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00:00Previously on MasterChef Australia...
00:03Hey, babe, what do you want for breakfast?
00:06Oh, my God!
00:07No, you're joking.
00:08And he cooks.
00:10Family Favourites Week kicked off with a breakfast bang
00:14from TikTok's Food Creator of the Year.
00:17And that is three ways to cook amazing eggs.
00:21Then...
00:24The challenges of family-style cooking came thick and fast.
00:30This is not easy, Charles. You're doing a feast.
00:32They produce 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.
01:00Poe 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.
01:46I love a mystery box.
01:48And these mystery boxes, there's a glow factor.
01:51We've got some light.
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.
02:01Hey 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
02:39week 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?
02:58Yeah.
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!
03:37Her viral desserts have gone gangbusters.
03:40One of her videos alone has been viewed over 34 million times.
03:47Oh my god.
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!
03:59For Katherine Zhang!
04:01Yeah!
04:14It's so exciting having Katherine Zhang here.
04:17I've seen her videos online.
04:21She 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.
04:31Thank you!
04:32I'm so excited to be here.
04:35Katherine, 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.
04:43Right.
04:44So like when it's food it's like texture or like flavour combinations.
04:48The old reveal tends to get a few people.
04:50Yeah, the ooze is good.
04:52You know.
04:52ASMR.
04:53Yes!
04:55Well, I bet you want to know what Katherine has under those mystery books.
05:01Yeah.
05:04Katherine, would you like to do the honours?
05:06Yes, of course.
05:09You can all lift your lids.
05:12Now.
05:14Oh.
05:17Is that a peach?
05:20This is insane.
05:23It's a cake.
05:25Oh, you got me a cake.
05:27Oh, lemon.
05:29This 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.
05:40Mango, strawberry.
05:41Do we have some lemon?
05:43Do we have some lemon?
05:43So these are my viral fruit desserts.
05:45Wow.
05:46Well, display.
05:48Well, everyone, go for it.
05:51Oh.
05:51Really?
05:51Come on.
05:52I don't do it.
05:54Oh my goodness.
05:56Straight in.
05:57This is our berry cubed.
05:59It's so beautiful and flavoursome.
06:02Textures are 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.
06:18And I'm like, oh my god.
06:21Do I have to make this?
06:23This one's our just peachy.
06:25Oh my god.
06:27I'm a sucker for a mango.
06:28This one's the my mango.
06:30Cheesecake.
06:31Very good.
06:33This is unbelievable.
06:34This one is our devil fruit.
06:36And all of them have like a really crunchy white chocolate shell on the outside.
06:40Oh, that's the pistachio.
06:42Yeah.
06:42Like it's an insert into it.
06:43It's like an insert into it.
06:45Oh my god.
06:45That hazelnut that's in that.
06:46Oh my god.
06:48Mmm.
06:49Ooh la la la la la la.
06:51How delicious was that?
06:53Unbelievable.
06:55I'm all excited.
06:56I'm gonna be on TikTok now.
06:58Yeah?
07:00Uh, got some good news, gang.
07:03You do not need to replicate these incredible desserts.
07:07Oh.
07:07Breathe out everybody.
07:09Oh.
07:11But, like Catherine, we want you to create a dessert that celebrates fruit.
07:19You 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 have this beautiful lemon.
07:35So, I feel like that's what I'm gonna be doing though.
07:38The 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?
07:58Of course.
07:58Alright, your time starts now.
08:01Yeah!
08:01Let's go!
08:04Woo!
08:07This brings back, like, trauma.
08:13Woo!
08:20Apricots.
08:22Cypriots love eating apricots, so I've kind of grown up with them.
08:25We put it into everything.
08:27Cream, butter, apricots, baked almonds.
08:30We make apricot jams, apricot cakes.
08:33We pair it with halloumi on toast, which is actually amazing.
08:38Cinnamon.
08:38So, it's a no-brainer that today I've got to use apricots.
08:43Alright.
08:44Here you go, 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, uh, dessert.
