- 15 minutes ago
- #masterchefau
- #pastrychallenge
- #cookingcompetition
MasterChef Australia Season 18 Episode 12
The heat is on in the MasterChef Australia kitchen as the remaining contestants face their toughest challenge yet. This episode delves into the intricate world of pastry, pushing the home cooks to their creative and technical limits.
Prepare to witness incredible innovation as the chefs tackle complex dessert designs and delicate flavor combinations. The pressure to deliver perfection in every bite is immense, with judges scrutinizing every aspect of their creations.
Discover the strategies and skills employed by the top contenders as they navigate this demanding culinary test. The episode offers valuable insights into the dedication and artistry required to excel at the highest level of competitive cooking.
#MasterChefAU #PastryChallenge #CookingCompetition
The heat is on in the MasterChef Australia kitchen as the remaining contestants face their toughest challenge yet. This episode delves into the intricate world of pastry, pushing the home cooks to their creative and technical limits.
Prepare to witness incredible innovation as the chefs tackle complex dessert designs and delicate flavor combinations. The pressure to deliver perfection in every bite is immense, with judges scrutinizing every aspect of their creations.
Discover the strategies and skills employed by the top contenders as they navigate this demanding culinary test. The episode offers valuable insights into the dedication and artistry required to excel at the highest level of competitive cooking.
#MasterChefAU #PastryChallenge #CookingCompetition
Category
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Short filmTranscript
00:00This is not easy, Charles. You're doing a feast.
00:02They produce dishes to delight even the most discerning in-laws
00:07and MasterChef judges.
00:11Holy doi.
00:13That is a delicious family feast.
00:15It is unbelievable.
00:18I will remember this and crave it for the rest of my life.
00:21Face-stuffingly sensation.
00:23However, we had to say farewell to Belinda and Bella.
00:28Ho made me promise that this is only the beginning
00:31and I'm going to find a way to stick to that promise.
00:35Tonight, we're about to enter the whimsical world of Viral Wonders.
00:55Let's go, guys!
01:08I'm going to go with the yellow.
01:11How cool!
01:13I love a mystery box and these mystery boxes, there's a glow factor.
01:17We've got some lights.
01:18We've got a kind of 80s style to them.
01:21This has got to be a fun day.
01:23You can just tell.
01:26Hey, everyone!
01:28Hello!
01:29How incredible do our mystery boxes look?
01:32Yeah.
01:33So pretty.
01:33We'll get to those in a minute.
01:35Now.
01:37I'm sure many of you love scrolling on social media.
01:40I constantly find myself watching reels of delicious dishes.
01:44It's how we discover the new superstars of food.
01:47Which is why I'm stoked that this week is a week of Viral Wonders.
01:57Viral Wonders Week!
01:58Wow!
01:59I mean, I am always on social media and I love creating content, so this seems like the week
02:03for me.
02:04I love a mad scroll.
02:06I usually fall asleep like this.
02:09I can confirm that happens, because I get the weirdest reels sent to me by Poe at the most
02:14ungodly hour.
02:15I wake up and I'm like, what is going on here?
02:19Lucy, you make content?
02:21Yeah, I love sharing.
02:22You know, recipes inspired people and just connecting with other foodies as well was awesome.
02:27Has anything gone, like, a little bit bonkers?
02:30There was one video.
02:31It was me just making, like, a sourdough bread that you make when camping and it got, like,
02:36two million views.
02:37Oh, my goodness!
02:40As you can see, these are not your standard mystery boxes, because the person who set them
02:45isn't your standard guest.
02:47Oh, yeah.
02:49She is an expert pastry chef.
02:54And with over two million followers on socials, her viral desserts have gone gangbusters.
03:01One of her videos alone has been viewed over 34 million times.
03:08Oh, wow.
03:09Oh, wow.
03:10At just 19 years old, she won Zumbo's Just Desserts.
03:13Now she has a dessert bar in LA.
03:16Okay?
03:17Please give it up for Catherine Zhang!
03:21Yeah!
03:34It's so exciting having Catherine Zhang here.
03:36I've seen her videos online.
03:40She does some crazy stuff, and she's this amazing young girl who has achieved so much.
03:45Like, that is so inspiring.
03:48Catherine, welcome to the MasterChef kitchen.
03:50Thank you!
03:51I'm so excited to be here.
03:53Catherine, what do you think is key for making something go viral?
03:57Yeah.
03:58There definitely needs to be, like, a selling point.
04:00Like, when you're scrolling, you've got to, like, stop.
04:01Right.
04:02So, like, when it's food, it's, like, texture or, like, flavour combinations.
04:06The old reveal tends to go a few things.
04:08The booze is good.
04:09Yeah.
04:10ASMR.
04:11Yes!
04:13Well, I bet you want to know what Catherine has under those mystery books.
04:18Yeah.
04:21Catherine, would you like to do the honours?
04:23Yes, of course.
04:26You can all lift your lids.
04:29Now.
04:31Whoa!
04:33Oh!
04:34It's got a pain.
04:36This is insane.
04:39Oh!
04:40It's a cake.
04:41Oh, you got me a cake.
04:43Oh, lemon.
04:45This is absolutely crazy.
04:48I'm looking at it.
04:49It's really elaborate desserts that look amazing.
04:52And everyone's got something different.
04:55Mango.
04:56Strawberry.
04:57Do we have some lemon?
04:58So, these are my viral fruit desserts.
05:01Wow.
05:01Well displayed.
05:03Well, everyone.
05:04Go for it.
05:05Oh!
05:07And enjoy it.
05:09Oh, my goodness.
05:10Straight in.
05:11This one.
05:11This one's our berry cubed.
05:14It's so beautiful and flavoursome.
05:17The textures are all different.
05:18They're working together.
05:19It is unbelievable.
05:20Catherine Zhang is so talented.
05:22The lemon is a yuzu cheesecake.
05:24Inside, we've got a passion fruit filling that oozes.
05:27Oh, my God.
05:28We're not making this, are we?
05:30It's so delicious.
05:31And I'm like, oh, my God.
05:35Do I have to make this?
05:36This one's our jostkichi.
