- 2 days ago
E34 >>> https://dai.ly/xag4q2q
Category
📺
TVTranscript
00:14Oh
00:21Is that what we think it is what is it?
00:24Oh my god
00:26Ice cream
00:28The first thing I see is lots of scoops of ice cream and straight away. I'm thinking yeah, I think
00:34I know what this is
00:36Oh my god, this is the best day ever
00:41I can't believe it's happening. We're finally gonna be tasting some ice creams. I'm so excited
00:48Do we have to guess the flavors?
00:50Well, hello
00:51Hello
00:52I see you found our ice cream shop
00:56This might look like all your ice cream dreams come true
01:01But today
01:03It could be a nightmare
01:05Welcome to your very first Masterchef taste test
01:12Masterchef taste tests are like famous, right?
01:16No, no, this is a bucket lipstick
01:17Yeah, this is so cool
01:21This elimination is two rounds
01:23The first round is an ice cream taste test
01:27So if you guess a flavor wrong
01:29You'll be cooking in round two
01:32Pat
01:32Aliona Petro
01:34Well done on winning immunity yesterday
01:36Thank you
01:37Bet you're glad you're missing out on this one
01:39Yeah, I've always wanted to do one of these but
01:40I'm kind of happy I'm not
01:42You always want to do one until you're doing it
01:44Well today you're gonna have to sit back and enjoy the show
01:49This is not your local milk bar
01:52These single ingredient ice cream flavors
01:54Have been specially designed to test your palate
01:58They've all been made from ingredients found right here in the Masterchef pantry
02:04With flavors ranging from classic to kooky
02:11So one by one you'll step forward to taste an ice cream
02:15You must identify the flavor correctly
02:19In order to stay in the game
02:23The first four people to get brain freeze and guessing correctly
02:29Will be out of the game and cooking in round two
02:35I don't like the odds of a one in four elimination
02:38So I don't want to find myself there today
02:42Right, let's pick the tasting on it shall we
02:43Okay, let's do it. Are you ready?
02:45Yeah
02:46What?
02:49Emily, you're first. Don't look
02:52Look in my eyes
02:54Not really sure how confident I am
02:56With a taste test
02:58Three
02:58I got one
03:00With all these people with amazing palettes
03:02Eight
03:03It's gonna be a battle
03:05Okay, first up, Grace. Let's go
03:08Go Grace
03:09Go Grace
03:11I'm really pumped for this taste test
03:13I think my palate is pretty good
03:14But I really do not want to end up in the round two elimination cook-off
03:19Thank you
03:20My ice cream is a really pale yellow color
03:24And to be honest, it doesn't really smell like anything
03:29But it has this ripe, acidic, really sweet flavor
03:33Yum
03:34Oh, she likes it
03:36Lemon
03:37Straight up
03:39That answer is correct
03:41Well done
03:43Good start
03:45It'd be so embarrassing to get it wrong first
03:49Especially because I think it seems we're starting easy
03:52Casper, you're next
03:54I'm feeling a little bit apprehensive about a tasting challenge
03:58Thank you
04:00I've seen this challenge done before plenty of times
04:03But I've never seen it done with ice cream
04:07I know what this is without even tasting it
04:09Really?
04:11Do you like this flavor?
04:12No, I hate it
04:14What is it?
04:15Coffee
04:16He hates it
04:17He hates coffee
04:17I hate coffee
04:18That answer is correct
04:22Your turn, Emily
04:23Damn, I'm not ready for brain freeze
04:28Mint
04:28Mint is correct
04:30Oh my gosh
04:31Okay, Bella, it's your turn
04:34I look at this orange ice cream and my first thought is orange
04:37But it's actually a huge surprise because I'm tasting a vegetable
04:43It's definitely carrot
04:44Kuwait
04:47Annabelle, you ready?
04:48Born ready
04:51One of my favorites
04:52Raspberry
04:53Raspberry
04:54Is
04:57Correct
04:57Well done
04:58Are you on it?
05:01Vinnie, you're next
05:03Go Vinnie
05:03Go Vinnie
05:06This taste test being done with ice creams adds a whole new level of difficulty
05:14Because when you put a flavor into an ice cream you take away the texture of that ingredient
05:18You take away the smell of that ingredient
05:21And then also you can't really taste things that are super cold
05:25So you have to wait for it to warm up and then try and decipher what that flavor actually is
05:30Okay, Vinnie, what's your answer?
05:32Vanilla
05:34Vanilla is
05:36Correct
05:37Nice
05:37Thank you
05:39I don't think I'd be able to live down getting vanilla wrong
05:43It's like the most basic flavor that everyone knows
05:46Let's go Aaron
05:49Mmm
05:50Glad you like it
05:51What do you think it is?