08:55I will say I'm a little scared for Poe and Jean Christophe, because they both know their clafouti like the
09:00back 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, so I think that my ice cream is going to ground out this dish.
09:31I'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, uh, 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 a 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.
10:31Fruit, for me, is, like, the best ingredient, because it's so versatile, but so simple.
10:35You can, like, do anything with it, and I'm just really excited to see what kind of combinations they bring.
10:40I'm going to say right now, I want something to go viral.
10:44Ha, ha, ha.
10:45Yeah.
10:45See, that's what we're here for.
10:47Yeah, that's true.
10:47Like, you've done it before.
10:48This is Viral Wonders Week.
10:49Yeah.
10:50Let's go.
10:50It's probably one in 20.
10:51Exactly.
10:53Oh, my God, I've never sweat so much in here before.
10:56I know, it's so hot.
10:57It's really full on.
10:58I am going to make a lemon and biscotti dessert.
11:01So I'm really going to try and use the whole lemon.
11:04Ow.
11:04So I'm going to do a lemon leaf ice cream.
11:06I'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
11:23out.
11:24And I feel like this challenge is really in my wheelhouse.
11:29In terms of like being across what's viral, I really think that lemon leaves are so beautiful
11:34to cook with.
11:36It'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 whip, whip, whip, whip.
11:49Whip, whip.
11:52So I just hope that the judges can see where I'm coming from with the lemon.
11:57Leaf 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.
12:17Oh, 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?
12:29YOLO.
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.
12:42And 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 trompeau, like which is trying to make it look realistic?
12:51Yeah.
12:51Like a kid version.
12:53I would say.
12:54So a kindy version.
12:56Yeah, yeah, yeah.
12:57So you're going to 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.
13:08Okay.
13:08Yeah.
13:09Chocolate's quite an overpowering flavour as well.
13:11Be careful to keep the balance going.
13:13I will listen to the boss.
13:14Boss ladies.
13:15Yeah.
13:15That's really good advice.
13:16Good luck.
13:17All right.
13:17Thank you so much.
13:18Oh.
13:19Guys, I forgot my rolling pin.
13:21I don't have a plan B.
13:23Ooh, she got it too.
13:24My stubborn self is saying I've got to commit to this.
13:28I need to get the shortcrust on as quickly as possible.
13:32Ugh.
13:32I want the coconut shortcrust to look like a coconut shell cut in half.
13:37Oh my.
13:40So I need to get this right or it's going to look really ugly.
13:43Bye.
13:44Let's try to get tasted today.
13:49Make it peachy.
13:51You've only got one hour to go.
13:53Hello, hello.
13:54Hello, 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 MasterChef level and
14:18create 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 Katherine's did you get today?
14:27I got the blackberry and blackcurrant.
14:29Okay.
14:30Devil's fruit.
14:31Devil's fruit.
14:31That's amazing.
14:31I see some purple berries here going on too.
14:34Yes, it definitely inspired me today and utilising the blackberries.
14:36It was a lot of other fruit.
14:37A lot of other fruit?
14:39Yes.
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 a little bit worried you've got so much going on that some flavours are murkying others.
15:02Yeah.
15:02Like the one thing that I noticed when I be into Katherine'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.
15:17All right.
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.
15:40Butter.
15:41Poe's concerns are definitely warranted.
15:43Like there's a lot going on with my dish, a lot of different flavours and everything, but I'll taste as
15:47I go.
15:47And if I think something's not really working, I'll take it off before I plate it.
15:51I have done these types of dishes before, maybe not with all these elements.
15:55And I enjoy the flavour combination.
15:57So we've got a pandan ice cream, a blackberry lemongrass and ginger jelly, fish sauce and honey caramel, a macadamia
16:05and coconut fiatine crumble, and then also a apricot, mango and passion fruit jam.
16:14So I want to get everything on the plate today, but 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, but 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.
16:41So 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.
16:51And the big appeal of a fruit sandow is the cross section.
16:54So I'm going to go for my main fruit as strawberry.
16:58Putting a whole piece of fruit inside is not typically what you would use a shoot pastry for.
