- 2 days ago
MasterChef Australia S18E28 Mystery Box Challenge: Curtis Stone
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00:00:02Previously on MasterChef Australia...
00:00:05Please welcome Chef Matt Sinclair and Chef Dobbin!
00:00:09We pay tribute to perfect pairings.
00:00:13From flavour combinations...
00:00:15Classic flavour pairs.
00:00:17To dynamic duos...
00:00:19We are going to smash this.
00:00:20That's a beautiful colour.
00:00:22Two by two, they double the deliciousness.
00:00:26This is just remarkable.
00:00:28It's confoundingly delicious.
00:00:31Seriously good cooking.
00:00:33But it was double the devastation for Lalu and Lydia.
00:00:40I didn't even think I'd get in, let alone this far.
00:00:43I'm super proud of myself.
00:00:46Tonight, say g'day to Aussie Classics Week
00:00:51with a cracker of a mystery box
00:00:54from one of our favourite blokes with a Michelin star.
00:01:11To be continued...
00:01:14To be continued...
00:01:15This is a mystery box.
00:01:17It's a box!
00:01:19It's a mystery box!
00:01:28Look at that!
00:01:30I'm a little bit nervous.
00:01:33I've kind of got a 50-50 with these boxes.
00:01:35They either go quite well or absolute disaster.
00:01:39Why does something smell like pastry?
00:01:41It's in the box.
00:01:43Mmm.
00:01:44Morning!
00:01:46Morning!
00:01:47We are fired up because this week we're celebrating something
00:01:50that's close to every Australian's heart.
00:01:57It's something we all love.
00:02:03But it hits different for everybody.
00:02:08It's Aussie Classics Week!
00:02:13I'm a classic Australian bloke.
00:02:15And that's kind of the food I love and the food I know.
00:02:19So I do feel like today there's a lot riding on it for me.
00:02:22John Christophe, you're an honorary Aussie.
00:02:25What's your favourite Aussie classic?
00:02:27I'm in love with your parma.
00:02:29Yes!
00:02:31Doesn't take long for the Aussie Classics to win your heart, does it?
00:02:36Your mystery boxes today, they've been set by a very special guest.
00:02:41He is a world-class restaurateur.
00:02:46A Michelin-starred chef.
00:02:48And someone who knows this kitchen all too well.
00:02:55He may have conquered the world, but he'll always be an Aussie favourite.
00:03:00It's Curtis Stone!
00:03:05Oh my gosh, Curtis Stone.
00:03:08I love Curtis Stone.
00:03:10I read him in the Coles magazine every month.
00:03:13How are you doing?
00:03:14I'm a fan.
00:03:15Curtis Stone everybody!
00:03:17There he is!
00:03:20He's got such a great aura.
00:03:22And he's such a calming presence.
00:03:24And he's got so much knowledge as well.
00:03:26So it's great having him here.
00:03:32What a nice welcome.
00:03:34Always, always.
00:03:35It's very, very exciting to meet you all.
00:03:39Dot!
00:03:40Oh!
00:03:40Oh, hello!
00:03:41Hi!
00:03:42Sorry, I feel like I was just in a danger.
00:03:44Were you just gazing into Curtis's eyes and floating away into a mystical place?
00:03:48I was kind of like, where am I?
00:03:50That this is my reality?
00:03:52But yeah, hi!
00:03:53Hi!
00:03:53Hi!
00:03:56Okay.
00:03:58Under those mystery boxes are two things that I reckon every Aussie loves.
00:04:06So, you can lift your lids now.
00:04:15Ooh!
00:04:21Wait!
00:04:22Why is mine different?
00:04:24Is that actual ice cream?
00:04:26Pies and ice cream!
00:04:27Yes, it is!
00:04:29Wow!
00:04:29Okay!
00:04:30Okay.
00:04:31Today is going to be a really good day.
00:04:33That looks insane.
00:04:34Oh, it's warm still.
00:04:36It's Neapolitan.
00:04:38Yum!
00:04:39You'll notice you don't all have the same mystery box.
00:04:47Today, we are looking for the top pie and the top ice cream to be safe from tomorrow's elimination.
00:04:56So, if you have a pie, you must create a family-sized pie with a condiment or side.
00:05:06If you have an ice cream, you must create an ice cream as part of a complete dessert.
00:05:14Desserts have never been my strength.
00:05:16Desserts have never been my strength.
00:05:16I wish I had the pie in front of me, but you've got to make do with what you get.
00:05:21So, it's ice cream today.
00:05:22Okay.
00:05:23The winner of the best pie and the best ice cream will have their product rolled out throughout
00:05:31the country in all the Coles stores starting tomorrow for a limited time.
00:05:37What?
00:05:38Whoa!
00:05:40Oh my God, that is crazy.
00:05:43I might make this up.
00:05:53Annabelle, can you imagine the fan walking to Coles and they're looking at the ice cream
00:05:58section and boom, your face is on the packaging.
00:06:01How would they feel?
00:06:02That would be awesome.
00:06:04I really want to win today.
00:06:06Can you imagine?
00:06:10Petro, you are making ice cream.
00:06:13Yes.
00:06:13Can you imagine yourself in Coles?
00:06:17Whoa, it would be pretty unbelievable given I haven't plated up a successful dessert yet
00:06:22in here.
00:06:23It would be pretty unbelievable if this one gets up, so we'll see.
00:06:28The secret to every pie, there's two really important things.
00:06:31The crust, just that perfect amount of flakiness and richness and a great filling.
00:06:37Ice cream, you can come up with something really interesting and unique, but you want
00:06:41that lovely silky texture and that perfect balance of flavour.
00:06:46Right, you will have 90 minutes.
00:06:51The pantry and the garden are open.
00:06:56So go for it.
00:06:57Your time starts now.
00:06:59Oh!
00:07:06Aussie Classics Week, it's such a great theme.
00:07:09Butter, butter.
00:07:11I'm excited to cook a pie today.
00:07:13I would love to be an immunity from tomorrow's challenge, but also to have your face on a
00:07:19product on the shelf in Coles, that would be insane.
00:07:25Blackberries are the blackberries.
00:07:30Great.
00:07:33I have confidence making, you know, one or two types of ice cream for my partner.
00:07:40So, it would be great if I could win this challenge, because then, like, I don't have to make this
00:07:44ice cream anymore.
00:07:45I could just buy it for my partner and be like, take it.
00:07:47What a nut.
00:07:48Oh my God, I'm so scatterbrained right now.
00:07:51There's a lot to play for today.
00:07:53Obviously, the top pie and the top ice cream are going to be in Coles tomorrow.
00:07:56What an amazing opportunity.
00:07:58So fun!
00:07:59Because, you know, these are two things that we all know.
00:08:01So, to get it right is really not easy.
00:08:0590 minutes is not a long time to make a pie.
00:08:08I think if you're going to come unstuck on having to get their braids right, you know,
00:08:12get it all balanced and then cool it down enough so that they can actually feel their pie.
00:08:16Well, Curtis, you know your pies.
00:08:19Yep.
00:08:19Like, you have a pie shop.
00:08:21Yep.
00:08:21Where do you go with traditional versus, like, tweaking it a little bit for something a little bit obscure?
00:08:26There's a place for both.
00:08:28Yeah.
00:08:28You know, you can go very straight down the line and do a beef pie, and that's wonderful.
00:08:32Yeah.
00:08:32It's one of the best things on the planet.