05:39Oh, my God.
05:40I'm a sucker for a mango.
05:41This one's the my mango.
05:43Cheesecake.
05:44Oh, very good.
05:46Cheesecake's unbelievable.
05:47This one is our devil fruit.
05:49And all of them have like a really crunchy white chocolate shell on the outside.
05:53Oh, that's the pistachio.
05:54Yeah.
05:54Like it's an insert into it.
05:55It's like an insert into it.
05:56Kind of that hazelnut that's in that.
05:59Oh, my God.
06:01Oh, la, la, la, la, la, la.
06:03How delicious was that?
06:05Wow.
06:07I'm all excited.
06:08I'm going to be on TikTok now.
06:09Yeah.
06:12Got some good news, gang.
06:15You do not need to replicate these incredible desserts.
06:19Breathe out, everybody.
06:22But, like Catherine, we want you to create a dessert
06:26that celebrates fruit.
06:29You have 75 minutes and full access to the pantry and the garden.
06:36Thank God.
06:38This is my jam.
06:39Like, I love heroing fruit.
06:42And I just had this beautiful lemon.
06:44So I feel like that's what I'm going to be doing.
06:48The more eye-catching, the better.
06:50Because we're only going to taste the 10 most appealing dishes.
06:57And off the back of that, the top dish will be safe from tomorrow's elimination.
07:05Catherine, do you want to kick them off?
07:06Of course.
07:07All right, your time starts now.
07:11Let's go!
07:16This brings back, like, trauma.
07:25Yeah.
07:28Apricots.
07:29Cypriots love eating apricots.
07:31So I've kind of grown up with them.
07:33We put it into everything.
07:34Cream, butter, apricots.
07:36Like almonds.
07:38We make apricot jams, apricot cakes.
07:40We pair it with halloumi on toast, which is actually amazing.
07:45Cinnamon.
07:45So it's a no-brainer that today I've got to use apricots.
07:49All right.
07:51And I'm thinking, well, it is viral week, so I need to do something really, really special.
07:57I make an eclaputti, which is a traditional French dessert.
08:01I will say I'm a little skeptical pro and Jean Christophe, because they both know they clafoutti like the back
08:06of their hands.
08:08Clafoutti is a French classic.
08:10It kind of is in between, like, a custard and a pancake.
08:13You should get a really nice puff, and the apricots should kind of turn a little bit jammy and sweet.
08:19But first thing I do is I need to make a buffalo ricotta and cinnamon ice cream.
08:25It's quite a smooth flavour profile.
08:29So I think that my ice cream is going to ground out this dish.
08:35I'm going to make, like, a crustily dough cracker and strawberry and tomato ice cream,
08:40and then I'm going to serve it as, like, kind of like an ice cream sandwich type of vibe.
08:43In theory, I know how to make ice cream, but in practice, it's a bit different, I think.
08:50I'm going to do a chocolate and orange tart, whipped creme fraiche, some strawberries on top with some vina cotto,
08:56and then, like, a rosemary-orange salt on top.
09:00I would love to not cook in another elimination, the one the other day.
09:04I was pretty rattled, so, yeah, it would mean heat.
09:07The fruit that I'm really going with today is lemon.
09:09I'm going to do a lemon ice cream with a preserved lemon cruller.
09:14A cruller is sort of like a chew-based doughnut, like a French doughnut, with a preserved lemon glaze.
09:18I think that's going to be quite punchy.
09:20You know, I have a big sweet tooth, so I feel good about that.
09:22Obviously, though, the standards have been set really high, so, you know, we'll see how we go.
09:28Well, Katherine, what are we hoping to see?
09:30I mean, I want to see something different.
09:32Fruit, for me, is, like, the best ingredient, because it's so versatile but so simple.
09:37You can, like, do anything with it, and I'm just really excited to see what kind of combinations they're bringing.
09:41You know, I'm going to say right now, I want something to go viral.
09:46You'll see, like, that's what we're here for.
09:47Like, you've done it before, this is Viral Wonders Week, like, let's go.
09:51It's really 1 in 20.
09:52Exactly.
09:54Oh, my God, I've never sweat so much in here before.
09:56I know, it's so hot.
09:57It's really full on.
09:58I am going to make a lemon and biscotti dessert.
10:01So I'm really going to try and use the whole lemon.
10:04Ow.
10:04So I'm going to do a lemon leaf ice cream, I'm going to do a lemon granita with the juice,
10:08and then with the rind I'm going to make a fennel seed and sesame biscotti.
10:12I feel like I've got a bit of a leg up being Gen Z, so, yeah, I'm super excited.
10:17I really want to get my dish tasted today, so I'm just so keen to do something that stands out,
10:23and I feel like this challenge is really in my wheelhouse.
10:27In terms of, like, being across what's viral, I really think that lemon leaves are so beautiful to cook with.
10:34It's not a super common taste, but I love it.
10:37The lemon leaf is quite a perfumed, creamy almost flavour.
10:42It sort of tastes the way a lemon smells.
10:45Just whip, whip, whip, whip.
10:48Thank you, thank you, thank you, thank you.
10:50So I just hope that the judges can see where I'm coming from with the lemon leaf ice cream.
10:58I am panicking because I'm not really a dessert person.
11:03And then I had egg.
11:05You know, like, in Chinese families, the oven, that's a dishwashing rack.
11:10You know, like, we don't, that's a storage area.
11:12Oh, one egg down.
11:16Jamaican there?
11:17I am trying to make a short crust.
11:20But I really want to be safe from tomorrow's elimination, so I'm just like, okay, you know what? YOLO!
11:27Hi!
11:29How are we?
11:29So I am trying to do kind of like a dome-shaped short crust.
11:33Okay.
11:34And temper a bit of chocolate to make the outside look like a coconut.
11:37And then I'm making a coconut chanchille, and then I mango puree to put on top.
11:41Ooh!
11:43Are you going for a trompeau, like, which is trying to make it look realistic?
11:46Yeah, like a kid version, I would say.
11:49So, kindy version?
11:50Yeah, yeah, yeah.
11:51So you're going to attempt to temper chocolate?
