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E35 >>> https://dai.ly/xagcurq
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00:00.
00:14Get him, Tigers.
00:16Get him!
00:17Woo!
00:18Yay!
00:19Woo!
00:22Hello, everybody.
00:23Let's go.
00:24Welcome back.
00:25Home looks so different today.
00:27I probably think Poe's going to come out of the box.
00:31There's a Poe in there.
00:37Hello, Cox.
00:39Hello.
00:39How are we?
00:40Good.
00:41Unfortunately, Poe Carr joined us today.
00:44Oh, damn.
00:45But Sweet Week is in full swing.
00:49And we've already seen you push yourselves to some exciting and creative places.
00:56And that creativity, it is what we want you to harness for today's invention test.
01:04Whoa!
01:09I'm really excited for an invention test.
01:11I don't think I've had that much luck with my last couple of invention tests.
01:14But I'm excited for this one.
01:16Very nice.
01:17Oh, nice.
01:18Inside this box is your next challenge.
01:23It's become a secret weapon for many home cooks.
01:29Jean-Christophe, could you please do the honours?
01:31Oh, yes.
01:37What up?
01:39It's an air fryer!
01:42Air fryer!
01:43I love an air fryer.
01:49They cook things so quick.
01:51They get caramelisation that you can't in the oven.
01:54And they fit on the bench top.
01:55It's awesome.
01:57Air fryers are versatile appliances.
02:00And while people use them every day to make breakfast, lunch and dinner, your job today
02:05is to make us dessert.
02:07Dessert.
02:09With at least one element that's been cooked in an air fryer.
02:14The four desserts that we love the most will earn their makers the chance to cook in tomorrow's
02:22immunity challenge.
02:24Let's see.
02:25Hello.
02:26Yes.
02:27And there's an even bigger reason to go for top dish today.
02:30Oh.
02:32The dish of the day will win a $5,000 voucher to kit up their job.
02:42A dream kitchen thanks to Harvey Norman.
02:44Let's go!
02:50I mean, nobody would knock that back.
02:52I've never won anything like that before in my life, so that'd be incredible.
02:56You have 75 minutes on the clock.
03:03Access to the pantry and garden, but access to the oven under your bench are off limits.
03:21And your time, start now!
03:25Come on!
03:26All right, all right!
03:29Get out of here!
03:31Today's gonna be fun.
03:32Yeah baby, let's go!
03:34It's a white apron day.
03:35Invention test.
03:36I've got an air fry at home and I cook so much in it.
03:40baking powder
03:42It is the perfect cooking tool to use because it heats up so quickly
03:46But I really haven't used an air fryer for desserts. Where abouts with the rhubarb?
03:51So I'm thinking about what I can do. I can't find the peptin. I know I want to make something
03:57that's big and
03:58Bold and looks like it hasn't been made in an air fryer and Poe quite often talks about chiffon cakes
04:04And I'm thinking ooh, chiffon cake could be good and I can make like a nice big one
04:08And I think it would be quite a big
04:15But I've been so quickly Vinny what the nuts yeah, I know right
04:20I'm excited about this challenge. I am doing banana leaf roasted peaches with a
04:26Rum ginger spiced crumb and a banana leaf ice cream
04:31120 what about two what I'm trying to do is make a perfect chocolate ganache tart with whiskey
04:40Oh
04:41I'm sweating
04:43I have never used an air fryer in my life apart from making
04:47potato gems
04:48So this is going to be a bit of a challenge
04:50I'm planning to make a
04:53Chocolate mochi cake when I'm trying to make a matcha ice cream as well. I want that
04:58$5,000 halfing almond voucher
05:00Oh, that's not going in the freezer. The other thing is
05:04This is gonna be epic. I feel like perfect timing to really see what our cooks can do creatively in
05:10an air fryer
05:11Because what we're talking about here is just a really intense amount of heat in a small chamber
05:16So the world is their oyster really so what they could do, but if they can control
05:20That heat properly they could get anything from beautiful golden pastry
05:25perfect cookies, you know like a
05:27Molteny sort of lava cake with that oozy middle I'd be straight into like a fried apple pan pie like
05:33a pie in the hand
05:35Oh, I know that's gonna be good. I know you're going to get great results in that small little chamber
05:40Yeah, we are looking for the top four and also whoever become the best of the floor
05:47We win this fantastic $5,000 voucher from Harvey Norman. I mean this is big
05:53Huge! Play it in a fight for. Yeah, they'll be pushing
05:56How comes these lads next to each other? I know I love it
05:59I haven't cooked too many desserts in the master chef kitchen, but I do fancy myself
06:03It's not too bad of a dessert cook and I reckon it's a wide-open day. So strategy is we're
06:08going for it. We're gonna go all out
06:10Hey Luke. Andy. How are we? Good, mate. How are you? Friends with the air fryer? Yeah, big time. Nice.
