- 19 minutes ago
2026.S18E12
Category
📺
TVTranscript
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.
00:18And that is three ways to cook amazing eggs.
00:22Then...
00:24The challenges of family-style cooking came thick and fast.
00:30This is not easy, Charles. You're doing a feast.
00:32They produced dishes to delight even the most discerning in-laws
00:38and MasterChef judges.
00:41Holy cow!
00:43That 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.
01:00Ho 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.
01:26Woo!
01:27Let's go, guys!
01:29A радing ball!
01:32Good morning!
01:34Good morning.
01:35Pretty.
01:37Good morning and reading.
01:38Good morning and reading.
01:38Good morning and lighting up.
01:39So, I'm going to go with the yellow.
01:46I love a mystery box and these mystery boxes there's a glow factor we've got some lights
01:52we've got a kind of 80s style to them this is going to be a fun day you can just
01:57tell
02:04how incredible do our mystery boxes look yeah so pretty we'll get to those in a minute now
02:11I'm sure many of you love scrolling on social media I constantly find myself watching reels
02:17of delicious dishes it's how we discover the new superstars of food which is why I'm stoked
02:24that this week is a week of viral wonders viral wonders week wow I mean I am always on social
02:36media and I love creating content so this seems like the week for me I love a mad scroll I
02:42usually
02:43fall asleep like this I can confirm that happens because I get the weirdest reel sent to me by Poe
02:50at the most ungodly hour I wake up I'm like what is going on here Lucy you make content yeah
02:58I love
02:59sharing you know recipes inspire people and just connecting with other foodies as well was awesome
03:05there's anything going like a little bit bonkers I there was one video it was me just making like a
03:11sourdough bread that you make when camping and it got like 2 million views as you can see these are
03:19not
03:20your standard mystery boxes because the person who sent them isn't your standard guest oh yeah
03:26oh she is an expert pastry chef and with over 2 million followers on socials whoa her viral desserts have
03:38gone gangbusters one of her videos alone has been viewed over 34 million times at just 19 years old she
03:51won zumbo's just desserts now she has a dessert bar in LA please give it up
04:14it's so exciting having Katherine Zang here I've seen her videos online she does some crazy stuff and
04:23she's this amazing young girl who has achieved so much like that is so inspiring Katherine welcome to
04:31the master chef kitchen thank you I'm so excited to be here Katherine what do you think is key for
04:37making something go viral there definitely needs to be like a selling point like when you're scrolling
04:42you've got to like start so like what it's food it's like texture like flavor combinations the old reveal
04:49tends yeah yeah ASMR yes well I bet you want to know what Katherine has under those mystery books
05:01yeah Katherine would you like to do the owners yes of course you can all lift your lids
05:23now oh oh oh lemon this is absolutely crazy I'm looking at it it's really elaborate desserts that
05:35look amazing and everyone's got something different mango strawberry do we actually remember so these
05:43are my viral fruit desserts wow well display well everyone go for it oh I don't do it oh my
05:55goodness
05:55you straight in and this is our berry cubed it's so beautiful and flavorsome textures all different
06:03they're working together it is unbelievable Katherine Zhang is so talented the lemon is a yuzu cheesecake
06:10inside we've got a passion fruit filling that oozes oh my god we're not making this are we it's so
06:17delicious and I'm like oh my god do I have to make this this one's our just peachy oh my
06:26god I'm a sucker for a
06:28mango this one's my mango this one's my mango this is unbelievable this one is our devil fruit then all
06:37of
06:37them have like a really crunchy white chocolate shell on the outside oh that's the pistachio yeah like
06:42it's like it's an insert it's like an insert into it it's like an insert into it kind of that
06:45hazelnut that's in that oh my god mmm
06:49ooh la la la la la la la la la how delicious was that I'm all excited I'm going to
06:57be on tiktok now
07:00I got some good news gang you do not need to replicate these incredible
07:06desserts breathe out everybody but like Catherine we want you to create a
07:15dessert that celebrates roots you have 75 minutes and full access to the pantry
07:24in the garden thank god this is my jam like I love heroing fruit and I just had
07:34this beautiful lemon so I feel like that's what I'm gonna be doing the more
07:39eye-catching the better because we're only going to taste the 10 most
07:45appealing dishes and off the back of that the top dish will be safe from
07:52tomorrow's elimination Catherine you want to kick them off
07:57of course all right your time starts now
08:07this brings back like trauma