05:52Duck chocolate
05:52Correct
05:54Next
05:54Luke
05:57Yeah
05:58Banana
05:59Correct
06:00You ready Anna?
06:03I know what that is
06:05Strawberry
06:06Not my favorite but correct
06:08Jackie you're next
06:10And you know it
06:11It's coconut
06:12Correct
06:17Round one finishes and everyone's nailed their guesses
06:21Going into round two I'm thinking it's going to get much harder
06:24You've all made it through one round of tasting
06:27It's back to you Grace
06:33Thank you, Grace
06:36Thank you, Grace
06:39Thank you, Grace
06:48Thank you, Grace
06:55It's a vibrant yellow color so straight away I'm thinking like a tropical fruit like a mango or something
07:02Whoa
07:06You look perplex
07:11Yes
07:11Yeah, yeah
07:13It's not what I expected it to be like looking at it
07:16I have like no idea really what it is
07:21I love it
07:23It's this strange florally bittery kind of taste that I'm not familiar with
07:31Please I need an answer
07:34Jackfruit
07:36Jackfruit
07:41Number three is incorrect
07:43The correct answer is
07:46Saffron
07:46Oh
07:49Saffron
07:50That is so hard
07:52That is so hard
07:54Unfortunately Casper you are going to run too
07:57Thank you
08:00I'm super devastated
08:01There's no chance in the world I would have got that
08:04Standing there on my own on the side I'm feeling pretty defeated
08:07Okay, Emily
08:10Is it cinnamon?
08:11Correct
08:14Things are definitely heating up
08:16Let's go Bella
08:17The flavours are getting harder and harder
08:20Yeah, that's black sesame
08:22Black sesame is correct
08:25There's a lot of ice cream flavours there and some are a bit weird and wacky
08:29Alright, Annabelle, you're up
08:30Please be a nice flavour, please be something that I know, that I love
08:35Or that's really obvious
08:42It tastes like tropical fruit juice but like not any particular fruit is at the forefront of the flavour profile
08:52What's going through your head?
08:53Well I was like, oh mango and then
08:55I'm like eating it and it's like
08:57You like start second guessing yourself when you're up here
09:01Hmm, oh god and then you start spiralling
09:05Annabelle, I'm going to need an answer
09:09Mango?
09:11Mango?
09:12Annabelle, mango is
09:16Incorrect
09:18The correct answer is orange
09:21What?
09:22I don't reckon I would have guessed that, eh?
09:25The fact that I just got orange wrong is just nuts
09:29This is so much harder than what I ever imagined
09:33I'm sorry to say, Annabelle, get into round two, good luck
09:36Alright, Annabelle
09:38I thought I had a one in ten chance of going home
09:40But now I've got a one in four chance of going home and those odds are not great
09:48Okay, next, Vinny
09:52So, I'm feeling nervous, there's a lot of pressure, especially when all eyes are on you
10:01As it starts to melt in my mouth, I'm like, what the hell is this?
10:06It's kind of almost burning
10:09It's gross
10:11And as I swallow it
10:14It's giving off raw allium vibes
10:19It could be garlic
10:22Garlic?
10:23No
10:23Sorry
10:25Um
10:27It's really playing tricks on my brain right now
10:31Vinny?
10:32What is your answer?
10:46Vinny?
10:49What is your answer?
10:51It's kind of making my eyes water
10:53It's making my throat hurt
10:56I have another scoop as much as I don't want to
10:58And it's just giving me this feeling at the back of my throat and in my eyes that raw garlic
11:04doesn't really do
11:06That is not garlic
11:09This is something different
11:12I'm gonna say onion
11:17Vinny?
11:18Vinny?
11:19Onion is...
11:22Great
11:28It is such relief to be safe
11:31It's so bad
11:32But I don't think my breath is ever going to recover from that ice cream to be honest
11:37It is bad
11:39Good to go, Aaron
11:40Good to go, Aaron
11:43Annabelle and Casper are in round two now and that's already a strong lineup
11:48Can you go, sir?
11:49Thank you, sir
11:50There's no colour to go off
11:52There's no scent
11:55So I have to really rely on my palette right now
12:00I'm thinking it's some sort of vegetable
12:02But I can't quite put my finger on it
12:05I'm really trying to get it through every taste but I try to spread it through my mouth and really
12:09taste it
12:09You got an answer
12:13Parsnip
12:16Aaron
12:18Parsnip
12:19Is incorrect
12:23Correct answer
12:24Cauliflower
12:28That's tough
12:29Unfortunately, Aaron, that means you'll be cooking in round two
12:34Thanks, mate
12:36I'm not great at desserts
12:38And to find myself in a position where I'm one of four in a desert elimination
12:44Not a nice feeling right now
12:46Luke, you're up again
12:50It's very spicy
12:52Chilli
12:53Chilli is?
