- 5 hours ago
MasterChef Australia Season 18 Episode 12
Category
📺
TVTranscript
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 dine.
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.
00:28Poe 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, we've got a kind of 80s style to them.
01:21This is going 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.
01:34We'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.
01:53Woo!
01:55Woo!
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
02:14most ungodly hour.
02:15And I wake up and I'm like, what is going on here?
02:19Lucy, you make content?
02:21Yeah, I love sharing recipes to inspire people and just connecting with other foodies as well
02:27was awesome.
02:28Has anything gone a little bit bonkers?
02:30There was one video, it was me just making a sourdough bread that you make when camping
02:35and it got like 2 million views.
02:37Oh, my goodness.
02:40As you can see, these are not your standard mystery boxes, because the person who sent them
02:45isn't your standard guest.
02:47Oh, yeah.
02:49She is an expert pastry chef.
02:54And with over 2 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, my God.
03:10At just 19 years old, she won Zumbo's Just Desserts.
03:13Now she has a dessert bar in LA.
03:16And today, please give it up for Catherine Zhang.
03:22Yeah!
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.
03:51I'm so excited to be here.
03:53Catherine, what do you think is key for making something go viral?
03:57There 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.
04:05The old reveal tends to get a few things.
04:08Yeah, the ooze is good, you know.
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 honors?
04:23Yes, of course.
04:26You can all lift your lid now.
04:31Oh!
04:33Oh, it's good to be here.
04:36This is insane.
04:39It's a cake.
04:41Oh, you've got me a cake.
04:43Oh, lemon.
04:46This 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, strawberry, lemon.
04:58So, these are my viral fruit desserts.
05:01Wow.
05:01Well displayed.
05:03Well, everyone, go for it.
05:05Oh!
05:06Really?
05:07I don't enjoy it.
05:09Oh, my goodness.
05:10Straight in?
05:11This is our berry cube.
05:14It's so beautiful and flavoursome.
05:17Textures 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 just peachy.
05:39Oh, my God.
05:40I'm a sucker for a mango.
05:41This one's the my mango.
05:43Cheesecake.
05:44Very good.
05:45This is 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.
05:55It's like an insert into it.
05:57And that hazelnut that's in that, oh, my God.
06:00Mmm.
06:01Ooh, la, 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.
06:10Yeah.
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 that 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 have this beautiful lemon.
06:45So, I feel like that's what I'm going to be doing.
06:47The more eye-catching, the better.
06:51Because 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.
07:04Catherine, do you want to kick them off?
07:06Of course.
07:07All right, your time starts now.
07:10Go!
07:16Springs back like trauma.
07:18Ha, ha, ha.
07:21Woo!
07:23Woo!
07:25Woo!
07:26Woo!
07:27Woo!
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.
07:37We 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.
07:50All right.
07:50Go, Petro.
07:51And I'm thinking, well, it is viral week, so I need to do something really, really special.
07:57I'm making a clafouti, which is a traditional French dessert.
08:01I will say I'm a little scared for Poe and Jean Christophe,
08:04because they both know their clafouti like the back of their hands.
08:08Clafouti is a French classic.
08:09It kind of is in between, like, a custard and a pancake.
08:13You should get a really nice puff.
08:14And 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.
08:28So, I think that my ice cream is going to ground out this dish.
08:35I'm going to make, like, a crustily dough cracker
08:37and 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.
08:45But, uh, in practice, it's a bit different, I think.
08:51I'm going to do a chocolate and orange tart, whipped creme fraiche,
08:55some strawberries on top with some vina cotto,
08:56and then, like, a rosemary-orange salt on the top.
08:59Oh!
09:00I would love to not cook in another elimination, the one the other day.
09:04I was pretty rattled.
09:05So, yeah, it would mean heat.
09:08The fruit that I'm really going with today is lemon.
09:10I'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.
09:17With a preserved lemon glaze, I think that's going to be quite punchy.
09:20You know, I have a big sweet tooth, so I feel good about that.
