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MasterChef Australia S18E32 Mystery Box Challenge: Adriano Zumbo
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00:00:00Previously on MasterChef Australia...
00:00:03It's Curtis Stone!
00:00:09Aussie Classics Week brought a couple of top blugs...
00:00:13I thought crocodiles were an adrenaline rush.
00:00:16Being in the kitchen, mate, that is ten times harder.
00:00:18...and a legendary prize.
00:00:21The winner will have their product in all the cold stores throughout the country.
00:00:26What?
00:00:28With massive wins for Pat...
00:00:31Your ice cream is just valvent. It is fabulous.
00:00:36...and Hannah...
00:00:37It's a revelation. Congratulations.
00:00:39Thank you!
00:00:40...and...
00:00:41You lot won't be cooking!
00:00:43These guys win!
00:00:46The eliminated contestants battled it out...
00:00:49Whoa! Girl!
00:00:51...and Bella won her spot back in the competition.
00:00:56But...
00:00:56We had to say ooroo...
00:00:59To Jack and Dot.
00:01:01It's just been a dream come true to be here...
00:01:04...and to celebrate food every day.
00:01:08Tonight...
00:01:08It's time to get psyched...
00:01:12...for Sweet Week.
00:01:14Ooh la la!
00:01:15...
00:01:18...
00:01:32...
00:01:33...
00:01:33...
00:01:33...
00:01:34...
00:01:48...
00:01:50...
00:01:51...
00:01:52...
00:01:53...
00:01:57Walking into the kitchen today and it looks so cool, it's like Willy Wonka's Wonderland
00:02:06Ooh la la, isn't it inclinable, huh?
00:02:13It's a brand new week, and guess what, it's sweet week!
00:02:26Bella, you could not have come back at a better time, hey, it feels like meant to be.
00:02:32How do you feel about an entire week cooking sweets?
00:02:35I am thrilled.
00:02:37Ooh.
00:02:39Aaron, last year she cooked was an amazing dessert.
00:02:42I peaked too hard too early.
00:02:44When it comes to desserts in my brain it's literally like 404 page not found blank error.
00:02:48You know, it's just, it's not there.
00:02:52Before we get going, there's someone we'd like you to meet.
00:02:56Ooh.
00:02:58The chef about to walk through those doors is known for intricate creations and whimsical
00:03:04desserts.
00:03:06He's the king of sweets and a dear friend of the show.
00:03:11Can anyone say crock-a-bush?
00:03:13Yes.
00:03:15Please welcome the macaron magician himself.
00:03:18Oh, shit.
00:03:19Oh, no way.
00:03:20Adriana Zumbo!
00:03:32Zumba in the MasterChef kitchen.
00:03:35He is an absolute sweet legend.
00:03:37Just so excited.
00:03:39Hey, mate.
00:03:45Zumba, mate, it wouldn't be a MasterChef season if you weren't involved, but what do you
00:03:49love about coming back here and meeting the latest bunch of home cooks?
00:03:53Oh, look, we all started somewhere.
00:03:55You know, and I think, like, MasterChef's such a great starting point, you know, for your
00:03:59culinary journeys, your careers, to see people with that passion, that drive, that desire.
00:04:04It's always great to be here.
00:04:07Today's immunity challenge is a lucky dip.
00:04:12Oh.
00:04:16Under these cloches is a different hero ingredient that you must turn into a sweet dish.
00:04:25Oh.
00:04:26All right.
00:04:27This is how it's going to work.
00:04:28One by one.
00:04:29Oh.
00:04:30You'll select a cloche and reveal the ingredient underneath.
00:04:33All right.
00:04:35If you don't like the first ingredient that you reveal, you can choose again.
00:04:40But it's a gamble.
00:04:43Ooh.
00:04:44Whatever you uncover on your second pick, that's the ingredient you must cook with.
00:04:50OK.
00:04:52Shall we get this party started?
00:04:53Yeah.
00:04:53Let's go.
00:04:55Let's go.
00:04:56OK.
00:04:58I'm actually really excited about this challenge.
00:05:01I feel like it's my superpower in a way.
00:05:04When I see ingredients, I have this map in front of me going like, this ingredient and this
00:05:09ingredient, and this should be paired with this, this, this, this, this.
00:05:12Alliana, should we choose?
00:05:14Yes.
00:05:15It's just me, you, and a sea of cloches.
00:05:17Let's go.
00:05:17OK.
00:05:18OK.
00:05:19OK.
00:05:19I need to, I need to feel the side first, I think.
00:05:22You need to feel the energy, feel the vibe, feel the spiritual.
00:05:24Yeah.
00:05:24I'm excited to see what's underneath the cloche, but I'm also a little bit scared.
00:05:29It could be something that you don't really find in a dessert, or it can be something really
00:05:34basic.
00:05:35OK.
00:05:35OK, this one.
00:05:36OK.
00:05:37That one.
00:05:37Yes.
00:05:38Here we go.
00:05:40Now, Liana, you've picked fish sauce.
00:05:52Oh my gosh, it's a fish sauce.
00:06:00It's such a bold ingredient that I don't know if I can really hero that.
00:06:05But on the other hand, it could be really fun.
00:06:08I'm going to give you three seconds to think about it, and then we need an answer.
00:06:14One, two, three.
00:06:18Um, yeah, do you know what?
00:06:20I'll just do fish sauce.
00:06:21Fish sauce!
00:06:22She's in with the fish sauce!
00:06:25That means you're making a dessert which has to hero fish sauce.
00:06:30You can take it to the top of the room.
00:06:32Enjoy.
00:06:34I know it's crazy, and it's not going to be easy, but I'm going to try it.
00:06:42If I try your next, let's do it.
00:06:43Hey, nice to meet you.
00:06:46Mmm.
00:06:50All righty.
00:06:53Let's try this one first.
00:06:54That one?
00:06:55Let's do it.
00:06:56Let's see if your vibe's on today.
00:06:58You ready?
00:06:59Yeah.
00:07:04You have chosen...
00:07:05Tonka beans!
00:07:07Ooh!
00:07:07Okay!
00:07:08Yeah!
00:07:10What is Tonka bean?
00:07:12What can you smell?
00:07:15Reminds me of something.
00:07:18It's kind of molasses-y.
00:07:19I don't mind it.
00:07:19I don't know how to use it, but I actually don't mind the aromas that are coming from
00:07:24it.
00:07:25I like a punts every now and again, and my gut's telling me, stick with Tonka bean.
00:07:31Let's lock it in.
00:07:33Let's lock it in.
00:07:34Let's do it.
00:07:35Oh, yeah.
00:07:36Let's do it.
00:07:37Lock it in.
00:07:41Okay, Bella, let's go.
00:07:45Go, Bella.
00:07:46I'm actually hoping for some unusual ingredients under there.
00:07:49I think sometimes the best desserts come from that surprise of, ooh, this isn't usually
00:07:54in a dessert.
00:07:56Yeah.
00:07:56Yeah.
00:07:56We'll choose this one.
00:07:57This one?
00:07:58Yeah.
00:07:59Really?
00:08:00Yeah.
00:08:00I have faith.
00:08:01Okay.
00:08:01Well, Bella, you have chosen...
00:08:07Kombu.
00:08:08Oh!
00:08:10What is it?
00:08:11It's out there.
00:08:13Half one, but it could challenge me.
00:08:18Um...
00:08:18Alright, let's do it.
