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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...
00:01:49...
00:01:51You have to say, oh...
00:01:55...
00:01:55...
00:01:55...
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 incredible?
00:02:12It'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? I am thrilled.
00:02:37Ooh. Aaron, last year she cooked was an amazing dessert.
00:02:42I peaked too hard too early. When it comes to desserts in my brain, it's literally like
00:02:46404 page not found blank error. You know, it's just, it's not there.
00:02:52Before we get going, there's someone we'd like you to meet.
00:02:57The chef about to walk through those doors is known for intricate creations and whimsical desserts.
00:03:06He's the king of sweets and a dear friend of the show. Can anyone say crock-a-bush?
00:03:13Oh, yes. Please welcome the macaron magician himself.
00:03:18Oh, kids. Oh, no way. Adriana Zumbo!
00:03:33Zumbo in the MasterChef kitchen. He is an absolute sweet legend. Just so excited.
00:03:39Hey, mate.
00:03:40Bye-bye.
00:03:40Thank you, mate.
00:03:45Zumbo, mate, it wouldn't be a MasterChef season if you weren't involved.
00:03:49But what do you love 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.
00:04:16Under these closhes is a different hero ingredient that you must turn into a sweet dish.
00:04:26All right, let's see how it's going to work. One by one.
00:04:30You'll select a cloche and reveal the ingredient underneath. If you don't like the first ingredient
00:04:36that you reveal, you can choose again. But it's a gamble.
00:04:43Ooh.
00:04:43Whatever 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. I 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,
00:05:09and this ingredient, and this should be paired with this, this, this, this, this.
00:05:12Aliona, should we choose?
00:05:14Yes.
00:05:15It's just me, you, and a sea of cloches. Let's go.
00:05:17OK.
00:05:19OK, I need to feel the side first, I think.
00:05:22You need to feel the energy, feel the vibe, feel the spiritual...
00:05:24I'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,
00:05:32or it can be something really basic, OK? OK, this one.
00:05:36That one?
00:05:37Yes.
00:05:38Here we go.
00:05:42Aliona, you've picked...
00:05:47...fish sauce.
00:05:49Oh!
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.
00:06:12One.
00:06:14Two.
00:06:17Three.
00:06:18Um, yeah, do you know what? I'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. Enjoy.
00:06:34I know it's crazy, and it's not going to be easy, but I'm going to try.
00:06:41All right, Petra, you're next. Let's do it.
00:06:43Adiano.
00:06:43Hey, nice to meet you.
00:06:48Uh...
00:06:49Hmm.
00:06:50All righty.
00:06:53Let's try this one first.
00:06:55Let's do it. Let's see if your vibe's on today.
00:06:58You ready?
00:06:58Yeah.
00:07:04You have chosen Tonka beans!
00:07:07Ooh, okay.
00:07:08Yeah.
00:07:10What is Tonka bean?
00:07:12What can you smell?
00:07:15Reminds me of something. It's kind of molasses-y. I don't mind it.
00:07:20I don't know how to use it, but I actually don't mind the aromas that are coming from it.
00:07:25I like a punter 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.
00:07:34Easy, yeah?
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.
00:07:45I'm actually hoping for some unusual ingredients under there. I think sometimes the best desserts
00:07:50come from that surprise of, ooh, this isn't usually in a dessert.
00:07:56Yeah, we'll choose this one.
00:07:57This one?
00:07:58Yeah.
00:07:59Really?
00:08:00Yeah, I have faith.
00:08:01Okay.
00:08:01Well, Bella, you have chosen...
00:08:07Kombu.
00:08:08Oh!
00:08:10Oh!
00:08:11It's out there.
00:08:13Half one, but it could challenge me.
00:08:18Um...
00:08:19All right, let's do it.
00:08:22Yes!
00:08:27Adriana 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?
00:08:34We shall.
00:08:35Oh, did you see him?
00:08:37Where are we going today?
00:08:38Oh, I'm going to go with this fella right here.
00:08:41Oh, wow!
00:08:42Number eight.
00:08:46Avocado!
00:08:46Oh!
00:08:49Nice.
00:08:50What are you thinking?
00:08:52We'll go somewhere else.
00:08:53All right, somewhere else.
00:08:55Oh!
00:08:57It's going to be another screwed up one, isn't it?
00:09:05Nectarys!
00:09:06Yeah!
00:09:07Oh!
00:09:10That's good.
00:09:12Are you okay?
00:09:13Asia?
00:09:15Cherries!
00:09:17Orange.
00:09:18Plum.
00:09:21I'm nervously in line, awaiting my turn, watching everyone pick, like, some absolute banger ingredient.
00:09:28Blueberries.
00:09:29Oh, sis.
00:09:30Yes!
00:09:32Chestnuts!
00:09:34Yes!
00:09:35That's so good!
00:09:36And then other people are getting the most random ingredients ever.
00:09:39Camomari.
00:09:41We'll pick again.
00:09:42Pick again?
00:09:43Yeah, yeah.
00:09:43I'll pick again.