09:23Obviously, though, the standards have been set really high.
09:25So, you know, we'll see how we go.
09:28Well, Catherine, what are we hoping to see?
09:30I mean, I want to see something different.
09:32Fruit, for me, is, like, the best ingredient
09:34because it's so versatile but so simple.
09:37You can, like, do anything with it.
09:38And so I'm just really excited to see what kind of combinations they've got.
09:42I'm going to say right now, I want something to go viral.
09:45Ha, ha, ha, ha.
09:46We'll see.
09:46Like, that's what we're here for.
09:47Like, you've done it before.
09:49This is Viral Wonders Week.
09:50Like, 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.
09:56Oh, no, it's so hot.
09:57It's really full on.
09:59I 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.
10:06I'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.
10:15So, yeah, I'm super excited.
10:18I really want to get my dish tasted today,
10:19so 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,
10:30I 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.
10:47Whip, whip.
10:49Thank you, thank you, thank you.
10:50So I just hope that the judges can see where I'm coming from
10:54with 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?
11:08That's a dishwashing rack.
11:10You know, like, we don't...
11:11That's a storage area.
11:13Oh, 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.
11:23So I'm just like, okay, you know what?
11:25YOLO!
11:27Hi!
11:27Hi, guys.
11:29How are we?
11:29Okay.
11:30So 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 chantilly.
11:40And then I make a 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.
11:46Like a kin-version.
11:48I would say.
11:49So a kin-y 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.
12:00So you need a plan B just in case.
12:02Okay.
12:02Okay.
12:02Yeah.
12:03Chocolate's quite an overpowering flavour as well.
12:05Yeah.
12:05Be careful to keep the balance going.
12:06I will listen to the boss.
12:08Boss ladies.
12:09Yeah.
12:09We have good advice.
12:10Relax.
12:11All right.
12:11Thank you so much.
12:13Guys, I forgot my rolling pin.
12:15I don't have a plan B.
12:16Ooh, she got it too.
12:18My stubborn self is saying I've got to commit to this.
12:21I need to get the shortcrust on as quickly as possible.
12:25Ugh.
12:25I want the coconut shortcrust to look like a coconut shell cut in half.
12:29Oh, wow.
12:32So I need to get this right or it's going to look really ugly.
12:36Bye.
12:37Let's try to get tasted today.
12:42Make it peachy.
12:43You've only got one hour to go.
12:45Hello, hello, hello.
12:51I'm so hot.
12:53I don't know.
12:57One of my favourite things to eat is like a nice big bowl of ice cream and jelly.
13:04So 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.
13:14Nice to meet you.
13:15Nice to meet you.
13:15Which fruit of Katherine's did you get today?
13:17I got the blackberry and blackcurrant.
13:19Okay.
13:20Devil's fruit.
13:21Devil's fruit.
13:21That's amazing.
13:22I 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 murky-ing others.
13:51Yeah.
13:51Like the one thing that I notice when I be into Katherine's little entremet that I really
13:56love is that it's quite uncomplicated and the delineation of flavour is quite clear.
14:01Yes.
14:01So taste as you go and make sure it really does work.
14:05All right.
14:06Bye.
14:08That's a lot of flavours.
14:09Yeah.
14:10Berries, apricot, lemongrass, pandan.
14:14It's a bit all over the flavours.
14:16Yeah, I'm stressed.
14:18Okay.
14:26Okay.
14:27Butter.
14:28Poe's concerns are definitely warranted.
14:30Like there's a lot going on with my dish, a lot of different flavours and everything,
14:32but I'll taste as I go and if I think something's not really working I'll take it off before I
14:36plate it.
14:37I have done these types of dishes before, maybe not with all these elements and I enjoy
14:42the 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 and then also a apricot, mango and
14:56passion fruit jam.
14:59So I want to get everything on the plate today, but 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
15:09on a plate.
15:10Nothing's gone wrong yet, but caramel is 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 shoe bun 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 sandow 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, so 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 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 swat 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 spitting champion.