11:54Attempt.
11:54I like that word.
11:55Can I just say, this sounds like quite an ambitious cook for someone who doesn't make dessert.
11:59So you need a plan B just in case.
12:02Okay, okay.
12:02Yeah.
12:03Chocolate's quite an overpowering flavour as well.
12:05Be careful to keep the balance going.
12:06I will listen to the boss.
12:08Boss ladies.
12:09We have good advice.
12:10Relax.
12:11Thank you so much.
12:12Oh, shit.
12:13Guys, I forgot my rolling pin.
12:15I don't have a plan B.
12:16Ooh, what do you got to do?
12:18My stubborn self is saying I've got to commit to this.
12:21I need to get the short crust on as quickly as possible.
12:25Ugh.
12:25I want the coconut short crust to look like a coconut shell cut in half.
12:29Oh, my.
12:32So I need to get this right or it's going to look really ugly.
12:36Bye.
12:36Let's try to get tasted today.
12:41Make it peachy!
12:43You've only got one hour to go.
12:44You've only got one hour to go.
12:45Hello, hello, hello.
12:51It's so hot.
12:57One of my favourite things to eat is like a nice big bowl of ice cream and jelly.
13:03So I'm trying to make that kind of humble dessert.
13:06But I want to elevate it to MasterChef level and create a viral dish that the judges go,
13:11I need to taste that.
13:13Hi, Pat.
13:14G'day, nice to meet you.
13:14Happy to meet you.
13:15Which fruit of Catherine's did you get today?
13:17I got the blackberry and blackcurrant.
13:19Okay.
13:20Devil's fruit.
13:21Devil's fruit.
13:21That was amazing.
13:21I see some purple berries here going on too.
13:24Yes, it's definitely inspiring today and utilising the blackberries.
13:26It was a lot of other fruit.
13:27A lot of other fruit?
13:28Yes.
13:29Like what?
13:29So I'm doing a blackberry, lemongrass and ginger jelly.
13:33A apricot, passion fruit and mango jam.
13:36And a fish sauce, honey caramel.
13:38Fish sauce?
13:39Whoa.
13:39And a crumble and a pandan ice cream.
13:42Pat, that's a lot going on.
13:43It is a lot.
13:44So I'm a little bit worried.
13:47You've got so much going on that some flavours are murkying others.
13:51Yeah.
13:51Like the one thing that I notice when I be into Catherine's little entremet that I really love
13:56is that it's quite uncomplicated.
13:58Yeah, yeah, yeah.
13:58And the delineation of flavour is quite clear.
14:00Yes.
14:01So taste as you go and make sure it really does work.
14:05Alright, thank you.
14:05Bye.
14:08That's a lot of flavours.
14:09Yeah.
14:10Berries, apricot, lemongrass, pandan.
14:13It's a bit all over the flavours.
14:16Yeah, I'm stressed.
14:18Okay.
14:26Okay, butter.
14:28Pose concerns are definitely warranted.
14:29Like there's a lot going on with my dish, a lot of different flavours and everything.
14:32But I'll taste as I go.
14:33And if I think something's not really working, I'll take it off before I plate it.
14:37I have done these types of dishes before, maybe not with all these elements.
14:41And I enjoy the flavour combination.
14:44So we've got a pandan ice cream, a blackberry, lemongrass and ginger jelly, fish sauce and
14:49honey caramel, a macadamia and coconut fiatine crumble.
14:53And then also an apricot, mango and passion fruit jam.
14:59So I want to get everything on the plate today.
15:02But I definitely take the feedback on board.
15:05If it doesn't balance together with all these huge flavours, it could be a bit of a mess on
15:09a plate.
15:10Nothing's gone wrong yet, but caramel's always tricky.
15:13So yeah, I just need to go grab one more ingredient and then we'll be on the roll.
15:19So today I'm making a shubun filled with strawberry and then some matcha cream in there as well.
15:25So for my dessert today, I'm taking some inspiration from Japanese fruit sandos.
15:28Basically just like a Japanese fruit and cream sandwich.
15:30Kind of simple, but they really champion the fruit.
15:32Oh my God, my hands are so shaky.
15:34And the big appeal of a fruit sando is the cross section.
15:37So I'm going to go for my main fruit as strawberry.
15:41Putting a whole piece of fruit inside is not typically what you would use a shoe pastry for.
15:47But I think it will have a wow factor.
15:49I won the first solo mini of the season.
15:51So hopefully I can keep that streak going.
15:5830, 25.
16:01My maths isn't maths-ing.
16:03I've decided to run with the cherry today because I have a special place in my heart.
16:06So hopefully I can show the judges what I'm all about.
16:09Hi Dot!
16:10Hey Dot!
16:11What's cooking, good looking?
16:12Well, cherries are in my blood.
16:14My popper was big in the cherry industry in New Zealand.
16:17And I actually was the New Zealand national champ for the cherry spitting competition.
16:24Sorry, the what?
16:25The national women's champion in cherry spitting competition.
16:30What is that?
16:31Distance?
16:32Yes.
16:33Distance.
16:33So I sweat at 8.2 metres.
16:36You do it between your lips or your teeth like that?
16:39So you have to eat it.
16:40And then you have to like...
16:42So we've got the cherry pit spitting champion.
16:46Sorry.
16:46So what else are you going to start with with it?
16:48Okay.
16:48So I'm doing a cake with almonds, cherries, and then I'm going to do like a cherry kind of
16:53compote situation.
16:54Really make sure I'm getting that fruit.
16:56And then I'm going to cover the whole thing in a marshmallow.
17:00And then torch it.
17:01Okay.
17:02But sounds good.
17:03Okay.
17:03So remember, make those cherries shine.
17:06Yes.
17:06They're going to go the distance.
17:08Oh!
17:09That was very good.
17:11If I could give bonus points I would.
17:12Good luck.
17:13So yeah.
17:14Cherry spitting.
17:15It's very serious.
17:17There's measuring tapes involved.
17:20It's kind of like shot put.
17:22And I'm actually a national champion.
17:25I think it was the proudest moment of my life.
