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Masterchef Australia Season 18 Episode 32 - FULL MOVIE ✅ [Eng Sub]
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00:00:00Previously on MasterChef Australia...
00:00:03It's Curtis Stone!
00:00:10Aussie Classics Week brought a couple of top blugs...
00:00:14I thought crocodiles were an adrenaline rush.
00:00:16Being in the kitchen, mate, that is ten times harder.
00:00:19...and a legendary prize.
00:00:22The winner will have their product in all the Coles stores
00:00:25throughout the country.
00:00:27What?
00:00:29With massive wins for Pat.
00:00:32Your ice cream is just valvent.
00:00:34It is fabulous.
00:00:36And Hannah.
00:00:37It's a revelation. Congratulations.
00:00:39Thank you!
00:00:40And...
00:00:41You lot won't be cooking!
00:00:44These guys win!
00:00:46The eliminated contestants battled it out.
00:00:49Whoa! Girl!
00:00:52And Bella won her spot back in the competition.
00:00:56But...
00:00:57We had to say ooroo to Jack and Dot.
00:01:01It's just been a dream come true to be here and to celebrate food every day.
00:01:08Tonight...
00:01:09It's time to get psyched...
00:01:12For Sweet Week.
00:01:14Ooh la la!
00:01:16Let's go!
00:01:20Let's go!
00:01:28Let's go!
00:01:34Let's go!
00:01:49Let's get it!
00:01:50Whoa!
00:01:52Oh!
00:01:53Oh, my God!
00:01:55What is this?
00:01:57Walking into the kitchen today, and it looks so cool.
00:02:01It's like...
00:02:04Willy Wonka's Wonderland.
00:02:07Ooh-la-la!
00:02:08Ooh-la-la!
00:02:09Isn't it incredible?
00:02:13It's a brand-new week.
00:02:16And guess what?
00:02:18It's...
00:02:19Sweet week!
00:02:26Bella, you could not have come back at a better time, hey?
00:02:30It feels, like, meant to be.
00:02:32How do you feel about an entire week cooking sweets?
00:02:36I am thrilled.
00:02:37Ooh!
00:02:39Aaron, last year she cooked was an amazing dessert.
00:02:42I peaked too hard too early.
00:02:44When it comes to desserts in my brain, it's literally, like,
00:02:46404, page not found, blank, error.
00:02:49You know, it's just...it's not there.
00:02:53Before we get going, there's someone we'd like you to meet.
00:02:56Ooh!
00:02:58The chef about to walk through those doors is known for intricate creations and whimsical
00:03:04desserts.
00:03:06He's the king of sweets and a dear friend of the show.
00:03:11Can anyone say crock-a-bush?
00:03:14Oh!
00:03:15Yes!
00:03:16Please welcome the macaron magician himself.
00:03:19Oh, kids.
00:03:20Oh, no way.
00:03:21Adriano Zumbo!
00:03:23Oh, my God!
00:03:33Zumbo in the MasterChef kitchen.
00:03:35He is an absolute sweet legend.
00:03:38Just so excited.
00:03:39Hey, mate. How are you?
00:03:46Zumbo, mate, it wouldn't be a MasterChef season if you weren't involved,
00:03:49but what do you love about coming back here
00:03:51and meeting the latest bunch of home cooks?
00:03:54Oh, look, we all started somewhere.
00:03:55You know, and I think, like, MasterChef's such a great starting point,
00:03:58you know, for your culinary journeys, your careers,
00:04:01to see people with that passion, that drive, that desire.
00:04:05It's always great to be here.
00:04:08Today's immunity challenge is a lucky dip.
00:04:16Under these cloches is a different hero ingredient
00:04:22that you must turn into a sweet dish.
00:04:26Alright, let's see how it's going to work.
00:04:28One by one.
00:04:30You'll select a cloche and reveal the ingredient underneath.
00:04:34If you don't like the first ingredient that you reveal,
00:04:38you can choose again.
00:04:40But it's a gamble.
00:04:43Ooh.
00:04:44Whatever you uncover on your second pick,
00:04:47that's the ingredient you must cook with.
00:04:50OK.
00:04:52Shall we get this party started?
00:04:53Yeah. Let's go.
00:04:56That's good.
00:04:56OK.
00:04:58I'm actually really excited about this challenge.
00:05:01I feel like it's my superpower, in a way,
00:05:04when I see ingredients, I have this map in front of me,
00:05:08going, like, this ingredient and this ingredient,
00:05:10and this should be paired with this, this, this, this, this.