17:04But I think it'll have a wow factor.
17:07I won the first solo mini of the season, so hopefully I can keep that streak going.
17:1530, 25.
17:18My mass isn't massing.
17:20I've decided to run with the cherry today, because they 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 cooking, good looking?
17:30Well, cherries are in my blood.
17:33My papa 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 swat at 8.2 metres.
17:56You do it between your lips or your teeth like that?
17:59So 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 you going to serve it with it?
18:08So I'm doing a cake with almonds, cherries, and then I'm going to do like a cherry kind of compote
18:14situation.
18:15Really make sure I'm getting that fruit.
18:16And 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.
18:28They're going to go the distance.
18:29Oh!
18:30That was very good.
18:31If I could give bonus points, I would.
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.
18:45And I'm actually a national champion.
18:47I think it was the proudest moment of my life.
18:50I won't lie.
18:50It was great.
18:53I'm trying to be clean today.
18:55So yeah, at 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, so hopefully today they pull me through.
19:11Stay very focused.
19:13You have 45 minutes to go.
19:16Come on team.
19:21It is so hot.
19:23I'm dying man.
19:26I'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.
19:35With a blood orange and campari granita.
19:38With some mature lime leaf oil.
19:42And some sunrise limes.
19:43So just like some native fruit.
19:44Which I'm going to candy.
19:46So it's good for a hot day.
19:48Hopefully it's enough to be tasted.
19:51I feel like fruit desserts in my wheelhouse.
19:56I'm doing a blood orange and campari granita.
19:59I 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 flavour combinations.
20:05Oh it's so hot now.
20:07But it's a really hot day.
20:09So I'm concerned about the honey and thyme panna cotta setting in time.
20:13Because a lot of people are using the blast chillers today.
20:17How are you going Jack?
20:18Yeah I'm kind of like waiting for the panna cottas to set.
20:20I'm a bit worried though.
20:21Because people keep opening the blast chillers.
20:23Obviously they need to.
20:24Yeah.
20:25But 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.
20:35Yeah.
20:36Hi.
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.
21:10I like how you've got all the different elements.
21:13Yeah.
21:13The zest, the leaf, everything.
21:15Love it.
21:15I think it's a great idea.
21:16Yeah.
21:16Don't over complicate things.
21:18Thanks girls.
21:19I'm excited by that.
21:21Catherine and Poe are really excited about my ice cream.
21:24That's a huge boost of confidence.
21:27And I'm actually starting to think maybe I will get chosen.
21:31So 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.
21:45I've got just over 30 minutes to go.
21:49I'm getting on to my clafouti batter.
21:53And I need to get that in the oven ASAP.
21:55I am rushing.
21:59It's a little bit stressed, mate.
22:01I am a little bit stressed to serve you my dish because you're going to be the expert on this
22:05one.
22:05I made a clafouti.
22:08My favorite.
22:09Is it?
22:09Oh yeah, my favorite too.
22:11Oh my God.
22:11So I made an apricot clafouti and I am serving it with 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.
22:25Like a hawk.
22:25Like a hawk.
22:27I like that.
22:29You know, I knew that Jean-Christophe would know his clafouti, but 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?
22:42Okay, guys.
22:4430 minutes to go!
22:46Half an hour left.
22:47Come on, guys.
22:48That's why.
22:58I'm making a spiced maple pudding with a poached pear, Bailey's cream and a pear caramel.
23:04So I'm really hoping that the judges want to taste it.
23:08A lead tart.
23:09I am.
23:09So what are you doing?
23:10I'm doing a busy curd meringue tart with a strawberry whiskey and toasted rice gel.
23:15I do want to be one of those.
23:17You can see on the table, look the determinations on your table.
23:19Oh my gosh.
23:20You've been going for it.
23:21Yeah, you need to shut that guy in.
23:23Yeah, you've got it cold enough, so you're good.
23:25Kanaka!
23:27So I'm making a mishti thoi.
23:29Okay, what's that?
23:30So it's an Indian dessert.