16:46Sorry.
16:46So what else is going to start with the movie?
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.
17:08Ah!
17:09That was very good.
17:11If I could give bonus points I would.
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.
17:23And 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 today.
17:32So yeah, at the moment my almond and cherry cake is in the oven.
17:35And 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.
17:58It is so hot.
18:00I'm dying man.
18:02I'll get the ice bath.
18:04You don't need an ice bath.
18:05It's so hot.
18:09I'm doing a honey and thyme panna cotta.
18:11With a blood orange and Campari granita.
18:14With some matrout 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.
18:26I feel like fruit desserts in my wheelhouse.
18:29All right.
18:31I'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.
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 cottas to set.
18:54I'm a bit worried though.
18:55Because people keep opening the blast chillers.
18:57Obviously 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 mould.
19:08Oh my gosh.
19:09Hi Randy.
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.
19:22Ooh.
19:23And then a lemon granita.
19:25And in the biscotti I've got lemon zest.
19:29I love the idea of lemon leaves.
19:31I'm obsessed with it.
19:32I keep cooking with it.
19:33And I'm like why do we use lemon leaves?
19:34They'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.
19:41I like how you've got all the different elements.
19:44Yeah.
19:44The zest, the leaf, everything.
19:46Love it.
19:46I think it's a great idea.
19:47Yeah.
19:47Don't over-publicate.
19:49I'm excited by that.
19:51Catherine 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.
20:25I 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 made a clafouti.
20:36My favorite.
20:37Is it?
20:38Oh, yeah.
20:38My top favorite, too.
20:39Oh, my God.
20:40So 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.
20:53Like a hawk, yeah.
20:54I like that.
20:57You 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?
21:09Okay, guys.
21:1130 minutes to go!
21:13Half an hour left.
21:14Come on, guys.
21:14That's why.
21:24I'm making a spiced maple pudding with a poached pear, bay leaf cream, and a pear caramel.
21:30So I'm really hoping that the judges want to taste it.
21:33Ali Tart.
21:34I am.
21:35So what are you doing?
21:36I'm doing a busy 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.
21:43Look at the determinations.
21:43Oh, my gosh.
21:45You've been going for it.
21:46Yeah.
21:46You need to shut that guy in.
21:48You've got it cold enough, so you're good.
21:50Kanika.
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.
22:03Ooh.
22:03If you look through internet, you'll see 17 million views, 18 million views.
22:08You're going viral here?
22:09Yes.
22:09Huh?
22:10Yes.
22:10She said.
22:11She's going viral, bro.
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 buds 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.
22:37Japanese fruit sandoz.
22:37So I'm going to do it 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.
22:59So, show us that you're elevating everything that you're doing.
23:03Feel like.
23:16So, I'm 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 all fruity.
23:49Ha!
23:49Turned fruity.
23:50Fruity!
23:51All Spalier.
23:52Fruity!
23:53I'm learning.
23:53I'm learning.
23:54I'm good.
23:55What are we loving?
23:56I'm 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 and it gives
24:13me 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.
24:26My 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.
24:42I'm getting everything done.
24:43I'm hitting my targets.
24:43I'm going to get all the elements ready and then I'm going to have a taste and see how
24:48the 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.
24:58It'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, you would
25:07just 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, so 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, but as well
25:22I'm going to 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 chillers, so I think that might
25:33affect it, but I'm hoping that it'll be enough.
25:36I've also got a granita freezing, so it's a matter of just waiting and bring them together
25:40kind of last five minutes.
25:42I want it too perfectly.
25:43Well done.
25:44Yeah.
25:46I checked my panna cottas and they're just not set.
25:50Sorry Jack, I'm just getting enough ticket.
25:52I'm really, really worried.
25:54My whole dessert rides on this.
25:56If they don't set in time.
25:58I don't have a dish.
25:59I don't know.
26:00I think it's going to be touch and go.
26:01Yeah.
26:03Is there a technique?