08:21apricots Cypriots love eating apricots so I've kind of grown up with them we put it into
08:26everything cream butter apricots we make apricot jams apricot cakes we pair it with halloumi on toast
08:35which is actually amazing cinnamon so it's a no-brainer that today I've got to use apricots
08:42all right and I'm thinking well it is viral week so I need to do something really really special
08:51I'm making a clafouti which is a traditional French dessert I will say I'm a little scared for Poe and
08:57Jean Christophe because they both know they clafouti like the back of their hands
09:02clafouti is a French classic it kind of is in between like a custard and a pancake you should get
09:08a 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
09:21it's quite a smooth flavor profile so I think that my ice cream is going to ground out this dish
09:31I'm going to make like a crusty dough cracker and strawberry and tomato ice cream and then I'm going to
09:36serve
09:37it as like kind of like an ice cream sandwich type of vibe in theory I know how to make
09:41ice cream but uh
09:42in 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
09:53avocado and then like a rosemary orange salt on the top
09:57oh I would love to not cook in another elimination the uh one the other day I was pretty rattled
10:02so yeah it would mean heat
10:05hey the fruit that I'm really going with today is lemon I'm going to do a lemon ice cream with
10:09a preserved
10:10lemon cruller a cruller is sort of like a chew based donut like a French donut with a preserved lemon
10:16glaze I think that's going to be quite punchy
10:18you know I have a big sweet tooth so I feel good about that obviously though the standards have been
10:22set really high
10:23so you know we'll see how we go
10:26well Catherine what are we hoping to see I mean I want to see something different fruit for me is
10:31like the best
10:32ingredient because it's so versatile but so simple you can like do anything with it and I'm just really excited
10:38to see what kind of combinations they bring
10:40I'm going to say right now I want something to go viral
10:50oh my god I've never sweat so much in here before oh no it's so hot it's really full on
10:58I am going to make a lemon and biscotti dessert so I'm really going to try and use the whole
11:03lemon
11:03ow so I'm going to do a lemon leaf ice cream I'm going to do a lemon granita with the
11:08juice and then with the rind I'm going to make a fennel seed and sesame biscotti
11:13I feel like I got a bit of a leg up being Gen Z so yeah I'm super excited
11:18I really want to get my dish tasted today so I'm just so keen to do something that stands out
11:24and I feel like this challenge is really in my wheelhouse
11:29in terms of like being across what spiral I really think that lemon leaves are so beautiful to cook with
11:35it's not a super common taste but I love it the lemon leaf is quite a perfumed creamy almost flavor
11:43it sort of tastes the way a lemon smells just whip whip whip whip whip whip
11:51thank you thank you thank you thank you thank you thank you so I just hope that the judges can
11:55see where I'm coming from
11:56with the lemon leaf ice cream
12:01I am panicking because I'm not really a dessert person
12:06and then I had egg
12:08you know like in Chinese families the oven that's a dishwashing rack you know like we we don't that's a
12:15storage area
12:16oh one egg down
12:19Jamaican there
12:20I am trying to make a short crust
12:24but I really want to be safe from tomorrow's elimination
12:27so I'm just like okay you know what
12:29yolo
12:31hi
12:32hi guys
12:32how are we
12:34so I am trying to do kind of like a dome shape short crust
12:38okay
12:38and temper a bit of chocolate to make the outside look like a coconut
12:41and then I am making a coconut chantilly and then I mango puree to put on top
12:46oh
12:48are you going for a trompeau like which is trying to make it look realistic
12:51yeah like a kid version
12:52oh
12:54so kidney version
12:55yeah yeah yeah
12:56so you're gonna attempt to temper chocolate
12:59attempt I like that word
13:00can I just say this sounds like quite an ambitious cook for someone who doesn't make dessert
13:05so you need a plan B just in case
13:07okay okay yeah
13:08chocolate's quite an overpowering flavor as well
13:11yeah
13:11be careful to keep the balance going
13:13I will listen to the boss
13:14boss ladies
13:14yeah
13:15we have good advice
13:16good luck
13:17all right thank you so much
13:18oh guys I forgot my rolling pin
13:20I don't have a plan B
13:23what you gotta do
13:24my stubborn self is saying I gotta commit to this
13:28I need to get the short crust on as quickly as possible
13:32ugh
13:32I want the coconut short crust to look like a coconut shell cut in half
13:37oh my
13:40so I need to get this right or it's gonna look really ugly
13:43sorry
13:44let's try to get tasted today
13:49make it peachy you've only got one hour to go
13:52hello hello
14:00it's so hot