00:05:12Oh, Leona, should we choose?
00:05:14Yes.
00:05:15It's just me, you and a sea of cloches.
00:05:17Let's go.
00:05:18OK.
00:05:19OK, I need to, I need to feel the side first, I think.
00:05:22You need to feel the energy, feel the vibe, feel the spiritual.
00:05:24Yeah, yeah.
00:05:24I'm excited to see what's underneath the cloche,
00:05:27but 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.
00:05:35OK.
00:05:36OK, this one.
00:05:36That one.
00:05:38Yes.
00:05:38Here we go.
00:05:40Now, Leona, you've picked...
00:05:48...fish sauce.
00:05:53Oh, my gosh, it's a fish sauce.
00:06:00It's such a bold ingredient that I don't know if I can really hear about 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,
00:06:11and then we need an answer.
00:06:13One.
00:06:15Two.
00:06:17Three.
00:06:18Um, yeah, do you know what?
00:06:20I'll just do fish sauce.
00:06:21Fish sauce!
00:06:22She's in with the fish sauce!
00:06:26That means you're making a dessert which has to hero fish sauce.
00:06:31You can take it to the top of the room.
00:06:32Enjoy.
00:06:35I know it's crazy, and it's not going to be easy, but I'm going to try.
00:06:42All right, if I try your next, let's do it.
00:06:43Oh, Adriano.
00:06:44Hey, nice to meet you.
00:06:48Uh...
00:06:49Hmm.
00:06:51All righty.
00:06:53Let's try this one first.
00:06:54That one?
00:06:55Let's do it.
00:06:56Let's see if your vibe's on today.
00:06:58You ready?
00:06:58Yeah.
00:07:04You have chosen...
00:07:05Tonka 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.
00:07:18It's kind of molasses-y.
00:07:19I 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 punts every now and again, and my gut's telling me, stick with tonka bean.
00:07:31Let's lock it in.
00:07:33Let's lock it in.
00:07:34Easy.
00:07:35Yeah?
00:07:35Oh, yeah.
00:07:37Let's do it.
00:07:37Lock it in.
00:07:42Okay, Bella, let's go.
00:07:45Go, Bella.
00:07:46I'm actually hoping for some unusual ingredients under there.
00:07:49I think sometimes the best desserts come from that surprise of, ooh, this isn't usually
00:07:54in a dessert.
00:07:56Yeah, we'll choose this one.
00:07:58This one?
00:07:58Yeah.
00:07:59Really?
00:08:00Yeah, I have faith.
00:08:01Okay.
00:08:02Well, Bella, you have chosen...
00:08:08Kombu.
00:08:09Oh!
00:08:10What is it?
00:08:12It's out there.
00:08:13Tough one, but it could challenge me.
00:08:18Um...
00:08:19Alright, let's do it.
00:08:22Yes!
00:08:28Adriana Zumbo is in the house.
00:08:29It's sweet week.
00:08:30I want to show the judges how far I can push myself with desserts.
00:08:34Shall we?
00:08:35We shall.
00:08:36Oh, did you see him?
00:08:37Where are we going today?
00:08:39I'm gonna go with this fella right here.
00:08:41Oh, wow!
00:08:42Number A.
00:08:46Avocado!
00:08:49What are you thinking?
00:08:52We'll go somewhere else.
00:08:54Alright, somewhere else.
00:08:55Oh!
00:08:58It's gonna be another screwed up one, isn't it?
00:09:05Nectary!
00:09:06Yeah!
00:09:07Woo!
00:09:10That's good!
00:09:12Are you okay?
00:09:13Are you sure?
00:09:15Cherries!
00:09:17Orange!
00:09:18Oh!
00:09:19Plum!
00:09:20Oh!
00:09:21Oh!
00:09:22I'm nervously in line, waiting my turn, watching everyone pick, like, some absolute banger ingredients.
00:09:28Blueberries!
00:09:30Oh, six!
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!
00:09:40Ooh!
00:09:41We'll pick again.
00:09:42Pick again?
00:09:43Yeah, yeah, I'll pick again.
00:09:44Drama!
00:09:46Barbary!
00:09:47Ooh!
00:09:49Camarine!
00:09:50I'll take it.
00:09:52Ooh!
00:09:53Longin!
00:09:54Ooh!
00:09:55Ooh!
00:09:56Let's do another clutch.
00:09:58Cardamom!
00:09:59Ooh!