00:08:33But we also get quite inventive.
00:08:35You know, we make pies out of game, we make pies out of rabbit, we put mustard into our crust
00:08:40sometimes,
00:08:40we use different fats in our crust.
00:08:43If I was having to make a pie, guess what?
00:08:46What?
00:08:47I will be making a parma pie.
00:08:50Oh!
00:08:51I thought you were going to say,
00:08:52It's fun day.
00:08:53Why not?
00:08:53It's fun day.
00:08:53Why not?
00:08:55Man, I'm so hungry now.
00:08:57Same here.
00:08:58100 grams of flour.
00:09:01Hey, what's up?
00:09:02Just making a pie.
00:09:03What about you?
00:09:04Just making some ice cream.
00:09:06Making some ice cream?
00:09:07When I think of Aussie classics, I think of a good meat pie, or a bad meat pie,
00:09:14with a lot of tomato sauce.
00:09:16At home we do make pies.
00:09:18Sometimes we'll even have pie nights with our friends where we'll just get all the pastry
00:09:21out and I'll make fillings and you can just make your own pies.
00:09:24It's really fun.
00:09:25I think pies should be fun.
00:09:27I'm going to channel my inner mum today and go, what would I actually think my kids would
00:09:31want?
00:09:32Hey Hannah.
00:09:33Hello.
00:09:33Hey Hannah.
00:09:34Enlighten us, what are you making?
00:09:35I'm making a cheeseburger pie.
00:09:37Oh.
00:09:38Yeah.
00:09:39Okay.
00:09:39That's kind of wild.
00:09:41Yeah, because I figured, what would my kids like to eat?
00:09:45Yeah.
00:09:45Cheeseburger pie.
00:09:46We've all had a beef and cheese pie.
00:09:48Yep.
00:09:48Yes.
00:09:49But how do you get the burger party?
00:09:50I have played around with cheese, like I've made cheeseburger pizzas, cheeseburger sausage
00:09:54rolls.
00:09:54Every layer you get, so your mince, your onion, your mustard, your tomato, and then even pickles
00:10:01are cut up into the pie.
00:10:03And so every bite tastes like you're eating a bite of cheeseburger.
00:10:06So you're a veteran of cheeseburger flavoured meat.
00:10:08I've definitely played around with cheeseburger pizza.
00:10:11Cheeseburger pizza is delicious by the way.
00:10:14Okay.
00:10:14What are your sides?
00:10:15What do you think?
00:10:16Fresh fries.
00:10:17Yeah.
00:10:18Chips.
00:10:18Yeah.
00:10:18Chips on the side.
00:10:19Chips on the side.
00:10:20Yeah.
00:10:21Alright Hannah.
00:10:21Good luck.
00:10:27Yeah, I feel like growing up in a pretty big family, we had a fair few Aussie classic
00:10:31meals.
00:10:32We had a lot of barbecues, a lot of one pot meals, a lot of just tray desserts, which is
00:10:37why I feel like this week is pretty close to my heart.
00:10:40Underneath my mystery box was the ice cream.
00:10:42We heard about Aussie classics, and I just thought like whenever you go to a bakery,
00:10:46the one thing I always like to get is the lemon meringue pie.
00:10:48So I'm going to try to do some sort of lemon meringue pie ice cream, and there's only one
00:10:53dish that's going to win, so I'm just going to try to pump it with like so many elements.
00:10:57A ginger crumb, a kind of raspberry frangipani cake.
00:11:01I'm going to do some meringue, a lemon curd, but I'm currently just making my ice cream,
00:11:06and it's taking a lot longer than I would have liked.
00:11:08I don't know what's going on.
00:11:09Hey Luke.
00:11:10Hey, hey.
00:11:11What's going on?
00:11:12Ice cream?
00:11:13Yes.
00:11:14I'm going to do today something that classically I would order at a bakery, lemon meringue
00:11:18pie ice cream.
00:11:19In an ice cream?
00:11:20Yes.
00:11:21Right.
00:11:21So lemon curd in a lemon based ice cream, and then like a bit of a crumb, meringue, and
00:11:26a cake.
00:11:26How do you keep meringue from not just being a soggy mess?
00:11:31I'm doing a Swiss meringue, and then I'm also doing some shards on the side.
00:11:34It's interesting.
00:11:34You've got lots to do.
00:11:35I have so much to do.
00:11:36Like if you've got a crumb in the ice cream, curd in the ice cream, you have to set your
00:11:40ice cream, then you have to do your meringue shards, then you have to do your cake.
00:11:46A lot to think about, a lot to do.
00:11:48Not much fun.
00:11:49You're not wrong.
00:11:50Good luck.
00:11:50What is going on here?
00:11:52After the judge's visit, I checked my own glaze for the last time, and oh, finally.
00:11:58Finally it's done.
00:11:59It's taken so much longer than I wanted to, but it's actually looking pretty nice, and it's
00:12:03tasting delicious.
00:12:04I had to get that going in the blast freezer ASAP and cool it down as quickly as possible.
00:12:08Oh, thank you, Chef.
00:12:09No worries.
00:12:11That's nice.
00:12:13How are you, Grace?
00:12:14Are you okay?
00:12:15Yeah, yeah, I'm good.
00:12:16Lovely smell, yeah?
00:12:18Yeah.
00:12:19To me, a family-sized pie is all about comforting food and comforting flavours.
00:12:24Just like the sort of thing you'd want to scoff while you were sitting on the couch.
00:12:28I got a pie today, and I am making a pork sausage and fennel pie.
00:12:33These are flavours that I really love, and it's a pasta I make all the time, so I figure
00:12:39why not tuck it in a pie?
00:12:41Let's do it.
00:12:42Let's do it.
00:12:42To make my filling, I'm going to mince my pork shoulder to make my sausage meat, and then
00:12:47I'm going to mix through some chunks of fennel and some cherry tomatoes.
00:12:50With my pie, I'm going to serve a salmer aglio sauce.
00:12:54It's like an Italian salsa verde that is predominantly fresh oregano.
00:13:00It's so cool to have Curtis here, so I'm just going to give it my best shot today and
00:13:05see what happens.
00:13:06Use every minute wisely, you have 60 minutes to go!
00:13:10Let's go guys!
00:13:17Let's go guys!
00:13:18Oh!
00:13:20Oh my God!
00:13:23And you just...
00:13:28It's not what it looks like!
00:13:31What is it?
00:13:33It's the coffee Kahlua for the...
00:13:37So today, I'm making a tiramisu ice cream with a biscotti crumb and a coffee and chocolate
00:13:43granita.
00:13:44So I'm making the anglaise and the base for that ice cream now, and then I'll get onto my
00:13:48biscuits so I can soak them in the coffee and ripple them through the ice cream.
00:13:54I love ice cream, so I'm very excited to be making one today.
00:13:58Today I'm making a burnt honey ginger ice cream and I'm going to make it with a little peach
00:14:03galette.
00:14:04Probably add some macadamias in, maybe a little bit of lime or yuzu as well.
00:14:09Am I being stitched up here?
00:14:11Everyone around me seems to have ice cream.
00:14:14But I'm pretty happy I've got the pie.
00:14:17Pies in New Zealand are huge.
00:14:19Chicken pies was always something on the dinner rotation growing up.
00:14:22But today I'm making something I discovered at band camp.
00:14:27I was probably about 13.
00:14:30It was lunch time and there was just these little individual pies.
00:14:34No idea what's inside.