00:09:44Drama.
00:09:46Barbary.
00:09:49Tamarin.
00:09:50I'll take it.
00:09:52Lungen.
00:09:55Let's do another clutch.
00:09:57Cardamon.
00:09:59That's good.
00:10:00I'm happy with that.
00:10:02I'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 ever eaten it.
00:10:22Okay.
00:10:23Come on, you've got to think about whether you can hero hibiscus.
00:10:26Nah, let's do it.
00:10:28You want to, you 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.
00:10:34This is yours.
00:10:44Everyone has their ingredients.
00:10:47You have 75 minutes to make your ingredient the hero of your dessert.
00:10:55The pantry and the garden are open.
00:10:59We're choosing the top three to be safe from tomorrow elimination.
00:11:07All these ingredients are so different, right?
00:11:09But they all share one thing.
00:11:10It's got to be the hero.
00:11:11So when you're creating, you remember soft and comforting flavours are going to be your best friend.
00:11:19Okay, everyone.
00:11:19Have fun.
00:11:20Good luck.
00:11:21Your time starts now.
00:11:23Come on!
00:11:25You know what we need.
00:11:27What do we need?
00:11:27What do we need?
00:11:28What are we getting at?
00:11:33It's chaos.
00:11:34Oh my gosh.
00:11:36Party in there.
00:11:37Nice.
00:11:37Oh my God.
00:11:39One of you, one of you, one of you.
00:11:41Oh my God.
00:11:41Flour, I might need it later.
00:11:45Now seeing there's some pretty wacky ingredients today.
00:11:47I feel like I'm pretty lucky getting the cherries.
00:11:49But I can't do something too simple.
00:11:50Where's the normal coco?
00:11:51There's people out there like Bella using kombu and Eliana using fish sauce.
00:11:57So I think if I want to have a chance of getting that top three today,
00:11:59I'm going to have to blow the judges out of the water with flavour and technique.
00:12:09I'll just take the whole plate.
00:12:13I'll just take the thing on top.
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 going to be a fun cook.
00:12:27It's a white apron day.
00:12:28So I want to create something fun, something maybe they were not expecting at all.
00:12:35But it also has to be intentional.
00:12:37It has to, it has to eat well.
00:12:39I mean, it's fish sauce in the dessert.
00:12:42Eliana, hi, a little bit fishy over here.
00:12:45Hopefully not too fishy.
00:12:47Oh jeez, that's where I don't want to go.
00:12:51Yeah.
00:12:51What are you making?
00:12:52I'm making, uh, fish sauce ice cream.
00:12:55And then I'm going to make fish sauce caramel.
00:12:58Yep.
00:12:58Then I'm thinking some crumb, but very mild.
00:13:01Maybe just a little touch of orange and hazelnut.
00:13:04And 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,
00:13:17but you've got to make sure you're tasting everything.
00:13:20You 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.
00:13:35So I'm going to taste, taste, taste everything.
00:13:37So hopefully I will hone into my, you know, flavours and how I can balance things properly.
00:13:45Why 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.
00:14:01Um, and, uh, we don't know how, it's a day of experimentation.
00:14:07Really wary of this one.
00:14:09Let's do this.
00:14:10I've got cardamom, so I'm going to try and make a cardamom and white chocolate blondie
00:14:16with a carrot and cardamom ice cream and a walnut crumb.
00:14:23Um, yeah, we'll see how we go.
00:14:29I've got bar berries and I'm still processing it, so I'm happier about it than chamomile,
00:14:35but still not stoked.
00:14:37But having a taste of it, it kind of tastes a bit like, um, almost like dried cherry,
00:14:41like goji berry.
00:14:42So where my mind's sort of taken me now is almost like,
00:14:46I want to go to something dark chocolate, maybe like Rocky Road-esque as well.
00:14:49So we'll see.
00:14:50I'll have to push though.
00:14:52I'm sorry.
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 going to play around with a few different ideas once I try this kombu.
00:15:19Well, that's salty.
00:15:21That'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?
00:15:38No, it's not a happy smile.
00:15:39I am stressing out.
00:15:43I haven't really tasted kombu before and it kind of just tastes like salt to me.
00:15:47It's a bit funky salt.
00:15:48Yeah, like a bit of funky salt.
00:15:50Okay, so what are you making?
00:15:51I'm not sure.
00:15:53I'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.
00:16:03Like it is the trickiest one. Take that on board.
00:16:07Use that palette.
00:16:08Yeah.
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.
00:16:23I don't know.
00:16:24I don't know.
00:16:25I don't know.
00:16:39I don't know.
