.
39:59I adore the gentleness of that chantilly, taking all the tropical fruits.
40:04It's brilliant.
40:05It's very well perfumed.
40:06Thank you very much.
40:06Good luck to you.
40:07Emily, for your little coconut dude or dudette.
40:10Yep.
40:11The viral factor was ticked.
40:14And especially when we did the cross section and everything just started to spill out.
40:18That's what really got me.
40:20I think it also celebrated mango and passion fruit, which was a brief.
40:24Well done, Emily.
40:25Thank you so much.
40:30Yeah!
40:30Thank you so much.
40:33Yeah, brilliant.
40:34Just unexpected for me.
40:36Well done.
40:37There's that master over here.
40:38Please bring us your fruity dessert.
40:46Casper!
40:47Hey!
40:48Good, Casper!
40:50Woo-hoo!
40:55Whoa!
40:56Oh my God!
40:58Whoa!
40:59Holy doly!
41:00Wow!
41:00My goodness.
41:02They look like olives.
41:05Casper, what have you made?
41:07I've made fruit sando shoe buns.
41:10I've got a whole strawberry in one.
41:12I've got a whole mandarin in the other.
41:14And a whole kiwi fruit in another one.
41:16And then strawberry matcha cream, freeze dried strawberry powder on top.
41:21Wow!
41:22Wow!
41:23I think the other thing with the sandoes that have inspired your dessert is it's all about
41:27that cross section.
41:28So I'm interested to see if these cut as well as they do.
41:31Yeah, me too.
41:36Okay, I think this is the mandarin.
41:43Oh!
41:44Oh!
41:45There's a little berry in the top!
41:47Oh, cute!
41:47Very cute!
41:48Okay!
41:50Yes!
41:51Let's put this here.
41:52Kiwi.
41:53Oof!
41:54Very cute!
41:54Oh, that worked!
41:55That's cute!
41:57They're holding together really well.
42:00Strawberry?
42:01She's in there.
42:02Yeah.
42:02Cute!
42:03Happy with that?
42:04Yeah, very happy.
42:19Casper, I think you nailed this.
42:24I much prefer this to a fruit sando.
42:28Those choux buns are so amazing.
42:31The matcha cream in there is really light, fluffy, and then the whole fruit in there
42:37absolutely makes fruit the superstar.
42:39Well done.
42:41I like it.
42:43Presentation, amazing.
42:44It's a beautiful dish.
42:46I think you've done a wonderful job on that choux pastry.
42:48It's baked perfectly.
42:50I love the flavours, the matcha, the bitterness.
42:52It goes well with the fruit.
42:54It's a great combination.
42:57Casper, fantastic.
42:59Definitely viral worthy.
43:00Loved all the fruit.
43:02It was really attractive, and to contrast against the grain of the matcha was visually
43:06very pleasing.
43:07Well done.
43:09Thank you very much.
43:14Grace, you're next.
43:15Woo!
43:16Woo!
43:23Woo!
43:25Woo!
43:26Woo!
43:30We've made a small lemon with biscotti.
43:32I have made a lemon granita with the juice of the lemon, a a lemon leaf ice cream
43:38that's sitting in the shell of the lemon.
43:40And, I have added the tied into my biscotti mixture with fennel seeds and sesame seeds.
43:45Let's taste
44:08Grace 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
44:25But with the lemon flavor 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
44:39That is delicious
44:41It's perfectly balanced. It's so refreshing like I took a bite of it
44:45All of it all together and I was like transported. It was like fresh breeze. I
44:50Loved it. Thank you. Amazing dish. It was so refreshing and creamy and
44:56Zesty and bright from the granita, but that lemon leaf ice cream because it's so creamy and smooth and has
45:03that verdant
45:04Green taste going through it. Everything pairs together so beautifully
45:08Dress one world fan-tas-tick
45:19Fantastic talk
45:21Oh
45:23Hey, I love that. That was very smart by the way
45:26This is so creative. It looks fun, but then you eat it and you're like
45:32Oh, this person's a real deal
45:36This is like competition winning worthy stuff like you cook like this you go deep my friend. Well done
45:42Thank you
45:47Good job making me. Thanks girl. I did help. That was so crazy
45:51Okay, next dish
45:54Ulalu
45:59I've got a lemon ice cream with a preserved lemon glaze color
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
46:14I've made a spiced pudding with a poached pear pear caramel and a bay leaf cream
46:22I
46:23Found 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 feel the laughter ice cream rippled with strawberry and tomato
46:40syrup and
46:41Crustely with a basil sugar
46:44Great concept love the concepts across the a great ice cream
46:48There's a nice flavor going on there, but I think for me, it's really icy really icy
46:55Right next one
47:00Fruity clafouti petrol
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
47:13Here we go
47:29Tell us Peter who have you made I have made a apricot clafouti
47:36With a buffalo ricotta and cinnamon ice cream
47:42You look stressed everything was going to plan I
47:46Put it in the oven with half an hour to go, but I just realized that it wasn't cooking
47:50So I'm a bit of user error on my behalf. Okay, we're gonna try it
48:16Petra I love that you used apricots and the ice cream tastes lovely
48:23You call foodie just wasn't cooked on the bottom
48:27Petro
48:29When you make a clafouti you should get that lovely caramelization and get under
48:36Something nice and colored and lovely
48:40But you were unfortunate
48:44Otherwise your ice cream is lovely
48:46Thank you
48:47Petra I think you know where you went wrong
48:49Yeah
48:49All of this is just about that mixture not getting enough heat and getting no puff
48:54But I really love that you use apricots. I think people don't cook enough with apricots
48:59I feel like they're better for cooking than eating to be honest and for 75 minutes. Well done. Thanks, man.