06:15What are you gonna do?
06:16I'm gonna do something that like I've been wanting to whip out, but I can't really whip out in a
06:20normal oven
06:20It just takes so long to cook. Right. French panning tart. Okay. I find that at home this guy blasts
06:25heat from the top like middle out
06:27So I'm hoping that will cook it beautifully. Nice. It makes sense. Anything else going with the French pan?
06:32I'm gonna do like a vanilla kind of spice ice cream. Right. I think you're gonna have to push really
06:36hard because you've got to make your tart base
06:38You've got to chill your tart base. You've got to blind bait your tart base. Then you've got to make
06:42your French pan put it
06:42There's a bit going on. There is a bit going on. I'm definitely hoping to push really hard and get
06:46it done. Yeah, go hard. Thanks, brother
06:48And he's right. This French panning tart with an ice cream. It's super ambitious. It's technical
06:54I've got so much to do in this challenge today
06:56But I think if I want that top dish and I want to have a chance at that five grand
07:00I don't think there's any point in playing it safe. Pretty good reward on the line
07:04So hopefully I can capitalize on my keenness and put something good up
07:1060 minutes to go. Come on
07:19My palate gets so screwed up with chocolate
07:27My fingers are getting sore I
07:31I
07:32Really want to put a dish up that's gonna stand out from all of the others. I
07:37Really want to make top ten please. It's like two people away. It's like just within reach
07:43So any chance to win immunity at this point in the competition would be like almost a guarantee to my
07:49goal
07:50Hey Annabelle. Hi Sophia. What are you making with the airfryer?
07:53I'm gonna be trying to do like my take on like pan pies
07:57I'm gonna do rhubarb and strawberry and then I'm gonna pipe some pistachio custard in at the end
08:02So it's a fruit and custard pie. Yeah, basically
08:05Amazing. We were actually saying before that we were hoping someone would make a pie. Oh, yeah
08:10Oh
08:11This is exactly what we were hoping for so let's hope you deliver. No pressure. That $5,000 voucher. You
08:15never know. Oh, yeah
08:17It could be yours. Could be mine. Good luck
08:19Can't lose now
08:21Sophia has just raised the stakes of this cook. Oh, man
08:24The judges said this is the dish that they were looking for and I was like, oh my god
08:29Um, oh god
08:31I need to impress them
08:34So I need to do everything I can to make sure that I get this beautiful crispy fried
08:39Pastry outside and then like yummy gooey fruity center and then that pistachio filling is delicious and luscious and creamy
08:47So I made my dough. It's just resting in the freezer now and I'm just getting onto my filling
08:50And then I'll get that out roll that out pack it up rest it put it in
08:56And then hopefully it'll live up to their expectations
09:00This is beautiful, but I'm scared of
09:03Freaking it. I don't have an air fryer at home. No
09:06All my friends that have them are obsessed with them and they tell me all the time
09:10They're like you should go on it's the best thing you'll ever do
09:12Especially being a mom and I know it's probably good for those quick dinners
09:16It's meant to be the best of both worlds. It's meant to be a fryer and an oven
09:20So the first thing that comes to mind to me is donut
09:23Like it's a little bit concerning
09:26That I have to use an airfryer today, but
09:30Everyone raves about them, so they've got to be good
09:32Hopefully I can just harness the little hotbox energy that it contains and use it for good not evil
09:39Let's see how this goes, hey
09:42Anna
09:43Hello chef
09:44How are you?
09:44Yeah, I'm good thanks
09:45So tell me what are you making?
09:47I'm gonna make donuts today
09:48Donuts?
09:49Donuts
09:49Oh yeah
09:49Why not?
09:50So I'm doing a chocolate and whiskey creme pat
09:54A smoky chocolate ganache
09:56And an Italian meringue so it's kind of like
09:58Italian meringue?
09:59Yeah and it's like an adult schmores donut
10:01So it's a batter
10:03Yes, so I've made a dough and it's um it's already proving in here
10:07Are you sure batters can actually work in a airfryer?