12:55Correct
12:58I'm really feeling the pressure
13:00Hannah, you're up
13:01There's one place left
13:05I'm gonna go with tomato
13:09Tomato
13:09Tomato is?
13:10Correct
13:15And I definitely don't want to be in that bottom at fourth position
13:20Oof
13:21Jackie next, please
13:35It's one of the melons
13:36It's one of the melons
13:37The flavours are fresh, the flavours are floral
13:40I'm getting watermelon
13:42But then I'm also wondering if it could be rock melon
13:48They could just so subtly be either
13:52I don't know if I'm just over complicating it and now I'm just overthinking all of it
13:56And I just really don't want to get this wrong
13:58Is it rock melon?
14:03Yeah
14:05Jackie
14:06Rock melon
14:08Is incorrect
14:10I'm so sorry
14:12Oh my god
14:14Incorrect answer is water melon
14:20That's what I thought
14:22That's what I thought
14:22I think my instinct and my gut was telling me it would be watermelon
14:26And I'm really gutted that I just didn't listen to that
14:29I'm afraid you are the final person cooking in round two
14:34Now I'm going to be cooking in round two's elimination challenge
14:38But at least it's a sweet week
14:41So hopefully I can save myself from elimination today
14:49Unfortunately, Jackie, Aaron, Annabelle, Casper
14:53You answered incorrectly
14:54And are now cooking for your spot in the competition
14:58In round two, you'll have 75 minutes to cook us a delicious dessert
15:03Using only the ingredients found in all the ice creams from round one
15:09You also have access to a specialised underbench pantry
15:14Designed for all things sweet
15:16Sadly, the person who cooks the bottom dish
15:19Will be going home
15:22The stakes are high
15:25So bring us something we can't resist
15:29Good luck
15:31Your time starts now
15:45We're pretty limited with ingredients today
15:48Although there's 48, I'm treating this like a giant mystery box
15:52For me, the ingredient that really stands out is just figs
15:56When cooked, well, it just tastes beautiful
16:01Go, Jackie!
16:05Wow! Four fantastic contestants
16:09I think it's safe to say that on their day
16:12Any one of these four could probably take the competition out
16:15And now they find themselves battling against each other to stay in this competition
16:19I can't believe we're about to lose one of these two
16:21Yeah
16:22It's going to be very interesting to see where they go with this
16:25There will be a couple out there
16:27I think who will try and do some interesting flavour combinations
16:30There are 48 different flavours, which is a mix between vegetables, spice, fruits
16:38It will be interesting to see which one is going to use vegetables to make a dessert
16:42Yeah
16:42That will be insane
16:45The competition is absolutely insane
16:48I'm up against some really good dessert chefs and I'm not one
16:52I am doing a dessert but I'm not great at those
16:55I'll lean more into the savoury side
16:58So, today, I'm going to make the savoury dessert
17:03How are you, Alain?
17:04Chef, how are you?
17:05Tell me, what are you making?
17:07I'm making a basil ice cream
17:11Basile?
17:12I've got a tomato granita
17:14Tomato?
17:15I have an olive oil and hazelnut crumb
17:18And I'll have a little basil oil just to go over the top as well
17:21So you're making like a salad?
17:22Yeah
17:23But I'll try and make it look more like a dessert
17:25It's supposed to be a sweet
17:27I know, I know
17:28But I want to bring in flavours that I like to eat
17:30So I love a tomato salad with some basil, a bit of cheese, some olive oil
17:33So, simple and I want to bring that to a dessert
17:35So going through this testing, did it give you some inspiration?
17:39Yeah
17:39I flicked the switch in my brain that you can turn any of those ingredients into something sweet
17:43And I'm playing to my strengths where I'm using savoury ingredients
17:47Hopefully I can just bring it all together with a dessert style
17:49Wow, it's very exciting
17:51Thank you chef, I appreciate it
17:52But also a big risk
17:53Yes, 100%
17:54But good luck, I'm very impressed by the way
17:55Thank you chef
17:57My biggest challenge today would be to actually make it taste like a dessert
18:01Looking at the level of the cooks that I'm up against
18:05It has to be something like this today
18:06It can't be something run of the mill
18:08It has to be something that's out there
18:12If this is the last cook, you go out with a bang
18:14You go down swinging and you bring something that you're proud of
18:21Are you having fun Annabelle?
18:23I feel a little bit shaky inside to be honest
18:26Yeah, try and just push it out
18:28I'm trying really hard just to keep my jitters at bay
18:33Head down bum up and do what I have to do
18:35No one's sick, no one's dying
18:38You saved lives, yeah?