00:16:42kombu it's got a lot of umami and saltiness almost in the way that miso does so i'm thinking i
00:16:48can
00:16:48infuse some cream with the kombu and turn that into my ice cream bags i'm gonna be fine i also
00:16:56think about other japanese flavors like black sesame quick little sponge might work as a
00:17:03flavor to complement the kombu i feel like i just need to cook something so hopefully i can pull it
00:17:13up okay that's fine i'm i've never played with vegetables in an ice cream can i have some of
00:17:19your flour right up on my touch yeah yeah go go i'm making a tart today uh with tonka beans
00:17:28i actually i'm feeling excited an ingredient i've never heard of never eaten never used before
00:17:35i'm just going to keep it really simple and see how i can build
00:17:40so i'm going to make a tonka bean uh creme diplomat i'm going to do a tonka bean and date
00:17:45caramel and i'm also going to do some uh shaved chocolate on top so right now i'm going off
00:17:51what i think tonka bean is um i i smelt it and it smelled very molasses-y uh like a
00:17:57lot of warm spices
00:17:58kind of hints of vanilla so i'm thinking this actually might carry a lot of flavor need to get
00:18:04a big big move on if i can manage to pull this off i think i've got a real good
00:18:09chance to win one of
00:18:10those three immunity spots pretty good prime diplomat
00:18:17she's gone she's gone that's okay
00:18:22vini how about you good how are you tell me blueberries what are you doing yes so i want to
00:18:28fill the mold with chocolate then i want to make a blueberry syrup pipe it in and make a sphere
00:18:33and then like a chocolate soil and i put blueberries on there to make it look like blueberries in the
00:18:38forest so what what what's the name of your dish blueberries in the forest i think
00:18:42blueberry in the forest yes are you having a laugh they don't even grow in the forest
00:18:48well i come back and check on you thank you yes don't disappoint me please no
00:18:52i think this bowl is good you got chestnut yeah what are you making i mean here chestnut and
00:18:57chocolate cake oh yeah um and then i'm going to do a chestnut twill i'm going to do some sort
00:19:02of fruit
00:19:03um compote i'm thinking maybe pear some creme fraiche i'm just like uh it's definitely going to develop
00:19:09along the way go for it thank you look chef how are you good how are you oh tell me
00:19:14i've got the cherry
00:19:16so yeah and i want to do a cherry chocolate coconut mousse cake and i'll do a chocolate uh glaze
00:19:24like a mirror glaze it's a lot of work in 75 minutes it is a lot of work 75 minutes
00:19:32hi annabelle how are you going with your hibiscus i am experimenting what's that for that's a dumpling
00:19:39dough i'm gonna do coconut and hibiscus dumplings in like a hibiscus tea what is that
00:19:46not expect that but let's roll good luck hey pets what does that sponge look like
00:19:54yeah yeah yeah that's not bad i've got a nectarine as my ingredient and i was pretty happy because
00:20:01i had avocado at first and i had no idea what to do with avocado so pretty happy that my
00:20:05gamble paid
00:20:06off but the sweets aren't my strength so i don't know if what i'm doing is correct i'm just whisking
00:20:12things at the moment and hoping they come together very confused and very i guess jittery a bit
00:20:19nervous because i don't have a clear idea of what i want to do i have a rough idea oh
00:20:26jesus here we go
00:20:27i want to do a sponge soaked in nectarine syrup with a creme diplomat and i'm just hoping that i
00:20:33get
00:20:33ideas as i go along hi aaron hey how are you going let's get that off the heat i freaking
00:20:40out a little
00:20:40bit with the nectarine what are you making i'm trying to make a sponge that's going to be soaked
00:20:46in a brandy and nectarine syrup i'm going to have um a nectarine flavored creme pat or diplomat i haven't
00:20:53decided yet there's pipes on top and the other elements are kind of coming to me as i go so
00:20:58careful
00:20:59that because like time will go and then you'll be still figuring it out yeah and we'll have nothing
00:21:02left so i think with your last dessert because you had that soy sauce caramel in there it had such
00:21:07a
00:21:07wonderful aaron touch to it i'm not saying put soy sauce in this but i'm wondering if there is
00:21:12something that you can 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 flavor and to think of an interesting
00:21:25pairing
00:21:26that comes naturally to me let's go i run to the pantry and i grab some chilis i throw it
00:21:33into the
00:21:33syrup to infuse that chili to bring it all out to to add another element of complexity into what is
00:21:39a
00:21:39very simple syrup hopefully that will all come together is that where's your eyes are empty is that
00:21:47it what's in that container what's in that make it short and sweet 45 minutes to go come on
00:21:54laminate it once
00:22:00got my crumb in the oven but kind of look like a big cookie but i think that's how it's
00:22:03supposed to look
00:22:09today i got the oranges so a very versatile ingredient compared to some of the others so
00:22:14whilst that's great i think it does put a bit of pressure on as well because you've got one of
00:22:17the
00:22:17easier ingredients before master chef i definitely would have been a bit fearful of cooking a whole
00:22:23week of sweets it's not really my thing but i was lucky enough last week to win the ice cream
00:22:27challenge
00:22:27and get my ice cream in all of cole's stores it's definitely given me a bit of a confidence boost