26:04You've got to like kind of shot foot it.
26:08Okay, it went.
26:08Oh there it is.
26:09Oh yeah.
26:09Okay.
26:10Okay, see 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!
26:20Oh.
26:21Oh that's...
26:22I don't think they grow cherries in France.
26:24Stick to cooking mate.
26:25Alright.
26:28Trying.
26:28Trying to temper chocolate.
26:30Don't know whether it will.
26:33I've decided to stick with my gut instinct so I still don't have a plan B for this temper chocolate.
26:39I just need to get perfect.
26:41Mmm.
26:43I am happy with my mango puree, the coconut chantilly and the short crust dome.
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,
27:17I 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.
27:45What?
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 started to cook and with 15 minutes to go, I'm not liking the look of it.
28:08I'm starting to panic.
28:10This clafuti 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.
28:20So I'm not sure what's going on.
28:22This is not cooking.
28:25I'm really confused.
28:40It'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 and this clafuti 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.
29:07Hey, Joe.
29:08Hi.
29:08What's happened?
29:09You look a bit stressed.
29:10Yeah, well, I've had to crank it.
29:12I'm just praying that I can get something up, but it's looking like a sleep pants 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 clafuti will appear.
29:25Yeah.
29:26We're all feeling pretty pretty.
29:28Ten minutes to go.
29:37Look at the colour on this.
29:40Oh, that's sick.
29:41Yeah, that's perfect.
29:42Colour equals flavour.
29:44You know it.
29:46I've got the lemon zest in the biscotti and it's got this really crispy, crunchy, like hard to bite into
29:53texture.
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.
30:07I'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 got a bit of a leg up being Gen Z and being like, spending a lot
30:17of my time on Instagram.
30:18So I'm desperate to get tasted today.
30:22Woo!
30:23Woo!
30:24Woo!
30:25Woo!
30:25I'm feeling good.
30:26I'm working on my marshmallow.
30:28The dish is coming together and the judges seem excited about it, which makes me excited about it.
30:35I've got my layer of almond and cherry cake and my lemon brown sugar curd and then finishing that off
30:43with my cherry compote.
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.
30:55So 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, it's sticking to meat.
31:04It's literally everywhere.
31:05I am a marshmallow, but 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's 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 keby through into each of the giant shoe buns.
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.
32:02And you get the cross section, that's when it's really going to have a spiral 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, I think it looks bloody good.
32:16Ooh!
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 and on the bottom to make sure it doesn't rock around.
32:34I've made it pandanze.
32:38I think I have a chance to get my little coconut do tasted.
32:41Excuse me, guys.
32:42Cool, cool, cool.
32:44Oh, and they look good.
32:45Thanks, man.
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 quite 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!
33:20Yay!
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.
33:40You can taste the blood orange that I want to shine through.
33:44So it all comes down to this last honey and thyme panico.
33:48I'm really stressed.
33:50I can't.
34:02Oh.
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, let's go.
34:15Yay!
34:17I'm moving, I'm moving, I'm moving.
34:22I take this klafuti out.
34:31And I'm surprised that it's actually browned on top.
34:34So, I'm going to 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!
34:46Eight!
34:47Seven!
34:48Six!
34:49Five!
34:50Four!
34:51Three!
34:52Two!
34:53One!
34:54One!
34:54One!
34:59This thing is so dirty!
35:02Oh wow!
35:07I think it's a pretty bold, flavor combination!
35:09So 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.
35:23We have Katherine Zhang in the MasterChef kitchen and we asked you to bring us your best fruity
35:28dessert. We're looking for one top dish, but we're tasting the 10 most intriguing ones.
35:37First dish we'd like to taste is...
35:43Emily!
35:45Oh, really?
35:48I'm gobsmacked. Me. My coconut's going to get tasted.
35:52It's my little dude.
35:55I'm really happy with the look of my dish, but Katherine Zhang is like this dessert queen.
36:03So I am absolutely stressed.
36:13Emily.
36:15That is very adorable.