23:32It's like mango, yogurt, produced condensed milk.
23:36Crazy viral right now.
23:39If you look through internet, you'll see 17 million views, 18 million views.
23:44Yes, yes.
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.
24:06Hello, Kespa!
24:07Hey, how are you guys going?
24:09So tell us what you're making.
24:10So I'm doing a bit of a play on fruit sandoes, Japanese fruit sandoes.
24:15So I'm going to do them in a shoe.
24:17So you should put it open, have like basically a strawberry like encapsulated in the shoe.
24:22Okay.
24:22I mean, it's very simple compared to some things that we've seen so far.
24:30So 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.
24:55Poe and Katherine are really worried that my dish is too simple.
25:00So I'm thinking how can I pivot quickly to really make it stand out.
25:06Are you using your oven?
25:07Um, no.
25:09Okay. Can 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,
25:24because I really want to get tasted today.
25:27Well, I am turned all fruity.
25:30Ha!
25:30Turned fruity.
25:31Fruity!
25:32All Australia, fruity!
25:34I'm learning, I'm learning.
25:35Good!
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.
25:45She's doing a lemon granita with lemon leaf ice cream.
25:49Oh, 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 want to talk about worries.
25:59Pat is using fish sauce, honey, apricots, berries, lemongrass.
26:04Pineapple or something.
26:06Pandan.
26:07Mango.
26:08I want to go.
26:10My eyebrows went from there and then they just kept going like down with every...
26:15Kazrin, can you like express yourself?
26:18I'm not really sure what's going, like he told me so many ingredients I forgot what it was making.
26:25I'm getting everything done.
26:26I'm hitting my targets.
26:27I'm going to get all the elements ready and then I'm going to have a taste and see how the
26:32flavours are all 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.
26:57The 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,
27:08make 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.
27:20But I'm hoping that it'll be enough.
27:23I'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 for you guys.
27:30Okay, well done, Jack.
27:31Yeah.
27:33I check my panna cottas and they're just not set.
27:37Sorry, Jacko.
27:37I'm just getting in after you get.
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, see if you can go further.
27:59And you have to do what you want?
28:00Yeah, like throw your body.
28:03Oh, my God.
28:08Oh, no.
28:10Oh, that's...
28:11I don't think they grow cherries in France.
28:13Stick to cooking, mate.
28:14Come on.
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.
28:33I am happy with my mango puree,
28:36the coconut chantilly and the short crust dome.
28:40They 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
28:53that the mango puree will be the star.
28:56And chocolate is really strong in flavour.
29:04So, as I'm painting the tempered chocolate
29:06onto the outside of my shell,
29:08I want it really, really, really thin.
29:12And it keeps its shine,
29:15keeps its shape,
29:16and it has that snap effect when you're cutting it.
29:20Time to hustle, everybody!
29:2315 minutes to go!
29:33That's not a good one.
29:38Yep, 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.
30:04I'm starting to panic.
30:05This klefutti is not right at all.
30:07Nothing has happened.
30:09I should have seen a nice puff by now,
30:12and 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?
30:49The oven wasn't on.
30:51I've just realised that I haven't set the oven correctly,
30:54and 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.
31:06What'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.
31:18I'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!
31:36Look at the colour on this.
31:39Oh, that's sick.
31:40Yeah, that's perfect.
31:41Colour equals flavour.
31:42Stop!
31:43You know 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,
32:06which is awesome.
32:07I'm actually gonna serve my dessert in the lemon.
32:10I'm hoping it looks like something that would sort of
32:12be quite eye-catching on social media.
32:14I feel like I've 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!
32:26I'm feeling good.
32:27I'm working on my marshmallow.
32:29The dish is coming together,
32:31and the judges seem excited about it,
32:34which makes me excited about it.
32:36I've got my layer of almond and cherry cake
32:40and my lemon brown sugar curd,
32:43and then finishing that off with my cherry compote.
32:47That looks gorgeous.
32:48Now it's time to cover it in marshmallow.
32:50I feel like I need an adult supervisor for this one.