14:06one of my favorite 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
14:15but I want to elevate it to master chef level and create a viral dish that the judges go
14:20I need to taste that
14:22hi Pat
14:23g'day nice 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
14:30devil's fruit that was amazing
14:32I see some couple of berries here going on too
14:34yes it definitely inspired me today
14:34and utilizing the blackberries
14:36it was a lot of other fruit
14:37a lot of other fruit
14:38yes
14:39like what
14:39so I'm doing a blackberry lemongrass and ginger jelly
14:43a apricot passion fruit and mango jam
14:46and a fish sauce honey caramel
14:48fish 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
14:58you've got so much going on that some flavors are murkying others
15:02yeah
15:02like the one thing that I noticed when I beat into Katherine's little entremet that I really love
15:08is that it's quite uncomplicated
15:10yeah yeah yeah
15:10and the delineation of flavor is quite clear
15:12yes
15:13so taste as you go and make sure it really does work
15:17alright thank you
15:18bye
15:18bye
15:20that's a lot of flavors
15:21yeah
15:22berries, apricot, lemongrass, pandan
15:26it's a bit all over the place
15:28yeah I'm stressed
15:31okay
15:40okay
15:40butter
15:41pose concerns are definitely warranted like there's a lot going on with my dish a lot of different
15:45flavors and everything but I'll taste as I go and if I think something's not really working I'll take it
15:49off before I plate it
15:50I have done these types of dishes before maybe not with all these elements and I enjoy the flavor 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
16:11yeah
16:14so I want to get everything on the plate today
16:17but I definitely take the feedback on board
16:20if it doesn't balance together with all these huge flavors it could be a bit of a mess on a
16:24plate
16:26nothing's gone wrong yet
16:28but caramel's always tricky so yeah I just need to go grab one more ingredient and then we'll be on
16:32the roll
16:35so today I'm making a shoe bun 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
16:50and the big appeal of a fruit sando is the cross section
16:54so I'm gonna go for my main fruit as strawberry
16:58putting a whole piece of fruit inside is not typically what you would use a shoe pastry for
17:04but I think it will have a wow factor
17:07I'm on the first solo immunity of the season so hopefully I can keep that streak going
17:1430
17:1625
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 good looking?
17:30Well cherries are in my blood
17:32my popper was big in the cherry industry in New Zealand
17:36and I actually was the New Zealand national champ for the cherry spitting competition
17:43sorry the what?
17:45the national women's champion in cherry spitting competition
17:49what is that?
17:50what is that?
17:51yes
17:52distance
17:53so I sweat at 8.2 metres
17:56ok
17:57you do it between your lips or your teeth like that?
17:59so you have to eat it
18:00and then you have to like
18:01alright so we've got the cherry pit spitting champion
18:06sorry
18:07ok so I'm doing a cake with almonds, cherries
18:11and then I'm going to do like a cherry kind of compot-y situation
18:15really make sure I'm getting that fruit
18:17and then I'm going to cover the whole thing in a marshmallow
18:20and then torch it
18:22ok
18:22but sounds good
18:24ok
18:24remember make those cherries shine
18:27yes they're going to go the distance
18:30that was very good
18:32if I could give bonus points I would
18:34so yeah cherry 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
18:54so yeah at the moment my almond and cherry cake is in the oven
18:59and I'm feeling good about the cherry compot
19:02cherries haven't done me wrong before
19:04so hopefully today they pull me through
19:11stay very focused
19:13you have 45 minutes to go
19:16come on team
19:21it 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 matrout lime leaf oil
19:41and some sunrise limes
19:43so just like some native fruit
19:44which I'm going to candy
19:45so it's good for a hot day
19:47hopefully it's enough to be tasted
19:51I feel like fruit desserts in my wheelhouse
19:54alright
19:56I'm doing a blood orange and campari granita
19:58I think it's going to add a lot of depth
20:00it's going to be punchy
20:02so I am feeling pretty confident with my flavour combinations
20:05oh it's so hot
20:06but it's a really hot day
20:09so I'm concerned about the honey and thyme panna cotta setting in time
20:13because a lot of people using the blast chillers today
20:16how are you going Jack?
20:18yeah I'm kind of like waiting for the panna cottas to set
20:20I'm a bit worried though because people keep opening the blast filler
20:23obviously they need to
20:24but I reckon they might not get done in time
20:27we'll see
20:28so I'm praying to the gods that it's perfect
20:31and it should have a beautiful wobble when it comes out of the mould
20:36I don't mind you
20:39what are you racing around?