36:18It's my little coconut dude. So I did a cocoa short crust and then chocolate on the outside
36:25to make it look like a coconut shell. And then a coconut chantilly, a mango and passion fruit
36:32puree. And on the bottom, a pandan sand. Let's cut into it.
36:37I think what's the nut?
36:37Let's eat them.
36:39Alright, now let's cut into it.
36:40Let's do it.
36:41Nice.
36:45Whoa!
36:47She oozy!
36:49They're oozy.
36:51Woohoo.
37:09Presentation wise definitely very stunning flavor wise I think you know it's really
37:14like refreshing the cocoa I didn't think it was overpowering like you know I mentioned
37:18earlier so I'm happy with it it's good thank you very much Emily I think it's very very
37:25inviting and very adorable you did a brilliant job of the pastry it's so nice and thin and short
37:33I think you've done a really good job I adore the gentleness of that shanty taking all the
37:40tropical foods it's brilliant it's very well perfumed thank you very much Emily for your
37:45little coconut dude or dudette yeah the viral factor was ticked and especially when we did
37:52the cross-section and everything just started to spill out that's what really got me I think it
37:57also celebrated mango and passion fruit which was a brief well done Emily thank you so much
38:02thank you
38:08yeah well you're just unexpected coming well done there's that master over here please bring us
38:15your fruity dessert
38:21Casper hey
38:23here Casper
38:29whoa oh my god
38:32whoa
38:33holy doly wow
38:35my goodness
38:36I look like olives
38:41I've got a whole strawberry in one I've got a whole mandarin in the other
38:48and a whole kiwi fruit in another one and then strawberry matcha cream
38:53freeze-dried strawberry powder on top
38:55wow
38:56I think the other thing with the sandos that have inspired your dessert is it's all about that cross
39:01section so I'm interested to see if these cut as well as they do yeah me too
39:09okay I think this is the uh mandarin
39:16oh there's a little berry in the top
39:19oh cute very cute
39:21okay
39:24kiwi
39:24oh that worked that's cute
39:29they're holding together really well
39:31strawberry
39:33she's in there yeah
39:34happy with that yeah very happy
39:49she's in there
39:49Casper
39:51I think you nailed this
39:54I much prefer this to a fruit sando
39:58those shoe buns are so amazing
40:01the matcha cream in there is really light fluffy and then the whole fruit in there
40:07absolutely makes fruit the superstar well done thank you
40:11I like it presentation amazing it's beautiful dish I think you've done a wonderful job on that shoe
40:17pastry it's baked perfectly I love the flavors the matcha the bitterness and it goes well with the fruit it's
40:23a great combination
40:24you've got a cookie
40:25Casper fantastic definitely viral worthy loved all the fruit it was really attractive and to contrast
40:32against the grain of the matcha was visually very pleasing well done
40:41grace you're next
41:04whoo
41:06sitting in the shell of the lemon.
41:07And I added the zest into my biscotti mixture
41:10with fennel seeds and sesame seeds.
41:12Let's taste.
41:32Grace?
41:33Grace?
41:34I flippin' love this dish so much.
41:41It just has such a clear direction.
41:44And the lemon leaf in that ice cream
41:46has just got this gorgeous, subtle kind of grassiness about it,
41:50but with the lemon flavor.
41:51And then you eat it with the biscotti,
41:53and it is such a genius combination.
41:55This dish has really put you on the map for me.
42:01That ice cream is incredible.
42:03That is delicious.
42:05It's perfectly balanced.
42:06It's so refreshing.
42:08Like, I took a bite of it, all of it all together,
42:10and I was, like, transported.
42:11It was, like, fresh breeze.
42:13I loved it.
42:15Amazing dish.
42:16It was so refreshing and creamy and zesty
42:20and bright from the granita.
42:21But that lemon leaf ice cream, because it's so creamy
42:24and smooth and has that verdant green taste going through it,
42:29and everything pairs together so beautifully.
42:32Dress one word.
42:35Fantastic!