17:27I won't lie.
17:28It was great.
17:30I'm trying to be clean, sir.
17:32So yeah.
17:33At the moment my almond and cherry cake is in the oven.
17:36And I'm feeling good about the cherry compote.
17:39Cherries haven't done me wrong before.
17:41So hopefully today they pull me through.
17:48Stay very focused.
17:50You have 45 minutes to go.
17:53Come on team.
17:58Who's so hot?
18:00I'm dying man.
18:02I'll get the ice bath.
18:04You don't need an ice bath.
18:05So hot.
18:09I'm doing a honey and thyme panna cotta.
18:11With a blood orange and Campari granita.
18:14With some matriot lime leaf oil.
18:17And some sunrise lime.
18:18So just like some native fruit.
18:20Which I'm going to candy.
18:21So it's good for a hot day.
18:23Hopefully it's enough to be tasted.
18:25I feel like fruit desserts in my wheelhouse.
18:28All right.
18:30I'm doing a blood orange and Campari granita.
18:33I think it's going to add a lot of depth.
18:35It's going to be punchy.
18:36So I am feeling pretty confident with my flavour combinations.
18:39Oh it's so hot now.
18:41But it's a really hot day.
18:43So I'm concerned about the honey and thyme panna cotta setting in time.
18:47Because a lot of people using the blast chillers today.
18:50How are you going Jack?
18:51Yeah I'm kind of like waiting for the panna cotta to set.
18:54I'm a bit worried though.
18:55Because people keep opening the blast chillers.
18:56Obviously they need to.
18:58Yeah.
18:58But I reckon they might not get done in time.
19:00We'll see.
19:01So I'm praying to the gods that it's perfect.
19:04And it should have a beautiful wobble when it comes out of the mole.
19:09Hi honey.
19:11Hi.
19:12What are you racing around?
19:13You're running.
19:15I'm racing around for some ice cream scoops.
19:17Because I was inspired by your beautiful lemon.
19:20So I'm going to serve the lemon leaf ice cream.
19:23Ooh.
19:23And then a lemon granita.
19:25And in the biscotti I've got lemon zest.
19:29I love the idea of lemon leaf.
19:31I'm obsessed with it.
19:32I keep cooking with it.
19:33And I'm like why do we use lemon leaves?
19:35They're so fragrant.
19:36And then when you walk up to a lemon tree it smells like this beautiful.
19:39I love this celebration of lemon.
19:40Yeah.
19:40Yeah.
19:41I like how you've got all the different elements.
19:44Yeah.
19:44The zest, the leaf, everything.
19:45Love it.
19:46I think it's a great idea.
19:47Yeah.
19:47Don't overcomplicate.
19:50I'm excited by that.
19:51Katherine and Poe are really excited about my ice cream.
19:55That's a huge boost of confidence.
19:57And I'm actually starting to think maybe I will get chosen.
20:01So I'm really just tunnel visioning.
20:05Come on.
20:08Ooh, we're pushing it.
20:10I'm a little bit worried.
20:11So I have got my ice cream in the churner.
20:15I've got just over 30 minutes to go.
20:19I'm getting on to my clafouti batter.
20:22And I need to get that in the oven ASAP.
20:24I am rushing.
20:28It's a little bit stressed mate.
20:29I am a little bit stressed to serve you my dish because you're going to be the expert on this
20:33one.
20:34I've made a clafouti.
20:36My favorite.
20:37Is it?
20:38Oh yeah, my favorite too.
20:39Oh my God.
20:39So I made an apricot clafouti and I am serving it with a cinnamon and buffalo ricotta ice cream.
20:46It's going to be tasty, yeah?
20:47Yeah.
20:47Make sure.
20:49Your eyes.
20:49Your eyes.
20:51Like a lighthouse.
20:52Like a hawk.
20:53Right.
20:53Like a hawk.
20:54I like that.
20:56You know, I knew that Jean-Christophe would know his clafouti, but I didn't think it would
21:00be his favorite.
21:02So now I'm feeling a lot of pressure to pull this one off.
21:07How much longer have we got?
21:08Okay guys.
21:1130 minutes to go.
21:13Up an hour left.
21:14Come on guys.
21:24I'm making a spiced maple pudding with a poached pear, baileys cream and a pear caramel.
21:30So I'm really hoping that the judges want to taste it.
21:33Alita.
21:34I am.
21:35So what are you doing?
21:36I'm doing a using curd meringue tart with a strawberry whiskey and toasted rice gel.
21:41I do want to be one of those.
21:42You can see on the table, look at the determinations.
21:43Oh my gosh.
21:45You've been great boys.
21:46Yeah.
21:46You need to shut that guy in.
21:48You've got it cold enough.
21:48You're good.
21:50Kanaka.
21:51So I'm making a mishti thoi.
21:54Okay.
21:54What's that?
21:55It's an Indian dessert.
21:57It's like mango, yogurt, juiced condensed milk.
22:01Right.
22:01Crazy viral right now.
22:03Oh.
22:03If you look through internet, you'll see 17 million views, 18 million views.
22:08You've got viral here.
22:09Yes.
22:09Yes.
22:09Huh?
22:10Yes.
22:10She said she's going viral right?
22:12Maybe you shouldn't have told her how to use that ice cream machine after all.
22:20Half an hour left.
22:21My shoe buns are in the oven.
22:23They look like they're puffing up nicely.
22:25And now I'm making my matcha cream to really lean into that strawberry matcha flavour.
22:29Hey, how are you guys going?
22:32So tell us what you're making.
22:33So I'm doing a bit of a play on fruit sandoz.
22:36Japanese fruit sandoz.
22:37So I'm going to do them in a shoe.
22:39So you should cut it open and have like basically a strawberry like encapsulated in the shoe.
22:44Okay.
22:45I mean it's very simple compared to some things that we've seen so far.
22:51So I'm kind of intrigued to see that you really bring it together.
22:56We're only going to taste our top ten favourite dishes.
23:00So show us that you're elevating everything that you're doing.
23:03Your luck.
23:15Poe and Katherine are really worried that my dish is too simple.