00:14:35There was no labels.
00:14:37And I took a bite in and it was hot butter chicken.
00:14:41Who doesn't love a surprise of butter chicken in flaky pastry?
00:14:46This is my first real attempt of making the pie.
00:14:51I've got my chicken marinating at the moment.
00:14:55My shortcuts pastry for the bottom is in the fridge.
00:14:58So I'm just working on my main sauce for my pie, the butter chicken sauce.
00:15:03So I'm using onions, ginger and garlic with some butter, a bit of salt and pepper
00:15:07before I start toasting off my slices.
00:15:10Dot.
00:15:11Hi.
00:15:12Is it safe to say that you're not upset about getting a pie?
00:15:15No, I'm happy about getting a pie.
00:15:17Yeah, I think it's a bit of fun, isn't it?
00:15:19So tell us about your pie.
00:15:20I am reliving a memory for this pie.
00:15:23I had a butter chicken pie when I was on band camp when I was a kid.
00:15:28Oh my god, I love that.
00:15:29What's your perfect butter chicken, Dot?
00:15:31I feel like the sauce needs to be spiced but not spicy.
00:15:35I like a little bit of coriander in there just to bring the freshness and not too rich.
00:15:39And I like chicken breast instead of pie.
00:15:45OK.
00:15:48So I'm doing it by work today.
00:15:52Chicken pies are much harder to make than beef pies.
00:15:54Beef pies, you can't overcook the beef.
00:15:57The more tender it gets, the more it falls apart and it's fine.
00:15:59With chicken, if you overcook it, it's going to get dry.
00:16:02Yeah.
00:16:02Especially with chicken breasts.
00:16:03I know.
00:16:05I'm doing a dance for the devil today with his chicken breast.
00:16:26I love making pies so much.
00:16:29So fun.
00:16:30Every part of it.
00:16:31Making the dough.
00:16:32Yep.
00:16:33And then filling the pie.
00:16:35Yeah.
00:16:36I love crimping and decorating.
00:16:39Yeah.
00:16:39It's therapeutic.
00:16:41It's so therapeutic.
00:16:46I feel like 90 minutes for a pie isn't actually a lot of time.
00:16:50Usually it takes half a day to make a pie.
00:16:53You've got to make the pastry, cool the pastry, rest the pastry, make the filling, cool the filling.
00:16:59On top of that, I'm actually doing this for the first time.
00:17:02I'm going to be real.
00:17:03I've never made a pie before.
00:17:04So, yeah, got to make sure I deliver and don't screw it up.
00:17:08Hi, Aaron.
00:17:09Hey, what's going on?
00:17:10Oh, we're happy.
00:17:11It's pie and ice cream day.
00:17:12We're in a good mood here.
00:17:14Love that.
00:17:15You're on pies?
00:17:16What are you making?
00:17:16I'm on pies.
00:17:17I'm making a spicy miso eggplant and coconut cream pie.
00:17:20So a vego pie?
00:17:21Yeah, a vego pie.
00:17:22Good for you.
00:17:23Yeah, I thought I tried my luck.
00:17:24You have to be a good version.
00:17:25Yeah, I mean, how do you make an eggplant pie as satisfying as a meiji one?
00:17:30Yeah.
00:17:30You've got to make it real jammy.
00:17:31It has to have that real meaty quality as well.
00:17:33You know, it has to, like, pack a punch in terms of the spices and flavours that go into it.
00:17:37Well, he had an answer, so that's a good sign.
00:17:39Yeah.
00:17:39That's a really good sign.
00:17:40I never thought I'd say this, but eggplant pie for the win.
00:17:44Yeah, I definitely took a risk.
00:17:45I'm going to send it full tilt, have my face in coals.
00:17:49That'd be pretty lit.
00:17:51I'm hoping it doesn't look cheesy, my face on a coals packet.
00:17:54Hopefully it's like a smile.
00:17:55I'll be like, you know.
00:17:57I don't know.
00:17:57We'll see what happens.
00:18:01Yes, Aussie Classics Week.
00:18:02Growing up, we would often go for ice cream on our family holidays.
00:18:06After dinner, we'd always walk to the ice creamery and get a big scoop of ice cream.
00:18:11Being a little kid, you know, it's running down the sides and my mum used to always say
00:18:15she was pretending to help us clean it and she'd quickly eat half of it.
00:18:18So my dish today is definitely nostalgic.
00:18:21Hello, Pat.
00:18:22Hello, how are you going?
00:18:23How are you?
00:18:24I'm great.
00:18:24So tell us what you're making.
00:18:25I've got a salted caramel Anzac biscuit inspired ice cream.
00:18:28So it's got a golden oat coconut biscuit crumb and a salted caramel sauce through it as well.
00:18:32That's my favourite biscuit in the world.
00:18:34And one that everyone loves and has so much nostalgia attached to it.
00:18:38Yeah, definitely.
00:18:38Some people like them crunchy, some people like them nice and soft like me.
00:18:42Yeah, hoping for like a chewy, crunchy crumb going through the ice cream.
00:18:45Yeah, yeah.
00:18:46So you get a bit of texture.
00:18:46That sounds delicious.
00:18:47So what are you making with your ice cream?
00:18:49Some apple pies.
00:18:51Oh, you're making a pie to go with your ice cream.
00:18:55That's hilarious.
00:18:56Even though we only need you to do one of those, you've just taken it upon yourself to take on
00:19:00two challenges.
00:19:01Well, we've got to make a dessert for the ice cream anyway.
00:19:03And I love my family's apple pie recipe, so yeah, I've gone for it.
00:19:06Sounds good, Pat.
00:19:06All right.
00:19:07Good luck, Pat.
00:19:08Nice to meet you again.
00:19:08Good luck, Pat.
00:19:10Pies are in the oven.
00:19:11Next step is to get onto my golden bicky crumb.
00:19:14The recipe is actually very much the same as the biscuits.
00:19:18Coconut, flour, brown sugar, white sugar, honey and a little bit of bicarb soda to give it a little bit
00:19:24of puff.
00:19:24But rather than forming them into a biscuit dough, I keep it nice and crumbly.
00:19:29Because, you know, ice cream's kind of nearly a wet consistency, it'll absorb a little bit.
00:19:33So it'll be crunchy and a bit chewy in your mouth, similar to what you get with an Anzac biscuit.
00:19:37Done.
00:19:39It's in the fridge.
00:19:46Yes, I'm actually pretty excited to cook today.
00:19:49I'm going to make a beef pie with a little touch of cinnamon and balsamic vinegar and onion jam to
00:19:57go throughout the pie.
00:19:58It kind of like gives that really nice familiar feeling like, you know, you're at home, you're just getting that
00:20:03bite and you're feeling really cozy and nice.
00:20:06Can I have a spoon?
00:20:08I've got my ice cream base in the churner.
00:20:11I'm not using an anglaise base.
00:20:13I'm doing a coconut cream base.
00:20:16Today I am making a ube coconut ice cream, similar to hala hala, which is Filipino dessert.
00:20:22It's just a mixture of different dessert components.
00:20:27Electroflam, zago, condensed milk, coconut cream.
00:20:31So there's a lot going on.
00:20:32Flusted!
00:20:34Flusted!
00:20:34I'm feeling a little bit flusted.
00:20:38Jesus, I am way more pushy-toned than I thought I was.
00:20:41I'm going to keep it really classic.