00:08:22Yes!
00:08:27Adriana's Zumbo is in the house.
00:08:29It's sweet week.
00:08:30I want to show the judges how far I can push myself with desserts.
00:08:34Shall we?
00:08:35We shall.
00:08:35Oh, did you see him?
00:08:37Where are we going today?
00:08:39I'm gonna go with this fella right here.
00:08:41Oh, wow!
00:08:42Number A.
00:08:46Avocado!
00:08:47Oh!
00:08:49Nice!
00:08:50What are you thinking?
00:08:52We'll go somewhere else.
00:08:53Alright, somewhere else.
00:08:55Ooh!
00:08:57It's gonna be another screwed up one, isn't it?
00:09:05Nectary!
00:09:06Yeah!
00:09:11That's good.
00:09:12Are you okay?
00:09:12Asia!
00:09:15Cherries!
00:09:17Orange!
00:09:18Oh!
00:09:19Plum.
00:09:20Oh!
00:09:21I'm nervously in line, waiting my turn, watching everyone pick, like, some absolute banger
00:09:27ingredient.
00:09:28Blueberries!
00:09:29Oh, sis!
00:09:30Yes!
00:09:32Chestnuts!
00:09:33Oh!
00:09:34Yes!
00:09:35That's so good!
00:09:36And then other people are getting the most random ingredients ever.
00:09:39Come on, Mari.
00:09:40We'll pick again.
00:09:42Pick again?
00:09:43Yeah, yeah.
00:09:43I'll pick again.
00:09:44Drama.
00:09:45Barbary.
00:09:47Ooh!
00:09:49Tamarin!
00:09:50I'll take it.
00:09:51Ooh!
00:09:53Longin!
00:09:54Ooh!
00:09:55Let's do another clutch.
00:09:57Cardamom.
00:09:58Ooh!
00:09:59That's good!
00:10:00I'm happy with that.
00:10:01I'm, like, praying to God that I get something that I love and want to cook with.
00:10:09Hibiscus!
00:10:11Yay!
00:10:13Yeah, yeah!
00:10:14There is, I have no idea what's going on.
00:10:17You look very confused.
00:10:18Like, I just never cooked with it.
00:10:20Okay.
00:10:20I don't even know if I've eaten it.
00:10:22Okay.
00:10:23Come on, you've got to think about whether you can hero hibiscus.
00:10:27Nah, let's do it.
00:10:28You want to go for it?
00:10:29Yeah.
00:10:30You're choosing it?
00:10:31Yeah.
00:10:31Staying with it?
00:10:32Yeah.
00:10:32Last call?
00:10:33Yeah.
00:10:33No, let's go.
00:10:34No, let's go.
00:10:34No, let's go.
00:11:03You want to leave booth from tomorrow, elimination.
00:11:07All these ingredients are so different, right?
00:11:09But they all share one thing.
00:11:10He's got to be the hero.
00:11:11So, when you're creating, you remember, soft and comforting flavors are going to be your
00:11:16best friend.
00:11:19Okay everyone, have fun, good luck, your time starts now!
00:11:22Come on!
00:11:25You know what we need?
00:11:27What do we need?
00:11:28What are we getting at all?
00:11:33It's chaos.
00:11:34Oh my gosh.
00:11:36There's a party in there.
00:11:37Mass.
00:11:37Oh my god.
00:11:39One of you, one of you, one of you.
00:11:41You're there.
00:11:42I might need it later.
00:11:45Now seeing there's some pretty wacky ingredients today, I feel like I'm pretty lucky getting
00:11:48the cherries, but I can't do something too simple.
00:11:50Where's normal cocoa?
00:11:51There's people out there like Bella using kombu and Eliana using fish sauce.
00:11:56Yup.
00:11:57So I think if I want to have a chance of getting that top three today, I'm gonna have to
00:12:00blow
00:12:00the judges out of the water with flavour and technique.
00:12:09I'll just take the whole plate.
00:12:17I'm feeling really inspired.
00:12:19I really love fish sauce.
00:12:21I think it's quite versatile.
00:12:23So yeah, I'm actually pretty excited.
00:12:25I think it's gonna be a fun cook.
00:12:27It's a white apron day, so I want to create something fun, something maybe they were not
00:12:33expecting at all, but it also has to be intentional.
00:12:37It has to eat well.
00:12:39I mean, it's fish sauce in the dessert.
00:12:42Eliana.
00:12:42Hi.
00:12:43A little bit fishy over here.
00:12:45Hopefully not too fishy.
00:12:47Oh, jeez.
00:12:48Yeah, yeah, yeah.
00:12:48God, God.
00:12:49That's where I don't want to go.
00:12:51Yeah.
00:12:51What are you making?
00:12:52I'm making fish sauce ice cream, and then I'm gonna make fish sauce caramel.
00:12:57Yep.
00:12:58Then I'm thinking some crumb, but very mild, maybe just a little touch of orange and hazelnut,
00:13:03and I'm thinking orange gel with black pepper and fish sauce in it as well.
00:13:09So you're putting fish sauce in three out of four elements.
00:13:12I love fish sauce.
00:13:13If you pull it off, I can see where you're going with the thought process, but you've got
00:13:18to make sure you're tasting everything.
00:13:19Yeah, yeah, yeah.
00:13:20Everything, you know, because you're balancing through the whole dish, the flavour.
00:13:25Yeah, thank you.
00:13:25Let's hope you pull it off.
00:13:26Yeah.
00:13:27Zumba seems to be excited about my idea, but he says, like, just practice restraint.
00:13:33I want to impress him, so I'm gonna taste, taste, taste everything.
00:13:37So hopefully I will hone into my, you know, flavours and how I can balance things properly.
00:13:46Why did it turn off?
00:13:47Um, I got tamarind, and thinking of doing a tamarind, um, ice cream.
00:13:54Um, and then I'm thinking of doing possibly a ikam bilis and tamarind praline.
00:14:02Um, and, uh, we don't know how, it's a day of experimentation.
00:14:07I'm really wary of this one.
00:14:09Let's do this.
00:14:10I've got cardamom, so I'm gonna try and make a cardamom and white chocolate blondie.
00:14:16With a carrot and cardamom ice cream.
00:14:20And a walnut crumb.
00:14:23Um, yeah, we'll see how we go.
00:14:29I've got barberries and I'm still processing it, so I'm happier about it than chamomile, but still not stoked.
00:14:37But having a taste of it, it kind of tastes a bit like, um, almost like dried cherry, like goji
00:14:42berry.
00:14:42So, where my mind's sort of taken me now is almost like, I wanna go to something dark chocolate.
00:14:47Maybe like Rocky Road-esque as well.
00:14:49So, we'll see. I'll have to push though.
00:14:52I'm sorry. Thank you.
00:14:55I'm feeling excited to experiment with kombu today.
00:14:58Usually in a dessert, I'm pretty confident in my technique and how to incorporate different flavours.
00:15:05I've never worked with kombu before.
00:15:07I'm gonna play around with a few different ideas once I try this kombu.
00:15:19Well, that's salty. That's very salty.
00:15:25And just like, salt with extra umami.
00:15:30Bella, you are a hero for sticking with the kombu.
00:15:34You, are you regretting it? What's your smile doing?
00:15:37Is that a happy smile?
00:15:37No, it's not a happy smile. I am stressing out.
00:15:43I haven't really tasted kombu before and it kind of just tastes like salt to me.