00:22:32that you know maybe i can do desserts so i really want to make something special to have a chance
00:22:37of
00:22:37immunity and an added bonus would be to impress my fiance that's my fiance it's a baker and i want
00:22:43to
00:22:43impress her i'm gonna make a milfoy so um some laser rough puff with some really nice fillings
00:22:50highlighting the oranges so both the juice and the zest and everything like that so that's the aim
00:22:54i'll be injecting orange into the milfoy today by making a cream diplomat with orange zest and some
00:23:00cointreau as well as an orange gel and it's going to be really bright but i will be incorporating uh
00:23:07some roasted almonds and a date puree to my milfoy because although it is a challenge in heroing orange
00:23:14i think if you just go orange and orange and orange it can get a bit overwhelming so i just
00:23:19want to make
00:23:19sure that i get the right amount of all of those flavors so that the dish is still cohesive all
00:23:25right
00:23:25we're close there okay what's happening what's happening this has always been a dream of mine
00:23:30to be a master chef and to make it to sweet week please stay clean and let's do the eggs
00:23:36so egg
00:23:36i love making sweets i love making cakes desserts being really creative and what else do i need
00:23:45today i got plums and when i think of plums i think of very rustic cozy desserts they're always baked
00:23:51they're always warm i don't want to go down that track today because i don't want to make it boring
00:23:58i might skip jackie hello how are you are are you happy with the plum or what yeah i love
00:24:04the plum
00:24:04nice you've used plums before yeah i've used plums but in very like traditional homely desserts they're
00:24:10very comfy and warm that's what i was saying yeah grandma cooking you know yeah pretty much yeah so how
00:24:17are you going to elevate it i'm actually going to do a bit of a hot and cold plum dessert
00:24:21so i'm going to do
00:24:22a chocolate chili ice cream with a plum granita and a plum jam on top and maybe a little crumble
00:24:28if
00:24:28i've got enough time as well i think that's smart yeah like i'd order that on a menu yeah good
00:24:33luck
00:24:37this flavor combination comes from where kind of plums traditionally are rooted in which is a lot of more
00:24:43warm flavors and earthy flavors it is a bit of a unique flavor combination using chili with the chocolate ice
00:24:50cream yeah definitely taking a bit of a risk today immunity is up for grabs so i want to make
00:24:57sure
00:24:57that i'm in with a shot oh my god these are so cute
00:25:05touch and go so there's 30 minutes to go and everything seems to be going really well with my
00:25:12tonka bean tart this is unbelievable i've got my creme diplomat and caramel on the go and now i need
00:25:18to incorporate the tonka bean into my creme pat as soon as i start grading this tonka bean oh this
00:25:28is
00:25:28bitter the tonka bean yeah this aroma just hits me and i'm thinking this is not what i thought it
00:25:37was
00:25:38it is completely different it is completely different i am in trouble
00:26:01petro hello how's it going close call nearly forgot your tonka bean yes that would have been not
00:26:06good for a hero challenge cracked into one so the smell i was getting like a lot of like molasses
00:26:13kind
00:26:14of some sort of floral notes and vanilla and then when i had to taste it very mars panning very
00:26:19um
00:26:20arminescence cherry polarizing yeah chocolate beans are dangerous aren't they oh yeah they're very
00:26:26very overpowering yeah if you if you go too far make sure you taste everything and then when you have
00:26:32to do each element taste them together yeah yeah i'm feeling like the dessert curse is back for me
00:26:39i am panicking the flavor profile in this tonka bean is not what i thought it would be i need
00:26:45to
00:26:46reassess my entire dish i think i'm going to add a couple of things just to harmonize with the tonka
00:26:53beans uh because they are quite intense they are quite overpowering so that can actually take a bit in
00:27:00terms of other flavors so i still want to make a tart but i think i'm going to add some
00:27:04orange zest
00:27:06dates uh to my creme diplomat so i'm going to grate a little bit of fresh orange zest to my
00:27:11creme
00:27:11diplomat just to lighten it a little bit ease the hit of that tonka bean
00:27:22okay yeah i'm really struggling with this one can i give you a quick kombu update
00:27:26yes oh yeah because it seems important yeah yeah so bella she tried kombu for the first time and went
00:27:34oh my gosh this is salty so she is uh in all sorts yeah far out i don't know really
00:27:42excited for pad
00:27:42okay we've seen a couple of milfoys with varied success um but i'm really excited about this because
00:27:49he's not just heroing the orange he's adding a couple of other flavors i think are very very supported
00:27:54going to make like a date sort of compote thing sounds good i think it's a really solid idea
00:28:00uh and do we have a little fish sauce update oh my god aliana sauce ice cream fish sauce ice
00:28:07cream
00:28:08yeah uh fish sauce caramel orange gel with a little bit of fish sauce also fish sauce
00:28:16hazelnut hazelnut and orange crumb hazelnut and orange crumb yeah three elements with fish sauce in
00:28:22them yeah i 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 five grams that one has 10 grams that one has 30
00:28:33grams
00:28:33it's it's a skill it's a very big skill wow
00:28:38this point fish sauce is every single element it's in my ice cream and my caramel it's in my orange