23:20So I'm thinking how can I pivot quickly to really make it stand out.
23:26Are you using your oven?
23:27Um, no.
23:28Okay.
23:29Can I use it?
23:30Yeah, yeah.
23:31And I've got a little bit of shoe pastry left.
23:34So I'm thinking maybe I can even add tiny little shoe buns on top filled with a blackberry.
23:39And I'm going to still keep thinking what else might make it a bit more interesting.
23:43Because I really want to get tasted today.
23:46Well, I am turned old fruity.
23:48Ha!
23:49Turned fruity.
23:50Fruity!
23:50All right.
23:52Fruity!
23:52I'm learning.
23:53I'm learning.
23:54I'm good.
23:55What are we loving?
23:56I am so excited by Grace's dessert.
23:59She's doing a lemon fest.
24:01A lemon fest?
24:02Yeah.
24:03She's doing a lemon granita with lemon leaf ice cream.
24:06Oh, yum!
24:07Yum!
24:08I love that idea.
24:09Also because there's like an Italian lemon sorbet that's like viral on TikTok.
24:13And it gives me that vibe.
24:14I want to talk about worries.
24:16Pat is using fish sauce, honey, apricots, berries, lemongrass.
24:21Pineapple or something.
24:23Pandan.
24:24Pandan.
24:24Mango.
24:26So...
24:27My eyebrows went from there and then they just kept going like down with every...
24:31With fish.
24:33Can you like express yourself?
24:34I'm not really sure what's going...
24:36Like he told me so many ingredients I forgot what he was making.
24:41I'm getting everything done.
24:42I'm hitting my targets.
24:44I'm gonna get all the elements ready.
24:45And then I'm gonna have a taste and see how the flavours are all combining.
24:49But at this point in time, I'm really happy.
24:51There's definitely some big flavours and interesting different takes with the elements I'm doing.
24:56Like fish sauce in a dessert, I know it sounds crazy.
24:59It's like hit or miss.
25:00You push it too far and it tastes literally like a fishy dessert.
25:04But if you put just the right amount in, unless someone told you it was fish sauce,
25:07you would just think it's this nice saltiness.
25:10Tastes good to me.
25:11The fish sauce caramel is really good.
25:13I like it quite salty and funky.
25:14So I went pretty hard on it.
25:16Hopefully this doesn't overpower all the delicious fruits.
25:18I want to give myself a good five minutes to plate up and make it look pretty bit as well.
25:22And make sure it's banging.
25:27You okay?
25:28Yeah, I'm just waiting on my panna cottas.
25:30There's been a lot of opening and closing of the blast tillers.
25:32So I think that might affect it.
25:33But I'm hoping that it'll be enough.
25:36I've also got granita freezing.
25:38So it's a matter of just waiting and bring them together kind of last five minutes.
25:42I want it to be perfect for you guys.
25:43Well done.
25:44Yeah.
25:46I checked my panna cottas and they're just not set.
25:49Sorry, Jacko.
25:50I'm just getting in after you get.
25:52I'm really, really worried.
25:54My whole dessert rides on this.
25:56If they don't set in time, I don't have a dish.
25:59I don't know.
26:00I think it's going to be touchy go.
26:01Yeah.
26:03Is there a technique?
26:04You've got to like kind of shot put it.
26:08Okay, I went.
26:08Oh, there it is.
26:09Oh yeah.
26:09Okay.
26:10Okay.
26:10See if you can go further.
26:11And you have to do what you want?
26:12Yeah, like throw your body.
26:15Oh my God.
26:19Oh no.
26:21Well that's, I don't think they grow cherries in France.
26:24Stick to cooking mate.
26:25What?
26:25Alright.
26:28Trying.
26:29Trying to temper chocolate.
26:30But don't know whether it will.
26:33I've decided to stick with my gut instinct.
26:36So I still don't have a plan B for this tempered chocolate.
26:39I just need to get perfect.
26:42I am happy with my mango puree, the coconut chantilly and the short crust stone.
26:49They look really cute and coconutty.
26:53But they're just so delicate and thin.
26:56So I need to be really careful.
27:00I really need to make sure that the mango puree will be the star.
27:05And chocolate is really strong in flavour.
27:12So as I'm painting the tempered chocolate onto the outside of my shell, I want it really, really, really thin.
27:20And it keeps its shine, keeps its shape and it has that snap effect when you're cutting it.
27:28Time to hustle everybody!
27:3015 minutes to go!
27:41It's not a good one.
27:46What?
27:46Coming together.
27:52How you going, Petro?
27:53Not good.
27:54It's taking forever.
27:56Yeah, look, nothing seems to be happening in the oven.
28:00Yeah, it should be starting to cook.
28:02And with 15 minutes to go, I'm not liking the look of it.
28:08I'm starting to panic.
28:10This klefouti is not right at all.
28:13Nothing has happened.
28:15I should have seen a nice puff by now.
28:17And I haven't seen any browning on the top either.
28:19So I'm not sure what's going on.
28:22This is not cooking.
28:25I'm really confused.
28:41It's taking forever.
28:50Oh, what?
28:52The oven wasn't on.
28:54I've just realised that I haven't set the oven correctly.
28:58And this klefouti has been sitting in a lukewarm oven.
29:03I think I can still get this cooked in time, but I've got to make sure this temp is set
29:06high.
29:07Petro?
29:08Hi.
29:08What's happened?
29:09You look a bit stressed.
29:10Yeah, well, I've had to crank it.
29:11I'm just praying that I can get something up, but it's looking like a sneak chance now.
29:16I think you should think faster.
29:18I don't know what else I can do, to be honest.
29:20I'm praying that a miracle happens today.
29:22I am praying that a miracle klefouti will appear.
29:26We're all feeling pretty pretty!
29:28Ten minutes to go!
29:38Look at the colour on this.
29:40Oh, that's sick.
29:41Yeah, that's perfect.
29:42Colour equals?
29:43Flavour.
29:44You know it.
29:46I've got the lemon zest in the biscotti, and it's got this really crispy, crunchy, like
29:52hard-to-bite-into texture.
29:54Oh, it's nice!