32:54Ooh!
32:55Oh, God.
32:56It's a little step.
32:57It's so sticky.
32:59This isn't quite the consistency I was hoping for.
33:03Oh, my God, it's everywhere.
33:04This is sticking to the knife, it's sticking to me,
33:06literally everywhere.
33:08I am a marshmallow,
33:10but it's tasty.
33:12So let's torch it up.
33:18That's so funny.
33:19We don't want any sour grapes!
33:21Five minutes to go!
33:32Who's are these bad boys?
33:34Whoa!
33:35Big boys.
33:37They're huge.
33:37They're like hamburger buns.
33:41They've definitely puffed up a little bit more
33:43than I thought they would.
33:48I've got my strawberry matcha chantilly.
33:53I reckon I can actually put an entire mandarin or kiwi
33:55through into each of the giant shoe buns,
33:57just to elevate it.
34:00And then also a bit of blackberry and tiny little shoe buns.
34:04I won't know how it'll look until the dish is getting cut in half
34:07and you get the cross section.
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.
34:24So it actually looks like a coconut shell right now.
34:29I think the coconut chantilly has a sweetness to it
34:33that will cut the chocolate and balance it.
34:36And then mango puree on top.
34:39And on the bottom to make sure it doesn't rock around.
34:41I've made a pandan set.
34:46I think I have a chance to get my little coconut do tasted.
34:49Excuse me, guys.
34:50Cool, cool, cool.
34:52Oh, 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
35:04and honey caramel.
35:06As well as the crunch from the macadamia and fiatine crumble.
35:09And then the apricot and mango passion fruit jam
35:12is super bright and tangy.
35:14And then I've got the blackberry, lemongrass and ginger jelly.
35:18And I really like the pandan ice cream,
35:20which I find quite grassy.
35:22And I get, like, popcorn-y notes from it as well.
35:24So it'll be interesting to see if I get tasted.
35:29Two minutes to go, everybody!
35:40Balls it is.
35:43Oh, wow.
35:44Lunch.
35:45I've got my macrut 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.
36:08OK, so...
36:14Oh!
36:16Oh!
36:17It's got the wobble, and I hope it's enough to get tasted.
36:23It's almost crunch time.
36:25One minute to go!
36:27Come on, Ali Ali!
36:30I'm moving, I'm moving, I'm moving.
36:35I take this klafouti out.
36:44And I'm surprised that it's actually browned on top.
36:49So, I'm gonna be able to serve it.
36:52And even though it's not perfect, I think I might get away with it here.
36:55All done in ten!
36:59Five!
37:01Eight!
37:01Seven!
37:02Six!
37:04Five!
37:05Four!
37:06Three!
37:07Two!
37:08One!
37:08Eight!
37:08One!
37:08Eight!
37:11One!
37:14Two!
37:16Two!
37:16Two!
37:16Two!
37:16One!
37:19Two!
37:22I think it's a pretty bold flavor combination so they might be interested to try it and if I get
37:27through you never know your luck I'd love a day off up on the gantry but I just wanted to
37:31kind
37:31of push the boat out and give it a crack we have Katherine Zhang in the MasterChef kitchen and we
37:42asked you to bring us your best fruity dessert we're looking for one top dish but we're tasting
37:50the ten most intriguing ones first we'd like to taste is Emily I'm gobsmacked me my coconuts
38:08gonna get tasted it's my little dude I'm really happy with the look of my dish but Katherine Zhang
38:17is like this dessert Queen so I am absolutely stressed Emily that is very adorable thank you
38:36it's my little coconut dude so I did a cocoa short crust and then chocolate on the outside to make
38:45it
38:45look like a coconut shell and then a coconut chantilly a mango and passion fruit puree and
38:52on the bottom a pandan sand let's cut into it
39:10that Uzi
39:30presentation wise definitely very stunning flavor wise I think you know it's really like refreshing the cocoa I
39:38didn't think it was overpowering like you know I mentioned earlier so I'm happy with it it's good
39:43thank you very much Emily I think it's very very inviting and very adorable he did a brilliant job of
39:52the
39:52pastry it's so nice and thin and short I think you've done a really good job I adore that gentleness
40:01of that
40:01chantilly taking all the tropical fruits is brilliant it's very well perfect thank you very much Emily for
40:08your little coconut dude or dudette yeah the viral factor was ticked and especially when we did the
40:15cross-section and everything just started to spill out that's what really got me I think it also
40:21celebrated mango and passion fruit which was a brief well done Emily please bring us your fruity dessert
40:50your fruity dessert
40:55Oh my god
40:57oly doly wow my goodness I look like olives
41:06Casper, what have you made?