00:28:45sauce and now there's fish sauce in my crumb because i needed a little bit of saltiness there so i
00:28:52have
00:28:52fish sauce that's why i use the salt right aliana oh hi how's the science experiment going getting that
00:29:00you mummy or what i'm getting a little mummy i never thought i'd see the day where there'd be a
00:29:07fish
00:29:07sauce ice cream in it really yeah well i thought you would you ever do it if you didn't have
00:29:13to
00:29:13i would i actually would this has got a fish this is a fish sauce caramel
00:29:24this dish is all about balance yeah if there is a gram either way yeah it just throws it out
00:29:30of whack
00:29:30yeah yeah good luck thank you so andy and zumba actually look a little bit concerned um but i feel
00:29:39that every single element has intention behind it and the quantity of the fish sauce is like very
00:29:46different so i think it's gonna work
00:29:53good luck thanks
00:29:54oh the clock's right above us yeah i know
00:29:57hey caspar hey how's the barberry experiment going oh yeah it's going it's going i've got some
00:30:03pickled barberries going on there yeah i just did my barberry gel cool i'm interested with these pickled
00:30:09barberries sure sure yeah i've done like a sweeter sort of pickle um i think it's really plumped them up
00:30:14a lot
00:30:17good luck thanks
00:30:22i got tamarind so i have just got tamarind ice cream churning at the moment and i've created my
00:30:29caramel for the ripple so now basically going uh straight to the ecambilis praline which is a
00:30:38type of uh dried anchovy uh just so it has a bit of an agent finesse with it
00:30:44you see my black sesame in there or am i blind
00:30:48i'm blind cardamon is my focus today and at this point i've only got three elements on right now
00:30:54so my cardamon and white chocolate blondie with a carrot and cardamon ice cream so my ice cream's in the
00:31:00turn on my blondie's in the oven now i got to get onto my crumb no time to sugarcoat it
00:31:0710 minutes to go
00:31:11i believe i made a sponge crazy yeah man that's great effort
00:31:19today i'm stuck with kombu as my hero ingredient it's really really salty so i'm just really struggling
00:31:26to balance the kombu flavor into my dish hey bella kombu dessert are we in love
00:31:35it's gonna have to do oh so we're not in love but there's something there um yeah if you're lucky
00:31:42you'll get to eat something today oh what are the elements there's this crumb there's this caramel
00:31:49and a tiny bit of ice cream this black sesame sponge
00:31:55where's the combo again it's in technically everything because i like soak some in water
00:31:59and so there's a bit of that water in there and there
00:32:02um i'm not even happy with the flavors of my dish i try my different elements it's a hard flavor
00:32:08it's like yeah i've got a few elements done i'm just not happy with any of them and i can't
00:32:13see how
00:32:13they've become a dish got the ice cream in the turner i don't think i'll serve it i don't think
00:32:20i'm gonna get something on the plate at this point um yeah i'm really worried
00:32:40sorry i'm trying to get a twill but i don't know if it's gonna cook in time
00:32:48okay we're getting somewhere
00:32:53i'm scrambling to get this dish done i'm not happy with the ice cream and black sesame sponge
00:33:00but there's no time to fix it there's no going back hopefully the judges will taste the kombu that
00:33:07i've tried to infuse through but i am really worried that i might not have heroed it today
00:33:12it's not my best work i'm really not proud of this
00:33:18my entrepreneur is in the freezer now i'm just working on my glaze and i'm hoping to get it done
00:33:22hopefully i can get like the tartness of the sour cherry and the freshness of the fresh cherry
00:33:28the hibiscus is in the dumpling filling and then it is also in the tea that it's going to sit
00:33:33in
00:33:34i think it tastes like hibiscus i can get hibiscus all right so hopefully i've got a couple of things
00:33:41working towards hibiscus on my plate for 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 i'm just snapping on some plums um i'm going well
00:34:00the challenge today is to feature plums so i need to make sure that this dessert isn't overshadowed by the
00:34:06chocolate and the chili as i'm plating up i'm really excited the color of the plum granita is
00:34:13beautiful and you can definitely tell it's plum the flavors of chili chocolate ice cream are so silky
00:34:20and not overpowering and i'm really happy with the plum jam and the crumb
00:34:26definitely pushed myself outside of my comfort zone and played with flavors that i've not played with
00:34:32before like chili and chocolate so i'm excited and i hope i've done the plum justice wow that's my
00:34:39first chocolate ice cream prove you are the cream de la crème five minutes to go
00:34:44hope to god that it is what i'm supposed to do
00:34:51i'm i'm pretty happy everything's coming along well picking orange was super lucky for me it's
00:34:58something i'm comfortable with tasting my creme pat for my orange milfoil i'm really happy with the
00:35:04orange flavor it is gentle and that's why combined with the gel it's super strong orange really zesty
00:35:09flavor i grab the pastry out of the oven and it looks perfect yeah stoked it's i'm really happy with
00:35:17the pastry it's cooked through beautifully it's nice and brown i just got to try and plate it up beautifully
00:35:22now start to pipe my creme diplomat into the different layers and then on top i'm dressing
00:35:28it with my date puree and my orange gel i top it with my almonds and my torched orange segments