29:56I've got my lemon juice granita.
29:58It's really nice, like, slushy texture, which I like.
30:00Oh, my God!
30:02My lemon leaf ice cream's done, and it does taste like lemon leaf, which is awesome.
30:06I'm actually going to serve my dessert in the lemon.
30:09I'm hoping it looks like something that would sort of be quite eye-catching on social media.
30:13I feel like I've got a bit of a leg up being Gen Z and spending a lot of my
30:17time on Instagram.
30:18So, I'm desperate to get tasted today.
30:25I'm feeling good.
30:26So, I'm working on my marshmallow.
30:28The dish is coming together, and the judges seem excited about it, which makes me excited
30:34about it.
30:35I've got my layer of almond and cherry cake, and my lemon brown sugar curds, and then finishing
30:42that off with my cherry cob pot.
30:44That was gorgeous.
30:46Now it's time to cover it in marshmallow.
30:48I feel like I need an adult supervisor for this one.
30:52Oh, God.
30:53It's a little step.
30:55It's so sticky.
30:56This isn't quite the consistency I was hoping for.
31:00Oh, my God, it's everywhere.
31:01This is sticking to the knife.
31:03It's sticking to meat.
31:04It's literally everywhere.
31:05I am a marshmallow.
31:07But it's tasty.
31:09So, let's torch up.
31:14That's so funny.
31:15We don't want any sour quakes!
31:17Five minutes to go!
31:18Five!
31:28Who are these bad boys?
31:30Whoa!
31:31Big boys.
31:32They're huge.
31:33They're like hamburger buns.
31:36They've definitely puffed up a little bit more than I thought they would.
31:43I've got my strawberry matcha chantilly.
31:47I reckon I can actually put an entire mandarin or kemi through into each of the giant shoe
31:52buns.
31:52Just to elevate it.
31:54And then also the blackberry and tiny little shoe buns.
31:58I won't know how it'll look until the dish is getting cut in half and you get the cross-section
32:02that's when it's really going to have its viral moment.
32:04So, I'm just crossing my fingers that I get called up the front.
32:08Let's try to get this off.
32:12So, my tempered chocolate.
32:14I think it looks bloody good.
32:18So, it actually looks like a coconut shell right now.
32:22I think the coconut chantilly has a sweetness to it that will cut the chocolate and balance it.
32:29And then mango puree on top.
32:31And on the bottom, to make sure it doesn't rock around, I've made pandan se.
32:38I think I have a chance to get my little coconut dew tasted.
32:41Excuse me, guys.
32:42Cool, cool, cool.
32:44Oh, and they look good.
32:45Yeah, thanks, man.
32:46Yeah.
32:49I'm really happy with how everything's going.
32:52I really enjoy that funky saltiness in the fish sauce and honey caramel.
32:57As well as the crunch from the macadamia and fiatine crumble.
33:00And then the apricot and mango passion fruit jam is super bright and tangy.
33:05And then we've got the blackberry, lemongrass and ginger jelly.
33:09And I really like the pandan ice cream, which I find, like, grassy.
33:12And I get, like, popcorn-y notes from it as well.
33:15So, it'll be interesting to see if I get tasted.
33:19Two minutes to go, everybody!
33:30Balls it is.
33:32Oh, wow.
33:34I've got my macrute lime leaf oil.
33:37And I'm really happy with this granita.
33:40All right.
33:40You can taste the blood orange that I want to shine through.
33:44So, it all comes down to this last honey-in-time panna cotta.
33:48I'm really stressed.
33:51Oh, yeah.
34:03Oh.
34:04Oh.
34:05It's got the wobble, and I hope it's enough to get tasted.
34:11It's almost crunch time.
34:13One minute to go.
34:14Come on!
34:17I'm moving, I'm moving, I'm moving.
34:22I take this klafutti out.
34:30And I'm surprised that it's actually browned on top.
34:34So, I'm gonna be able to serve it.
34:37And even though it's not perfect, I think I might get away with it here.
34:42All done in ten!
34:45Five, eight, seven, six, five, four, three, two, one!
34:54That is it, everybody!
34:59You make donuts!
35:01Yay!
35:02Oh, wow!
35:07I think it's a pretty bold flavour combination, so they might be interested to try it.
35:11And if I get through, you never know your luck.
35:12I'd love a day off up on the gantry, but I just wanted to kind of push the boat out
35:16and give it a crack.
35:22We have Kathryn Zhang in the MasterChef kitchen, and we asked you to bring us your best fruity dessert.
35:30We're looking for one top dish, but we're tasting the ten most intriguing ones.
35:37First dish we'd like to taste is...
35:43Emily!
35:45Oh, really?
35:48I'm gobsmacked.
35:49Me?
35:50My coconut's gonna get tasted.
35:53It's my little dude.
35:55I'm really happy with the look of my dish.
35:57But Kathryn Zhang is like this dessert queen.
36:03So, I'm absolutely stressed.
36:13Emily.
36:15That is very adorable.
36:17It's my little coconut dude.
36:20So, I did a cocoa short crust.
36:23And then chocolate on the outside to make it look like a coconut shell.
36:28And then a coconut chantilly, a mango and passion fruit puree.
36:32And on the bottom, a pandan sand.
36:36Let's cut into it.
36:42Nice!
36:43Come on!
36:46Ooh!
36:47Cheesy!
36:49They're oozy.
36:51Woohoo!
37:08Presentation-wise, definitely very stunning.
37:12Flavour-wise, I think, you know, it's really, like, refreshing.
37:15The cocoa, I didn't think it was overpowering like, you know, I mentioned earlier.
37:19So, I'm happy with it.
37:20It's good.
37:21Thank you very much.
37:23Emily.
37:24I think it's very, very inviting and very adorable.
37:29You did a brilliant job with the pastry.
37:30It's so nice and thin and short.
37:33I think you've done a really good job.
37:36I adore that gentleness of that chantilly, taking all the tropical foods.
37:41It's brilliant.
37:42It's very well-perfumed.
37:43Thank you very much.
37:43Good luck to you.
37:44Emily, for your little coconut dude or dudette, the viral factor was ticked.