10:11Well there's a fry function on there
10:13I'm gonna try that
10:14I'm actually gonna brush it with oil around the outside to kind of imitate that like oil of a donut
10:21Because normally speaking
10:24You will assume that an airfryer is fantastic to
10:28Substitute a conventional oven so the crispiness the you know this and that
10:32Yes, that's true
10:32I'm not too sure if using a batter element will function
10:38All the best Anna
10:40JC's visit has made me think oh have I made the wrong choice
10:46It's a risk you know I haven't really used an airfryer I haven't done donuts
10:50They are questioning it
10:51So now I'm really worried that this could be a disaster
11:02I'm really worried that this could be a disaster
11:03Let's go
11:07Smells yummy
11:08Oh wow
11:10Don't watch
11:13You weren't meant to see that little bit
11:17Look away
11:19There's always so much pressure when the judges are coming up and going oh can you really do that
11:23Oh my god but it's an invention test with an airfryer and when there's top four dish on the line
11:29It's good to stand out and do something a little bit different and I haven't seen a donut like this
11:33before
11:34So let's give this a shot. Let's see if we can do this
11:37It's fun to play
11:39Yeah, is this locked in yeah?
11:41Airfryer I use an airfryer mainly for Friday night dinners we call it fridge tapas whatever we've got in the
11:47fridge
11:47We'll need a quick Friday night dinner chuck it in the airfryer and you you've got a good dinner there
11:51looks gorgeous
11:53We definitely use an airfryer often we use it for savory but also every now and again
11:57We'll see a hack pop up on Instagram. We've done churros crumpets ones which are really good with ice creams.
12:02They're a bit of fun
12:03I think the airfryer can be quite a versatile piece of equipment
12:06You get this amazing ability to get something really crispy and crunchy with desserts. That's always a great texture
12:12So that's where my mind starts to go
12:15Hello, Pat. How are you? I'm good. How are you chef? So tell me what are you doing today? I'll
12:19be making an apple tata 10 in the airfryer
12:22How do you think you're gonna manage that?
12:24I think that with the intense heat in there, it'll get the pastry really nice and crispy is the plan
12:29It's gonna have some calvados and wattle seed in it too and I'm gonna serve that with a wattle seed
12:34and malt ice cream
12:35And you're doing on ice cream too. Yes, that's the plan. I just got to get everything going nice and
12:40quickly. I'm quite excited that you see your result
12:44Remember, I'm a tata expert. Yeah, I love them
12:48So I will have my eyes on you
12:51John Christophe is very excited. He tells me he's the king of tata 10. So, you know, whilst that's exciting
12:57It's also a little bit scary
12:59Because I haven't cooked the tata 10 in the airfryer before and you know, he's very particular about his french
13:05pastries
13:05So yeah, a bit scary
13:08I noticed you haven't got any caramel yet. Yeah, I'm gonna get it very soon. Yeah, don't you think you
13:12should start a caramel already, no?
13:14Yeah, yeah next up next on my list
13:17I feel like today is not a big pressure day
13:20So it allows you to kind of like free flow have fun and just see where your flavors take you
13:28Aliona, hi Andy. I'm very good. How are you? Very good. Very keen to know what you're gonna do
13:33I'm making a chocolate tort with whiskey and miso in it
13:38I have vanilla black pepper ice cream
13:41Wow
13:41And a little bit of macerated raspberries for a little bit of freshness
13:46There is a lot going on here
13:50Even just in the chocolate tort you've got whiskey miso and chocolate. Yeah, and then you go well
13:56I'm gonna do black pepper in the ice cream. They're like four very heavy hitting flavors
14:01Yeah, but I don't know in my mind it might work. I like the idea. Let's go. Thank you
14:08Andy is so right
14:09These are all heavy hitters like really big bold flavors, but it's up to me to make sure I balance
14:14them right
14:16And I'm confident
14:18Chocolate torts is gonna go in the airfryer as soon as possible
14:22And then while it's baking I'm gonna make some raspberry
14:25Cooley
14:26So there's a little bit of kind of like, you know layers of flavors
14:30Like my favorite thing to do
14:34I
14:34Feel like when I think about flavors and I'm in the flow
14:38I'm in my creative energy all these different flavors just kind of come up in front of me
14:44I'm like boom and it all comes together
14:47It's like a fun process that just like comes to me naturally which I'm
14:51Discovered throughout this journey in the master chef kitchen actually i'm actually
14:54Putting my bets on this airfryer. I think it's gonna be really good. I'm excited
15:02Whoa
15:04It's all right guys for I won't burn you mate
15:06You don't want to burn either
15:09Things are heating up 45 minutes to go
15:14All righty
15:16So far so good
15:20Do you need the shampoo?