00:20:42It's Australian's Classics Weeks after all, so I'm just going to do a chucked beef pie with some beautiful Shiraz
00:20:47and, of course, the most silky, beautiful palm puree you can make off.
00:20:51Matt, is that you?
00:20:52That smells good.
00:20:53Thanks, Matt.
00:20:53It's a crazy prize today.
00:20:55It's all going to come down to this pastry and letting things cool down so I can get that pie
00:20:59cooked and it not fall apart.
00:21:01A little bit more like that.
00:21:04Do you have the scale?
00:21:08Yeah.
00:21:08Oh, sorry.
00:21:09Sorry.
00:21:10That was mine.
00:21:10No, no, no.
00:21:11All good.
00:21:11That was yours.
00:21:12All good, babe.
00:21:13I got ice cream.
00:21:15I got ice cream.
00:21:15Which I'm happy about.
00:21:16I love ice cream.
00:21:17My ice cream is going to be toasted coconut, sour cherry and chocolate.
00:21:21It's a play on like a lamington bite.
00:21:24I'm doing just a classic creme anglaise, but I'm going to put a bit of coconut cream in it and
00:21:29some toasted coconut flakes.
00:21:31I like normal coconut, but like that toasted flavor just gives it like, oh, oof, which I like.
00:21:38I'm going to do this sour cherry ripple through it and then like chocolate chips.
00:21:42I'm hoping to serve it like in a coconut and then some chocolate mousse and then some toasted sourdough breadcrumbs.
00:21:50Oh, yummy.
00:21:54My ice cream is just in the turn off and I'm really thinking about how this dish is going to
00:21:59eat as a whole.
00:22:01I think the chocolate mousse will add a real nice richness.
00:22:04Oh, yummy.
00:22:05I just have to make a simple creme anglaise, pour it over the chocolate, emulsify that beautifully and then fold
00:22:10through some whipped cream.
00:22:12It will really complement the beautiful ice cream.
00:22:15I want this to be like a fun dessert, but I'm a little bit worried.
00:22:19I've never opened a coconut before, so that'll be the first time.
00:22:22But I've got Aaron next to me though, so he's got guns if I need.
00:22:27What's popping?
00:22:28I hope this works.
00:22:32Oh, oh.
00:22:37Oh, cool.
00:22:38I'm stoked.
00:22:39Awesome.
00:22:40All of my elements are coming together so far really well.
00:22:44After last week's elimination, when I nearly went home, I was pretty rattled.
00:22:49But I think my job and my life back home has prepared me really well.
00:22:54As a nurse, you know, night shifts, double shifts, I am someone who can dig deep.
00:22:59And of course, being a Bondi girl, I love an ice cream.
00:23:03Oh, there's some good pies out there.
00:23:05And there's some good ice creams.
00:23:07We're in for a good day.
00:23:09Annabelle, she's doing a roasted coconut ice cream with a sour cherry jam to ripple through and also a chocolate
00:23:16mousse as well.
00:23:16A little bit of coconut.
00:23:18I'm really excited about Dot's pie.
00:23:20So she's doing a butter chicken.
00:23:23Oh.
00:23:24That works.
00:23:24Crowd winner.
00:23:25Yeah.
00:23:25There's so many good things.
00:23:27Hannah's making a cheeseburger pie, which sounds so different to anything I've ever had before.
00:23:32So I'm super excited to see that.
00:23:34I find myself like to-ing and fro-ing between gravitating towards the classic pies.
00:23:38Just because I know that they, you know, they're legit and they work.
00:23:41But then also going, bloody hell, I wonder what a cheeseburger pie is going to be.
00:23:44I want a cheeseburger pie.
00:23:45I just hands down want a cheeseburger pie.
00:23:49Yeah.
00:23:49I am hungry for this tasting.
00:23:52Ooh.
00:23:53Something smells good.
00:23:54Like a cheeseburger?
00:23:54Yeah.
00:23:56I think I've nailed the fact that this pie tastes like a cheeseburger.
00:23:59My beef is browned off with a beautiful caramelised colour.
00:24:03And then I flavour it with all the flavours of cheeseburger.
00:24:08Burger pickles, American mustard, tomato sauce, and a whole heap of cheese on top to make it more luxurious.
00:24:16Ooh.
00:24:17Cheese is hungry.
00:24:17I don't want a stingy pie.
00:24:19I want a generous pie.
00:24:21It looks pretty cute.
00:24:22It looks like a giant cheeseburger.
00:24:24But I'm really happy with how I've assembled it.
00:24:26It looks really nice.
00:24:28Come on.
00:24:29Are we at 45 minutes to go?
00:24:33Oh, girl, you need to go.
00:24:35Jack, do you have any spare butter, brother?
00:24:37Any word?
00:24:38Spare butter.
00:24:45Hey, how are you going, alright?
00:24:46I'm so far behind.
00:24:49I may have bitten off more than I can chew.
00:24:53I've got a lot of elements on the go, but I don't have anything finished.
00:24:57And the Swiss meringue I've started on, but it's taking a long time.
00:25:00My crumb only needs ten minutes, and my cake needs a bit more time, so I'm just really pushed to
00:25:05that.
00:25:06Even though I don't have the sponge started, I've got about four different elements on the go, and at one
00:25:11point I realised I haven't even checked my ice cream.
00:25:13It hasn't started churning, it's in the freezer, so I go to check and...
00:25:19Oh, you've got to be joking.
00:25:22My ice cream has completely frozen to the tin.
00:25:26I need this ice cream cold, but not frozen before I put it into the ice cream machine.
00:25:31This is absolute chaos.
00:25:34Okay.
00:25:35Brow.
00:25:45The water has disappeared.
00:25:47Oh my God.
00:25:50Okay.
00:25:52Brow.
00:25:53I've accidentally let my ice cream freeze, so now it's all kind of falling apart.
00:25:58The ice cream needs to cool down before I can go back in the ice cream machine.
00:26:03So now I'm just blitzing it over a water bottle.
00:26:06Oh, this is chaos.
00:26:08I've got 35 minutes.
00:26:09I think I can get something on the plate.
00:26:10I think the sponge is probably no longer on the cards, and I just need to make sure that this
00:26:15ice cream is alright,
00:26:17otherwise the whole dish is kind of a disaster.
00:26:19But I think it's good.
00:26:21Finally, it's good news my ice cream has melted.
00:26:23That's right.
00:26:23And I can put it into the ice cream machine.
00:26:25I'm pretty happy with the lemon flavour.
00:26:27It tastes really good, but I'm running out of time, so I'm not going to do the sponge.
00:26:32I'm going to scrub the cake, Chef.
00:26:33What are you doing now?
00:26:35A crumb.
00:26:36I've got this crumb with beautiful chunks of crystallised ginger in it, and I'm hoping that'll give the dish texture.
00:26:43It has a nice kind of bite to it and crunch, but it also brings a little bit of relief
00:26:47to the dish.
00:26:48But you've got an ice cream.
00:26:50Yeah?
00:26:50You've got an ice cream.
00:26:51Ice cream, meringue, curd, crumb.
00:26:54And you please with your Swiss meringue?
00:26:56I think so.
00:26:57I'm really hoping this ice cream works, and then all my elements come together in a good way.
00:27:02Otherwise, I mean, it'll be a bit of an embarrassment.
00:27:07I love like a pie with cheese in it, so it's like a sort of Korean, Japanesey dish.