00:35:34and i'm really happy with what i've delivered i've hit orange in a lot of different elements
00:35:39but also introduced other flavors to cut through that
00:35:50i need to get a big big move on
00:35:56i'm pretty stressed yeah pretty pretty stressed and a lot to do and 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
00:36:07my tart but it still has to be there because i have to hero the tonka bean so i've got
00:36:13to find a
00:36:13balance i've put my date caramel into a piping bag my tonka bean creme diplomat into a piping bag
00:36:23i'm actually pretty happy with my creme diplomat it's actually quite nice i'm kind of in a bit of
00:36:30shock to be honest i've used an ingredient i've never used before never tasted before
00:36:37you all right brother yeah i was just a waiting game just gotta wait for these tart shells to cool
00:36:42i get one tart shell out and i start piping it looks cute it's on you know a little stand
00:36:49it's a
00:36:50little tart i think a bit of dark chocolate would go really well with this sprinkled over the top
00:36:56i just hope that all my flavors work really well together i would love to be in the top three
00:37:02today
00:37:03no hot baked ideas today three minutes to go
00:37:08that looks great man thank you i'm feeling like i'm in a good spot right now with my nectarines and
00:37:17cream dessert my sponge is out it's cooling boom there we go
00:37:24tasting pretty good actually this is my first time making a sponge so i'm pretty happy with how
00:37:29it turned out actually like it's you can see like squishy um airy everything a sponge should be i've
00:37:37got to soak my sponge in a chili and nectarine syrup oh that's got some kick and i put prem
00:37:43diplomat
00:37:43cream just on top with the nectarine flavoring through it all in all i'm pretty proud of yeah making
00:37:49a cake today you know i don't i don't make cakes so hopefully heroing the the nectarines and hearing the
00:37:55fruit and having them in multiple elements and in different ways will um get me in the conversation
00:38:01like you know getting straight like fast right inside of the immunity and that's that's where i want to be
00:38:07last chance for a bit of razzle dazzle one minute to go
00:38:10i think it looks okay but the pretty win should be okay i just need to cut off everything
00:38:22it's like 30 seconds to go and i'm like literally immersed in this fish sauce caramel
00:38:28i'm like oh is it too salty is it like what what so i'm trying to really balance it before
00:38:34it goes on
00:38:34a plate let's see fish sauce is everywhere it's my ice cream it's in my crumb it's in my car
00:38:41i'm starting
00:38:43a little bit doubting myself if it's really just way out there oh my god final touch is now
00:38:5010 5 8 7 6 5 4 3 2 1
00:39:27i'm really proud of what i've created i think i've nailed really good technique
00:39:33the pastry looks really great the creme diplomat's holding perfectly as well as just combining all
00:39:39those different flavors together whilst remaining orange as that hero ah i see
00:39:49hope it tastes as good as it looks and the judges love it as well in honor of sweet week
00:39:54do you mind
00:39:55if we call you creme pat that's all good with me you like that yes good one creamy pat all
00:40:04right creme pat
00:40:05what did you make i've made my orange milfoy and your ingredient was orange
00:40:12so in between the layers of the rough puff there's orange creme diplomat and an orange gel
00:40:20torched orange on top a little bit of mascarpone cream a date puree and some toasted almonds in there
00:40:27too okay but we're going to taste the dish
00:40:52i think with this one it might be diplomat because that was really really heavy it was the thing
00:40:58that was carrying the orange the most for me because it had that texture where it clings to
00:41:02your palate that was the one that was always there and just when you thought that the skin
00:41:06on the armor was going to be a bit too much bang that zest hit you so that was super
00:41:09smart
00:41:10pastry on point mate that is a ripper that is a ripper well done pat i love that you built
00:41:17everything around that orange the almonds and the dates were just like the perfect things to support
00:41:23that even though there's quite a few rich elements in there my palate still felt very fresh so that is
00:41:29a major thumbs up from me thank you i loved it the the pastry was crispy and orange was singing
00:41:36it was beautifully balanced and i love those crunchy almonds pat is fantastic
00:41:48it's fresh it's nice it's fresh next session with latin taste is aliana
00:41:59fish sauce is such a strong flavor and i have fish sauce in every element
00:42:06am i crazy is this the most insane dessert ever so that's that's a bit of orange uh sauce orange
00:42:17sauce
00:42:17which has fish sauce in it could someone actually even hero fish sauce in a dessert
00:42:23oh i can smell it i don't know
00:42:37i don't know
00:42:38aliana you brave brave woman oh yeah i'm scared tell us what you made with the fish sauce
00:42:44i made a vanilla black pepper and fish sauce ice cream with a fish sauce caramel orange sauce
00:42:54and crumb with a touch of hazelnuts oh wow you could have chosen another ingredient why didn't you
00:43:03oh i actually really like fish sauce and i think if you use it right which i hope i did
00:43:08say you can
00:43:09get a lot of umami and almost this creaminess and flavor boost from it oh there's more to you i
00:43:17can
00:43:17smell it from here funky it doesn't smell like dessert does it
00:43:47it's really funky like you can smell it from down here