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!
00:10:15There is...
00:10:15I 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.
00:10:21I don't even know if I've eaten it.
00:10:22Okay.
00:10:23Come on, you've got to think about whether you can hero hibiscus.
00:10:27Nah, let's do it.
00:10:28You want to go for it?
00:10:30Yeah.
00:10:30You're choosing it?
00:10:31Yeah.
00:10:31Staying with it?
00:10:32Yeah.
00:10:32Last call?
00:10:33Yeah.
00:10:34Hibiscus is yours.
00:10:45Everyone 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's elimination.
00:11:07All these ingredients are so different, right?
00:11:10But they all share one thing.
00:11:11It's got to be the hero.
00:11:12So, when you're creating, you remember, soft and comforting flavours are going to be your best friend.
00:11:17Yes.
00:11:19Okay, everyone.
00:11:20Have fun.
00:11:20Good luck.
00:11:21Your time starts now.
00:11:23Come on!
00:11:24Woo!
00:11:26You know what we need.
00:11:27What do we need?
00:11:28What do we need?
00:11:29What are we getting?
00:11:30What are we getting at all?
00:11:33It's chaos.
00:11:34Oh, my gosh.
00:11:36What are you in there?
00:11:38Oh, my God.
00:11:39One of you, one of you, one of you.
00:11:41Oh, there.
00:11:41Flour.
00:11:42I might need it later.
00:11:45Now, seeing there's some pretty wacky ingredients today, I feel like I'm pretty lucky getting the
00:11:49cherries, but I can't do something too simple.
00:11:50Where's normal cocoa?
00:11:52There's people out there like Bella using kombu and Eliana using fish sauce.
00:11:56Yep.
00:11:57So, I think if I want to have a chance of getting that top three today, I'm going to have
00:12:00to
00:12:00blow the judges out of the water with flavour and technique.
00:12:09I'll just take the whole plate.
00:12:11I guess so.
00:12:13I'll just take the thing on top.
00:12:16Woo!
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.
00:12:26I think it's going to be a fun cook.
00:12:27It's a white apron day, so I want to create something fun, something maybe they were not
00:12:33expecting at all, but it also has to be intentional.
00:12:37It has to eat well.
00:12:39I mean, it's fish sauce in the dessert.
00:12:42Eliana, hi.
00:12:44A little bit fishy over here.
00:12:46Hopefully not too fishy.
00:12:47Yeah, yeah, yeah.
00:12:47Oh, jeez.
00:12:48Yeah, yeah, yeah.
00:12:49God, God.
00:12:50That's where I don't want to go.
00:12:51Yeah.
00:12:51What are you making?
00:12:52I'm making fish sauce ice cream, and then I'm going to make fish sauce caramel.
00:12:58Yep.
00:12:58Then I'm thinking some crumb, but very mild, maybe 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, but you've
00:13:18got to make sure you're tasting everything, you know, because you're balancing through
00:13:23the whole dish the flavour.
00:13:25Yeah, thank you.
00:13:26Let's hope you pull it off.
00:13:27Yeah.
00:13:27Zumba seems to be excited about my idea, but he says, like, just practice restraint.
00:13:33I want to impress him, so I'm going to taste, taste, taste everything.
00:13:38So hopefully I will hone into my, you know, flavours and how I can balance things properly.
00:13:46Why did it turn off?
00:13:48Um, I got tamarind.
00:13:50I'm thinking of doing a tamarind, um, ice cream.
00:13:55Um, and then I'm thinking of doing possibly a ikam bilis and tamarind prey leaf.
00:14:01Um, and, uh, we don't know how, it's a day of experimentation.
00:14:07I'm really wary of this one.
00:14:09Let's do this.
00:14:11I'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, like,
00:14:42goji berry.
00:14:43So, where my mind's sort of taking me now is almost like, I want to go to something dark chocolate.
00:14:48Maybe, like, rocky road-esque as well.
00:14:50So, we'll see.
00:14:50I'll have to push though.
00:14:53Sorry.
00:14:56I'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.
00:15:22That's very salty.
00:15:26And just, like, salt with extra umami.
00:15:30Bella, you are a hero for sticking with the kombu.
00:15:35You...
00:15:35Are you regretting it?
00:15:36What's your smile doing?
00:15:37Is that a happy smile?
00:15:38No, it's not a happy smile.
00:15:39Oh, no!
00:15:40I am...
00:15:40What's going on?
00:15:41...stressing out.