00:15:47A bit of funky salt. Yeah, like a bit of funky salt.
00:15:50Okay, so, what are you making?
00:15:51I'm not sure. I'm thinking an ice cream, but I don't know.
00:15:56So, right now, you need to make a decision.
00:15:59And kombu is the hardest ingredient that was amongst those 40 ingredients.
00:16:03Really? Like, it is the trickiest one. Take that on board.
00:16:07Let's use that palette. Yeah.
00:16:09I have no idea what this dish is going to be.
00:16:12I don't know.
00:16:14I'm having big regrets right now.
00:16:16I'm concerned.
00:16:19I don't have any idea what I'm cooking.
00:16:22Um, yeah.
00:16:35My mind is all over the place.
00:16:38Um, yeah, I'm really not sure what I'm doing today and I think that's showing.
00:16:41Tasting the kombu, it's got a lot of umami and saltiness, almost in the way that miso does.
00:16:47So, I'm thinking I can infuse some cream with the kombu and turn that into my ice cream base.
00:16:54Gonna be fine.
00:16:54I also think about other Japanese flavours like black sesame.
00:17:00Quick little sponge might work as a flavour to complement the kombu.
00:17:05I feel like I just need to cook something.
00:17:08So, hopefully I can pull it off.
00:17:13Okay, that's fine.
00:17:16I'm, I've never played with vegetables in an ice cream.
00:17:19Can I have some of your flour?
00:17:21Where do I put my tart?
00:17:23Yeah, yeah, yeah, go, go.
00:17:25I'm making a tart today, uh, with tonka beans.
00:17:28I actually am feeling excited.
00:17:30An ingredient I've never heard of, never eaten, never used before.
00:17:35I'm just gonna keep it really simple and see how I can build.
00:17:41So, I'm gonna make a tonka bean, uh, creme diplomat.
00:17:43I'm gonna do a tonka bean and date caramel.
00:17:46And I'm also going to do some, uh, shaved chocolate on top.
00:17:50So, right now I'm going off what I think tonka bean is.
00:17:52I'm, I, I smelt it and it smelled very molasses-y.
00:17:56Uh, like a lot of warm spices, kind of hints of vanilla.
00:18:00So, I'm thinking this actually might carry a lot of flavour.
00:18:03Need to get a big, big move on.
00:18:05If I can manage to pull this off,
00:18:07I think I've got a real good chance to win one of those three immunity spots.
00:18:13Pretty good creme diplomat.
00:18:17She's gone, she's gone.
00:18:20That's okay.
00:18:22Vinnie, how are you?
00:18:23Jeff, good, how are you?
00:18:24Tell me, blueberries, what are you doing?
00:18:27Yes, yes.
00:18:27So, I want to fill them all with chocolate,
00:18:29then I want to make a blueberry syrup,
00:18:31pipe it in and make a sphere,
00:18:33and then like a chocolate soil,
00:18:35and I put blueberries on there to make it look like blueberries in the forest.
00:18:38So, what, what, what's the name of your dish?
00:18:40Blueberries in the forest, I think.
00:18:43Blueberries in the forest?
00:18:44Yes.
00:18:44Are you having a lot?
00:18:45They don't even grow in the forest.
00:18:48Well, I come back and check on you, Vinnie.
00:18:50Thank you, yes.
00:18:51Don't disappoint me, please.
00:18:52No.
00:18:52I think this bowl is really nice.
00:18:55You got chestnut?
00:18:55Yeah.
00:18:55What are you making?
00:18:56I mean, here, chestnut and chocolate cake.
00:18:58Oh, yeah.
00:18:59And then I'm going to do a chestnut twill.
00:19:01I'm going to do some sort of fruit, um, compote.
00:19:04I'm thinking maybe pear, some creme fraiche.
00:19:06I'm just like, uh, it's definitely going to develop along the way.
00:19:10Go for it.
00:19:12Luke.
00:19:13Chef.
00:19:13How are you?
00:19:14Good, how are you?
00:19:14Oh, tell me.
00:19:14I've got the cherry.
00:19:16So, yeah.
00:19:17And I want to do a cherry, chocolate, coconut mousse cake.
00:19:21And I'll do a chocolate, uh, glaze, like a mirror glaze.
00:19:25It's a lot of work in 75 minutes.
00:19:28It is a lot of work in 75 minutes.
00:19:32Hi, Annabelle.
00:19:33How are you going with your hibiscus?
00:19:36I am experimenting.
00:19:37What's that for?
00:19:38That's a dumpling dough.
00:19:39I'm going to do coconut and hibiscus dumplings in, like, a hibiscus tea.
00:19:44What?
00:19:45Is that me?
00:19:46Not expect that.
00:19:47Let's roll.
00:19:48Good luck.
00:19:50Hey, Pets, what does a sponge look like?
00:19:54Yeah, yeah, yeah, that's not bad.
00:19:56I've got a nectarine as my ingredient.
00:19:59And I was pretty happy because I had avocado at first, and I had no idea what to do with
00:20:03avocado.
00:20:04So, pretty happy that my gamble paid off, but the sweets aren't my strength.
00:20:08So, I don't know if what I'm doing is correct.
00:20:11I'm just whisking things at the moment and hoping they come together.
00:20:14Very confused and very, I guess, jittery, a bit nervous, because I don't have a clear
00:20:21idea of what I want to do.
00:20:23I have a rough idea.
00:20:25Oh, Jesus, here we go.
00:20:27I want to do a sponge soaked in nectarine syrup with a creme diplomat, and I'm just hoping
00:20:32that I get ideas as I go along.
00:20:35Hi, Aaron.
00:20:36Hey, how are you going?
00:20:38Let's get that off the heat.
00:20:39I'm freaking out a little bit with the nectarine.
00:20:42What are you making, Aaron?
00:20:43I'm trying to make a sponge that's going to be soaked in a brandy and nectarine syrup.
00:20:48I'm going to have a nectarine-flavoured creme patte or diplomat.
00:20:53I haven't decided yet.
00:20:54There's pipes on top.
00:20:55And the other elements are kind of coming to me as I go.
00:20:58Careful with that, because time will go, and then you'll be still figuring it out.
00:21:01Yeah, and we'll have nothing left.
00:21:03I think with your last dessert, because you had that soy sauce caramel in there, it had
00:21:07such a wonderful Aaron touch to it.
00:21:08Yeah.
00:21:09I'm not saying put soy sauce in this, but I'm wondering if there is something that you
00:21:12can do in another element while still making sure that your stone fruit is the hero.
00:21:18To Aaron it up, in my mind, means to amp something up with flavour and to think of
00:21:24an interesting pairing that comes naturally to me.
00:21:29Let's go, Fitz.
00:21:29Let's go, mate.
00:21:30I run to the pantry, and I grab some chilis, and I throw it into the syrup to infuse that
00:21:35chili, to bring it all out, to add another element of complexity into what is a very simple
00:21:39syrup.
00:21:40Hopefully, that will all come together.
00:21:43Is that the toys or empty?
00:21:46Is that it?
00:21:47What's in that container?
00:21:48What's in that?
00:21:49Make it short and sweet!
00:21:5145 minutes to go!
00:21:53Come on!
00:21:54Laminate it once.
00:22:00Got my crumb in the oven, but it kind of looked like a big cookie, but I think that's how
00:22:03it's supposed to look.
00:22:09Today I got the oranges, so a very versatile ingredient compared to some of the others.