00:27:12It's almost like a stir fry of chicken, cabbage, carrot, a bit of sweet potato, and then in the centre
00:27:19there's like a big pile of cheese, melted cheese, like cheese fondue almost.
00:27:23I'm thinking of doing like a kimchi, tomato chutney on the side with it too.
00:27:27We'll be pushing hard today to get it on the shelf.
00:27:30It'd be great to see it on there.
00:27:31We'll find out, won't we?
00:27:36Yeah, my ice cream's in the turner.
00:27:39So far, it looks good.
00:27:40I really like Burnt Bass Cheesecake, and I think it would be really cool to incorporate it into an ice
00:27:45cream, which is cold, which is generally not how you eat it.
00:27:47Now, I'm just making a sour cherry gel, and I'm also making charred blackberries and an almond crumb.
00:27:56I've got my chicken cooling down, I've got my sauce in here that I'm just blitzing.
00:28:01The chicken breast, obviously that's a pressure point today, because I haven't used thigh, but I really prefer the chicken
00:28:06breast in the curry.
00:28:07If you cook it right, and you marinate it, and you've let it finish cooking in the oven, it still
00:28:12is tender and juicy and gorgeous, so hopefully I achieve that today.
00:28:15It is a big reward, so don't hold back, you've got 30 minutes!
00:28:23Far out. Talk about pressure.
00:28:27Oh, that's tasty.
00:28:33My toasted coconut ice cream's done, and my cherry gel is ready to start assembling.
00:28:40The best part about a jam-packed ice cream is just you do a scoop, and you can see all
00:28:45of the different elements that you put into it.
00:28:47So I want that really pop of red rippled through it, and then all the little flecks of the chocolate
00:28:51chip.
00:28:52Annabelle! Hello!
00:28:54Curtis is in the house. How wonderful is that?
00:28:56Nice to meet you. You too!
00:28:57I watched you on Surfing the Menu, many years ago.
00:29:00I reckon that's why my dad cooks now, because you watch that.
00:29:05So you're doing a sour cherry, coconut, chocolate.
00:29:10Yeah, toasted coconut ice cream, sour cherry swirls.
00:29:12What do you think of this combo?
00:29:13I just can't help myself.
00:29:14Yeah, go for it.
00:29:15I like how you're rippling that through.
00:29:17Do you?
00:29:18Yeah, chunky.
00:29:18Yeah.
00:29:19Don't mix it too much, because you're not going to get the rippling.
00:29:23Yeah.
00:29:23Now these flavours remind me of something.
00:29:26When I heard Aussie Classics, I was like, Lamington vibes.
00:29:28It is Lamington vibes.
00:29:29Sounds like a classic Australian flavour, which is smart. I like that.
00:29:34I'm excited.
00:29:35Oh, great!
00:29:37Good luck Annabelle.
00:29:38Get that in the oven, girl.
00:29:40Thank you, Chef.
00:29:41Good luck.
00:29:46Hi, Grace.
00:29:47Hello.
00:29:47How are you?
00:29:48How's the pork and fennel pie going?
00:29:50Yeah, it's going well.
00:29:52It's in the oven.
00:29:54She's a rustic little number, isn't she?
00:29:55Very rustic.
00:29:57How long?
00:29:57Cook time?
00:29:58What are you running?
00:29:59I've got like, it's going to come out on the two minute mark.
00:30:01Yeah.
00:30:01I'm pushing it.
00:30:02So I'm a little worried about, the thing I'm mainly worried about is getting it out of
00:30:05the tip.
00:30:06Yeah.
00:30:07And what are the little sidekicks going on?
00:30:10Yeah.
00:30:11It's a summer aglio sauce.
00:30:12Okay.
00:30:13And then I'm just doing a fresh little side salad, because the pie's a little spicy.
00:30:16Okay.
00:30:17So that's some relief.
00:30:18Cool.
00:30:19Love that.
00:30:21Good luck.
00:30:21Thanks.
00:30:22Yeah, so time is sort of running away from me a bit.
00:30:26I'm focusing on the summer aglio.
00:30:28But I will need two minutes at the end to get the pie out of the tin.
00:30:34I'm really worried because I have no idea how to do it.
00:30:38Come on.
00:30:38Come on.
00:30:38If you're making a pie, it needs to be the oven now.
00:30:41You've got 22 minutes to go.
00:30:46Oh my god.
00:30:48Woo!
00:30:51I think I've brought those.
00:30:54Yeah, I'm right into the thick of it, and I've underestimated how much time I needed
00:30:57to develop the flavors.
00:30:59I don't want the miso to overpower all the aromats or the eggplant, and everything's just
00:31:04guesswork.
00:31:05I need my pie to cook for at least 20 minutes, and there's 22 minutes to go.
00:31:10I'm not experienced with pastry.
00:31:11I'm not experienced with pie, so I'm trying to just motor right now.
00:31:15Hi, Aaron.
00:31:16Hey, how you going?
00:31:17Oh my gosh, we're visiting you right in the moment.
00:31:19Yes.
00:31:20Yeah.
00:31:20About to egg wash it and put the lid on and get it in.
00:31:23Like, just get the lid on?
00:31:26Mate, it needs to be cooking now.
00:31:28Yep.
00:31:28The pie takes at least 20 minutes to bake.
00:31:32Yep.
00:31:35Like now.
00:31:35Now, now, now, now.
00:31:36Yeah.
00:31:37Because otherwise you're not going to be serving us anything but raw pie.
00:31:39I know.
00:31:40I'm trying.
00:31:41I'm really trying.
00:31:42Crimp like the wind, all right?
00:31:44Good.
00:31:45Good luck, man.
00:31:46But you've got to egg wash, you've got to bind it all together, you've got to crimp it,
00:31:49and then you've got to egg wash the top.
00:31:50There's still a lot to do.
00:31:53I just have to get this pie in that oven.
00:32:08Can't do fine.
00:32:10Just over 20 minutes to go, I've got my egg wash on and my spicy miso eggplant pie is
00:32:14finally in the oven.
00:32:16What felt like an eternity, it's finally there and I just, I really don't know if it's going
00:32:21to cook.
00:32:22What temperature is that at?
00:32:23I've cranked it to 210 because I think with the time left, I don't think it'll cook in
00:32:28time at 200.
00:32:30All I've got to do now is focus on my pickle and hope to God that that thing cooks.
00:32:39With my caramel ice cream, it's going to look really decadent and delicious with crumble
00:32:43inspired by an Anzac biscuit.
00:32:47I get the vicky crumb out of the oven, it looks beautiful, it's golden brown, so I'm
00:32:51super happy with that.
00:32:52My ice cream's made in the freezer, I just need to do my fold throughs.
00:32:56I've got my apple pies in the oven, I just want to give them as long as possible so they're
00:32:59easy to get out.
00:33:01OK.
00:33:02I get on to making the caramel sauce swirl, which is what will go through the ice cream
00:33:07and cut through the sweetness.
00:33:09And I just keep adjusting that salt level until it's really flavoursome, punchy.
00:33:13It's got that really nice and deep caramel colour.
00:33:18Mmm, let's go with this.
00:33:20If I saw this ice cream flavouring coals, I'd definitely go and grab a tub, so you never
00:33:25know what can happen.
00:33:27I'm the caramel man, the caramel man.
00:33:34Can you hear, can you hear your chips singing?
00:33:36Like the sizzle?
00:33:36Do you know why?
00:33:37Why?
00:33:37Because they're getting drier.