15:22Uh, maybe I'll let you know
15:27Balls aren't holding it down very well
15:29Whatever
15:29I'm actually going all right
15:32My penure spiced ice cream is in the freezer chewing
15:36My tart's in the airfryer and it's cooking okay
15:39I'm gonna cook it for like another 10 then add the frangipani
15:42The frangipani mix I'm making now I just need to make it really rapid
15:46I'm really pushing for time today like it's ambitious what I'm trying to pull up
15:51So I need to get this frangipani mixture done straight away and get it in that tart
15:56Feel like I just need to get all these elements together really fast but if I do
15:59There could be some seriously good dish out there
16:02It'll happen
16:04Finally my frangipani filling is done
16:07My tart's finished blind baking it's looking good
16:09Take my frangipani filling in my tart
16:11I put on my apricots and my flaked almonds and I whack it on the airfryer
16:16It feels like this cook is going really well
16:18Everything is on time and I'm looking at the clock. I'm thinking
16:22This could come together
16:25I know let's speak
16:29Hi casper how are you i'm good chef what are you doing so today i'm going to be doing a
16:34black
16:34sesame basque cheesecake in the airfryer that's that's quite something i know
16:40I'm actually quite impressed actually
16:42Hey bella hey what are you gonna do i am making an apple meringue tart
16:48There'll be like an apple compote an apple caramel and then probably a creme diplomat or chantilly just to balance
16:55it all out
16:56I think it's interesting i'm very keen to know how it all plays out
17:00Vinnie yeah hello
17:04For air friday dessert what is going on
17:08Um i'm gonna do like a volavon so i've got my rough bath and then i'm gonna do goji jeng
17:13coffee chocolate ganache
17:14And then yuzu strawberry gel and then i'm gonna do i think a peanut brittle
17:19You know we just volavon this to be delicious
17:23Yes with me too
17:25You like me too thank you
17:29Keep your eye on that huge prize 30 minutes to go
17:32You like something
17:34Ah
17:36They look so cute
17:39It's working
17:40Make it happen kevin come on
17:43This is amazing i think they're getting really creative with their ideas
17:46Pat is doing an apple tartatin he's going to use malt uh water-sealed ice cream with it
17:53He's never done it in a airfryer i've never done it in a airfryer so i'm very excited
17:57Yeah yeah i like the idea i feel like you know puff is just gonna get you know an extreme
18:03amount of puff and caramelization
18:04That's what we always want to see yeah with a tatata
18:07I cannot wait
18:08And then aliona is doing a chocolate torte which should turn out beautiful in the airfryer
18:14But the flavors is what's got me going what is happening to her she's gone with chocolate
18:20Whiskey and miso in the torte and then black pepper in the ice cream
18:25So i'm like wow okay if you could tame those four beasts together
18:30Black pepper in the ice cream
18:32I love that yeah
18:34I feel like there's a lot of people being inventive in what they're putting through the airfryer and that's what
18:38it's going to take
18:39If they want to get a top four dish and get a five thousand dollar voucher absolutely we're on
18:46Let's get my pies in asap
18:49The judges have like an expectation of what it'll be like which is always scary
18:54So i just need to really make sure
18:57That it's good
18:59I'm filling my strawberry and rhubarb pies and i am going to leave my pies in until the last minute
19:06So it goes beautiful and golden and crispy please don't bust open
19:11Hopefully they have enough time to cook
19:15Oh it's a pie it's a hand pie
19:18How you going brother i think i'm doing all right me too
19:22I'm feeling good my mindset is calm it's collected my ice cream's in the churner it's looking good
19:26And my french bunny is in the airfryer
19:30And i think this could taste seriously good
19:33I think the judges are going to be pretty impressed
19:36Wait
19:40I don't think the french bunny's right
19:46It's too liquid
19:49There's something clearly missing here
19:53It was a bit like wet i don't know what went wrong
19:57I've got the flower
20:01That's what's wrong with it
20:06I've got the flower
20:07Seeing that i've forgotten the flower i'm devastated
20:12Without the flower there it probably won't rise and if anything it'll separate
20:16Which is exactly what's happening in the top right now
20:21Oh look you idiot
20:30Okay guys
20:32Here's a big prize
20:33Up for grabs