00:22:13So, whilst that's great, I think it does put a bit of pressure on it as well, because
00:22:16you've got one of the easier ingredients.
00:22:19Before MasterChef, I definitely would have been a bit fearful of cooking a whole week
00:22:23of sweets.
00:22:24It's not really my thing, but I was lucky enough last week to win the ice cream challenge and
00:22:28get my ice cream in all of Cole's stores.
00:22:30It's definitely given me a bit of a confidence boost that, you know, maybe I can do desserts.
00:22:34So, I really want to make something special to have a chance at that immunity.
00:22:37And an added bonus would be to impress my fiancé.
00:22:41Plus, my fiancé's a baker and I want to impress her.
00:22:44I'm going to make a milfoy, so some laser rough puff with some really nice fillings highlighting
00:22:50the oranges, so both the juice and the zest and everything like that, so that's the aim.
00:22:55I'll be injecting orange into the milfoy today by making a cream diplomat with orange
00:23:00zest and some Cointreau, as well as an orange gel, and it's going to be really bright.
00:23:05But I will be incorporating some roasted almonds and a date puree to my milfoy, because although
00:23:12it is a challenge in heroing orange, I think if you just go orange and orange and orange,
00:23:17it can get a bit overwhelming.
00:23:18So, I just want to make sure that I get the right amount of all of those flavours so that
00:23:22the dish is still cohesive.
00:23:24Alright, we're close there.
00:23:26What's happening?
00:23:27What's happening?
00:23:29This has always been a dream of mine, to be on MasterChef and to make it to Sweet Week.
00:23:33Stay clean, stay clean, and let's do the eggs, so egg noodles.
00:23:38I love making sweets, I love making cakes, desserts, being really creative.
00:23:43And what else do I need?
00:23:45Today I got plums, and when I think of plums, I think of very rustic, cosy desserts.
00:23:50They're always baked, they're always warm.
00:23:54I don't want to go down that track today, because I don't want to make it boring.
00:23:58How am I scared?
00:24:00Jackie!
00:24:01Hello!
00:24:01How are you?
00:24:02Jackie, Jackie.
00:24:02Are you happy with the plum or what?
00:24:03Yeah, I love the plum.
00:24:05Nice.
00:24:06Have you used plums before?
00:24:07Yeah, I've used plums, but in very traditional, homely desserts.
00:24:10They're very comfy and warm.
00:24:12That's all I was saying.
00:24:13Yeah.
00:24:13It's like grandma cooking, you know, plums.
00:24:15Yeah, pretty much.
00:24:16Yeah.
00:24:16So how are you going to elevate it?
00:24:18I'm actually going to do a bit of a hot and cold plum dessert.
00:24:22So I'm going to do a chocolate chilli ice cream, with a plum granita, and a plum jam on top,
00:24:27and maybe a little crumble if I've got enough time as well.
00:24:29I think that's smart.
00:24:30Yeah.
00:24:31I'd order that on a menu, stat.
00:24:33Good luck.
00:24:34Good luck.
00:24:37This flavour combination comes from where plums traditionally are rooted in,
00:24:42which is a lot of more warm flavours and earthy flavours.
00:24:45It is a bit of a unique flavour combination, using chilli with the chocolate ice cream.
00:24:51Yeah, definitely taking a bit of a risk today.
00:24:53I mean, it is up for grabs.
00:24:54So I want to make sure that I'm in with a shot.
00:25:01Oh my God, these are so cute.
00:25:05Touch and go.
00:25:07So there's 30 minutes to go, and everything seems to be going really well.
00:25:11But with my tonka bean tarte, this is unbelievable.
00:25:14I've got my creme diplomat and caramel on the go, and now I need to incorporate the tonka bean into
00:25:20my creme pat.
00:25:23As soon as I start grating this tonka bean...
00:25:27Oh, this is bitter.
00:25:29The tonka bean?
00:25:30Yeah.
00:25:32This aroma just hits me, and I'm thinking, this is not what I thought it was.
00:25:38It is completely different.
00:25:40Ooh.
00:25:42I am in trouble.
00:25:59Ooh.
00:26:01Petro?
00:26:02Hello.
00:26:02Hey, Petro.
00:26:02How's it going?
00:26:03Close call.
00:26:04Nearly forgot your tonka bean.
00:26:05Yes, yes.
00:26:05That would have been not good for a hero challenge.
00:26:08Yeah, no.
00:26:09Cracked into one.
00:26:10So the smell, I was getting a lot of molasses, some sort of floral notes and vanilla.
00:26:16And then when I taste it, very marzipan-y, very arminescence, cherry...
00:26:22Polarising.
00:26:23Tonka beans are dangerous, aren't they?
00:26:25Oh, yeah, they're very overpowering.
00:26:27Yeah.
00:26:27If you go too far, make sure you taste everything.
00:26:31And then when you have each element, taste them together.
00:26:34Yeah.
00:26:34Yeah.
00:26:36I'm feeling like the dessert curse is back for me.
00:26:40I am panicking.
00:26:41The flavour profile in this tonka bean is not what I thought it would be.
00:26:45I need to reassess my entire dish.
00:26:48I think I'm going to add a couple of things just to harmonise with the tonka beans.
00:26:53Because they are quite intense.
00:26:55They are quite overpowering.
00:26:57So that can actually take a bit in terms of other flavours.
00:27:01So I still want to make a tart.
00:27:03But I think I'm going to add some orange zest.
00:27:07Dates to my creme diplomat.
00:27:09So I'm going to grate a little bit of fresh orange zest to my creme diplomat.
00:27:12Just to lighten it a little bit.
00:27:15Ease the hit of that tonka bean.
00:27:20Okay.
00:27:22Yeah, I'm really struggling with this one.
00:27:24Can I give you a quick kombu update?
00:27:26Yes!
00:27:27Oh, yes!
00:27:27Because it seems important.
00:27:28Yeah.
00:27:28So Bella, she tried kombu for the first time and went,
00:27:33Oh my gosh, this is salty!
00:27:36So she is in all sorts.
00:27:39In a world of pain.
00:27:39Far out.
00:27:40I don't know.
00:27:41I'm really excited for Pat.
00:27:43Okay, we've seen a couple of Milfoys with varied success.
00:27:47But I'm really excited about this because he's not just heroing the orange.
00:27:50He's adding a couple of other flavours.
00:27:52I think are very, very supportive.
00:27:55Yeah.
00:27:55Going to make like a date sort of compote thing.
00:27:57Sounds good.
00:27:58I think it's a really solid idea.
00:28:00Yeah.
00:28:00And do we have a little fish sauce update?
00:28:04Oh my god.
00:28:05Aliana?
00:28:06Fish sauce ice cream.
00:28:07Fish sauce ice cream.
00:28:08Yeah.
00:28:09Fish sauce caramel.
00:28:12Orange gel with a little bit of fish sauce.
00:28:16Also fish sauce.
00:28:17Hazelnut crumble.
00:28:17Hazelnut and orange crumb.
00:28:19Hazelnut and orange crumb.
00:28:20Yeah.
00:28:20Three elements with fish sauce in them.
00:28:22Yeah.
00:28:23I get that style of creativity, but if you don't understand because you're using so much
00:28:28through the thing that this one has to have 5 grams, that one has 10 grams, that one
00:28:32has 30 grams.
00:28:33It's a skill.
00:28:34It's a very big skill.