20:41you're running
20:43racing around for some ice cream scoops
20:45because I was inspired by your beautiful lemon
20:47thank you
20:48so I'm going to serve the lemon leaf ice cream
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
21:04when you walk up to a lemon tree it smells like this beautiful
21:07I love this celebration of lemon
21:09yeah
21:11I like how you've got all the different elements
21:13yeah
21:13success, belief, everything
21:15love it
21:15I think it's a great idea
21:16yeah don't over complicate things
21:17thank you
21:18thank you
21:19I'm excited by that
21:21Katherine and Poe are really excited about my ice cream
21:24that's a huge boost of confidence
21:27and I'm actually starting to think maybe I will get chosen
21:30so I'm really just tunnel visioning
21:35come on
21:38ooh we're pushing it
21:40I'm a little bit worried
21:42so I have got my ice cream in the churner
21:46I've got just over 30 minutes to go
21:49I'm getting on to my quaffutti batter
21:53and I need to get that in the oven ASAP
21:56I am rushing
21:59you sound a bit stressed mate
22:01I am a little bit stressed to serve you my dish
22:03because you're going to be the expert on this one
22:05I made a quaffutti
22:08my favourite
22:09is it?
22:09oh yeah my favourite too
22:11oh my god
22:11so I made an apricot quaffutti
22:13and I am serving it with a cinnamon and buffalo ricotta ice cream
22:18it's going to be tasty yeah?
22:19yeah
22:19make sure
22:20your eyes, your eyes
22:22like a lighthouse
22:24like a hawk
22:25like a hawk
22:26thank you
22:27I like that
22:29you know I knew that John Christophe would know his quaffutti
22:33but I didn't think it would be his favourite
22:35so now I'm feeling a lot of pressure to pull this one off
22:40how much longer have we got?
22:42ok guys
22:4430 minutes to go
22:46half an hour left
22:47come on guys
22:48that's going to fly
22:58I'm making a spiced maple pudding
23:00with a poached pear, baileys cream and a pear caramel
23:04so I'm really hoping that the judges want to taste it
23:08Alita
23:09my heart
23:09so what are you doing?
23:10I'm doing a busy curd meringue tart
23:13with a strawberry whisky and toasted rice gel
23:15I do want to be one of those ten
23:17oh you can see on the table
23:17look the determinations on your table
23:19oh my gosh
23:20you've been going for it
23:21yeah you need to chuck that guy in
23:22yeah you've got it cold enough so you're good
23:25Kanika
23:27so I'm making a mishti doi
23:29ok what's that?
23:30so it's an Indian dessert
23:33it's like mango, yogurt, produced condensed milk
23:36right?
23:37crazy viral right now
23:39ooh
23:39if you look through internet
23:40you'll see 17 million views, 18 million views
23:44you're going viral here?
23:45yes
23:45huh?
23:46yes
23:46she said she's going viral bro
23:48maybe you shouldn't have told her how to use that ice cream machine after all
23:56half an hour left
23:58my shoe buds are in the oven
23:59they look like they're puffing up nicely
24:02and now I'm making my matcha cream
24:04to really lean into that strawberry matcha flavour
24:06I'm here with Casper
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
24:13like fruit sandoes
24:14Japanese fruit sandoes
24:15oh yeah
24:15so I'm going to do them in a shoe
24:17so you should cut it open
24:18have like basically a strawberry like
24:20encapsulated in the shoe
24:21okay
24:22I mean it's very simple
24:24compared 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 10 favourite dishes
24:38so show us that you're elevating everything that you're doing
24:42good luck
24:59so I'm thinking how can I pivot quickly to really make it stand out
25:06you're using your oven?
25:08um no
25:09okay
25:09can I use it?
25:10yeah yeah
25:10thank you
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
25:18filled 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
25:33fruity
25:34I'm learning I'm learning
25:35I'm good
25:36hey
25:37what are we loving?
25:38I am so excited by Grace's dessert
25:41she's doing a lemon fest
25:43a lemon fest?
25:44yeah
25:44she's doing a lemon granita
25:47with lemon leaf ice cream
25:48oh yum
25:49yum
25:50oh my
25:50I love that idea
25:51also because there's like an Italian lemon sorbet that's like viral on TikTok
25:55and it gives me that vibe
25:56I want to talk about worries
25:59Pat is using fish sauce, honey, apricots, berries, lemongrass
26:04pineapple or something
26:05pandan
26:06pandan
26:07mango
26:10my eyebrows went from there and then they just kept going like down with every
26:15Kazran can you like express yourself
26:18I'm not really sure what's going like he told me so many ingredients I forgot what he was making
26:25I'm getting everything done I'm hitting my targets and I'm going to get all the elements ready
26:29and then I'm going to have a taste and see how the flavours 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
26:48but if you put just the right amount in
26:51unless someone told you it was fish sauce you would just think it's this nice saltiness
26:55tastes good to me
26:56the fish sauce caramel is really good
26:58I like it quite salty and funky so I went pretty hard on it
27:01hopefully it just doesn't overpower all the delicious fruits
27:04I want to give myself a good five minutes to plate up and make it look pretty but as well
27:08you make sure it's banging
27:13you okay?