18:40And you're amazing
18:41And you're amazing
18:43And we love you
18:47Being a nurse, it is our day in day out that we are working under pressure
18:55I specialise in heart and lung transplant
18:57And there is no room to make mistakes
19:02Ultimately the outcome can affect someone's life
19:05I think my career and the high stress nature of it has definitely given me a bit of an edge
19:11So today's strategy is to keep it simple
19:16Today I'm going to be making a brown butter and miso ice cream with a chocolate mousse
19:22By playing it safe, every single element that I put on the plate needs to be absolutely perfect
19:28There's no margin for error today
19:31If I have one technical flaw in my dish
19:35I could very much be going home
19:38Go
19:40Go Jackie!
19:42I've come into this competition as a cake maker
19:46So I really wanted to make a cake with ice cream today
19:49One tortilla butter, five whites
19:51Got this Jackie!
19:53The dish I'm making today is grilled figs on a brown butter financier
19:57What flavour ice cream are you doing?
19:59French cinnamon and manila
20:01They're really warm and autumnal
20:02Typically I want a very warming flavour to go with this brown butter financier
20:07I think it will be a beautifully balanced and caramelised dish
20:11I'm really confident with the flavours that I'm putting together
20:13I just need to nail it
20:18Keep the momentum going, 45 minutes to go!
20:30In my taste test I got the saffron ice cream and got it wrong
20:35The saffron I had no idea, yeah, it just tasted a bit bitter and I didn't really love it
20:39Kicking myself that I didn't recognise it
20:41So, I'm using the saffron today
20:45I want to make friends with saffron
20:47And change my perspective on it
20:49Caspar!
20:50Hey, how are you guys going?
20:52Got undead with saffron
20:53You bought a saffron snake
20:55Yeah, it was an interesting one, that one
20:57So tell us, what's your approach today?
20:59So I'm going to do a carrot and saffron
21:02Ice cream
21:03What?
21:04You going there?
21:05I'm going for it
21:06Yeah, I thought you would never look at saffron for the next 12 months
21:10And here we are, in round 2, and you are going there with saffron
21:14I was wondering if someone was going to do payback to the ingredient that brought them here
21:18And you're the one
21:19Yeah, but it's interesting because you don't like it
21:20Yeah, how are you going to work with something that you don't like?
21:24Okay, I think I don't like the foot, but I like what it does to a dish
21:27So I can appreciate that sort of bitter little note that it's got there
21:31So I think that will go really nicely with my carrot and my orange today
21:35It's probably risky
21:39You're playing with a flavour that you don't like
21:43It's stressing me out a little bit
21:55Home and Andy are pretty flabbergasted by the fact that I'm using the saffron today
22:00That was the last thing they expected me to do and probably the last thing that they would do
22:04But I really want to make friends with saffron
22:07So I'll keep my original plan to make a saffron and carrot ice cream
22:12A meringue with orange
22:14Some little macaron kisses
22:16Are you doing little mini ones Caspar?
22:18Yeah
22:19Cute
22:19Fresh orange segments and a orange and vanilla bean oil
22:24Looking good Cas
22:26I've done historically pretty good ice creams here
22:28But dialing in that saffron flavour when I'm not familiar with it is going to be a challenge
22:33I'm also serving an orange meringue
22:35So this is not your traditional meringue
22:38It's got no egg whites in it, it's just gelatin
22:41The idea for this is throwing it in the canister
22:44I'll pipe it in front of the judges up the front
22:46And it should come out as almost like a really loose unset marshmallow
22:55Alright
22:56Yeah Jackie!
22:57For my brown butter financier with an orange and cinnamon ice cream
23:01My ice cream's done
23:02I've decided to add an extra element
23:06I'm making a mint and lime granita
23:11I've never paired a cake with granita before but I think it takes it to the next level
23:15I really wanted to show the judges a bit of a different technique
23:18The ice cream will be quite a warm toasty flavour with this cake
23:21So I want to add some freshness
23:24It's like Shrek
23:26If the ice cream, the cake, the figs are all on there
23:31Does the granita actually add to the dish?
23:35Jackie's dish, I'm liking it overall
23:38The mint granita, I'm not sold on
23:42Push Jackie
23:42I really gotta push and I gotta get these cakes in
23:45Right now
23:46I'm definitely cutting it fine
23:47So to hedge my bets
23:49I'm gonna put these cakes in three different sized cake moulds
23:52Not too much batter Jackie
23:54And see which ones cook in time
23:57Oh my god
24:01Use your time wisely
24:0330 minutes to die
24:04Hold on mate
24:06Let's do it
24:13A lot of excitement in the room
24:15A lot of focus
24:15What have we got?