37:50And especially when we did the cross-section and everything just started to spill out.
37:54That's what really got me.
37:56I think it also celebrated mango and passion fruit, which was a brief.
38:01Well done, Emily.
38:01Thank you so much.
38:08Yeah, we're just on the expected corner.
38:12Well done.
38:12There's that master over here.
38:14Please bring us your fruity dessert.
38:21Casper!
38:22Hey!
38:23Yes, Casper!
38:30Whoa.
38:31Oh, my God.
38:32Whoa.
38:33Holy doly.
38:34Wow.
38:35My goodness.
38:36I look like olives.
38:39Casper, what have you made?
38:41I've made fruit sandow shoe buns.
38:43I've got a whole strawberry in one.
38:46I've got a whole mandarin in the other.
38:48And a whole kiwi fruit in another one.
38:50And then strawberry matcha cream, freeze dried strawberry powder on top.
38:55Wow.
38:56I think the other thing with the sandows that have inspired your dessert is it's all about
39:01that cross-section.
39:02So I'm interested to see if these cut as well as they do.
39:04Yeah, me too.
39:09Okay, I think this is the mandarin.
39:17Oh, there's a little berry in the top.
39:19Oh, cute.
39:19Very cute.
39:21Okay.
39:24Kiwi.
39:25Oh, that worked.
39:27That's cute.
39:29They're holding together really well.
39:31Strawberry.
39:33She's in there.
39:34Yeah.
39:34Cute.
39:35Happy with that?
39:36Yeah, very happy.
39:49Casper.
39:51I think you nailed this.
39:54I much prefer this to a fruit sando.
39:59Those shoe buns are so amazing.
40:01The matcha cream in there is really light, fluffy.
40:05And then the whole fruit in there absolutely makes fruit the superstar.
40:09Well done.
40:11I like it.
40:13Presentation, amazing.
40:14It's a beautiful dish.
40:15I think you've done a wonderful job on that shoe pastry.
40:18It's baked perfectly.
40:19I love the flavours.
40:20The matcha, the bitterness.
40:22It goes well with the fruit.
40:23It's a great combination.
40:26Casper, fantastic.
40:28Definitely viral-worthy.
40:30Loved all the fruit.
40:30It was really attractive.
40:32And to contrast against the green of the matcha was visually very pleasing.
40:35Well done.
40:40Alright.
40:42Grace, you're next.
40:44Woo!
40:50Ooh, an edible lemon.
40:54Grace, what have you made us?
40:56I've made my whole lemon with biscotti.
40:59I have made a lemon granita with the juice of the lemon.
41:03A lemon leaf ice cream that's sitting in the shell of the lemon.
41:07And I added the zest into my biscotti mixture with fennel seeds and sesame seeds.
41:12Let's taste.
41:32Grace?
41:34I flippin' love this dish so much.
41:41it just has such a clear direction and the lemon leaf in that ice cream has just got this gorgeous
41:47subtle kind of grassiness about it but with the lemon flavor and then you eat it with the biscotti
41:53and it is such a genius combination this dish has really put you on the map for me
42:00that ice cream is incredible thank you that is delicious it's perfectly balanced it's so
42:07refreshing like I took a bite of it all of it all together and I was like transported it was
42:11like
42:11fresh breeze I loved it making dish it was so refreshing and creamy and zesty and bright from
42:21the granita but that lemon leaf ice cream because it's so creamy and smooth and has that verdant
42:27green taste going through it everything pairs together so beautifully rest one world fun past
42:48this is so creative it looks fun but then you eat it and you're like oh this person's a real
42:55deal
42:57this is like competition winning worthy stuff like you cook like this you go deep my friend
43:02well done
43:06thank you
43:08thank you
43:09thank you
43:09thank you
43:09thank you
43:09thank you
43:09thank you
43:09thank you
43:09thank you
43:10that was so great
43:12okay next dish
43:15Ulalu
43:19I've got a lemon ice cream with a preserved lemon glazed colour
43:25not a bad effort mate I really enjoy it it feels like something that needs a little bit more
43:29good
43:29yeah
43:29hey Lucy you're next
43:32oh yeah
43:34I've made a spiced pudding with a poached pear pear caramel and a bay leaf cream
43:42I found the cake really nice and moist and I like the spices in it what I'm kind of just
43:48thinking is the caramel is very very sweet
43:51finished
43:52finished
43:52I've made a kind of DIY ice cream sandwich Fjordilata ice cream rippled with strawberry
43:57and tomato syrup and Crusteli with a basil sugar
44:01great concept love the concept the Crusteli are great ice cream there's a nice flavour going
44:07on there but I think for me it's really icy really icy
44:12right next one
44:14ha ha ha
44:17fruity clafouti petrol
44:23my dish gets pulled up and I'm in a bit of shock
44:26there's a chance I might still get over the line with this
44:29here we go
44:45tell us Petro what have you made
44:47I have made a apricot clafouti with a buffalo ricotta and cinnamon ice cream
44:57you look stressed
44:58everything was going to plant I put it in the oven with half an hour to go
45:02but I just realized that it wasn't cooking
45:05so a bit of user error on my behalf
45:08ok we're gonna try it
45:29Petro
45:31I love that you used apricots and the ice cream tastes lovely
45:36your clafouti just wasn't cooked on the bottom
45:40Petro
45:42when you make a clafouti you should get that lovely caramelization and get on there something
45:49nice and coloured and lovely
45:52yeah
45:52but
45:54you were unfortunate
45:56otherwise your ice cream is lovely
45:58thank you
46:00Petro I think you know where you went wrong
46:01yeah
46:02all of this is just about that mixture not getting enough heat and getting no puff
46:06but I really love that you use apricots
46:08I think people don't cook enough with apricots
46:10I feel like they're better for cooking than eating to be honest
46:12yeah
46:13and for 75 minutes well done
46:15thanks man
46:15thanks
46:16thank you guys
46:16thank you
46:17thank you
46:18thank you
46:19thank you
46:19thank you
46:20that's alright
46:21that's alright
46:21you're gonna leave it
46:22you're leaving me alone
46:25ok next one is
46:31dot
46:32did you see that?