49:04Thanks. Thank you guys
49:05Thank you
49:07Very much
49:09That's all right
49:10You live in the alone
49:14Okay, next one is
49:21Dot
49:27Let's see what got us to give us
49:32It's so shiny I have done my cherry almond cake a
49:40Little bit of lemon curd in there a
49:43Cherry compote and covered in marshmallow to really bring the sweetness
49:49Well, I am very much intrigued
49:53Oh
49:54It's very bouncy
49:55Oh
49:55It's bouncing back look
49:58It's resisting yeah
50:00Yeah
50:03Very sticky
50:05Might need a knife
50:07Um
50:08More
50:20You know
50:23Okay, so yeah
50:27Oh
50:28Thank you
50:31lemon sour acidity the sweetness from your marshmallow well done but it's not
50:40quick enough it is too solid I would have gone for something probably more
50:50like an Italian meringue so you could cut it more easily but otherwise a really
50:54good effort still thank you dot look I just think you had a marshmallow malfunction today
51:07it won't come off look if you need a hanger painting you're fine yeah it's just too sticky
51:15I'm going viral for all the wrong reasons thank you next fruity dessert we want to taste belongs to
51:46Jack what are you made I've done a honey and thyme panna cotta with a blood orange and
51:53campari granita with a recruit lime leaf oil and some blood and sunrise limes there as well well
52:03hey okay inspo for this definitely Callum I went to sprout in cooking school so hopefully I'm proud
52:10yeah I reckon we finish it up Callum wouldn't have done that
52:23enjoy guys thank you thank you Jack it's bloody delicious the granita is special
52:51white orange and then using the campari to give some beautiful bitterness I have no other words
52:57because that's so well executed this is my kind of dessert I like strong flavors that really hero
53:07ingredient and the fruit was just really heroed in this it just tied well with the bitterness from
53:12the lime leaf the time came through very floral in the background very well balanced Jack your panna
53:21cotta is so well set that even if you just touch the table it quivers I loved all the elements
53:30that had
53:30a very clear direction a very clear direction beautiful Jack it's just perfect wow bravo only say bravo
53:41well done Jack well done jack well done jack well done jack well done super firme
53:47matey yeah oh god are you proud I love it oh my heart's going a million miles an hour jeez
53:57the last dish would like to taste belongs to
54:05Pat!
54:10Super happy getting tasted.
54:11You know, I've pushed the boat out today.
54:13But 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 flavor combinations.
54:38Righto Pat, what have you made?
54:39I'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.
55:03I 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.
55:42Or 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,
56:13but you're still a little bit away.
56:14No worries.
56:15This is a very texturally balanced dish.
56:18You've 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 miss.
56:28I was enjoying the mango and suddenly,
56:30like, I was hit with, like, lemongrass and then fish sauce.
56:33So, um, texturally, I love it, but flavour-wise, not for me.
56:37Respect to you.
56:45Hey, you've got to have a go.
56:47You always have to try to go for that cigsar.
56:52There 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.
57:04Don't 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.
57:41Grace.
57:51It was close, but the dish of the day goes to...
58:00Grace!
58:06So crazy.
58:08So crazy.
58:09So 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.
58:23You'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.
58:31Because tomorrow the pressure is on.
58:35Good night.
58:35Good night.
58:36Good night.
58:37Good night.
58:38Good night.
58:40Good night.
58:41Tomorrow night...
58:42Put your hands together for Victoria Gale!
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 into a viral worthy dish?
59:03This is crazy.
59:05That is so hashtag viral dog.
59:06To save them from elimination.
59:09I am taking a huge risk on Black Apron Day.
59:13Could be great, could be a disaster.
59:14I am so hot.
59:22You want to get all these amazing cigars?
59:23I am so hot!
59:23I am so hot, I am so hot!
Comments