00:33:39Oh that's good, we want that.
00:33:40Yeah.
00:33:41So, singing chips.
00:33:43Singing chips.
00:33:43Yeah?
00:33:44I love singing chips.
00:33:45Some of you are pushing it, you've only got 10 minutes, go!
00:33:50She all right?
00:33:57Yeah, 10 minutes to go, I've pulled the pie out of the oven, but I need enough time to
00:34:03flip this.
00:34:04It's a pie inspired by Bandcamp, and it looks perfect, but it needs a little bit of time
00:34:10to rest before I get it ready for serving.
00:34:12We have a pie!
00:34:14We have a pie, guys!
00:34:15Hey!
00:34:16And now I have an audience.
00:34:19Disaster.
00:34:20Is this looking all right?
00:34:21Yeah!
00:34:22You're looking all right, Jack!
00:34:23You sound so surprised!
00:34:24Wow, you just never know, do you?
00:34:26Yeah.
00:34:27I hope this thing comes out.
00:34:29Me too.
00:34:29I might just stick around and see how it goes.
00:34:32Oh no, okay.
00:34:34Let's hope it's...
00:34:37Okay, she's lifting.
00:34:38Yeah.
00:34:38I reckon you got this.
00:34:40Okay.
00:34:41She's looking good, she's looking good.
00:34:43I think you've just got to do it quickly.
00:34:48Oh!
00:34:49Right out!
00:34:50Shut it out!
00:34:51Shut it out!
00:34:51Shut it out!
00:34:52Shut it out!
00:34:53Shut it out!
00:34:53Shut it out!
00:34:54Shut it out!
00:34:54It looks pretty good!
00:34:55It looks pretty good!
00:34:56Oh my god, I made that pastry!
00:34:58You did!
00:34:59You did that!
00:35:00I did that, guys!
00:35:01Thank you!
00:35:04I made a pie, Jackie!
00:35:06Good work, Dart!
00:35:08Oh!
00:35:09Oh, it's toasty!
00:35:11I'm taking my pie out.
00:35:13Time is ticking.
00:35:14I need to get this pie out of the oven, because I have to get it on this plate.
00:35:19I grab my pie.
00:35:20It's on my bench.
00:35:21Okay.
00:35:25Now what?
00:35:27She's very rustic.
00:35:34I just don't know how to get it out.
00:35:37I've got two spatulas, it's really hot, so I can't...
00:35:40I'm too nervous about flipping it, like...
00:35:44I just don't know what to do.
00:35:46There's literally no way this is going to come out.
00:35:50How the hell did you get it out?
00:35:54It's time to plate up my burnt bass cheesecake ice cream.
00:35:57So I've got my sour cherry gel on the bottom, and I add some charred blackberries,
00:36:03because they have a kind of jammy, smoky flavour, which complements that smoky,
00:36:08bass cheesecake ice cream.
00:36:11And, yeah, I'm really happy.
00:36:13I don't know, I think if this works out, I might get hooked, and I might only want to cook
00:36:17desserts.
00:36:20Five minutes to go!
00:36:32Somehow, I've saved my lemon meringue ice cream, and even though I don't have the sponge today,
00:36:36I've got this beautiful crumb, and I'm hoping that'll give the lemon meringue pie element
00:36:41with the buttery and crunchy texture.
00:36:43I'm really just hoping that it all works together and that the ice cream's the start of the dish.
00:36:48I have had a super clear idea, this whole cork, about all the elements I wanted.
00:36:52There's so much sour cherry ripple and chocolate packed into this ice cream.
00:36:57I've got this little coconut that I opened myself for the first time.
00:37:00I'm going to do some crumbs at the bottom as, like, a little treat that you can find
00:37:03when you kind of go digging through the dessert.
00:37:07I like this. Tastes awesome.
00:37:09Oh, my God!
00:37:11Home stretch! Three minutes to go!
00:37:13Let's go!
00:37:23Oh, my God!
00:37:25Aaron is waiting until, like, one minute.
00:37:28Wait, he still hasn't got it out?
00:37:32Hey!
00:37:33Looking around me, there are some structurally incredible pies,
00:37:37so I'm looking at mine.
00:37:40It's got to come out one way or the other.
00:37:43Grace, I think you're just going to send it.
00:37:44I just, I think I just have to push, like, tip it and just push it out.
00:37:49Yes, yes, Grace.
00:37:50Aw.
00:37:52Aw, it's a disaster.
00:37:54Damn it.
00:37:55It looks a bit like it's fallen out of the freezer or something.
00:37:58That is so annoying.
00:38:01Nah.
00:38:02This is for the prize of a lifetime.
00:38:04You've got one minute to go!
00:38:06Let's go, guys. Come on.
00:38:07Let's go.
00:38:08Let's go.
00:38:17One minute call happens and I'm now pumping.
00:38:21Oven door open.
00:38:22I'm getting this thing out.
00:38:23It's hot as hell.
00:38:24And I need to get this thing on a plate as soon as possible.
00:38:39It lands on the plate.
00:38:41She's out.
00:38:43Whew.
00:38:44She's not pretty, but there's a pie on the plate.
00:38:48So, that's a win.
00:38:50Time's up in ten!
00:38:52Nine!
00:38:53Eight!
00:38:54Seven!
00:38:55Six!
00:38:56Five!
00:38:57Four!
00:38:58Three!
00:38:59Two!
00:39:00One!
00:39:01That's it!
00:39:02Great job, guys.
00:39:04All right.
00:39:07That was stressful.
00:39:09Very stressful, but I got a pie up.
00:39:11It's still standing, just barely.
00:39:15Um, yeah.
00:39:16So, I'm pretty happy.
00:39:22What a classic Aussie challenge.
00:39:26Never thought I'd say these words, but first up,
00:39:30for the cheeseburger pie, Hannah!
00:39:36I've never in my whole life heard of a cheeseburger pie.
00:39:46Hannah?
00:39:46Hi.
00:39:47So, how have you made sure that every bite of this pie,
00:39:51it just gives flat-out cheeseburger?
00:39:53It's got the flavours of cheeseburger,
00:39:55which is tomato sauce, pickles, cheese and mustard.
00:39:58It was just, like, tasting and adding and tasting and adding
00:40:01until I was like,
00:40:02that tastes like a cheeseburger.
00:40:08Don't hold me back any longer.
00:40:09Let's cut this thing up.
00:40:10Let's do it.
00:40:11Hold on.
00:40:14Oh, bloody hell.
00:40:16I'm intimidated.
00:40:17That is a slab.
00:40:18Run at me pie.
00:40:20He is chockers.
00:40:21Oh, my God.
00:40:23Oh, my Lord.
00:40:38This should come with a toy.
00:40:40Yeah.
00:40:41And a juice box.
00:40:43Hannah, that smell.
00:40:46And you know what?
00:40:47I love it.
00:40:48This is my best cheeseburger test that I had ever.
00:40:54I have nothing else to say that I love it.
00:40:57That's it.
00:40:57Hannah, this is a beautifully constructed pie.
00:41:00It just is.
00:41:01You know, like, technically speaking,
00:41:02the short crust on the bottom is really beautiful.
00:41:05It connects really nicely with the puff on the top.
00:41:08It's not easy to make a pie that well built.
00:41:11I know.
00:41:11And the flavour is incredible.
00:41:13And I noticed when you were browning your beef,
00:41:15you were really cooking it nicely
00:41:17and you were getting lots of colour on it.