00:15:43Haven't really tasted kombu before and it kind of just tastes like salt to me.
00:15:47A bit funky salt.
00:15:48Yeah, like a bit of funky salt.
00:15:50Okay, so, what are you making?
00:15:52I'm not sure.
00:15:53I'm thinking an ice cream.
00:15:55But I don't know.
00:15:57So, right now, you need to make a decision.
00:15:59And kombu is the hardest ingredient that was amongst those 40 ingredients.
00:16:03Really?
00:16:03Like, it is the...
00:16:05Oh!
00:16:05It is the trickiest one.
00:16:07Take that on board.
00:16:08Use that palette.
00:16:09Yeah.
00:16:09I have no idea what this dish is going to be.
00:16:13I don't know.
00:16:13I'm having big regrets right now.
00:16:17I'm concerned.
00:16:19I don't have any idea what I'm cooking.
00:16:22Um...
00:16:23Yeah.
00:16:36My mind is all over the place.
00:16:38Um...
00:16:39Yeah, I'm really not sure what I'm doing today and I think that's showing.
00:16:41Tasting the kombu, it's got a lot of umami and saltiness, almost in the way that miso does.
00:16:47So, I'm thinking I can infuse some cream with the kombu and turn that into my ice cream
00:16:53base.
00:16:54Gonna be fine.
00:16:55I don't know.
00:16:55I also think about other Japanese flavours, like black sesame.
00:17:01A quick little sponge might work as a flavour to compliment the kombu.
00:17:06I feel like I just need to cook something.
00:17:09So, hopefully I can pull it off.
00:17:14Okay, that's fine.
00:17:17I've never played with it.
00:17:18There just wasn't an ice cream.
00:17:19Can I have some of your flour?
00:17:21I don't put my touch.
00:17:23Yeah, yeah, go, go.
00:17:25I'm making a tart today with tonka beans.
00:17:28Actually, I'm feeling excited.
00:17:30An ingredient I've never heard of, never eaten, never used before.
00:17:36I'm just gonna keep it really simple and see how I can build.
00:17:41So, I'm gonna make a tonka bean creme diplomat.
00:17:44I'm gonna do a tonka bean and date caramel.
00:17:46And I'm also going to do some shaved chocolate on top.
00:17:50So, right now I'm going off what I think tonka bean is.
00:17:52I smelt it and it smelled very molasses-y, like a lot of warm spices, kind of hints of vanilla.
00:18:00So, I'm thinking this actually might carry a lot of flavour.
00:18:03Need to get a big, big move on.
00:18:05If I can manage to pull this off, I think I've got a real good chance to win one of
00:18:11those three immunity spots.
00:18:13What do you want to do with prime diplomat?
00:18:18She's gone, she's gone.
00:18:20That's okay.
00:18:23Vinnie, how are you?
00:18:24Chef, good, how are you?
00:18:25Tell me, blueberries, what are you doing?
00:18:27Yes, yes, so I want to fill them all with chocolate.
00:18:29Then I want to make a blueberry syrup, pie up it in and make a sphere.
00:18:33And then like a chocolate soil and put blueberries on there to make it look like blueberries in the forest.
00:18:38So, what's the name of your dish?
00:18:41Blueberries in the forest, I think.
00:18:43Blueberries in the forest?
00:18:44Yes.
00:18:44Are you having a lot?
00:18:45They don't even grow in the forest.
00:18:48Well, I come back and check on you, Vinnie.
00:18:50Thank you, yes.
00:18:51Don't disappoint me, please.
00:18:52No.
00:18:53I think this bowl is good enough.
00:18:55You've got chestnuts.
00:18:56Yes.
00:18:56What are you making?
00:18:56I'm making a chestnut and chocolate cake.
00:18:58Oh, yeah?
00:18:59And then I'm going to do a chestnut twill.
00:19:01I'm going to do some sort of fruit, um, compote, maybe pear, some creme fraiche.
00:19:07I'm just like, it's definitely going to develop along the way.
00:19:10Go for it.
00:19:12Luke.
00:19:13Chef.
00:19:14How are you?
00:19:14Good, how are you?
00:19:15Oh, tell me.
00:19:15I've got the cherry.
00:19:16So, yeah.
00:19:17And I want to do a cherry chocolate coconut mousse cake.
00:19:21And I'll do a chocolate glaze, like a mirror glaze.
00:19:26It's a lot of work in 75 minutes.
00:19:28It is a lot of work in 75 minutes.