20:37Come on 15 minutes to go
20:43That's not going to come in time
20:48Oh
20:51Out of the whole dish i forgot a table's been a flower
20:56And it's pretty rough to think that a table's been a flower might be the thing that
21:00Stops me from getting in that top four
21:06Even if it might not cook fully
21:09I'm gonna make a new french franny filling put the flower in there and just hope that it cooks
21:13That's hilarious
21:14What's going on here
21:17It's got the flower like an idiot you forgot the flower yeah in the frangipane yeah we're an idiot oh
21:23dude
21:26So what are you gonna do i've remade the frangipane with flour
21:32Oh luke you are in frangipane
21:39Indeed mate really hurts mate
21:53Come on ice cream the ice cream is slowly churning i have my tata tan in the air fryer i'm
22:01hoping it'll just get a wriggle on i can bump the heat up i think it needs a bit of
22:05extra help
22:07Tata tan is a classic french upside down tart so there is a risk because it could look amazing on
22:13top and then when it comes time to turn it out it's a disaster under there and the apples are
22:17all stuck in the tin
22:18So it's kind of like trusting your gut and knowing exactly when to pull that thing out
22:23Oh chef oh when you smile like this yes it's because you are in control
22:28It's getting there oh wow look at that are you not wearing the caramel mango a bit too dark
22:34I think it's a bit deceiving when it comes up the edges like that it can look dark but underneath
22:38because
22:39There's so much moisture with the apples it's yeah it's actually not actually stark anything the idea of using the
22:43air fryer is to be quick
22:44Yeah i know but i have been fooled before with these things where you think the pastry is done and
22:50it's not
22:50My discussion with john christophe does start to give me a couple of doubts when he's questioning me being the
22:56king of tata ted
22:57I just have to convince myself that i'm sure of this dish and i'm really confident in what i'm going
23:02to deliver
23:07I got the matcha ice cream into the churner i got the chocolate mochi cake in the airfryer and then
23:14I've melted some chocolate and hoping to make the multi-dextrin sand
23:18Hopefully i'm feeling okay there's a couple of things that i still need to get on the go for the
23:24chocolate ganache tart
23:26I've got my raspberry gel just cooling ganache i'll make in a sec and the tart shell is in the
23:31airfryer
23:33Once i'm happy with it i'll get it chilled so i can get it filled up that's the plan
23:38Gotta make sure that thing cools in time my chiffon has come out of the airfryer i've got my strawberry
23:45and rhubarb compote and my cream
23:47I've got to get my garnishes done so i have enough time at the end to make it look really
23:51pretty all right
23:53That five thousand dollars would be amazing i just moved into my place my kitchen's very old i need to
23:59You know adjust it up a bit that's a chaos
24:06Okay let's get this party started
24:11Yep 30 seconds and we're going in so you're going to put the first one in yeah
24:14And then i put two in here and one in here and then we're going to cross our fingers and
24:19pray
24:19Are you happy with how much is it proven yes they're doubled in size up there yeah they're
24:24You think so they should puff up in there hopefully i can't wait thank you chef
24:30One two
24:33Worst case scenario today would be that the donuts come out like little hockey pucks and they're horrible to eat
24:43One three minutes obviously we deep fried donuts normally and that's the oil and the
24:48Oil is the thing that gives you that beautiful crunchy outside shell and that donut look
24:52I think that still needs to be present even though i'm using an airfryer there still needs to be a
24:57Little bit of oil on the outside because that is essentially what a donut is whoa
25:02So i've got my little brush and oil ready i'm going to base them that is a big mama donut
25:07i'm going to flip them
25:08Halfway more oil i definitely want to push these donuts as far as i can to get a nice big
25:14rise on them
25:14So i'm just going to keep adding oil until i get this perfect outer shell
25:19And show john christophe that i can do donuts in an airfryer
25:22First round done three minutes to go make it till you make it five minutes to go
25:28Oh my god
25:33Honey that looks awesome very cool okay awesome
25:40Sorry oh god
25:42Christy no i'll try again oh yeah all my elements are pretty much done
25:47Ice cream in the freezer the raspberry