27:14yeah I'm just waiting on my panna-cottas
27:16there's been a lot of opening and closing of the blast killers
27:19so I think that might affect it but 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
27:27kind of last five minutes because I want it to be perfect for you guys
27:30that's good well done
27:31yeah
27:33I checked my panna-cottas and they're just not set
27:37sorry Jack I'm just getting in after you go
27:40I'm really really worried
27:42my whole dessert rides on this if they don't set in time I don't have a dish
27:47I don't know I think it's going to be touch and go
27:48yeah
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 okay
27:58okay see if you can go further
27:59and you have to do it with your body?
28:00yeah like throw your body
28:03oh my god
28:08oh no
28:11I don't think they grow cherries in France
28:13stick to cooking mate
28:17come on
28:18trying to temper chocolate
28:20don't know whether it will
28:22I've decided to stick with my gut instinct so I still don't have a plan B for this tempered chocolate
28:28I just need to get it perfect
28:32I am happy with my mango puree
28:36the coconut chantilly
28:38and the short crust dome
28:40they look really cute
28:41and coconutty
28:44but they're just so delicate and thin
28:46so I need to be really careful
28:50I really need to make sure that the mango puree will be the star
28:56and chocolate is really strong in flavour
29:04so as I'm painting the tempered chocolate onto the outside of my shell
29:08so as I'm painting the tempered chocolate onto the outside of my shell
29:09I want it really really really thin
29:12and it keeps its shine, keeps its shape and it has that snap effect when you're cutting it
29:20time to hustle everybody
29:2215 minutes to go
29:24time to hustle everybody
29:48it's taking forever
29:50yeah look nothing seems to be happening in the oven
29:54yeah it should be starting to cook and with 15 minutes to go I'm not liking the look of it
30:02I'm starting to panic
30:04this clafuti is not right at all
30:07nothing has happened
30:10I 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
30:47oh what?
30:49the oven wasn't on
30:51I've just realised that I haven't set the oven correctly
30:55and this clafuti 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
31:04Pedro?
31:05what'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 still chance now
31:14I think you should think faster
31:15I don't know what else I can do to be honest
31:17I'm praying that a miracle happens today
31:20I am praying that a miracle clafuti will appear
31:24we're all feeling pretty pretty
31:26ten minutes to go
31:37look at the colour on this
31:39oh that's sick
31:40yeah that's perfect
31:41colour equals flavour
31:43you know it
31:45I've got the lemon zest in the biscotti
31:48and it's got this really crispy, crunchy, like hard to bite into texture
31:54oh it's nice
31:55I've got my lemon juice granita
31:57it's really nice like slushy texture which I like
32:00oh my god
32:02my lemon leaf ice cream's done
32:03and it does taste like lemon leaf
32:06which is awesome
32:07I'm actually going to serve my dessert in the lemon
32:10I'm hoping it looks like something that would sort of be quite eye-catching on social media
32:14I feel like I got a bit of a leg up being Gen Z and being like spending a lot
32:18of my time on Instagram
32:19so I'm desperate to get tasted today
32:23whoop, whoop, whoop
32:26I'm feeling good
32:27I'm working on my marshmallow
32:29the dish is coming together
32:31and
32:32Jazz didn't seem excited about it
32:34which makes me excited about it
32:36I've got my layer of almond and cherry cake
32:41and my lemon brown sugar curds
32:43and then finishing that off with my cherry compote
32:47that looks gorgeous
32:48now it's time to cover it in marshmallow
32:50I feel like I need an adult supervisor for this one
32:55oh god
32:56it's a little stiff
32:57so sticky
32:59this isn't quite the consistency I was hoping for
33:02oh my god it's everywhere
33:04this is sticking to the knife, it's sticking to me
33:06it's literally everywhere
33:09I am a marshmallow
33:11but it's tasty
33:12so let's torch it up
33:18that's so funny
33:19we don't want any sour quakes
33:20five minutes to go
33:22five
33:33who's are these bad boys?