42:41Fantastic tock!
42:43Oh!
42:45Hey!
42:46Oh, I love that.
42:47That was really smart, by the way.
42:48This is so creative.
42:51It looks fun, but then you eat it, and you're, like,
42:54oh, this person's a real deal.
42:57This is, like, competition-winning-worthy stuff.
43:00Like, you cook like this, you go deep, my friend.
43:02Well done.
43:03APPLAUSE
43:08Good job.
43:09That makes me think, girl.
43:09Bloody hell.
43:11That was so great.
43:12OK, next dish.
43:15Ulalu.
43:16CHEERING
43:19I've got a lemon ice cream
43:21with a preserved lemon-glazed colour.
43:25Not a bad effort, mate, but I really enjoy it.
43:27It feels like something that needs a little bit more.
43:29Yeah.
43:30Hey, Lucy, you're next.
43:33Oh, yeah!
43:34I've made a spiced pudding
43:36with a poached pear, pear caramel, and a bay leaf cream.
43:42I found the cake really nice and moist,
43:44and I like the spices in it.
43:46What I'm kind of just thinking is
43:48the caramel is very, very sweet.
43:51Finished!
43:52I've made a kind of DIY ice cream sandwich.
43:55Fjordalapta ice cream,
43:56rippled with strawberry and tomato syrup,
43:59and Crusteli with a basil sugar.
44:02Great concept. Love the concept.
44:04The Crusteli are great.
44:05The ice cream, there's a nice flavour going on there,
44:08but I think, for me, it's really icy.
44:10Really icy.
44:13Right, next one.
44:17Fruity, clafutti, 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.
44:30Here we go.
44:45Tell us, Petro, what have you made?
44:48I have made an apricot clafutti
44:52with a buffalo ricotta and cinnamon ice cream.
44:57You look stressed.
44:58Everything was going to plant.
45:00I put it in the oven with half an hour to go,
45:03but I just realised that it wasn't cooking.
45:05So, um, a bit of user error on my behalf.
45:08OK.
45:09We're going to try it.
45:29Petro?
45:31I love that you use apricots,
45:33and the ice cream tastes lovely.
45:36Your clafutti just wasn't cooked on the bottom.
45:40Petro.
45:43When you make a clafutti,
45:44you should get that lovely caramelisation
45:46and get under something nice and coloured and lovely.
45:53But you were unfortunate.
45:56Otherwise, your ice cream is lovely.
45:58Ah, thank you.
46:00Petro, I think you know where you went wrong.
46:02All of this is just about that mixture
46:04not 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,
46:12to be honest.
46:13And for 75 minutes, well done.
46:15Thanks, man.
46:15Thanks.
46:16Thank you, guys.
46:17Thanks.
46:18Thank you, man.
46:19Thank you, man.
46:20That's all right.
46:21That's all right.
46:22You're leaving me alone.
46:23You're leaving me alone.
46:25Okay.
46:26Next one is...
46:32Dot.
46:34You see that?
46:37Let's see what Dot has to give us.
46:41Look at it.
46:42It's so shiny.
46:44Wow.
46:44I have done my cherry almond cake.
46:49A little bit of lemon curd in there.
46:52A cherry compote and covered in marshmallow
46:56to 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.
47:08It's resisting.
47:09Yeah.
47:11Very sticky.
47:14Might need a knife.
47:29Um, Dot.
47:32The cake himself is lovely.
47:36Having cherry, lemon, sour, acidity,
47:41the sweetness from your marshmallow, well done.
47:45But it's not whipped enough.
47:48It is too solid.
47:54I would have gone for something probably more like an Italian meringue
47:57so you could cut it more easily.
47:59But otherwise, a really good effort still.
48:03Dot, look, I just think you had a marshmallow malfunction today.
48:06Yeah.
48:09Oh, Andy.
48:10It's cash.
48:11No, it won't do it.
48:13It won't come off.
48:15Look, if you need a hanger painting, you're fine, yeah.