25:50Cooley is ready i'm gonna put some fresh raspberries as well chocolate starts almost ready so yeah
25:58i'm taking cake out of the airfryer it looks perfect it has this beautiful crackle on top
26:06It's like i can feel it that it's like cooked just exactly where it needs to be i'm very happy
26:11with my elements
26:13i really like the flavors my ice cream looks great i try it and it has this beautiful vanilla flavor
26:20And i'm like this is gonna be so perfect with chocolate and some whiskey
26:25i just went crazy with both flavors but i think that i've managed to balance it all
26:31It would be really lovely to get on top today and try to cook for immunity uh tomorrow tomorrow's my
26:38birthday so that would be great
26:41All right that'll do
26:42Four minutes on the clock and i can't wait any longer i have to get this tata 10 out and
26:47i'm feeling
26:48Very nervous because if this tata 10 doesn't turn out it could be game over
26:54So i get it out of the airfryer i get the plate on top i turn it over give it
26:59a tap
27:00i can feel john christophe watching me to see if it's worked say a little prep and i lift it
27:06up
27:08All right it looks good not bad i'm super happy with the edges of the tata 10 where the caramel
27:14meets the pastry
27:15It's like all toffee like looking at it i'm thinking i might have done it
27:21Okay guys get it done three minutes to go
27:36Nice oh this is beautiful
27:42I put all my elements done i need to assemble my apple meringue tarts with spiced apple compote and apple
27:48caramel looks stunning
27:50Look at that i'm really happy with the boulevard that's probably like the best rough puff i've made
27:55Airfryer made it like puff really really well because it's such like hot intense heat straight away
27:59I feel like i've really managed to make the goji jang and the yuzu work really really well together
28:05That is perfect i'm super happy with the flavor of the banana leaf roasted peaches wow i'm super happy with
28:14the
28:14Banana leaf ice cream and the spice rum syrup smells so good so yeah fingers crossed
28:23I'm pretty happy with them
28:27Like if i say donut you'd say oh yeah
28:30They're looking like a donut from the top they've got this like donut shell on them and they're huge
28:35Like they grew from this to like that which is good for a donut yeah i've made my whiskey chocolate
28:41creme pat
28:42I've done my glaze i'm just gonna get my italian meringue ready so hopefully the flavors will go well
28:48It's a bit of an adult flavored donut so got a little bit of the smoky whiskey in there
28:52Kind of like an adult schmore think about being around the campfire i've got a smoky whiskey
28:58Yeah just meant to be a bit of fun dessert should be fun how many minutes
29:05One minute to go
29:09This is the stupidest vessel to stir in why am i doing this one minute to go and this is
29:13the fastest
29:14Minute of my entire life wow very hot my pies are coming out of the airfryer i need to get
29:19them onto
29:19The plate i'm piping the custard in yeah and i'm really happy with how my pies have turned out
29:25Hopefully we should be okay finish strong 30 seconds to go let's go
29:35Cannot wait any longer i take the french penny out of the airfryer it's looking good but
29:42I have absolutely no idea if it's cooked or not
29:44Hoping that today is the day i've pulled off a miracle and it's actually cooked in the inside
29:49Time's up in 10!
29:535, 8, 7, 6, 5, 4, 3, 2, 1, that's it everybody!
30:08Yay!
30:09What up my heart?
30:10It's good!
30:10Oh my god!
30:14How are you?
30:15Chris, I took it!
30:17Oh my god they look sick!
30:19They look good!
30:20They look good!
30:21They look good!
30:23That was so nice!
30:25Yeah today went very well got everything on the plate that i wanted to
30:28Really happy with the flavours and the ice cream is really nice
30:32But john christophe is the king of tata tans so he was keeping a pretty close eye on me
30:37So hopefully it delivers
30:49The first dish we'd like to taste belongs to aliana
30:55I just went crazy with bold flavours that i've packed into this dessert
31:02And it looks so beautiful
31:06Oh hello!
31:09I just really really hope the judges love it
31:13Aliana what have you made?
31:15I've made a whiskey and miso chocolate torte with black pepper ice cream and raspberry coulee and some macerated raspberries
31:25Okay let's do it
31:28I've been waiting for this
31:36She is fudgy
31:40Now the next question is
31:42Can she get chocolate miso whiskey and black pepper to work?