33:35whoa
33:35big boys
33:36they're huge
33:37they're like hamburger buns
33:41they've definitely puffed up a little bit more than I thought they would
33:48I've got my strawberry matcha chantilly
33:53I reckon I can actually put an entire mandarin or kiwi through into each of the giant shoe buns
33:57just to elevate it
34:00and then also a bit of blackberry and the tiny little shoe buns
34:04I won't know how it'll look until the dish is getting cut in half and you get the cross section
34:08that's when it's really going to have its viral moment
34:10so I'm just crossing my fingers that I get called up the front
34:14let's try to get some
34:19so my tempered chocolate
34:20I think it looks bloody good
34:25so it actually looks like a coconut shell right now
34:29I think the coconut chantilly has a sweetness to it that will cut the chocolate and balance it
34:36and then mango puree on top
34:38and on the bottom to make sure it doesn't rock around
34:41I've made a pandan saying
34:46I think I have a chance to get my little coconut do tasted
34:49excuse me guys
34:52whoa and they look good
34:53thanks man
34:57I'm really happy with how everything's going
35:00I really enjoy that funky saltiness in the fish sauce and honey caramel
35:06as well as the crunch from the macadamia and fiatine crumble
35:09and then the apricot and mango passion fruit jam is super bright and tangy
35:14and then we've got the blackberry, lemongrass and ginger jelly
35:18and I really like the pandan ice cream which I find like grassy
35:22and I get like popcorn-y notes from it as well
35:24so it'll be interesting to see if I get tasted
35:29two minutes to go everybody
35:30two
35:32one
35:33two
35:34three
35:40balls it is
35:42oh wow
35:43lunch
35:45I've got my Macrute Limeleaf Oil and I'm really happy with this Granita.
35:50Alright.
35:51You can taste the blood orange that I want to shine through.
35:55So it all comes down to this last honey and thyme panna cotta.
35:59I'm really stressed.
36:16Oh, it's got the wobble and I hope it's enough to get tasted.
36:24It's almost crunch time.
36:25One minute to go.
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.
36:48So I'm going to be able to serve it.
36:51And even though it's not perfect, I think I might get away with it here.
36:56All done in ten!
36:59Nine!
37:00Eight!
37:01Seven!
37:02Six!
37:04Five!
37:05Four!
37:06Three!
37:06Three!
37:07Two!
37:08One!
37:09That's it, everybody!
37:14Do you make donuts?
37:16Yay!
37:17Oh, wow!
37:22I think it's a pretty bold flavour combination, so they might be interested to try it.
37:26And if I get through, you never know your luck.
37:28I'd love a day off up on the gantry.
37:30But I just wanted to kind of push the boat out and give it a crack.
37:38We have Katherine Zhang in the MasterChef kitchen, and we asked you to bring us your best fruity dessert.
37:47We're looking for one top dish, but we're tasting the ten most intriguing ones.
37:54First dish we'd like to taste is...
38:01Emily!
38:02Oh, really?
38:05I'm gobsmacked.
38:06Me?
38:08My coconut's going to get tasted.
38:10He's my little dude.
38:12Hey, little dude.
38:12So cute!
38:13I'm really happy with the look of my dish.
38:15But Katherine Zhang is like this dessert queen.
38:21So, I am absolutely stressed.
38:32Emily.
38:33That is very adorable.
38:37It's my little coconut dude.
38:39So, I did a cocoa short crust, and then chocolate on the outside to make it look like a coconut
38:45shell.
38:47And then a coconut chantilly, a mango and passion fruit puree.
38:52And on the bottom, a pandan sand.
38:55Let's cut into it.
39:02Nice!
39:03Come on!
39:06Ooh!
39:07Very nice!
39:08Shoesie!
39:10They're oozy.
39:11Woohoo!
39:30Presentation-wise, definitely very stunning.
39:33Flavor-wise, I think, you know, it's really, like, refreshing.
39:36The cocoa, I didn't think it was overpowering like, you know, I mentioned earlier.
39:41So, I'm happy with it.
39:42It's good.
39:43Thank you very much.
39:45Emily.
39:46I think it's very, very inviting and very adorable.
39:51You did a brilliant job over the pastry.
39:53It's so nice and thin and short.
39:56I think you've done a really good job.
39:59I adore the gentleness of that chantilly taking all the tropical fruits.
40:04It's brilliant.
40:05It's very well-perfumed.
40:06Thank you very much.
40:07Good luck to you.
40:07Emily, for your little coconut dude or dudette.
40:10Yep.
40:11The viral factor was ticked.
40:14And especially when we did the cross-section and everything just started to spill out.
40:18That's what really got me.
40:20I think it also celebrated mango and passion fruit, which was a brief.