48:19It's just too sticky.
48:21I'm going viral for all the wrong reasons.
48:22Yes, exactly.
48:24Yeah.
48:26And we're done.
48:27Well done.
48:27Thanks.
48:28Thanks.
48:30Next fruity dessert we want to taste belongs to...
48:35Jack.
48:38That was good news.
48:41Yeah.
48:49Jack, what have you made?
48:52I've done a honey and thyme panna cotta
48:54with a blood orange and Kampari granita
48:57with a Makrut lime leaf oil
49:01and some blood and sunrise limes there as well.
49:06Wowie.
49:06Okay.
49:07Inspo for this.
49:09Definitely Callum.
49:10I went to Sprout in cooking school,
49:12but I hope they're doing proud.
49:13Yeah.
49:13I reckon we finish it up.
49:19Callum wouldn't have done that.
49:26Enjoy.
49:27Mmm.
49:41Jack.
49:45It's bloody delicious.
49:47The granita is special.
49:51Blood orange and then using the Kampari to give some beautiful bitterness.
49:56I 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 are really hero in ingredient and the fruit was just really
50:09heroed in this.
50:09It just tied well with the bitterness from the lime leaf.
50:13The thyme came through very floral in the background.
50:16Very well balanced.
50:21That's awesome.
50:22That even if you just touch the table, it quivers.
50:27I loved all the elements.
50:29It had a very clear direction.
50:31Beautiful.
50:32Jack.
50:33It's just perfect.
50:35Wow.
50:36Bravo.
50:37Honesty.
50:38Bravo.
50:40Well done, Jack.
50:41Well done.
50:44So perfume.
50:45Boom.
50:45Matey.
50:46Yeah.
50:47Oh God.
50:48Oh my heart's going a million miles an hour.
50:52Jesus.
50:54The last dish we'd like to taste belongs to...
51:02Pat.
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.
51:33Righto, Pat.
51:34What 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.
51:41And 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.
51:58Mark Owens.
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.
52:28Because you try to combine something and being creative.
52:31And you should never stop trying to be creative in cooking.
52:34Or anything you do in life.
52:37So, by digging in, your fish sauce work.
52:42I have learned a lesson today.
52:44I'm going to try to do fish sauce caramel.
52:48Thank you, Pat, by the way.
52:51Pat.
52:53There is some balance there.
52:55The pandan really provides an anchor.
52:57The ice cream is made so well, mate.
53:00But then there's just too much.
53:02Yeah.
53:02You know, so you're a lot closer than I thought you'd be.
53:04But you're still a little bit away.
53:06No 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.
53:25But flavour-wise, not for me.
53:27Respect to you.
53:32Hey, you gotta have a go.
53:36You always have to try to go for that stick, sir.
53:41There was some incredible dishes today.
53:44Got a lot of unexpected flavours.
53:48Some a little more crazy than others.
53:51Um.
53:52But, yeah.
53:52You guys are amazing.
53:53Favourite to me.
53:57Let's say a big thank you to Catherine Zane.
54:04Right.
54:05There were some dishes who made us go bananas.
54:10If I call your name, please, step four.
54:16Jack.
54:27Dress.
54:37It was close, but the dish of the day goes to...
54:45Grace!
54:47Yeah!
54:51So crazy.
54:53So crazy.
54:55So crazy.
55:08You'll be safe up on the gantry tomorrow, while the others cook for their spot in the competition.
55:13To everyone else, take tonight to recharge.
55:16Because tomorrow, the pressure is on.
55:19Good night!
55:19Good night, everybody.
55:22Good night, Grace.
55:23Good night, Grace.
55:23Good night, Grace.
55:24Good night.
55:25Tomorrow night...
55:26Put your hands together for Victoria Bell!
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 into a viral-worthy dish?
55:46This is crazy.
55:47That is so hashtag viral, though.
55:49To save them from elimination.
55:52I am taking a huge risk on Black Apron Day.
55:55Could be great.
55:56Could be a disaster.
Comments