24:17Okay, so Caspar
24:20We're really worried about him
24:21Because he's gone avenging the whole saffron situation
24:25The thing with Caspar is I feel like he's digging his heels in a little bit
24:29Because he doesn't even like saffron
24:31He said I don't like the flavour
24:33And now he's like but I'm gonna serve you a carrot and saffron ice cream
24:37Yeah
24:38Why? Are you trying to make a point?
24:40Or are you trying to stay in the competition?
24:42You think it's silly cocky?
24:44I do, I do
24:45And I'm just worried that he's kind of like, he's trying to flex
24:50How about Annabelle? How's she going?
24:52She's playing to her strengths
24:54She's chosen flavours that she's really comfortable with
24:56And she's chosen elements which she said I wanna eat this dessert
25:00Which is always a plus
25:01She knows she's not reinventing the wheel
25:04And she says I know if I do this well hopefully it'll get me across the line
25:08How about Jackie?
25:09So she's doing a financier
25:11An orange and cinnamon ice cream and a mint granita
25:14I'm so not sure about the mint granita with a buttery
25:20It's all these roasty warm wintry flavours and then like a mint granita
25:24It worries me
25:25Aaron is making a salad
25:30A salad
25:31Basil ice cream, tomato granita
25:35Olive oil, hazelnut, crumb
25:37And a basil oil
25:39He's gotta get that so right
25:41Playing with the sweetness of that is gonna be so difficult
25:44Yeah
25:44Getting that balance right
25:49I'm feeling like I'm on track with my tomato salad
25:52For me it's paramount that I stay here because the level of growth I've had in this short period
25:58It's been astounding
26:00I'm seeing all these different parts of Aaron that I didn't know existed
26:05Creativity that I never knew that I had
26:07I feel like a little kid again almost
26:11And yeah, it's this whole new chapter now for me where actually going down a path that I'm passionate about
26:17And now I find that I'm actually good at
26:21I'm working on my crumb
26:23I want that olive oil flavour in the crumb to bring a bit of fragrance, a bit of pepperiness and
26:28earthiness
26:30I've got crumb in the oven and now I've got to work on my basil oil
26:34It will be poured over the ice cream
26:38So basil oil for the perfume
26:41Just to reinforce the basil flavour but also the olive oil in the dish
26:45Always a risk doing a savoury sweet because it could just taste like a savoury to be real
26:50I don't know if what I'm doing is gonna work
26:53But if you don't challenge yourself, if you don't push yourself, you're not gonna make it anywhere in this competition
27:01My anglaise is chilling
27:05My granita is in the blast freezer freezing and so now I need to get on to my chocolate mousse
27:12Secret to a perfect mousse you want enough chocolate in it so it's like super rich and super decadent
27:17But you want to be able to keep enough air into it as well and super smooth
27:21You can't have a lumpy mousse
27:23When I cook my best is when I'm cooking a dish that I would really really like to eat
27:28And so that's what I'm channeling today
27:29So I need to make sure that this dish eats perfectly in order for me to stay safe today
27:36And perhaps that might still not be enough
27:41Fight for your spot in this competition!
27:43Ten minutes to go!
27:54Good Jackie!
27:56Jackie that looks so good!
27:58I'm taking the orange cinnamon ice cream out of the turner and it's looking beautiful
28:02I'm really happy with it!
28:03The consistency is perfect and the flavours are amazing
28:07The granita is done
28:09That looks unreal!
28:11Yeah I know
28:12My figs are grilled
28:15Oh they smell so good
28:18But...
28:20How do we speed up cooking these?
28:23My cakes are still in the oven
28:25I'm just hoping that it cooks in time
28:30I'm kind of a little bit worried for Jackie because she's doing a cake and Jackie makes amazing cakes
28:34But she also put it in the oven with like half an hour to go
28:39I really don't want her to go home on a cake when she's so good at doing those things
28:55One dish, one chance, five minutes to go!
29:06It's a risky strategy to make a tomato salad dessert
29:10But I can see it coming together
29:15The basil ice cream tastes umami forward and there's the basil flavour that comes through
29:19There's a little bit of saltiness and like a hint of pepperiness in there
29:23Oh that looks beautiful Aaron, get it in the freezer!
29:28The texture's beautiful, it's looking good
29:31Oh yes!
29:33The tomato granita's nice and fresh and zingy and bright
29:38You know the tuile that's got that deep caramelisation that I wanted
29:41That looks unreal
29:44Remember to taste it all
29:47I have a scoop of my savoury salad dessert
29:53And to my surprise it tastes like a dessert
29:58There's all these savoury elements in there that give you complexity and a bit of
30:03Oh what is that? I actually really like it
30:05But now I just hope the judges like the dish as much as me
30:11Looks good Casper
30:12Me choosing saffron today really was an attempt at trying to champion that flavour
30:19Happy Casper?