31:57Aliana
32:00I think you've smashed it
32:06I was like petrified because when i came around to see what you were cooking
32:11You just kept adding another flavour bomb after flavour bomb
32:14But you've used a lovely light ham
32:17You can definitely get the miso richness in there along with the chocolate
32:21You really know your stuff because it's delicious
32:25Thank you
32:26For me it's the use of your pepper in this dish that just ties everything together and makes it really
32:32magical it really contrasts against the the chocolate in that cake so it makes it feel extra rich extra sweet
32:38And it's just a perfect match
32:40Thank you and there's someone who hasn't stopped eating it right beside me
32:44I don't like it
32:46But i absolutely love it
32:48Yes
32:49I was like how could he not
32:52Honestly this is bursting of not just colours but also
32:56The flavours and i tell you what you have got a lot of skill to manage to turn up something
33:01like that
33:02Well done
33:03Thank you
33:04Oh my god
33:10The next dish we'd love to taste is yours annabelle
33:15I hope my pie lives up to the judges expectations because i really want the chance to win immunity
33:25What do we have here annabelle we have rhubarb strawberry and pistachio hand pies
33:32Okay
33:33How'd you go
33:34Good the airfryer is like perfect for puff pastry i'm really happy
33:38Yeah your layers look amazing it looks like you definitely got the the puff of the rough puff
33:43Yep
33:44All right
33:44Let's chop chop
33:45See what it's like on the inside
33:51Did it bust
33:52No it had a little eruption
33:55It just exploded out the top
33:56Perfect
34:10Annabelle
34:12This this is the sign of a good time
34:17It's really fun and the flavours are great the rhubarb is you know it's not too sweet
34:22Because the pistachio definitely is and just together it's a perfect little marriage i think you've done a great job
34:28Thank you
34:29It's delicious it's very layered the content inside is perfect so you want to dig inside the middle of the
34:37pie
34:37That's it this is the whole idea
34:40So it's a very well done job annabelle thank you
34:44I think you've created something unique i think you've created something that has been executed pretty
34:49Bloody well and something that like is kind of like just mindlessly delicious nice work
34:55Thank you
34:56Thank you guys
34:58Well done annabelle
34:59Thank you
35:02Next up bella
35:05Yeah bella
35:06Today i have made you an apple meringue tart
35:09So you've got an apple compote brandy cream diplomat and a cinnamon meringue
35:14Wow
35:16Bella this is phenomenal you see it and you think lemon meringue pie and then you eat it
35:21And there is no one in the world who wouldn't say that it tastes exactly like a hot apple pie
35:26It's also really inventive
35:29Vinny
35:30So i've done gochujang chocolate pour le vent
35:32I've done a strawberry and yuzu jam in there and then roasted peanut brittle
35:36I really like the bitterness of that chocolate with the gochujang and then the strawberry jam it just gives freshness
35:43Yeah i actually think you've done a really good job here
35:46Thank you thank you
35:47Caspar
35:48I've made a black sesame basque cheesecake with some roasted blueberries on the side
35:54Your sesame seeds cheesecake is actually quite delicious
35:58That right nuttiness is quite earthy i get the tartness of the the blackberry
36:03And i've got that caramelization on the top so this is wonderful thank you thank you
36:09We would like to test your dish pat
36:14I'm just praying that this thing is cooked right
36:19Because it's an opportunity to show that i've got a few pastry techniques on my sleeve
36:26So pat yes what have you made i have made an apple tartatin and a wattle seed and malt ice
36:35cream
36:36Are you confident pat i'm confident that it'll taste nice yeah i'm pretty happy with it i had fun today
36:43All right actually i'm gonna chop this okay because i am the tartatin expert patrick cross your fingers
37:03Oh
37:04Patrick cross your fingers
37:12Nice and crispy
37:24So far
37:26Before i cut it this is what i expect this little dancing skirt
37:31See that you can't plan it this is natural all natural
37:38Harmonies i'd love to eat it
37:49Whatever you're doing john christophe it's making me want it more
37:56Look at this lovely portion
38:12So pat
38:17Please mon ami
38:19Vas-y
38:21Vas-y eat slowly eat slowly
38:28Marion
38:29Marion
38:32Slowly
38:36Satisfied
38:38May or him
38:39Okay you can go back there
38:41Okay
38:45In fact you can come back here
38:50Pat
38:51Grand pat you are doing wonders
38:55You are unbelievable
39:01That's nice
39:05Fantastically executed the crunch the colors the apples are dissolved are cooked it's just amazing the macadamia now just perfect
39:14that ice cream
39:16Once again creme pot well done thank you
39:21After perfection that's the best thing i've ever eaten out of an airfryer
39:25I love that you use the wattle seed in your ice cream it's a tartar tam but it's got that
39:29beautiful australian touch to it as well
39:32This is a phenomenal dessert
39:35Thank you
39:36Pat i freaking love this like i love it
39:39I'm still trying to work out whether it's better than the version that you would put in the oven and
39:44i'm thinking yes
39:45I think yes
39:46I think yes because of the edges