00:28:35Wow.
00:28:38At this point, fish sauce is in every single element.
00:28:42It's in my ice cream and in my caramel.
00:28:44It's in my orange sauce.
00:28:45And now there's fish sauce in my crumb because I needed a little bit of saltiness there, so
00:28:51I have fish sauce.
00:28:53That's why I use the salt, right?
00:28:57Aliana.
00:28:58Oh, hi.
00:28:58How's the science experiment going?
00:29:00Getting that umami or what?
00:29:01I'm getting a little bit of umami.
00:29:05I never thought I'd see the day where there'd be a fish sauce ice cream in here.
00:29:08Really?
00:29:09Yeah, well, would you ever do it if you didn't have to?
00:29:13I would.
00:29:14I actually would.
00:29:15This is a fish sauce caramel.
00:29:24This dish is all about balance.
00:29:26Yeah.
00:29:26If there is a gram either way, it just throws it out of whack.
00:29:30Yeah.
00:29:30Yeah.
00:29:31Good luck.
00:29:33So Andy and Zumbo actually look a little bit concerned.
00:29:37Um, but I feel that every single element has intention behind it.
00:29:43And the quantity of the fish sauce is like very different.
00:29:47So, I think it's gonna work.
00:29:53Oh, the clock's right above us.
00:29:55Yeah, I know.
00:29:57Caspar.
00:29:58Hey Caspar.
00:29:59How's the barberry experiment going?
00:30:01Uh, yeah, it's going.
00:30:02It's going.
00:30:03I've got some pickled barberries going on there.
00:30:05Yep.
00:30:05I just did my barberry gel.
00:30:07Cool.
00:30:07Um.
00:30:08I'm interested with these pickled barberries.
00:30:10Pickled.
00:30:10Sure.
00:30:11Pickled.
00:30:11Yeah.
00:30:11I've done like a sweeter sort of pickle.
00:30:13Um, I think it's really plumped them up a lot.
00:30:16Yeah.
00:30:18Good luck.
00:30:19Thanks.
00:30:22I got tamarind.
00:30:24So I have just got tamarind ice cream churning at the moment.
00:30:28And I've created my caramel for the ripple.
00:30:31So now basically going, uh, straight to the ecambilis praline,
00:30:36which is a type of a dried anchovy.
00:30:40Uh, just so it has a bit of an Asian finesse with it.
00:30:44You see my black sesame in there?
00:30:46Am I blind?
00:30:48I'm blind.
00:30:49Mm.
00:30:50Cardamon is my focus today.
00:30:52And at this point I've only got three elements on right now.
00:30:55So my cardamon and white chocolate blondie,
00:30:57with a carrot and cardamon ice cream.
00:30:59So my ice cream's in the churn,
00:31:01and my blondie's in the oven.
00:31:02Now I've got to get onto my crumb.
00:31:05No time to sugarcoat it!
00:31:07Ten minutes to go!
00:31:11I can't believe I made a sponge.
00:31:13Yeah, man.
00:31:14That was great effort.
00:31:15So good.
00:31:18Today I'm stuck with kombu as my hero ingredient.
00:31:22It's really, really salty,
00:31:24so I'm just really struggling to balance the kombu flavour into my dish.
00:31:29Hey, Bella!
00:31:30Kombu dessert.
00:31:31Are we in love?
00:31:35It's gonna have to do.
00:31:36Oh, so we're not in love?
00:31:38But there's something there.
00:31:40Um, yeah, if you're lucky you'll get to eat something today.
00:31:43Oh!
00:31:44What are the elements?
00:31:46There's this crumb.
00:31:47There's this caramel.
00:31:49That's sesame sponge.
00:31:50And a tiny bit of ice cream.
00:31:51This black sesame sponge.
00:31:55Where's the kombu again?
00:31:56Where's the kombu again?
00:31:57It's in technically everything because I like soak some in water and so there's a bit of
00:32:00that water in there and there.
00:32:02Mmm, I'm not even happy with the flavours of my dish.
00:32:06I try a lot of my different elements.
00:32:08It's a hard flavour.
00:32:08It's like, yeah.
00:32:10I've got a few elements done.
00:32:11I'm just not happy with any of them and I can't see how they've become a dish.
00:32:15I've got the ice cream in the turner.
00:32:16I don't think I'll serve it.
00:32:20I don't think I'm gonna get something on the plate at this point.
00:32:23Um, yeah, I'm really worried.
00:32:39Sorry.
00:32:40I'm trying to get a twill but I don't know if it's gonna cook in time.
00:32:47Okay.
00:32:49We're getting somewhere.
00:32:53I'm scrambling to get this dish done.
00:32:56I'm not happy with the ice cream and black sesame sponge.
00:32:59Mmm.
00:33:00But there's no time to fix it.
00:33:03There's no going back.
00:33:05Hopefully the judges will taste the kombu that I've tried to infuse through.
00:33:08But I am really worried that I might not have heroed it today.
00:33:12It's not my best work.
00:33:14I'm really not proud of this.
00:33:18My orange man is in the freezer.
00:33:20Now I'm just working on my glaze and I'm hoping to get it done.
00:33:23Hopefully I can get, like, the tartness of the sour cherry
00:33:25and the freshness of the fresh cherry.
00:33:28The hibiscus is in the dumpling filling
00:33:30and then it is also in the tea that it's gonna sit in.
00:33:34I think it tastes like hibiscus.
00:33:36I can get hibiscus.
00:33:38What?
00:33:38So hopefully I've got a couple of things working towards hibiscus on my plate.
00:33:45For someone that doesn't really like desserts, it's pretty good.
00:33:49I am banking on this one being so good that I don't even have to cook tomorrow.
00:33:55Fine.
00:33:56Fine.
00:33:56I'm just snapping on some plums.
00:33:57I'm going well.
00:33:58Wow.
00:34:00The challenge today is to feature plums.
00:34:03So I need to make sure that this dessert isn't overshadowed by the chocolate and the chilli.
00:34:07The pork's on curls.
00:34:08The pork's on curls.
00:34:09As I'm plating up, I'm really excited.
00:34:12The colour of the plum granita is beautiful and you can definitely tell it's plum.
00:34:15Yum, yum, yum, yum, yum, yum.
00:34:17The flavours of chilli chocolate ice cream are so silky and not overpowering.
00:34:21And I'm really happy with the plum jam and the crumb.
00:34:24Oh, yeah, yeah, yeah, yeah, yeah.
00:34:26I definitely pushed myself outside of my comfort zone and played with flavours that I've not played with before, like
00:34:33chilli and chocolate.
00:34:33So I'm excited and I hope I've done the plum justice.
00:34:37Whoa.
00:34:38That's my first chocolate ice cream.
00:34:40Prove you are the Creme de la Creme.
00:34:42Five minutes to go.
00:34:43Yeah!
00:34:44I hope to God that it is what I'm supposed to do.
00:34:51I'm pretty happy.
00:34:54Everything's coming along well.
00:34:56Picking orange was super lucky for me.
00:34:58It's something I'm comfortable with.
00:34:59Tasting my creme patte, my orange milfoy.
00:35:02I'm really happy with the orange flavour.
00:35:04It is gentle and that's why combined with the gel, it's super strong orange, really zesty flavour.
00:35:11I grab the pastry out of the oven and it looks perfect.
00:35:15Yeah, stoked.
00:35:16I'm really happy with the pastry.