41:07I've made fruit sandoe 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,
41:20freeze-dried strawberry powder on top.
41:22Wow.
41:23I think the other thing with the sandoes that have inspired your dessert
41:27is it's all about that cross-section.
41:29So 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.
41:44Oh!
41:45Oh, there's a little berry in the top.
41:47Oh, cute, very cute.
41:49Okay.
41:50Let's get this here.
41:52Kiwi.
41:53Oof.
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.
42:04Happy with that?
42:05Yeah, very happy.
42:20Casper, I think you nailed this.
42:24I much prefer this to a fruit sando.
42:28Those shoe buns are so amazing.
42:31The matcha cream in there is really light, fluffy.
42:35And then the whole fruit in there absolutely makes fruit the superstar.
42:40Well done.
42:41I like it.
42:43Presentation.
42:44Amazing.
42:45It's a beautiful dish.
42:46I think you've done a wonderful job on that shoe pastry.
42:49It's baked perfectly.
42:49I love the flavours.
42:51I love the flavours.
42:51The matcha, the bitterness.
42:53It goes well with the fruit.
42:54It's a great combination.
42:57Casper, fantastic.
42:59Definitely viral worthy.
43:01Loved all the fruit.
43:02It was really attractive.
43:03And to contrast against the green of the matcha was visually very pleasing.
43:07Well done.
43:14Grace, you're next.
43:26Grace, what have you made us?
43:29I've made my whole lemon with biscotti.
43:32I have made a lemon granita with the juice of the lemon.
43:37A lemon leaf ice cream that's sitting in the shell of the lemon.
43:40And I added the zest into my biscotti mixture with fennel seeds and sesame seeds.
43:45Let's taste.
44:06Grace?
44:09I flippin' love this dish so much.
44:16It just has such a clear direction.
44:19And the lemon leaf in that ice cream has just got this gorgeous, subtle kind of grassiness about it, but
44:25with the lemon flavour.
44:27And 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.
44:43It's so refreshing.
44:44Like I took a bite of it, all of it all together and I was like transported.
44:47It was like fresh breeze.
44:50I loved it.
44:51Amazing dish.
44:52It was so refreshing and creamy and zesty and bright from the granita, but that lemon leaf ice cream, because
45:01it's so creamy and smooth and has that verdant green taste going through it, everything pairs together so beautifully.
45:10Grace, one word, FAN-tast-tick!
45:18FAN-tastic-tick-tock!
45:21Oh, I love that.
45:25That was very smart.
45:26This is so creative.
45:29It looks fun, but then you eat it and you're like, oh, this person's a real deal.
45:36This is like competition-winning-worthy stuff.
45:38Like, you cook like this, you go deep, my friend.
45:41Well done.
45:47Good job.
45:48Thanks, girl.
45:49I do know.
45:50That was so crazy.
45:52OK, next dish.
45:54Ulalu.
45:59I've got a lemon ice cream with a preserved lemon glaze colour.
46:05Not a bad effort, mate.
46:06I really enjoy it.
46:07It feels like something that needs a little bit more.
46:10Yeah.
46:10Hey, Lucy.
46:11You're next.
46:13Oh, yeah.
46:15I've made a spiced pudding with a poached pear, pear caramel and a bay leaf cream.
46:23I found the cake really nice and moist and I like the spices in it.
46:28What I'm kind of just thinking is the caramel is very, very sweet.