00:19:32Hi, Annabelle.
00:19:34How are you going with your hibiscus?
00:19:36I am experimenting.
00:19:38What's that for?
00:19:38That's a dumpling dough.
00:19:39I'm going to do coconut and hibiscus dumplings in like a hibiscus tea.
00:19:45What?
00:19:46Is that great?
00:19:46I did not expect that.
00:19:47Let's roll.
00:19:48Good luck.
00:19:51Hey, Pets, what does a sponge look like?
00:19:54Yeah, yeah, yeah, that's not bad.
00:19:56I've got a nectarine as my ingredient.
00:20:00And I was pretty happy because I had avocado at first and I have no idea what to do with
00:20:03avocado.
00:20:04So, pretty happy that my gamble paid off, but the sweets aren't my strength.
00:20:08So, I don't know if what I'm doing is correct.
00:20:11I'm just whisking things at the moment and hoping they come together.
00:20:14I'm very confused and very, I guess, jittery, a bit nervous because I don't have a clear idea of what
00:20:23I want to do.
00:20:23I have a rough idea.
00:20:25Oh, Jesus, here we go.
00:20:27I want to do a sponge soaked in nectarine syrup with a creme diplomat.
00:20:32And I'm just hoping that I get ideas as I go along.
00:20:35Hi, Aaron.
00:20:36Hey, how are you going?
00:20:39Let's get that off the heat.
00:20:40I'm freaking out a little bit with the nectarine.
00:20:42What are you making, Aaron?
00:20:43I'm trying to make a sponge that's going to be soaked in a brandy and nectarine syrup.
00:20:49I'm going to have a nectarine flavoured creme patte or diplomat.
00:20:53I haven't decided yet.
00:20:54There's parts on top.
00:20:55And the other elements are kind of coming to me as I go.
00:20:59Careful with that because, like, time will go and then you'll be still figuring it out.
00:21:01Yep, and we'll have nothing left, so...
00:21:03I think with your last dessert, because you had that soy sauce caramel in there,
00:21:07it had such a wonderful Aaron touch to it.
00:21:09Yeah.
00:21:09I'm not saying put soy sauce in this, but I'm wondering if there is something that you can do in
00:21:13another element
00:21:14while still making sure that your stone fruit is the hero.
00:21:18To Aaron it up, in my mind, means to amp something up with flavour
00:21:23and to think of an interesting pairing that comes naturally to me.
00:21:29Let's go, Bits.
00:21:29Let's go, mate.
00:21:30I run to the pantry, and I grab some chillies, and I throw it into the syrup to infuse that
00:21:35chilli,
00:21:35to bring it all out, to add another element of complexity into what is a very simple syrup.
00:21:41Hopefully, that will all come together.
00:21:44Is that...
00:21:44Where's your eyes?
00:21:45Correct.
00:21:45What's empty?
00:21:47Is that it?
00:21:47What's in that container?
00:21:48What's in that?
00:21:49Make it short and sweet!
00:21:5245 minutes to go!
00:21:53Come on!
00:21:54Laminate it once.
00:22:00I've got my crumb in the oven, but it kind of looks like a big cookie, but I think that's
00:22:03how it's supposed to look.
00:22:09Today I got the oranges, so a very versatile ingredient compared to some of the others.
00:22:14So, whilst that's great, I think it does put a bit of pressure on as well, because you've got one
00:22:17of the easier ingredients.
00:22:19Before MasterChef, I definitely would have been a bit fearful of cooking a whole week of sweets.
00:22:24It's not really my thing, but I was lucky enough last week to win the ice cream challenge and get
00:22:28my ice cream in all of Cole's stores.
00:22:30It's definitely given me a bit of a confidence boost that, you know, maybe I can do desserts.
00:22:34So, I really want to make something special to have a chance at that immunity.
00:22:38And an added bonus would be to impress my fiancé.
00:22:41Plus, my fiancé's a baker and I want to impress her.
00:22:44I'm going to make a milfoy, so some laser rough puff with some really nice fillings highlighting the oranges.
00:22:51So, both the juice and the zest and everything like that, so that's the aim.
00:22:55I'll be injecting orange into the milfoy today by making a cream diplomat with orange zest and some Cointreau, as
00:23:02well as an orange gel, and it's going to be really bright.
00:23:05But I will be incorporating some roasted almonds and a date puree to my milfoy because, although it is a
00:23:13challenge in heroing orange,
00:23:15I think if you just go orange and orange and orange, it can get a bit overwhelming.