00:35:18It's cooked through beautifully.
00:35:19It's nice and brown.
00:35:20I've just got to try and plate it up beautifully now.
00:35:23Start to pipe my creme diplomat into the different layers.
00:35:27And then on top, I'm dressing it with my date puree and my orange gel.
00:35:32I top it with my almonds and my torched orange segments.
00:35:35And I'm really happy with what I've delivered.
00:35:37I've hit orange in a lot of different elements, but also introduced other flavours to cut through that.
00:35:50I need to get a big, big move on.
00:35:56I'm pretty stressed.
00:35:57Yeah, pretty, pretty stressed and a lot to do.
00:35:59And I'm losing my bearings at the moment.
00:36:03I've got to be really careful that the tonka bean doesn't actually overpower my tart.
00:36:09But it still has to be there because I have to hero the tonka bean.
00:36:12So I've got to find a balance.
00:36:16I've put my date caramel into a piping bag.
00:36:20And my tonka bean creme diplomat into a piping bag.
00:36:23I'm actually pretty happy with my creme diplomat.
00:36:27It's actually quite nice.
00:36:28I'm kind of in a bit of a shock, to be honest.
00:36:31I've used an ingredient I've never used before, never tasted before.
00:36:36Ooh, ooh, ooh, ooh.
00:36:37You alright, brother?
00:36:38Yeah, I was just waiting.
00:36:39I just got to wait for these tart shells to cool.
00:36:42I get one tart shell out and I start piping.
00:36:46It looks cute.
00:36:47It's on, you know, a little stand.
00:36:49It's a little tart.
00:36:51I think a bit of dark chocolate would go really well with this.
00:36:55Sprinkled over the top.
00:36:56I just hope that all my flavours work really well together.
00:37:00I would love to be in the top three today.
00:37:03No hot-baked ideas today.
00:37:05Three minutes to go!
00:37:07Come on!
00:37:08Come on!
00:37:11That looks great, man.
00:37:14I'm feeling like I'm in a good spot right now
00:37:16with my nectarines and cream dessert.
00:37:18My sponge is out, it's cooling.
00:37:20Boom.
00:37:21There we go.
00:37:24It's tasting pretty good, actually.
00:37:26This is my first time making a sponge,
00:37:28so I'm pretty happy with how it turned out, actually.
00:37:30Like, it's, you can see, like, squishy, airy.
00:37:35Everything a sponge should be.
00:37:36I've got to soak my sponge in a chilli and nectarine syrup.
00:37:40Ooh, that's got some kick.
00:37:42And I put Prem Diplomat cream just on top
00:37:44with the nectarine flavouring through it.
00:37:46All in all, I'm pretty proud of, yeah, making a cake today.
00:37:49You know, I don't make cakes.
00:37:52So, hopefully, heroing the nectarines and heroing the fruit
00:37:55and having them in multiple elements in different ways
00:37:58will get me in the conversation.
00:38:02Like, you know, getting straight, like, fast-tracked
00:38:03and started immunity, and that's where I want to be.
00:38:07Last chance for a bit of razzle-dazzle!
00:38:09One minute to go!
00:38:11That's good!
00:38:14I think it looks okay.
00:38:16And by the Prem Diplomat should be okay,
00:38:17I just need to cut off everything.
00:38:2230 seconds to go, and I'm, like, literally immersed
00:38:25in this fish sauce caramel.
00:38:28I'm like, ooh, is it too salty?
00:38:30Is it, like, what, what?
00:38:31So, I'm trying to really balance it before it goes on a plate.
00:38:35Let's see.
00:38:37Fish sauce is everywhere.
00:38:38It's in my ice cream, it's in my crumb, it's in my caramel.
00:38:42I'm starting a little bit doubting myself
00:38:44if it's really just way out there.
00:38:48Oh, my God.
00:38:49Final touches now!
00:38:51Ten!
00:38:51Five!
00:38:53Eight!
00:38:55Seven!
00:38:56Six!
00:38:57Five!
00:38:59Four!
00:39:00Three!
00:39:02Two!
00:39:04One!
00:39:05That's it, everybody!
00:39:07Five!
00:39:10Oh, Scrabble!
00:39:11I have to keep it 25.
00:39:13That did not work very soon.
00:39:15Let's go.
00:39:15Brother, brother, brother.
00:39:22We'd love to taste your dish.
00:39:24Pat!
00:39:27I'm really proud of what I've created.
00:39:30I think I've nailed really good technique.
00:39:33The pastry looks really great.
00:39:35The creme diplomat's holding perfectly,
00:39:37as well as just combining all those different flavours together
00:39:40whilst remaining orange as that hero.
00:39:44Ah!
00:39:46I see.
00:39:49Hope it tastes as good as it looks
00:39:50and the judges love it as well.
00:39:52In honour of sweet week,
00:39:54do you mind if we call you creme pat?
00:40:00That's all good with me.
00:40:01You like that?
00:40:02Yeah, it's a good one.
00:40:03Creamy pat.
00:40:03Yeah.
00:40:04Alright, creme pat.
00:40:05What did you make?
00:40:06I've made my orange milfoy.
00:40:09And your ingredient was?
00:40:11Orange.
00:40:12So, in between the layers of the rough puff,
00:40:15there's orange creme diplomat and an orange gel,
00:40:20torched orange on top,
00:40:22a little bit of mascarpone cream,
00:40:23a date puree,
00:40:25and some toasted almonds in there too.
00:40:28Okay, pat.
00:40:28We're gonna taste the dish.
00:40:32Mmm.
00:40:50Creme pat.
00:40:53I think with this one it might be diplomat,
00:40:55because that was really, really epic.
00:40:57It was the thing that was carrying the orange the most for me.
00:41:00Because it had that texture where it clings to your palate,
00:41:02that was the one that was always there.
00:41:04And just when you thought that the skin on the armour
00:41:06was gonna be a bit too much, bang, that zest hit you.
00:41:08So that was super smart.
00:41:10Pastry on point, mate.
00:41:12That is a ripper.
00:41:13That is a ripper.
00:41:14Well done.
00:41:15Pat, I love that you built everything around that orange.
00:41:18The almonds and the dates were just like the perfect things to support that.
00:41:23Even though there's quite a few rich elements in there,
00:41:25my palate still felt very fresh.
00:41:28So that is a major thumbs up from me.
00:41:31I loved it.
00:41:33The pastry was crispy and orange was singing.
00:41:35It was beautifully balanced and I love those crunchy almonds.
00:41:39Pat is fantastic.
00:41:48It's fresh.
00:41:49It's nice.
00:41:50It's fresh.
00:41:53Next dish with Latin taste is Aliana.
00:41:59Fish sauce is such a strong flavour.
00:42:02And I have fish sauce in every element.
00:42:06Am I crazy?
00:42:08Is this the most insane dessert ever?
00:42:12So that's...
00:42:13That's a bit of orange sauce.
00:42:16Orange sauce, which has fish sauce in it.
00:42:18Could someone actually even hero the fish sauce in a dessert?
00:42:23Oh, I can smell it.
00:42:25I don't know.
00:42:38Aliana, you brave, brave woman.
00:42:40Oh, yeah, I'm scared.
00:42:42Tell us what you made with the fish sauce.
00:42:43I made a vanilla black pepper and fish sauce ice cream with fish sauce caramel, orange sauce and crumb with
00:42:56a touch of hazelnuts.