40:24Well done, Emily.
40:25Thank you so much.
40:33Yeah, brilliant.
40:34Just unexpected for me.
40:36Well done.
40:37There's that master over here.
40:38Please bring us your fruity dessert.
40:46Casper!
40:47Hey!
40:48Here, Casper.
40:50Woo-hoo!
40:55Whoa!
40:56Oh, my God!
40:58Whoa!
40:59Holy doly!
41:00Wow!
41:01My goodness.
41:02They look like olives.
41:05Casper, what have you made?
41:07I've made fruit sando shoot buns.
41:10I've got a whole strawberry in one.
41:12I've got a whole mandarin in the other.
41:14And a whole kimi fruit in another one.
41:16And then strawberry matcha cream, freeze dried strawberry powder on top.
41:22Wow!
41:23I think the other thing with the sando's that have inspired your dessert is 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.
41:37Okay, I think this is the mandarin.
41:43Oh!
41:45Oh!
41:45There's a little berry in the top.
41:47Oh, cute.
41:47Very cute.
41:49Okay.
41:50Yes.
41:51Let's put this here.
41:52Kiwi.
41:53Oof.
41:54Very cute.
41:54Oh, that worked.
41:55That's cute.
41:57They're holding together really well.
42:00Strawberry.
42:01She's in there.
42:02Yeah.
42:02Cute.
42:04Happy with that?
42:05Yeah, very happy.
42:18Casper.
42:20I think you nailed this.
42:24I much prefer this to a fruit sando.
42:28Those choux buns are so amazing.
42:31The matcha cream in there is really light, fluffy.
42:35And then the whole fruit in there absolutely makes fruit the superstar.
42:39Well 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 choux pastry.
42:49It's baked perfectly.
42:50I love the flavours, the matcha, the bitterness.
42:52It goes well with the fruit.
42:54It's a great combination.
42:56Casper.
42:57Fantastic.
42:59Definitely viral worthy.
43:01Loved all the fruit.
43:02It was really attractive.
43:03And to contrast against the grain of the matcha was visually very pleasing.
43:07Well done.
43:13Grace, you're next.
43:23Ooh, an edible lemon.
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.
43:46Let'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
44:24about it, but with the lemon flavour.
44:26And 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.
44:42It's so refreshing.
44:44Like I took a bite of it, all of it all together and I was like transported it.
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.
44:58But that lemon leaf ice cream, because it's so creamy and smooth and has that verdant green taste going through
45:06it,
45:06everything pairs together so beautifully.
45:10Grace.
45:11One word.
45:12Fantastic.
45:16Fantastic.
45:19Fantastic tock.
45:21Oh, I love that.
45:25That was very smart by the way.
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.
45:48Amazing.
45:48Thanks, girl.
45:49I do know.
45:50That was so crazy.
45:52Okay.
45:52Next dish.
45:54Ulalu.
45:59I've got a lemon ice cream with a preserved lemon glazed 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.
46:33So I've made a kind of DIY ice cream sandwich, Fjordilata ice cream rippled with strawberry
46:39and tomato syrup and Crusteli with a basil sugar.
46:44Great concept.
46:45Love the concept.
46:46The Crusteli 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.
46:55Next one.
47:00Fruity Clafouti Petro.
47:06My dish gets pulled up and I'm in a bit of shock.
47:09There's a chance I might still get over the line with this.
47:13Here we go.
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 a bit of user error on my behalf.
47:53Okay.
47:54We're going to try it.
48:17I love that you used apricots and the ice cream tastes lovely.
48:23Your clafouti just wasn't cooked on the bottom.
48:48I love it.
48:53I love it.
48:54I love it.
48:55I love it.
48:55I really love that you use apricots.
48:57I think people don't cook enough with apricots.
48:59I feel like they're better for cooking than eating to be honest.
49:01Yeah.
49:01And for 75 minutes, well done.
49:03Thanks Matt.
49:04Thanks.
49:04Thank you guys.
49:05Thanks.
49:07Very much.
49:08Yeah.
49:09That's alright.
49:10That's alright.
49:10You're leaving me alone.
49:12You're leaving me alone.
49:14Okay.
49:15Next one is Dot.
49:24You see that?
49:27Let's see what Dot has to give us.
49:31You're cute.
49:32It's so shiny.
49:34Wow.
49:35I have done my cherry almond cake.
49:39A little bit of lemon curd in there.
49:43A cherry compote and covered in marshmallows to really bring the sweetness.
49:49Well, I am very much intrigued.
49:53Ooh, it's very bouncy.