00:23:19So, I just want to make sure that I get the right amount of all of those flavours so that
00:23:22the dish is still cohesive.
00:23:25Alright, we're close there.
00:23:27What's happening? What's happening?
00:23:29This has always been a dream of mine, to be on MasterChef and to make it to Sweet Week.
00:23:34Stay clean, stay clean, and let's do the eggs, so egg rolls.
00:23:38I love making sweets, I love making cakes, desserts, being really creative.
00:23:44And what else do I need?
00:23:45Today I got plums, and when I think of plums, I think of very rustic, cosy desserts.
00:23:50They're always baked, they're always warm.
00:23:54I don't want to go down that track today because I don't want to make it boring.
00:23:58Why am I scared?
00:24:00Jackie!
00:24:01Hello!
00:24:02How are you?
00:24:02Jackie, Jackie.
00:24:02Are you happy with the plum or what?
00:24:04Yeah, I love the plum.
00:24:05Nice.
00:24:06Have you used plums before?
00:24:07Yeah, I've used plums, but in very traditional, homely desserts.
00:24:10They're very comfy and warm.
00:24:12Yes.
00:24:12That's all I was saying.
00:24:13Yeah.
00:24:14It's like grandma cooking, you know, plums.
00:24:15Yeah, pretty much.
00:24:16Yeah.
00:24:17So how are you going to elevate it?
00:24:18I'm actually going to do a bit of a hot and cold plum dessert.
00:24:22So I'm going to do a chocolate chilli ice cream with a plum granita, and a plum jam on top,
00:24:27and maybe a little crumble if I've got enough time as well.
00:24:29I think that's smart.
00:24:31Yeah.
00:24:31I'd order that on a menu.
00:24:33Yeah.
00:24:34Good luck.
00:24:34Good luck.
00:24:37This flavour combination comes from where plums traditionally are rooted in,
00:24:43which is a lot of more warm flavours and earthy flavours.
00:24:46It is a bit of a unique flavour combination using chilli with the chocolate ice cream.
00:24:51Yeah, definitely taking a bit of a risk today.
00:24:53Immunity is up for grabs.
00:24:54So I want to make sure that I'm in with a shot.
00:25:01Oh my God, these are so cute.
00:25:07So there's 30 minutes to go, and everything seems to be going really well.
00:25:11With my tonka bean tarts, this is unbelievable.
00:25:14I've got my creme diplomat and caramel on the go, and now I need to incorporate the tonka bean into
00:25:20my creme cat.
00:25:23As soon as I start grating this tonka bean...
00:25:28Oh, this is bitter.
00:25:29The tonka bean?
00:25:30Yeah.
00:25:32This aroma just hits me.
00:25:35And I'm thinking, this is not what I thought it was.
00:25:38It is completely different.
00:25:41Ooh.
00:25:42I am in trouble.
00:26:00Ooh.
00:26:01Petro?
00:26:02Hello.
00:26:02Hey Petro.
00:26:03How's it going?
00:26:03Close call.
00:26:04Nearly forgot your tonka bean.
00:26:05Yes, yes.
00:26:05That would have been not good for a hero challenge.
00:26:09Yeah, no.
00:26:09Cracked into one.
00:26:10So the smell, I was getting a lot of molasses, some sort of floral notes and vanilla.
00:26:16And then when I taste it, very mars panning, very arm and essence, cherry.
00:26:22Polarising.
00:26:23Yeah.
00:26:24Tonka beans are dangerous, aren't they?
00:26:25Oh yeah, they're very overpowering.
00:26:27Yeah.
00:26:27If you go too far, make sure you taste everything.
00:26:31And then when you're having to do each element, taste them together.
00:26:34Yeah.
00:26:35Yeah.
00:26:36I'm feeling like the dessert curse is back for me.
00:26:40I am panicking.
00:26:41The flavour profile in this tonka bean is not what I thought it would be.
00:26:45I need to reassess my entire dish.
00:26:48I think I'm going to add a couple of things just to harmonise with the tonka beans.
00:26:54Because they are quite intense.
00:26:56They are quite overpowering.
00:26:57So that can actually take a bit in terms of other flavours.
00:27:02So I still want to make a tart.
00:27:03But I think I'm going to add some orange zest.
00:27:07Dates to my creme diplomat.
00:27:09So I'm going to grate a little bit of fresh orange zest to my creme diplomat.
00:27:12Just to lighten it a little bit.