00:41:18And you can taste it.
00:41:20You know, it tastes like a really wonderful cheeseburger
00:41:23with the pie.
00:41:23You know what?
00:41:24It's a revelation.
00:41:25Hannah, you know you've nailed it
00:41:26when John Kristoff eats it with his hands
00:41:29because the man does not like sticky fingers.
00:41:31It's that balance of the sweetness from tomato sauce.
00:41:34It's that tang from the mustard
00:41:36and, you know, that delicious, pickly, briny flavour.
00:41:39And then to just signal
00:41:41in case there was any scaring of doubt
00:41:43that it was a cheeseburger,
00:41:45she goes and puts sesame seeds all over the top
00:41:47of her perfectly burnished pastry.
00:41:50No notes.
00:41:51It is a pie burger.
00:41:54Hannah, your totally feral idea is brilliant
00:41:58and a joy maker.
00:41:59Like, look at all of us.
00:42:00We're just, like, smiling like crazy.
00:42:03You've really nailed the flavour profile
00:42:04of a cheeseburger.
00:42:06Of a cheeseburger.
00:42:08And I love that you've used your mum's superpowers
00:42:10because you've been really strategic.
00:42:12You've thought about what might fly off the shelves
00:42:15and will resonate with a big crowd.
00:42:17And just bloody well done.
00:42:19Congratulations.
00:42:19Good job.
00:42:20Good job.
00:42:20Oh, yeah.
00:42:21Oh, my God.
00:42:22Oh, my God.
00:42:22Oh, my God.
00:42:24Oh, my God.
00:42:25Oh, my God.
00:42:26Oh, my God.
00:42:27Oh, my God.
00:42:28I feel like if I was posing for the packer,
00:42:30I'd nearly want to do this.
00:42:32Oh, then.
00:42:32Like, something weird and fun.
00:42:34Oh, my God.
00:42:35Oh, my God.
00:42:36Oh, my God.
00:42:37Oh, my God.
00:42:47Oh, my God.
00:42:48Oh, my God.
00:42:49It looks really good.
00:42:50From the sight,
00:42:51It looks terrible.
00:42:57And I feel like this is going to be pretty embarrassing.
00:43:11nice what have you made us i've made a pork and fennel pie and how'd you go i went really
00:43:19well
00:43:20until i had to get it out of the tin and then i went really bad really well until you
00:43:26didn't
00:43:26yeah it just didn't have enough structure in the pastry i think to sort of get it out
00:43:34whoa not bad
00:43:49grace one of the most famous three michelin star chefs in the world
00:43:52massimo batura has a pie that he describes as oops i dropped the pie so we've all had a pie
00:44:01blow out
00:44:01don't worry if i took a straight top down of that platter you'd be running for it on social media
00:44:07to buy it because beautiful caramelization on the top the vinaigrette was nicely emulsified and the
00:44:12green sauce was spot on i actually love the filling great i think you've definitely got that classic
00:44:18pork fennel flavor i love how tomato it is and you know your fennel is a bit crunchy but i
00:44:25kind of
00:44:25like it yeah i love the combination of the fennel and the pork good match it's a little bit wet
00:44:32inside
00:44:33so nothing wrong with that but you should have reinforced it with a solid dough otherwise it's
00:44:39a good effort well done thank you grace even though your pie had a bit of deflated whoopie cushion
00:44:45about it the flavors were gorgeous i think it's a really good decision it just takes something
00:44:50really traditional puts it in a different casing and then just elevates a pie while still keeping
00:44:56that comfort in there i'm a fan even though it was a little bit flat thank you
00:45:01thank you well done grace
00:45:04the first ice cream we'd like to taste belongs to annabelle
00:45:17i have made a toasted coconut sour cherry and chocolate ice cream cherry granita with a chocolate
00:45:23mousse i love how this looks so do i i really do
00:45:40i want one more
00:45:46it's fantastic it's simple of that it's a dish and quite you know what i'm gonna cry it's just
00:45:56brilliant the effect in your mouth everything is working so well that dark chocolate is really
00:46:02like a lift and you look beautiful it really is beautiful the way the mousse works with the ice
00:46:07cream and then the crunch uh the brightness and and um the the freezing cold of the granita
00:46:13the ice cream texture is flawless like elite work both on the technique and how balanced it is as
00:46:18well and obviously the appearance it is so amazing to see you work when you have a clear idea
00:46:24like it is unbelievable it is night and day you're a different person just remember that
00:46:29because when you do love it you produce dishes like this
00:46:32thanks guys
00:46:35i am really happy the judges loved it if i don't win today
00:46:40coles give me a call i'll let you have my ice cream on the shelf anyway
00:46:42for free
00:46:46yeah next up please
00:46:52looking at my pie i can see that it's got a very nice golden crust
00:46:58all i can hope is that the inside is as good as the outside
00:47:03i don't know if the inside is actually going to be cooked a lot i've made a spicy miso eggplant
00:47:10and coconut cream pie with malaysian pickle atah
00:47:15how long was this in oven for waterline 20 i'm not quite sure i was there with like a minute
00:47:20left
00:47:20just waiting and i was just like you know twiddling my thumbs
00:47:23i reckon it was slightly under yeah under 20 minutes i reckon
00:47:25it could could be under 20 minutes
00:47:26did you feel excited to get two layers together and put it in oven
00:47:30i think i was too stressed to be excited i'll just get it in as soon as possible
00:47:34try and creep as fast as i can and just straight in the oven
00:47:46Aaron i really admire you coming up here um having tried something that you've you've never tried
00:47:51before um and giving it a crack you know building a pie is like building a house you need the
00:47:57structure to be right otherwise the walls can fall down and sadly that's kind of what's happened
00:48:02right you your pastry's being cooked a little too high um a temperature and when you see it the
00:48:09the outside is nice and crunchy but the inside is still a little bit raw the thing that i want
00:48:14you
00:48:14to understand is the flavor of this feeling is delicious and if it was served over rice as as a
00:48:20normal aubergine curry eggplant curry i think i think it's wonderful and then that slaw aggressively
00:48:25crunchy and also full of flavor Aaron do you know what i think your vegetarian pie needs
00:48:30big chunks of chicken just something meaty with a bit of body in there to you know hold up that
00:48:40really um saucy feeling that you had there which has great flavor yeah thanks Aaron thank you
00:48:49today time and stress have gotten the better of me but very happy with the flavors and
00:48:55my relationship with pastry is actually improving next up Vinnie
00:49:03i made a tiramisu ice cream with a biscotti crumb and a choc orange coffee granita
00:49:13it's sung of tiramisu it's really really beautiful you got that mascarpone you got the coffee element
00:49:19and it was a lovely texture that you had the downside for me was the biscotti it's really a
00:49:25bracelet i probably would have left off a plate aliona
00:49:30i made a beef and caramelized onion pie apple and dive and walnut salad on the side
00:49:40aliana is a very good pie it's also really creative you know it's a simple comforting beef pie but you've
00:49:45used cinnamon with balsamic which has brought a bit too much sweetness but i think you could have
00:49:49adjusted that and i think you were this close to serving us a knockout pie jack
00:49:57i made a beef shiraz pie today with some pom puree then he's on he's on cook uh okay joe
00:50:05i'll start
00:50:06with the positives i love your pom puree it ends there um the meat is tough as old boots pie
00:50:15time dot
00:50:23what did you make um i did a butter chicken pie it was something i loved as a kid i
00:50:28had a music camp
00:50:29um i played the triangle and um i'm not laughing at that oh well i only played for a year
00:50:38because it
00:50:38was very hard surprisingly so i've gone with larger chunks of chicken today um i did use breast which