49:55Ooh.
49:57It's bouncing back, look.
49:59It's resisting.
50:00Yeah.
50:03Very sticky.
50:05Might need a knife.
50:21Um, Dot.
50:25The cake himself is lovely.
50:27Having cherry, lemon, sour, acidity, the sweetness from your marshmallow, well done.
50:39But it'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.
50:57Look, I just think you had a marshmallow malfunction today.
51:01Yeah.
51:03Oh, Andy.
51:06It won't do it.
51:08It won't come off.
51:09Look, 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.
51:17Yeah.
51:20All right.
51:21All right.
51:22We're done.
51:23Four points.
51:25Next fruity dessert we want to taste belongs to Jack.
51:33That was smooth.
51:46Jack, what are you made?
51:48I've done a honey and thyme panna cotta with a blood orange and Kampari granita.
51:55With a McCroot lime leaf oil.
51:58And some blood and sunrise limes there as well.
52:03Wowie.
52:04Okay.
52:04Inspo for this.
52:06Definitely Callum.
52:07I went to Sprout in cooking school, but hopefully I do them proud.
52:10Yeah.
52:11I reckon we finish it up.
52:16Callum wouldn't have done that.
52:24Enjoy, guys.
52:41Jack.
52:44It's bloody delicious.
52:47The granita is special.
52:51Blood orange and then using the Kampari to give some beautiful bitterness.
52:55I have no other words because that's so well executed.
52:59Beautiful.
53:00This is my kind of dessert.
53:03I like strong flavours that really hero an ingredient.
53:08And 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.
53:16Very 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.
53:30They had a very clear direction.
53:32Beautiful.
53:34Jack, it's just perfect.
53:37Wow.
53:38Bravo.
53:39Well done, Jack.
53:43Well done.
53:52Oh, 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.
54:12You know, I've pushed the boat out today.
54:14But I am super confident with my dessert.
54:16I love to eat it.
54:17So, yeah, excited to see what the judges think of my crazy flavour combinations.
54:38Righto, Pat.
54:38What 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, a blackberry, ginger, lemongrass jelly, an apricot passion fruit and mango jam,
54:59and a pandan ice cream.
55:04I call it.
55:23Pat, when you brought your dish on the table, I thought it was weird.
55:31And in fact, I don't mind.
55:33I admire your bottle.
55:35Because you try to combine something and being creative.
55:38And you should never stop trying to be creative in cooking or anything you do in life.
55:45So, by digging in, your fish sauce work.
55:50I have learned a lesson today.
55:53I'm going to try to do fish sauce caramel.
55:56Thank you, Pat, by the way.
56:01Pat, there is some balance there.
56:04The pandan really provides an anchor.
56:06The ice cream is made so well, mate.
56:09But then there's just too much.
56:11Yeah.
56:11You know, so you're a lot closer than I thought you'd be, but you're still a little bit away.
56:15No worries.
56:15This 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 mess.
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 cigsar.
56:52There were some incredible dishes today.
56:56Got a lot of unexpected flavours.
57:00Some a little more crazy than others.
57:03Um...
57:03But, yeah, you guys are amazing.
57:05Babe, 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.
57:22If I call your name, please step forward.
57:29Jack.
57:41Dress.
57:51It was close, but the dish of the day goes to...
58:00...Grace!
58:01Yeah!
58:06So crazy, so crazy.
58:10Just real MasterChef bucket list moment.
58:13Grace, you made Lemon the star of the show.
58:17And totally squeezed out the competition.
58:20Well done.
58:20Well done to you.
58:22That was a good one.
58:24That was a good one.
58:24You'll be safe up on the gantry tomorrow,
58:26while the others cook for their spot in the competition.
58:29To everyone else, take tonight to recharge.
58:31Because tomorrow, the pressure is on.
58:35Good night!
58:36Good night, everybody!
58:38Good night, guys.
58:39Good night, guys.
58:40Good night, guys.
58:40Good night, guys.
58:41Tomorrow night...
58:42Put your hands together for...
58:44Victoria Gale!
58:45No!
58:47She's an Instagram superstar.
58:50Her food is absolutely awesome.
58:53You can see why she's the queen of viral week.
58:55My first ingredient is...
58:57Can they turn her trending ingredients
59:00into a viral-worthy dish?
59:03This is crazy.
59:05That is so hashtag viral.
59:06To save them from elimination.
59:09I am taking a huge risk on Black Apron Day.
59:13Could be great, could be a disaster.
59:15What's your favorite...
59:20What's your favorite...
59:22Is that amazing?
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