00:43:53but you've done it you balanced it i can't believe it
00:44:02this was all about whether you could tame that that yuck into yum and you did thank you what you're
00:44:10trying to do is make a distraction from the officials really and you've done that with the
00:44:18sweetness and toastiness of that crumb you've done it with the richness of that caramel and then
00:44:25you've done it with the fat of the ice cream and i'm not sure that if i saw it on
00:44:29the menu again i'd
00:44:30go gotta get the fish sauce dessert i totally would but i think for how challenging that was going to
00:44:37be i think you've done an incredible job well done i think it's great dish flavor wise i think
00:44:44you the balance was good because any more is too much any less probably wouldn't have tasted it
00:44:49so the flavor sort of just kind of rumbles softly in the background loved it for me it's an umami
00:44:55bomb
00:44:59i would never use fish sauce it is absolutely every detail on that plate i absolutely love it
00:45:12that was weird unreal well done our next sweetie is luke
00:45:25uh i've made a cherry and chocolate entremet
00:45:30like i actually really love the flavors and the textures in this i can really taste the cherries
00:45:35you've done it really well i'm really impressed annabelle
00:45:41i made coconut and hibiscus dumplings
00:45:47i liked it syrup's nice they taste the hibiscus so i think you've got a great dish there thank you
00:45:54hannah
00:45:58i made you a cardamom and white chocolate blondie with a carrot and cardamom ice cream
00:46:07and a walnut crumb
00:46:11hannah i really liked it
00:46:15i think this is one of your best desserts because it's really cohesive and i really loved how
00:46:21restraint you were in the cardamom well done thank you next up jackie
00:46:35oh hello jackie what was your ingredient i got plums today you got plums what'd you make
00:46:42i've got a plum granita a chili chocolate ice cream and a little plum jam and a little crumble oh
00:46:55okay let's see how it tastes
00:47:20i love
00:47:20jackie you should be really proud of yourself today i thought you had very succinct ideas i love the chili
00:47:28and the way you've used the plum definitely celebrates it definitely the plums a hero and i
00:47:33think you've done a really good job of keeping it just simple you know not taking it too far and
00:47:38you kind of knew what you're doing and how you wanted to put it so i think it's a really
00:47:41important
00:47:42part well done thank you there's a decent whack of the old szechuan pepper in there which i didn't mind
00:47:49it was kind of like surprising but i really liked it it went really well with the plums and now
00:47:55i can see
00:47:55what you were doing i honestly i think you've done such a good job today well done thanks
00:48:00i love it i love it that's it done
00:48:12bella you're next
00:48:17the first cookback has gone so pear-shaped but my textures of the ice cream and the caramel and
00:48:29the crumb are all good enough that it eats nicely so i'm hoping i can get some redemption
00:48:36bella you got kombu yes
00:48:41adriano do you think that this was possibly the most difficult ingredient oh totally
00:48:48it's an ingredient that you need to know about
00:48:52i didn't think anyone would take it i feel a bit silly not taking that second choice
00:48:59what have i done
00:49:09bella kombu yes why didn't you choose another ingredient so i thought maybe i just need to
00:49:17challenge myself a bit but yeah i'm definitely having regrets given it something i wasn't familiar
00:49:22with well we love that you dug deep and faced the challenge head on what did you make
00:49:27i've made kombu chaos which is a kombu ice cream we have kombu caramel a little crumb
00:49:38and a black sesame sponge all right shall we dig in yep
00:49:59was this meant to be a little sponge yeah yeah okay things just dried out
00:50:04there was kombu in there wasn't there a little bit a little bit yeah
00:50:09at the very end there is this slight flavor of the sea but apart from that i can't taste the
00:50:16kombu anywhere else seeing as today's challenge was to hero the ingredient i think you might have
00:50:23missed the mark yeah look when you get an ingredient that's not working to get the flavor
00:50:28you've got to look at different ways to extract it roasting infusing you know pan there's all the
00:50:33different ways uh but i think you put a dish up which is great so well done thank you well
00:50:38done
00:50:42well done the next dish we'd love to taste was cooked by aaron
00:50:47aaron
00:51:01aaron this looks interesting yeah
00:51:06not so convinced i don't know i think it's really simple but i just that's why i'm so interested
00:51:11ah okay cool so where'd you end up with the nectarine i've made a sponge that's soaked in
00:51:18some nectarine chili and brandy syrup i've got a nectarine gel and i've also got a creme diplomat
00:51:26on top okay not much else to talk about we're going to taste it no worries
00:51:36you scared i do
00:51:52aaron i was a little bit worried that the chili and the brandy would have overtaken that next
00:52:00is the nectarine
00:52:03but i reckon they amp it up i reckon it makes your cake go from something that's potentially very safe
00:52:10and even a little bit dull to something that just has that little touch of aaron that little touch of
00:52:16masterchef the soak was a really good move i think it added a lot of moisture to your cake which
00:52:22might
00:52:22have been just a touch on the dry side but you totally got away with it nice job cool thank
00:52:27you aaron
00:52:28look i think it's a delicious dish i loved what you did i love the flavor combo with the chili