00:50:46is my preferred cut all right i want to dig in shall we yeah let's do it i love chicken
00:50:52breast in a pie
00:50:53you want enough sauce to keep it moist but you don't want a soggy bottom and i'm not going to
00:50:58know if
00:50:59it's top dish worthy until the judges cut into the pie it's a little concerning
00:51:18this is cutting like a dream
00:51:24we're happy with that wow
00:51:41i loved it
00:51:49i'm not gonna lie when you said chicken breast my whole body just had like a bit of a sad
00:51:54feeling
00:51:55because i thought you know all that moisture it might just not be there but the way you've left
00:51:59those chunks big it's it's kept the moisture there and you get these big generous meaty bits
00:52:06surrounded by this lovely tomatoey rich gravy dot when we came to your bench and you said butter
00:52:13chicken pie i was like a jackpot of an idea it's really yum um and i like that you haven't
00:52:20made it
00:52:20too sweet which a lot of you know commercial butter chickens tend to be the filling of this pie is
00:52:25absolutely fabulous it's delicious i have two boys one that loves being adventurous and a little spicy
00:52:30and the other one that doesn't both of them would really like this that looks absolutely fabulous and
00:52:35it'd look beautiful in a pie shop i can't fault the rayita and that delicious sauce absolutely the perfect
00:52:41company man hey dot hypothetically if you got your face smack bang on the pie in store what pose would
00:52:50you do i feel like a
00:52:55like a little side action i don't know there's a very real possibility that that might happen thank you
00:53:04i would love to be immune from elimination so you know we never know you're up emily
00:53:12i have made a uber ice cream and then i made basically halo halo
00:53:17i've never had an ice cream like this before in my life um and it was really fun because it
00:53:22has that
00:53:23wonderful fudgy kind of texture i'll just be a little bit worried that my kids would get it all over
00:53:27the couch but apart from that it is a win jackie i've made a peach and yuzu galette a burnt
00:53:39honey and
00:53:39ginger ice cream jackie there's a lot of really good stuff with the flavor work here you know a nod
00:53:45to
00:53:45those asian flavors but still being quite a technically french dessert casper you're next
00:53:52i made a cheese that galby pie with a tomato chutney
00:53:56casper very creative none of us have had anything quite like this before
00:54:01the flavor is really rich there's lots of umami in there it's a really delicious filling next we'd
00:54:07like to taste your dish petro oh that's beautiful who is this presentation i've made a basque cheesecake
00:54:16ice cream with a brown butter crumb mate i've got to give you mad props like i would have never
00:54:23thought to try and impart bass cheesecake into an ice cream technique wise you've done an awesome job
00:54:29thank you guys thank you for that thank thank you
00:54:36okay next stop please look
00:54:45it's not exactly what i was after but hoping that it's a real knockout blow to the judges
00:54:50this is a challenge today that i really want to win
00:54:55luke what have you made uh i've made a lemon meringue ice cream not quite everything went to plan
00:55:01i was hoping to have a sponge on there as well and i think at just some point during the
00:55:05cook i decided
00:55:06that that wasn't going to happen so i just pivoted and i tried to focus my other elements
00:55:24luke the ice cream is phenomenal like it has such a beautiful in texture and balanced lemon flavor
00:55:32it's not acidic but then you definitely know it's there it's really smooth and like luxury you know
00:55:39who says that about lemon ice cream no one um i i was probably looking for a little bit more
00:55:46curd
00:55:47in the ice cream i'm kind of glad the cake didn't make the plate you know you were trying to
00:55:52hero lemon
00:55:52meringue pie and you've got the elements on here that represent that thank you the ice cream itself is
00:55:58absolutely gorgeous i think there's such a danger with lemony flavors to taste a little bit like
00:56:03dishwashing liquid it had such a lovely um rich lemon flavor in it so well done
00:56:12the next one is
00:56:19yeah patty being safe today and up on the gantry would just be amazing even more incredible would
00:56:25be to my mug on an ice cream tub in cold but this dish today is exactly how i pictured
00:56:31it at the
00:56:31start of the cook in my mind and you know it starts to creep in like you never know what
00:56:36can happen
00:56:37bye anyone oh wow that's what i feel like he just made himself a hybrid challenge
00:56:45oh my god oh whoa oh my god my eyes are sweating that'll do oh wow thank you so much
00:56:59what is it so it's a salted caramel ice cream with a golden bicky crumb
00:57:04and a apple pie wow i've never been so scared to eat a dessert i know it's very naughty are
00:57:14you trying to kill us
00:57:19uh
00:57:24uh
00:57:43pat and that ice cream it is lovely it's gentle it's rich
00:57:50and on top of that you had the audacity of doing a pie on the top of that i mean
00:57:57that pie is lovely
00:58:00it is fabulous i mean the texture of your ice cream is just velvet and there's that perfect
00:58:07amount of salt and caramel in there i don't even care about the pie the ice cream's so good but
00:58:12the
00:58:12pie is really good too and the apples spiced really nicely it's a really wonderful effort pat good job
00:58:17thank you it's just perfect all these really australian tastes and they're there in the ice
00:58:22cream just does that sea sauce so perfectly between the salt and the sweetness but still punches with
00:58:29that caramel flavor and i think if i had a tub of this with like that much left in it
00:58:35i'd actually hide
00:58:36it from my partner in the fridge so that i got to finish it i love watching you at the
00:58:42moment like
00:58:42you are just happy as larry in this kitchen it's showing on the plate the pie is funny because
00:58:49it could be the best short crushing scene of the day
00:58:55podcast
00:59:04today was a classic aussie challenge and what a ripper half you cook fries and half of you made ice
00:59:11cream
00:59:11the best part is the top dish from each not only wins immunity but will also have their product
00:59:20on freezer shelves in cold stores around the whole country tomorrow
00:59:29you guys really impressed us
00:59:33we saw everything from the inventive to the classic but there was one pie that we just wanted to stick
00:59:40our
00:59:40faces in it was so delicious
00:59:53ice cream makers you guys smashed it but there was one cook whose ice cream was so good
01:00:03it not only made us nostalgic but left us in no doubt that we would devour an entire tub
01:00:19pat how do you feel your ice cream been sold had calls be really cool for especially my family to
01:00:27see so
01:00:27yeah really good you can sign some tubs pat that's right
01:00:33anna how do you feel your pie is in stores around the country my kids are going to be
01:00:39so excited about this and i won't have to cook dinner i can just like reheat a pie
01:00:48great work guys well deserved chef curtis it was so lovely having you back in the kitchen
01:00:54and fight we want some more for tomorrow oh yeah listen i love being here i love being around you
01:01:01guys you're all so talented so i would love to come back tomorrow yeah you guys are going to need
01:01:07to
01:01:07get some rest because tomorrow you're going to need all your energy
01:01:13you can get pat's salted caramel ice cream and hannah's cheeseburger pie available at cole's tomorrow
01:01:21tomorrow night curtis is back here we go with another surprise i've brought you
01:01:30oh my god let's go guys but this time his surprise leads to someone's goodbye oh my god
01:01:40i just hope i've done enough to stay alive you all right aliona i'm really hoping it's not going
01:01:45to send me home today i'm not ready to go
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