46:33Vinny!
46:33So I've made a kind of DIY ice cream sandwich.
46:37Fjodilata ice cream, rippled with strawberry and tomato syrup and crusty with a basil sugar.
46:44Great concept.
46:45Love the concept.
46:46The crusty are great.
46:47The ice cream.
46:48There's a nice flavour going on there.
46:50But I think for me it's really icy.
46:53Really icy.
46:55Right.
46:56Next 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.
47:17Ooh.
47:29Tell us, Petro, what have you made?
47:32I have made an apricot clafouti with a buffalo ricotta and cinnamon ice cream.
47:42You look stressed.
47:43Everything was going to plan.
47:45I put it in the oven with half an hour to go but I just realised that it wasn't cooking.
47:50So, um, a bit of user error on my behalf.
47:53Okay.
47:54We're going to try it.
48:15Petro.
48:17I love that you used apricots and the ice cream tastes lovely.
48:23Your clafouti just wasn't cooked on the bottom.
48:27Petro.
48:29When you make a clafouti, you should get that lovely caramelisation and get under something nice and coloured and lovely.
48:39Yeah.
48:40But, you were unfortunate.
48:44Otherwise, your ice cream is lovely.
48:48Petro, I think you know where you went wrong.
48:50All of this is just about that mixture not getting enough heat and getting no puff.
48:54But I really love that you use apricots.
48:57I think people don't cook enough with apricots.
48:59I feel like they're better for cooking than eating, to be honest.
49:02And for 75 minutes, well done.
49:03Thanks, mate.
49:04Thanks.
49:04Thank you, guys.
49:09That's all right.
49:10That's all right.
49:11You'll leave it.
49:12You'll leave it here alone.
49:14Okay.
49:15Next one is...
49:21Dot.
49:27Let's see what that has to give us.
49:31You're cute.
49:32It's so shiny.
49:34I have done my cherry almond cake.
49:39A little bit of lemon curd in there.
49:43A cherry compote.
49:45And covered in marshmallows to really bring the sweetness.
49:49Well, I am very much intriguing.
49:54Oh, it's very bouncy.
49:57It's bouncing back, look.
49:59It's resisting.
50:00Yeah.
50:03Very sticky.
50:06Might need a knife.
50:22Um...
50:23Dot.
50:25The cake himself is lovely.
50:28Having cherry, lemon, sour, acidity.
50:34The sweetness from your marshmallow, well done.
50:39But...
50:40It's not whipped enough.
50:42It is too solid.
50:47I would have gone for something probably more like an Italian meringue so you could cut it more easily.
50:52But otherwise, a really good effort still.
50:57Dot, look, I just think you had a marshmallow malfunction today.
51:00Yeah.
51:03Oh, handy.
51:04Catch.
51:06It won't do it.
51:08It won't come off.
51:10Look, if you need a hanger painting, you're fine, yeah.
51:14It's just too sticky.
51:15I'm going viral for all the wrong reasons.
51:17Yes, exactly.
51:21Yeah, we're done.
51:23We're fine.
51:25Next fruity dessert we want to taste belongs to...
51:31Jack.
51:34That was smooth.
51:37That was smooth.
51:46Jack, what are you made?
51:48I've done a honey and thyme panna cotta with a blood orange and gampari granita.
51:55With a makroot lime leaf oil.
51:58And some blood and sunrise limes there as well.
52:03Wellee, okay.
52:05Inspo for this.
52:06Definitely Callum.
52:07I went to Sprout in cooking school, so hopefully they're doing proud.
52:10Yeah.
52:11I reckon we finish it up.
52:17Callum wouldn't have done that.
52:24Enjoy, guys.
52:25Cheers.
52:40Jack.
52:44It's bloody delicious.
52:47The granita is special.
52:51Blood orange and then using the gampari to give some beautiful bitterness.
52:55I have no other words because that's so well executed.
52:59Beautiful.
53:00This is my kind of dessert.
53:03I like strong flavours that really hero an ingredient and the fruit was just really heroed in this.