00:42:58Oh, wow.
00:43:00You could have chosen another ingredient.
00:43:01Why didn't you?
00:43:04Oh, I actually really like fish sauce.
00:43:05And I think if you use it right, which I hope I did say, you can get a lot of
00:43:10umami and almost this creaminess and flavour boost from it.
00:43:15Oh!
00:43:15There's more to you.
00:43:17I can smell it from you.
00:43:19Woo!
00:43:21Funky.
00:43:22Woo!
00:43:25Doesn't smell like dessert, does it?
00:43:27I can smell it.
00:43:43Aliana?
00:43:47It's really funky, like, we can smell it from down here.
00:43:53But you've done it!
00:43:54Woo!
00:43:55You balanced it.
00:43:58I can't believe it.
00:44:02This was all about whether you could tame that yuck into yum, and you did.
00:44:10What you're trying to do is make a distraction from the fish sauce, really.
00:44:13And you've done that with the tartness of the orange.
00:44:15Genius.
00:44:16You've done that with the sweetness and toastiness of that crumb.
00:44:21You've done it with the richness of that caramel.
00:44:24And then you've done it with the fat of the ice cream.
00:44:27And I'm not sure that if I saw it on the menu again, I'd go, gotta get the fish sauce
00:44:31dessert.
00:44:32I would.
00:44:33I totally would.
00:44:34But I think for how challenging that was going to be, I think you've done an incredible job.
00:44:40Well done.
00:44:41I think it's a great dish.
00:44:43Flavor-wise, I think the balance was good, because any more is too much, any less probably wouldn't have tasted
00:44:48it.
00:44:49So the flavor sort of just kind of rumbles softly in the background.
00:44:52Loved it.
00:44:53For me, it's an umami bomb.
00:44:59I would never use fish sauce.
00:45:02It is absolutely, every detail on that plate, I absolutely love it.
00:45:12That was weird.
00:45:16I'm real well done.
00:45:19Our next sweetie is Luke.
00:45:25I've made a cherry and chocolate entremet.
00:45:31Like, I actually really love the flavors and the textures in this.
00:45:34I can really taste the cherries.
00:45:36You've done it really well.
00:45:37I'm really impressed.
00:45:39Annabelle!
00:45:41I made coconut and hibiscus dumplings.
00:45:47I liked it.
00:45:48The syrup's nice.
00:45:49They taste the hibiscus.
00:45:51So I think you've got a great dish there.
00:45:54Hannah!
00:45:57I made you a cardamom and white chocolate blondie.
00:46:02With a carrot and cardamom ice cream.
00:46:07And a walnut crumb.
00:46:11Hannah, I really liked it.
00:46:14I think this is one of your best desserts because it's really cohesive.
00:46:19And I really loved how restrained you were in the cardamom.
00:46:22Well done.
00:46:25Next up, Jackie!
00:46:35Oh, hello.
00:46:37Jackie, what was your ingredient?
00:46:39I got plums today.
00:46:41You got plums.
00:46:42What'd you make?
00:46:43I've got a plum granita.
00:46:47A chilli chocolate ice cream.
00:46:50And a little plum jam.
00:46:52And a little crumble.
00:46:55Oh, okay.
00:46:56Let's see how it tastes.
00:47:21Jackie, you should be really proud of yourself today.
00:47:24I thought you had very succinct ideas.
00:47:27I love the chilli.
00:47:28And the way you've used the plum definitely celebrates it.
00:47:31Definitely.
00:47:32The plum's a hero.
00:47:33And I think you've done a really good job of keeping it just simple.
00:47:36You know?
00:47:37Not taking it too far.
00:47:38And you kind of knew what you were doing and how you wanted to put it.
00:47:41So I think it's a really important part.
00:47:42Well done.
00:47:44There's a decent whack of the old Szechuan pepper in there.
00:47:48Which I didn't mind.
00:47:49It was kind of, like, surprising, but I really liked it.
00:47:52It went really well with the plums.
00:47:54And now I can see what you were doing.
00:47:57Honestly, I think you've done such a good job today.
00:47:59Well done.
00:48:00Thanks.
00:48:01Hooray!
00:48:02I love it.
00:48:03That's it.
00:48:04Done.
00:48:06Salut.
00:48:12Bella, you're next.
00:48:17It's her first tasting back.
00:48:21The first cook back has gone so pear-shaped.
00:48:25But my textures of the ice cream and the caramel and the crumb are all good enough that it eats
00:48:32nicely.
00:48:33So I'm hoping I can get some redemption.
00:48:35Bella.
00:48:36Yes.
00:48:36You got kombu.
00:48:38Yes.
00:48:41Adriano, do you think that this was possibly the most difficult ingredient?
00:48:45Oh, totally.
00:48:48It's an ingredient that you need to know about.
00:48:52I didn't think anyone would take it.
00:48:55I feel a bit silly not taking that second choice.
00:48:59What have I done?
00:49:07Bella.
00:49:09Kombu.
00:49:10Yes.
00:49:11Why didn't you choose another ingredient?
00:49:14So I thought maybe I just need to challenge myself a bit.
00:49:19But yeah, I'm definitely having regrets given it something I wasn't familiar with.
00:49:23Well, we love that you dug deep and faced the challenge head on.
00:49:26What did you make?
00:49:27I've made kombu chaos, which is a kombu ice cream.
00:49:33We have kombu, caramel, a little crumb and a black sesame sponge.
00:49:40Alright, shall we dig in?
00:49:42Yep.
00:49:59Was this meant to be a little sponge?
00:50:01Yeah.
00:50:02Yeah, okay.
00:50:03Things just dried out.
00:50:04There was kombu in there, wasn't there?
00:50:06A little bit.
00:50:07A little bit, yeah.
00:50:09At the very end, there is this slight flavour of the sea.
00:50:13But apart from that, I can't taste the kombu anywhere else.
00:50:18Seeing as today's challenge was to hero the ingredient,
00:50:21I think you might have missed the mark.
00:50:25Look, when you get an ingredient that's not working to get the flavour,
00:50:28you've got to look at different ways to extract it.
00:50:31Roasting, infusing, you know, pan-free.
00:50:32There's all different ways.
00:50:33But I think you can put a dish up, which is great.
00:50:36So well done.
00:50:38Well done.
00:50:42Well done, fellas.
00:50:44The next dish we'd love to taste was cooked by...
00:50:47Aaron!
00:50:49Ooh, it's cold.
00:50:54Can't wait to see how spicy this is.
00:50:57Hello.
00:51:01Aaron, this looks interesting.
00:51:04Yeah.
00:51:06Not so convinced?
00:51:08I don't know.
00:51:09I think it's really simple, but I just...
00:51:10That's why I'm so interested.
00:51:12Ah, okay.
00:51:12Cool.
00:51:13So where'd you end up with the nectarine?
00:51:15I've made a sponge that's soaked in some nectarine, chilli and brandy syrup.
00:51:21I've got a nectarine gel, and I've also got a creme diplomat on top.
00:51:27Okay.
00:51:27Not much else to talk about.
00:51:29We're gonna taste it.
00:51:29No worries.
00:51:36Are you scared?
00:51:39I do.
00:51:52Aaron, I was a little bit worried that the chilli and the brandy would have overtaken that nectarine.
00:52:03But I reckon they amp it up.
00:52:06I reckon it makes your cake go from something that's potentially very safe and even a little bit dull
00:52:11to something that just has that little touch of Aaron, that little touch of MasterChef.