30:20Yeah
30:22And I'm really happy with how they're tasting
30:24But there's definitely a few doubts going through my mind
30:27It's an ingredient that I haven't really used much of
30:31But also the odds one in four I really don't like
30:34Maybe there was a little bit of stubbornness there in me using it
30:37But it might actually cost me my place in the competition
30:42Fight hard guys! Two minutes to go!
30:52I can't wait any longer
30:53I get the cakes out
30:58I don't know if the cake is cooked through but I just need to get this cake on the plate
31:06Come on Jackie! Come on Jackie!
31:08Just get it on the plate man!
31:12I'm so happy with the flavours of my ice cream
31:15It is like brown butter, decadent, luscious
31:19It's an ice cream that I'm like, I'm happy with this
31:24Oh nice!
31:25Oh your mousse is unreal!
31:27The chocolate mousse and the ice cream
31:29Those are the two stars of the show
31:31And then the granita is just there to add like an extra fresh
31:35Palate cleanser mouth feel
31:37And then the crumble there is just for like a beautiful nutty additional texture
31:42I hope my dish isn't too boring
31:44Give it everything!
31:4630 seconds to go!
31:48Come on!
31:49Keep going!
31:54Come on Jackie! Come on Jackie!
31:56I'm trying to get the cakes out of the tin
31:58And I can't get the smallest one out of the mould
32:00So I'm going to have to serve the biggest one
32:05Deep breath Jackie
32:06Come on Jackie! Come on!
32:08Great job Jackie! Don't drop it!
32:11Slide it on!
32:12Yes Jackie! Yes!
32:14Let's go Gantry! Sing it with me!
32:167!
32:175!
32:198!
32:207!
32:216!
32:225!
32:234!
32:243!
32:243!
32:252!
32:265!
32:276!
32:45I'm really happy with how all the elements are executed and I think they taste really yummy
32:50but I'm pretty intimidated by the other dishes.
32:54I'm worried about the fact that maybe my dish is too simple
32:57and it's made me really nervous and worried that I might go home.
33:03Annabelle, what's the dish?
33:05A miso and brown butter ice cream, a chocolate mousse
33:09and then a passion fruit and chilli granita
33:12and a brown butter crumb.
33:18Thanks, Annabelle. Good taste.
33:19Thanks, Annabelle. Thanks, Annabelle. Thank you.
33:22What do you think of the look, guys?
33:24Love it. I'm so keen to dive in.
33:39It may have been somewhat safe, but it was bloody exciting.
33:43And for me, it was all to do with that passion fruit and chilli granita.
33:47Like zing, fire, heat.
33:51That, for me, was the thing that took that from a safe dish
33:54to an absolutely incredible dish.
33:57All of the textures are on point there,
33:59from the mousse to the ice cream to the granita
34:01and the crumb around the bottom.
34:03I have absolutely no notes.
34:06She's a weapon. She's a threat heart.
34:07I think what Annabelle has done here
34:09is just executed technique and flavour with such precision.
34:14So you've got that beautiful, rich, chocolatey mousse at the bottom,
34:19but then because of the passion fruit and chilli granita,
34:23it's refreshing enough that you want to go back for more.
34:25And then putting the miso in that brown butter ice cream,
34:29everything just backs up the other elements.
34:31It's just a perfect quad in a glass.
34:36John Gustav, you're still eating.
34:38Oh, it's delicious.
34:38It's a cracking little dish.
34:41It's just lovely.
34:42I love everything.
34:43I love the creme au de ice cream.
34:45The salt was perfect with the miso.
34:47The crumb is actually superb.
34:49I absolutely love that girl.
34:51I think she's great, and I would love to employ her.
34:55That's for sure.
35:01I'm really happy with what I've put up,
35:03but it's a Black Apron day, and...
35:05Hi, Jackie.
35:07If the cake isn't cooked enough, I could be going home.
35:15So today I made figs and ice cream.
35:18I made a brown butter financier with figs,
35:21and I did grilled figs and orange and cinnamon ice cream
35:25and a mint and lime granita.
35:29Thank you, Jackie. We'll taste your cake now.
35:31Thanks, Jackie.
35:32Thank you, Jackie.
35:34Should we carve it up?
35:35Yeah.
35:47Oh.
35:49Oh, lolol.
36:10It's not cooked.
36:12It's not cooked.
36:14It's not cooked.
36:14That's raw bad.
36:16That's raw bad.
36:17Yeah.