46:37let's see what dot has to give us
46:40you're cute
46:42it's so shiny
46:44I have done my cherry almond cake
46:49a little bit of lemon curd in there
46:52a cherry compote
46:54and covered in marshmallow to really bring the sweetness
46:58well I am very much intrigued
47:02ooh it's very bouncy
47:04ooh
47:05it's bouncing back look
47:07it's resisting
47:08yeah
47:12very sticky
47:13might need a knife
47:15might need a knife
47:28um
47:29dot
47:31the cake himself is lovely
47:35having cherry
47:37lemon
47:38sour
47:40acidity
47:41the sweetness from your marshmallow
47:43well done
47:44yeah
47:45but
47:46it's not quick enough
47:49it is too solid
47:54I would have gone for something probably more like an Italian meringue so you could cut it more easily
47:58but otherwise a really good effort still
48:00thank you
48:03dot look I just think you had a marshmallow malfunction today
48:06yeah
48:07yeah
48:09oh handy
48:10scratch
48:12it won't do it
48:13it won't come off
48:14look if you need a hanger painting you're fine yeah
48:19it's just too sticky
48:20I'm going viral for all the wrong reasons
48:22yes
48:24thank you
48:25thank you
48:25thank you
48:28thanks
48:29thank you
48:30next fruity dessert we want to taste belongs to Jack
48:38that was for you
48:40thank you
48:40thank you
48:41thank you
48:41thank you
48:42thank you
48:50Jack what have you made
48:52I've done a honey and thyme panna cotta
48:54with a blood orange and campari granita
48:57with a makroot lime leaf oil
49:01and some blood and sunrise limes there as well
49:05wowie okay
49:06inspo for this
49:09definitely Callum
49:09I went to Sprout in cooking school
49:11but hopefully I'd have been proud
49:12yeah
49:13I reckon we'd finish it up
49:19Callum wouldn't have done that
49:26enjoy it
49:26thank you
49:27thank you
49:40mmmm
49:41Jack
49:45it's bloody delicious
49:47the granita is special
49:51blood orange and then using the campari to give some beautiful bitterness
49:55I have no other words because that's so well executed
49:59beautiful
50:00this is my kind of dessert
50:03I like strong flavours that really hero ingredient and the fruit was just really heroed in this
50:09it just tied well with the bitterness from the lime leaf
50:12the thyme came through very floral in the background very well balanced
50:17thank you
50:20Jack your panna cotta is so well set that even if you just touch the table
50:24it quivers
50:27I loved all the elements
50:28it had a very clear direction
50:30beautiful
50:32Jack
50:33it's just perfect
50:34wow
50:36bravo
50:39well done Jack
50:41well done
50:42well done
50:44super firm
50:45matey
50:46yeah
50:46oh god
50:47oh my heart's going a million miles an hour
50:52jeez
50:54the last dish we'd like to taste belongs to
51:02thank you
51:07super happy getting tasted
51:08yeah I've pushed the boat out today
51:10but I am super confident with my dessert
51:12I love to eat it
51:13so yeah excited to see what the judges think of my crazy flavour combination
51:33well done Pat what have you made?
51:35I've made my take on ice cream and jelly
51:38the base of the bowl has some fish sauce and honey caramel
51:42then there's a fiatine macadamia and coconut crumble
51:46a blackberry ginger lemongrass jelly
51:51an apricot passion fruit and mango jam
51:54and a pandan ice cream
51:58I can't wait
51:59I can't wait
52:15Pat
52:17when you brought your dish on the table I thought it was weird
52:24and in fact I don't mind
52:26I admire your bottle
52:27because you try to combine something and being creative
52:30and you should never stop trying to be creative in cooking
52:34or anything you do in life
52:37so by digging in
52:40your fish sauce work
52:42I have learned a lesson today
52:45I'm going to try to do fish sauce caramel
52:48thank you but by the way
52:51Pat
52:52there is some balance there
52:55the pandan really provides an anchor
52:57the ice cream is made so well made
53:00but then there's just too much
53:02you know so you're a lot closer than I thought you'd be
53:04but you're still a little bit away
53:05no worries
53:06this is a very texturally balanced dish
53:09got creamy, crunchy, bouncy, fruity
53:12it's something that I like to do a lot
53:15I think the flavour wise it was just a little bit of a mess
53:18I was enjoying the mango and suddenly like I was hit with like lemongrass and then fish sauce
53:23so um, texturally I love it but flavour wise not for me
53:27respect to you
53:28thank you
53:34hey you gotta have a go
53:36you always have to try to go for that sixer
53:41there was some incredible dishes today
53:44got a lot of unexpected flavours
53:48some a little more crazy than others
53:50um
53:51but yeah
53:52you guys are amazing
53:53don't put them in
53:57let's say a big thank you to Catherine Zane
54:04right
54:05there were some dishes who made us go
54:08bananas
54:10if I called your name
54:11please step four
54:16Jack
54:17Jack
54:28dress
54:37it was close
54:39but
54:40the dish of the day
54:42goes to
54:45Grace
54:51so crazy
54:53so crazy
54:54thank you
54:55just real master chef bucket list moment
54:58Grace you made lemon the star of the show
55:01and totally squeezed out the competition
55:04well done
55:05well done to you
55:06that was a good one
55:08that was a good one
55:09you'll be safe up on the gantry tomorrow
55:10while the others cook for their spot in the competition
55:13to everyone else
55:14take tonight to recharge
55:16because tomorrow the pressure is on
55:19goodnight
55:24tomorrow night
55:25put your hands together
55:27for Victoria Gale
55:31she's an Instagram superstar
55:33her food is absolutely awesome
55:36you can see why she's the queen of viral week
55:38my first ingredient is
55:40can they turn her trending ingredients
55:43into a viral worthy dish
55:46this is crazy
55:47that is so hashtag viral though
55:49to save them from elimination
55:51I am taking a huge risk on Black Apron Day
55:55could be great, could be a disaster
55:57what's up
55:57what's up?
55:57what's up?
55:58what's up?
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