00:27:15Ease the hit of that tonka bean.
00:27:20Okay.
00:27:21You feel so soft.
00:27:23Yeah, I'm really struggling with this one.
00:27:24Can I give you a quick kombu update?
00:27:26Yes!
00:27:27Oh yes!
00:27:27Because it seems important.
00:27:28Yeah.
00:27:28So Bella, she tried kombu for the first time and went,
00:27:34Oh my gosh!
00:27:35This is salty!
00:27:36So she is in all sorts.
00:27:39In a world of pain.
00:27:40Far out.
00:27:41I don't know.
00:27:42I'm really excited for Pat.
00:27:43Okay.
00:27:44We've seen a couple of Milfoys with varied success.
00:27:47But I'm really excited about this because he's not just heroing the orange.
00:27:51He's adding a couple of other flavours.
00:27:53I think are very, very supportive.
00:27:55Yeah.
00:27:55Going to make like a date sort of compote thing.
00:27:57Sounds good.
00:27:58I think it's a really solid idea.
00:28:01Yeah.
00:28:01And do we have a little fish sauce update?
00:28:04Oh my god.
00:28:05Aliana.
00:28:06Fish sauce ice cream.
00:28:07Fish sauce ice cream.
00:28:08Yeah.
00:28:09Whoa!
00:28:09Fish sauce caramel.
00:28:13Orange gel with a little bit of fish sauce.
00:28:16Also fish sauce.
00:28:17Hazelnut crumble.
00:28:18Hazelnut and orange crumb.
00:28:19Hazelnut and orange crumb.
00:28:20Hazelnut and orange crumb.
00:28:20Yeah.
00:28:21Three elements with fish sauce in them.
00:28:23Yeah.
00:28:23I get that style of creativity but if you don't understand because you're using so much
00:28:29through the thing that this one has to have 5 grams, that one has 10 grams, that one
00:28:33has 30 grams.
00:28:33It's a skill.
00:28:35It's a very big skill.
00:28:35Wow.
00:28:38At this point, fish sauce is in every single element.
00:28:42It's in my ice cream and in my caramel.
00:28:44It's in my orange sauce and now there's fish sauce in my crumb because I needed a little
00:28:50bit of saltiness there so I have fish sauce.
00:28:53That's why I use the salt, right?
00:28:57Aliana.
00:28:58Oh my.
00:28:58How's the science experiment going?
00:29:00Getting that umami or what?
00:29:02I'm getting a little umami.
00:29:05I never thought I'd see the day where there'd be a fish sauce ice cream in it.
00:29:08Really?
00:29:09Yeah.
00:29:10Well, would you ever do it if you didn't have to?
00:29:14I would.
00:29:14I actually would.
00:29:15This is a fish sauce caramel.
00:29:24This dish is all about balance.
00:29:26Yeah.
00:29:26If there is a gram either way, it just throws it out of whack.
00:29:30Yeah.
00:29:31Yeah.
00:29:31Good luck.
00:29:34So Andy and Zumba actually look a little bit concerned.
00:29:38Um, but I feel that every single element has intention behind it and the quantity of the
00:29:45fish sauce is like very different.
00:29:47So I think it's going to work.
00:29:53Oh, the clock's right above us.
00:29:55Yeah, I know.
00:29:58Caspar.
00:29:58Hey Caspar.
00:29:59How's the barberry experiment going?
00:30:01Oh yeah, it's going.
00:30:03It's going.
00:30:03I've got some pickled barberries going on there.
00:30:06I just did my barberry gel.
00:30:07Cool.
00:30:08I'm interested with these pickled barberries for sure.
00:30:11Pickled.
00:30:11Yeah.
00:30:12I've done like a sweeter sort of pickle.
00:30:13Um, I think it's really plumped them up a lot.
00:30:16Yeah.
00:30:18Good luck.
00:30:19Thanks.
00:30:22I got tamarind.
00:30:24So I have just got tamarind ice cream churning at the moment and I've created my caramel for
00:30:31the ripple.
00:30:31So now basically going, uh, straight to the ecambilis praline, which is a type of a dried
00:30:39anchovy, uh, just so it has a bit of an Asian finesse with it.
00:30:44You see my black sesame in there?
00:30:46Or am I blind?
00:30:49I'm blind.
00:30:51Cardamon is my focus today.
00:30:53And at this point I've only got three elements on right now.
00:30:55So my cardamon and white chocolate blondie with a carrot and cardamon ice cream.