00:52:17The soak was a really good move.
00:52:19I think it added a lot of moisture to your cake, which might have been just a touch on the
00:52:23dry side,
00:52:24but you totally got away with it.
00:52:25Nice job.
00:52:26Cool. Thank you.
00:52:27Aaron, look, I think it's a delicious dish.
00:52:30I loved what you did.
00:52:31I loved the flavour combo with the chilli and that.
00:52:33When I had the taste of one off your bench, like, the chilli was, like, a lot.
00:52:36Pumping.
00:52:36He came back and he was like, nah.
00:52:38I was like, nah.
00:52:38Did you get the chilli?
00:52:40When I ate that though, like, it was well balanced.
00:52:42It really goes well together.
00:52:44You just needed a little bit more nectarine for me, because that's the hero.
00:52:47But, like, amazing.
00:52:49So, yeah.
00:52:49Well done.
00:52:50You know what?
00:52:51I think you've done a fantastic job.
00:52:53Your diplomat cream, not too much gelatin.
00:52:57And that moisture on your sponge was very well done.
00:53:01Yeah.
00:53:02Yeah, yeah.
00:53:03Ooh, Arun.
00:53:06Nice one, mate.
00:53:10Next up, please, Vinnie.
00:53:14You're supposed to be in a white apron.
00:53:16No, not a purple one.
00:53:17Vinnie, what is it?
00:53:19Blueberries in the forest.
00:53:21It's not what I imagined it to be.
00:53:24We get where you were going.
00:53:26You just didn't quite make it there.
00:53:28Unfortunately, the way it worked out, you've just ended up with these, like,
00:53:31chocolate blueberry boobies on a plane.
00:53:35And they're difficult to eat.
00:53:38So, better luck next time, mate.
00:53:42Cash bar.
00:53:44What did you make?
00:53:45I had the barberry.
00:53:46I've done a chocolate cremeux, a barberry gel, pickled barberries, and candied hazelnuts.
00:53:56It's just well out of balance.
00:53:58The only thing that I can taste is chocolate and hazelnut.
00:54:01And I could not taste barberry at all.
00:54:05Okay, next.
00:54:07Russ.
00:54:10It's a chestnut and chocolate cake with some pears and some creme fraiche,
00:54:16and a chestnut twill.
00:54:20Even if you had executed that cake perfectly,
00:54:22I'm not confident whether we could have tasted that chestnut as the hero ingredient.
00:54:27So, next time you have something like this,
00:54:29always just think about the hero ingredient first and what you build around it.
00:54:32Yeah.
00:54:33Thanks, Chris.
00:54:34Emily!
00:54:36This is tamarind, isn't it?
00:54:37Oh, is it?
00:54:38Yeah.
00:54:39It is called tamarind trouble.
00:54:41My tamarind coconut ice cream, tamarind caramel, and the ikambilis gula malaka praline.
00:54:53I just feel like you dispersed the tamarind kind of everywhere and you had so much texture going on.
00:54:59It was very hard to kind of get where you were going with this one.
00:55:03No worries.
00:55:04Thank you for the feedback, guys.
00:55:07Okay, next one, please.
00:55:09Petro.
00:55:15I have never used tonka bean before.
00:55:19I've never heard of tonka bean before today.
00:55:23I'm most concerned just about how all the flavors go together.
00:55:28So tell us, what did you make?
00:55:31That's a tonka bean tart.
00:55:35All right.
00:55:36We're going to see how you've turned the tonka bean.
00:55:56We're going to see how you've turned the tonka bean.
00:56:14This is Vance.
00:56:18Petro, you don't know how good you are.
00:56:22The fact that you put most of the tonka in the cream, the fattiness of that is what kind of
00:56:27disperses the...
00:56:28..intensity of it, and then you've got that intense caramel on the bottom,
00:56:32which is a bit bitter because you've taken it really far, but it's a really thin layer.
00:56:36You're a real natural talent.
00:56:40Have you or have you not used tonka bean before?
00:56:45Never.
00:56:46Never used it, never eaten it.
00:56:47Last chance.
00:56:48Come clean.
00:56:49Never eaten it.
00:56:50Come clean.
00:56:52No.
00:56:54I find that so bloody hard to believe.
00:56:58Forget about the tart, beautiful pastry, all the textures are spot on.
00:57:02Your real talent is being able to get the mates together.
00:57:06The date, the chocolate and the orange, like, far out, man.
00:57:11I don't think I've ever come across someone so naturally gifted with flavour.
00:57:18And this tart is a perfect example of it.
00:57:26That cream, it's like wrapping your mouth around a cloud.
00:57:29And because it's so light and airy, you don't get the full heft of the tonka,
00:57:35you just get it kind of everywhere, all over your palate.
00:57:39Thanks so much.
00:57:40Amazing tart.
00:57:41When you said what you're doing, I was like, if he balances this, this is on the money.
00:57:45So, well done.
00:57:46It's absolutely delicious.
00:57:50Petro.
00:57:56There we go.
00:57:59It's fabulous.
00:58:01From the bottom to the top, there's your special touch.
00:58:05It's well balanced, you've got the textures, you really get the tonka.
00:58:10I love it.
00:58:11Anyway, thank you so much.
00:58:12Thank you so much.
00:58:14Oh, my God.
00:58:15Oh, my God.
00:58:20Yes.
00:58:22I'm in absolute shock with the feedback and all their amazing words.
00:58:30I'm kind of a bit numb, to be honest, but it feels amazing.
00:58:41Everyone should really be proud of what they've done.
00:58:43Whether things didn't work out for you or not, you've got to remember, it's an ingredient
00:58:46you don't usually work with.
00:58:48It's something out of the box.
00:58:49And that's the whole purpose of the challenge.
00:58:50Try and gain and improve on some skills that maybe you didn't think you even had.
00:58:55Let's hear it for Chef Adriano Zumbo.
00:59:03All right, should we get to it?
00:59:05Yeah.
00:59:06We're looking for the top three dishes to win immunity.
00:59:10If I call your name, please step forward.
00:59:18Pat.
00:59:24You took orange and gave us milkoy perfection.
00:59:27All the elements were on point.
00:59:30Definitely worthy of your new dessert nickname, crempat.
00:59:38Next up.
00:59:42Petro.
00:59:48You embraced Tonka Bean.
00:59:52Something you knew nothing about until today and used your instinct to create the best tart
00:59:57we've eaten this season.
01:00:01The final top dish, it was difficult to choose because they're a couple that we love.
01:00:07And it just so happens they're standing right next to each other.
01:00:13So, we decided to give immunity to the cook who did the best job heroing their ingredient.
01:00:22Which was you...
01:00:32The rest of you, bring your A game tomorrow.
01:00:36You'll be cooking for your spot in the competition.
01:00:40Good night, everyone.
01:00:40Good luck, guys.
01:00:43Good luck.
01:00:43Good luck, guys.
01:00:44Tomorrow night...
01:00:46Welcome to your very first MasterChef Tastes.
01:00:51Sweet Week brings a chilling elimination.
01:00:56There's no scent, so I have to really rely on my palate.
01:00:59Who will be cooking to keep their place in the competition?
01:01:05This is so much harder than what I ever imagined.
01:01:09Oh, I have, like, no idea.
01:01:15Um, what the hell is this?
01:01:25Oh, I have, like, no idea.
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