39:48But i'm going to get this like burnish toffee around the edges of the pastry
39:52I don't know if you've started a trend but i hope you have because everyone needs to experience this
39:56Good luck
39:57Thank you guys
39:58Yeah patty
40:00Very good
40:01Very very good
40:04Okay
40:05Next one
40:06Hannah
40:12Walking up to the judges with my three gigantic donuts i'm feeling pretty happy with what i'm putting forward today
40:22They did doubt me thinking that donuts don't cook in an airfryer so
40:26Let them taste one and tell me what they think
40:29Well they look very good what have you made
40:32I have made after dark donuts with a whiskey and chocolate crème pat a dark chocolate glaze and italian meringue
40:42Okay i'm gonna slice through it
40:47Ooh
40:50Oh they smell lovely
40:52Oh good
40:53They smell donuts
40:55Yeah
40:55They smell donuts
40:56That's a good thing
41:07I feel dark
41:10I think i'm tipsy
41:14My wife is gonna go bonkers
41:17That crème pat is delicious with that chocolate and the whiskey
41:21You've done an amazing job
41:24Hannah this is x-rated stuff
41:27Particularly for a dessert it's it's really tasty
41:31Booziness aside the donut itself is amazing
41:34Brushing it in oil was a really clever move particularly using the fry function on the airfryer
41:39Because it does have that crisp edge and that moisture in that very outer layer and then the inside it's
41:46spongy
41:47Hannah i gave you bucklies to be honest
41:50I thought there was going to be a version that was either going to be really dense or flat as
41:54a pancake
41:55And you have actually nailed the consistency of that donut
42:00You might just see the rewards later on we'll have to find out
42:03Hold on
42:03Thank you
42:04I've got another
42:06My marble
42:11Next up petro
42:14I made a masticar chiffon sponge
42:19Okay petro it's got beautiful flavour the rhubarb but just left a bit wanting for me with the texture of
42:25the cake
42:25Thank you so much guys
42:28Great
42:30I've done banana leaf roasted peaches with a banana leaf ice cream a ginger and rum crumb and a spice
42:37rum syrup
42:38I love that you've thought about wrapping it in banana leaves and air frying it
42:42But then when you have it with the ginger crumb and your rum syrup it kind of all disappears
42:49So just need to work on you know that see-saw and flavour a little bit
42:54Emily
42:55I have made a chocolate mochi cake with a matcha ice cream and some white chocolate sand
43:03Emily this mochi pudding
43:05I don't think it was right exercise to use an air fryer for that but I absolutely love the matcha
43:12ice cream
43:12So thank you
43:14Okay thank you so much guys
43:15Aaron
43:17I made a whiskey and chocolate ganache tart with raspberry and chili gel and just some whipped cream
43:24Aaron the ganache um I don't mind how whiskey forward it is but it's far too stiff
43:29Okay
43:29Too much chocolate not enough cream
43:31Yeah no worries thank you
43:33Okay next Luke
43:38This dish has some really nice flavour but I just made such a similar mistake
43:42So I'm just hoping that my french panning tart is cooked all the way through
43:49Mmm look look look what do we have here uh it's a french panning tart
43:55Frangipane and luke luke
43:56Ooh la la
44:00When I used to work in the pastry many years ago in my lovely time
44:05They used to look very similar on the window of the pastry
44:09The question is is it cooked inside?
44:14The question is is it's cooked inside?
44:21The question is is it?
44:39Oh
44:41Oh
44:42It hasn't got there mate still a bit on not
44:49See that through there and it just hasn't said yeah, well under
44:57My worship
45:10It upsets me because the flavors are boss
45:13Pairing the apricots with those warm spices in the ice cream and then the perfect pastry this has got top
45:19dish written all over it
45:21Just that fundamental error of not putting the flour in which you will never do again like right
45:27You will never do that ever again with any cake that you make in history. I
45:34Don't think there's anything to say
45:35suddenly what is interesting is your pastry is
45:39Very tasty with the right amount of flex almonds, which is very important to and you are three coats are
45:46just perfect
45:47You could have been one of the top dish
45:52Anyway, thank you
45:58I
46:05Now we're on the hunt for four standout dishes to earn a spot in tomorrow's immunity showdown
46:11The top dish is scoring a five thousand dollar voucher from Harvey Norman
46:18There was some serious cooking out there today, but top four dishes really smashed it out of the park
46:27Alyona
46:31Pat
46:35Hannah
46:38Bella
46:43You're in the top four
46:46And all cooking for immunity tomorrow
46:49And all cooking for immunity tomorrow
46:51Now, the person who's about to hit up their local Harvey Norman
46:56For five thousand dollars worth of appliances
47:01Is
47:03You
47:06I
47:16I
47:16I
47:17I
47:17I
47:21I
47:21I
47:22I
47:22I
47:22I
47:22I
47:23I want outdoor cooking
47:23I want indoor cooking
47:24I want all the cooking applause that you can get answered
47:28Congratulations to the four of you who are cooking tomorrow to the immunity challenge
47:32And everyone else
47:33And everyone else will be cheering on from the country
47:35Good night everyone
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