36:19But that's not difficult enough cooked.
36:24Mmm.
36:24Mmm.
36:27It's not cooked.
36:39The financier is not cooked.
36:42And that is very sad.
36:45Financiers are meant to be cooked in a much smaller tin as well.
36:48So I think that's the reason why it's not set in the middle.
36:52And the fig wouldn't have helped either.
36:53Yeah, I think the fig was a really poor decision there.
36:57The edges of the cake were actually really beautifully caramelised.
37:00But the centre of the financier is raw.
37:03So big problem there.
37:05Ice cream is nice.
37:07You know, there's some nice orange notes in there.
37:09But the mint granita is such an outsider on that plate.
37:15It's really tart.
37:16And I think she thought that that would complement how caramelised the tart was
37:20and give those warm flavours relief.
37:22But they don't need relief.
37:25I thought there was some really good work there.
37:27Like, the edges of the cake were really beautiful and chewy and got great flavour.
37:33Figs were caramelised lovely.
37:35They were sitting proud on top of that financier.
37:37The ice cream had great texture.
37:39That cinnamon warming flavour was delicious.
37:42But the two floors being the undercooked cake and the addition of that mint granita,
37:48it could possibly send Jackie home.
38:08So, I've made a saffron and carrot ice cream,
38:12a orange meringue marshmallow and macaron kisses,
38:17a vanilla bean and orange oil and some orange seconds.
38:24Wow.
38:26You're here because of saffron and now you have saffron in your dish.
38:30It's a big risk.
38:32Thanks, Caspar.
38:33Thanks, Caspar.
38:34Thank you so much.
38:36I've got a feeling tonight, whatever happened,
38:39he's going to have saffron in his dreams.
39:06The ice cream is quite delicious.
39:09You know, there's a light hint of saffron.
39:11I wouldn't say the orange is doing too much.
39:13Neither of those flavours are highlighted.
39:16They're just there.
39:17And then the rest of the dish is very monotone.
39:22It feels like if the ice cream was the only thing on the plate,
39:25it would be the exact same dish.
39:27Hmm.
39:28I'm really worried for Caspar.
39:30I had to search for the saffron,
39:32which I think is a little bit of an issue for me.
39:34The premise of starting with an ingredient that he didn't like
39:37meant that he was just trying to translate the flavour in a way
39:40where he's not heroing it.
39:42It's almost like he's avoiding the flavour,
39:44and that's what it tastes like to me.
39:46I think the flavours are gentle and mild,
39:49and when I try all the elements separately,
39:51I actually really enjoy them.
39:53But it's when I eat everything together
39:55that it all kind of disappears for me.
39:59Well, I love it.
40:01Oh, OK.
40:02I think it's great.
40:03It might not be strong flavours,
40:06but I can see that something which was supposed to be an enemy
40:10has been turned to something expressive and gentle.
40:16And I don't need textures
40:19because I'm driven by the colour,
40:21that beautiful yellow.
40:23I mean, saffron.
40:25I think he's a very smart chap.
40:28I really hope that we serve him.
40:34It's nerve-wracking when you wait for them to taste your dish.
40:37I'm just so proud of what I've done,
40:39but it's really risky to make a tomato salad.
40:42Every element has to be perfect,
40:44or I run the risk of going home today.
40:47Hi, Aaron.
40:48Hello.
40:56So this is my tomato salad.
40:59I've made a basil ice cream,
41:02tomato granita,
41:03an olive oil and hazelnut crumb,
41:05a basil oil and a tuile
41:08with a little bit of the basil oil in there too.
41:12Thank you, Aaron.
41:13We'll taste your dish now.
41:15So cute.
41:19Tomato salad flavours in a dessert by Aaron
41:23is about as risky as it gets.
41:26Yeah.
41:27Yeah.
41:36Yeah.
41:41Yeah.
41:41Yeah.
41:42Yeah.
41:44Yeah.
41:56He has crushed it.
41:58I think that's his best plate of food yet.
42:00Yeah.
42:01I think you're right.
42:02That basil ice cream,
42:05like, man,
42:06I would eat that,
42:07like,
42:08by the bucket full.
42:09And then how natural he's kept that tomato granita.
42:13Like,
42:13it literally tastes like tomatoes.
42:15Yeah.
42:15It tastes like tomato juice.
42:16And, like,
42:17dare I say it,
42:18there's umami everywhere in it,
42:20which is beautiful.
42:21And really surprisingly for me,
42:23the thing that kind of grounds it
42:25and reminds you that it's a dessert
42:27is the crumb.
42:28And it just pulls it into dessert land.
42:31I'm very impressed.
42:33Very,
42:34very,
42:34very impressed.
42:35What'll happen?