53:10It just tied well with the bitterness from the lime leaf.
53:13The thyme came through very floral in the background.
53:17Very well balanced.
53:18That's awesome.
53:21Jack, your panna cotta is so well set that even if you just touch the table, it quivers.
53:28I loved all the elements.
53:30It had a very clear direction.
53:32Beautiful.
53:34Jack, it's just perfect.
53:37Wow.
53:38Bravo.
53:39Honesty.
53:39Bravo.
53:41Well done, Jack.
53:43Well done.
53:46So perfumed.
53:47Matey.
53:48Yeah.
53:49Oh, God.
53:50I'm proud of you.
53:53Oh, my heart's going a million miles an hour.
53:55Jesus.
53:57The last dish we'd like to taste belongs to...
54:05Pat.
54:10Super happy getting tasted.
54:12Yeah, I've pushed the boat out today.
54:14But I am super confident with my dessert.
54:16I love to eat it.
54:17So, yeah, excited to see what the judges think of my crazy flavour combination.
54:38Righto, Pat.
54:39What have you made?
54:40I've made my take on ice cream and jelly.
54:43The base of the bowl has some fish sauce and honey caramel.
54:47Then there's a fiatine macadamia and coconut crumble.
54:51A blackberry ginger lemongrass jelly.
54:56An apricot passion fruit and mango jam.
54:59And a pandan ice cream.
55:04I call it.
55:21Pat.
55:24When you brought your dish on the table, I thought it was weird.
55:31And in fact, I don't mind.
55:33I admire your bottle.
55:35Because you try to combine something and be creative.
55:38And you should never stop trying to be creative in cooking or anything you do in life.
55:45So, by digging in, your fish sauce works.
55:50I have learned a lesson today.
55:53I'm going to try to do fish sauce caramel.
55:56Thank you, Pat, by the way.
55:59Pat.
56:01There is some balance there.
56:04The pandan really provides an anchor.
56:06The ice cream is made so well, mate.
56:09But then there's just too much.
56:11Yeah.
56:11You know, so you're a lot closer than I thought you'd be, but you're still a little bit away.
56:15No worries.
56:16This is a very texturally balanced dish.
56:18Got creamy, crunchy, bouncy, fruity.
56:22It's something that I like to do a lot.
56:24I think the flavour-wise, it was just a little bit of a miss.
56:28I was enjoying the mango and suddenly, like, 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 sixer.
56:52There were some incredible dishes today.
56:56Got a lot of unexpected flavours.
57:00Some a little more crazy than others.
57:02Um, but, yeah, you guys are amazing.
57:05Don't look at me.
57:09Let's say a big thank you to Catherine Zang.
57:11Woo!
57:16Right.
57:17There were some dishes that made us go bananas.
57:23If I call your name, please step forward.
57:29Jacques.
57:30Oh, my god!
57:41Yeah!
57:42Yeah!
57:44Yeah!
57:46Yeah!
57:47Yeah!
57:48Yeah!
57:49Yeah!
57:49Yeah!
57:51Yeah!
57:52Yeah!
57:52It was close, but the dish of the day goes to...
58:07So crazy, so crazy, just real MasterChef bucket list moment.
58:14Grace you made Lemon the star of the show and totally squeezed out the competition, well
58:20done.
58:21Well done to you.
58:22That was a good one.
58:24You'll be safe up on the gantry tomorrow while the others cook for their spot in the competition.
58:28To everyone else, take tonight to recharge, because tomorrow the pressure is on.
58:35Good night.
58:40Tomorrow night...
58:42Put your hands together for Victoria Gale!
58:47She's an Instagram superstar.
58:50Her food is absolutely awesome, you 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.
59:07To save them from elimination.
59:09I am taking a huge risk on Black Apron Day.
59:13Could be great, could be a disaster.
59:15If you've got a lot of results, that's pretty impressive!
59:20We have to make some more creepy citizens today.
59:20To save this event, you've got to run by contains almost every meal.
59:21Get out of it!
59:23My first ingredient is a bonus item.
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