00:52:32and
00:52:32that but when i had the taste of one off your bench like the chili was like a lot he
00:52:37came back and i was
00:52:38like nah you got the chili when i ate that though like it was it was well balanced it really
00:52:43goes well
00:52:43together you just needed a little bit more nectarine for me because that's the hero but um like amazing
00:52:49so yeah well done thank you you know what i think you've done a fantastic job your diplomat cream
00:52:55not too much gelatin and that moisture on your sponge was very well done yeah yeah yeah
00:53:04thank you
00:53:10next up please vinnie
00:53:14you're supposed to be in a white apron no not a purple
00:53:17baby what is it blueberries in the forest it's not what i imagined it to be
00:53:25we get where you were going you just didn't quite make it there
00:53:28unfortunately the way it worked out you've just ended up with these like chocolate blueberry boobies
00:53:33on a plane and they're they're difficult to eat um so better luck next time mate thank you
00:53:42cash bar
00:53:44what have you made i had the barberry i've done a chocolate cremeaux a barberry gel
00:53:50pickled barberries and candied hazelnuts
00:53:56it's just well out of balance the only thing that i can taste is chocolate and hazelnut and i could
00:54:02not taste barberry at all thank you okay next yes
00:54:10it's a chestnut and chocolate cake with some pears and some creme fraiche and a chestnut twirl
00:54:20even if you had executed that cake perfectly i'm not confident whether we could have tasted that
00:54:24chestnut as the hero ingredient so next time you have something like this always just think about the
00:54:30hero ingredient first and what you build around it yeah thanks guys emily this is tamarind isn't it
00:54:37oh is it yeah it is called tamarind trouble my tamarind coconut ice cream tamarind caramel
00:54:47and the ikan bilis gula malaka praline
00:54:53i just feel like you disperse 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 no worries thank you for
00:55:04the feedback
00:55:04guys thank you okay next one please petro
00:55:15i have never used tonka bean before i've never heard of tonka bean before today
00:55:24i'm most concerned just about how all the flavors go together
00:55:28so tell us what did you make that's a tonka bean tart
00:55:35all right we're gonna see how you've turned the the tonka bean
00:55:56we're gonna see how you've turned the the tonka bean
00:56:14it's suspense petro
00:56:19you 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 intensity of it and then you've got that intense caramel on the bottom which is a bit
00:56:33bitter because you've taken it really far but it's a really thin layer you're a real natural talent
00:56:40have you or have you not used tonka bean before never never used it never last chance come clean
00:56:48never eaten it come clean no i find that so bloody hard to believe forget about the tart beautiful
00:56:59pastry all the textures are spot on your real talent is being able to get the mates together
00:57:06the date the chocolate and the orange like far out man i don't think i've ever come across someone
00:57:14so naturally gifted with flavor and this tart is a perfect example of it
00:57:25that cream it's like wrapping your mouth around a cloud and because it's so light and airy
00:57:32you don't get the full heft of the tonka you just get it kind of everywhere all over your palate
00:57:38thank you thank you so much amazing tart when you said what you're doing i was like if he balances
00:57:44this is on the money so well done it's absolutely delicious thank you thank you petro
00:57:56there we go it's fabulous from the bottom to the top there's your special touch it's well balanced
00:58:06you've got the textures you really get the tonga i love it anyway thank you so much
00:58:22i'm in absolute shock with the feedback and all their amazing words i'm kind of a bit numb to be
00:58:32honest but it feels amazing
00:58:41everyone should really be proud of what they've done whether things didn't work out for you or not
00:58:45you gotta remember it's an ingredient you don't usually work with it's something out of the box
00:58:49that's the whole purpose of the challenge try and gain and improve on some skills that maybe you
00:58:53didn't think you even had let's hear it for chef adriano zombo
00:59:02all right should we get to it yeah we're looking for the top three dishes to win immunity
00:59:10if i call your name please step forward pat
00:59:24you took orange and gave us milk boy perfection all the elements were on point
00:59:30definitely worthy of your new dessert nickname crempat
00:59:38next up
00:59:42petro
00:59:49you embraced tonka bean something you knew nothing about until today and used your instinct to create
00:59:56the best tart we've eaten this season the final top dish it was difficult to choose because they're a couple
01:00:05that we love and it just so happens they're standing right next to each other so we decided to give
01:00:15immunity
01:00:16to the cook who did the best job heroing their ingredient which was you
01:00:28the rest of the year bring your a game tomorrow you'll be cooking for your spot in the competition
01:00:40good night everyone
01:00:44tomorrow night
01:00:47welcome to your very first master chef taste test sweet week brings a chilling elimination
01:00:56there's no scent so i have to really rely on my palate who will be cooking
01:01:01to keep their place in the competition this is so much harder than what i ever imagined
01:01:08oh i have like no idea um what the hell is this
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