42:36Aaron is an acrobat
42:39who is walking that tightrope
42:40between sweet and savoury
42:42so expertly
42:44considering his lack of expertise in dessert.
42:47It's incredible.
42:48It's elegant.
42:49It's sophisticated.
42:50It's delicious.
42:51It's simple.
42:53But every single element
42:54is incredibly harmonious as well.
42:58A savoury dish as a dessert
43:01is take a lot of gas,
43:03and especially on a day like today.
43:05And he's nailed it.
43:07I mean,
43:08I just...
43:09I just...
43:11It's quite good,
43:12actually.
43:13I'm so happy for him
43:14because I feel like
43:15something's just clicked in his head
43:17about dessert.
43:18You don't have to be afraid of it.
43:19I love that basil ice cream.
43:21And the way he's been really restrained
43:23with the sugar
43:24is so refreshing.
43:36We kick today off
43:38with the infamous taste test,
43:41which resulted in the four of you
43:43having to battle it out
43:44for your spot
43:46in the competition.
43:48You are all fantastic cooks,
43:51so it's hard to believe
43:52that we have to say goodbye
43:54to one of you.
43:57There were two dishes
43:59that shone for all the right reasons.
44:02Annabelle.
44:06Oh, my God.
44:07You were so strategic in that cook.
44:10Your dish was clearly
44:12carefully considered.
44:14Each element supported
44:15and elevated by the others.
44:17It resulted in an excellent dessert.
44:21Great work.
44:23Aaron.
44:26A tomato salad dessert
44:28with a one-in-four chance
44:30of going home
44:31was as risky as it gets.
44:33But you showed
44:34that when you back yourself,
44:36you can end up
44:37with your best dish yet.
44:41Well done.
44:42You're also safe.
44:51That means
44:52Jackie and Casper,
44:55it come down
44:56to one of you.
45:00Jackie,
45:01your financier
45:02was undercooked
45:05and your granita
45:06took the dish
45:08in the wrong direction.
45:13Casper,
45:14each component of your dish
45:16was so subtle
45:18that the dish
45:21lacked definitions
45:22in flavor
45:24and in texture.
45:30It was one dish
45:32we had mistaked
45:33that we could not
45:34look past.
45:37And it was your dish
45:42Jackie.
45:54I'm sorry Jackie,
45:55but you are going home.
45:57Yeah.
45:59Jackie,
45:59have you enjoyed
46:00your time here?
46:01I've absolutely loved it.
46:03I, uh,
46:05yeah,
46:05I think
46:06Petra said it
46:07the other day,
46:07this is literally
46:08like the best thing
46:08I've ever done
46:09and being around
46:10these people
46:11is just so inspiring
46:12and when I saw the light
46:14up, I was like,
46:15I don't have a chance.
46:16These guys are
46:18amazing
46:20and I just feel
46:21very lucky,
46:21very grateful.
46:22so,
46:24yeah,
46:24thank you all for having me.
46:26We've loved having you here
46:27in the MasterChef kitchen
46:28and I know you're going
46:29to get out there
46:31and going to make
46:31your mark in the world.
46:34Yep.
46:35I definitely will.
46:36But I'm afraid
46:37it's time to say goodbye
46:39for now.
46:41Bring it in, Jackie.
46:47Yeah,
46:48sad to be leaving
46:50but I'm so proud
46:51with how far I've come.
46:52I've made it
46:53over halfway
46:54and I've
46:55done things
46:56I never thought
46:57I would do.
46:58This has been
46:59the wildest ride.
47:00The highlights reel
47:01is definitely playing
47:01in my head
47:02and it's been
47:03such a good time.
47:04Give it up,
47:05the Jackie,
47:06everybody!
47:10Thank you so much.
47:13I really want
47:14to dive headfirst
47:15into food
47:16and into baking
47:17and I want
47:18to make sure
47:19that I don't
47:20waste this opportunity.
47:25Tomorrow night...
47:27What up?
47:30An air fryer challenge
47:32puts the icing
47:33on the cake
47:34for sweet wheat.
47:35The top dish
47:36is scoring
47:37a $5,000 voucher
47:39from Harvey Norman.
47:40Let's go!
47:42We're on now.
47:43And with so much
47:44on the line...
47:45There's $5,000
47:46and an immunity
47:47cook-up for grabs.
47:48I really need to make
47:49something that is
47:50really spectacular.
47:51Oh!
47:51The competition
47:53is red hot.
47:54We're going for it.
47:55We're going to go
47:56all out.
47:57I absolutely love it.
47:59Yes!
48:00I frickin' love this.
48:02This is phenomenal.
48:03That's the best thing
48:04I've ever eaten
48:04out of an air fryer.
Comments