00:30:59So my ice cream's in the churn and my blondie's in the oven.
00:31:02Now I've got to get onto my crumb.
00:31:05No time to sugarcoat it.
00:31:07Ten minutes to go!
00:31:12I can't believe I made a sponge.
00:31:13Not crazy as that, mate.
00:31:14Yeah, that was great effort.
00:31:16So good.
00:31:19Today I'm stuck with kombu as my hero ingredient.
00:31:22It's really, really salty.
00:31:24So I'm just really struggling to balance the kombu flavour into my dish.
00:31:30Hey, Bella.
00:31:31Kombu dessert.
00:31:31Are we in love?
00:31:35It's going to have to do.
00:31:36So we're not in love, but there's something there.
00:31:40Um, yeah.
00:31:42If you're lucky, you'll get to eat something today.
00:31:45What are the elements?
00:31:46There's this crumb.
00:31:48There's this caramel.
00:31:49And a tiny bit of ice cream.
00:31:51This last sesame sponge.
00:31:55Where's the kombu again?
00:31:57It's in technically everything because I like soak some in water and so there's a bit of that water in
00:32:00there and there.
00:32:02Mmm, I'm not even happy with the flavours of my dish.
00:32:06I try it with my different elements.
00:32:08It's a hard flavour.
00:32:09It's like, yeah.
00:32:10I've got a few elements done.
00:32:11I'm just not happy with any of them and I can't see how they've become a dish.
00:32:15Got the ice cream in the turner.
00:32:17I don't think I'll serve it.
00:32:20I don't think I'm going to get something on the plate at this point.
00:32:23Um, yeah, I'm really worried.
00:32:40Sorry.
00:32:41I'm trying to get a twill but I don't know if it's going to cook in time.
00:32:48Okay.
00:32:49We're getting somewhere.
00:32:54I'm scrambling to get this dish done.
00:32:56I'm not happy with the ice cream and black sesame sponge.
00:33:01But there's no time to fix it.
00:33:03There's no going back.
00:33:05Hopefully the judges will taste the kombu that I've tried to infuse through.
00:33:09But I am really worried that I might not have heroed it today.
00:33:13It's not my best work.
00:33:14I'm really not proud of this.
00:33:18My orange man is in the freezer.
00:33:20Now I'm just working on my glaze and I'm hoping to get it done.
00:33:23Hopefully I can get like the tartness of the sour cherry 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.
00:33:36I can get hibiscus.
00:33:38What?
00:33:39So hopefully I've got a couple of things working towards hibiscus on my plate.
00:33:45For someone that doesn't really like desserts, it's pretty good.
00:33:49I am banking on this one being so good that I don't even have to cook tomorrow.
00:33:55Hi.
00:33:56I'm just snapping on some plums.
00:33:57I'm going well.
00:34:00The challenge today is to feature plums.
00:34:03So I need to make sure that this dessert isn't overshadowed by the chocolate and the chili.
00:34:07Forks or curls? Forks or curls?
00:34:09As I'm plating up, I'm really excited.
00:34:12The colour of plum granita is beautiful and you can definitely tell it's plum.
00:34:16Yum, yum, yum, yum, yum.
00:34:17The flavours of the chili chocolate ice cream are so silky and not overpowering and I'm really happy with the
00:34:23plum jam and the crumb.
00:34:26I definitely pushed myself outside of my comfort zone and played with flavours that I've not played with before, like
00:34:33chili and chocolate.
00:34:34So I'm excited and I hope I've done the plum justice.
00:34:38Whoa. That's my first chocolate ice cream.
00:34:40Prove you are the Creme de la Creme. Five minutes to go.
00:34:43I hope to God that it is what I'm supposed to do.
00:34:51I'm pretty happy. Everything's coming along well.
00:34:56Picking orange was super lucky for me. It's something I'm comfortable with.
00:35:00Tasting my crème patte for my orange milfoie.
00:35:03I'm really happy with the orange flavour. It is gentle and that's why combined with the gel, it's super strong
00:35:08orange, really zesty flavour.
00:35:11I grab the pastry out of the oven and it looks perfect.
00:35:15Yeah, stoked. I'm really happy with the pastry. It's cooked through beautifully. It's nice and brown.
00:35:20I just got to try and plate it up beautifully now.
00:35:23Start to pipe my crème diplomat into the different layers.
00:35:27And then on top, I'm dressing it with my date puree and my orange gel.
00:35:32I top it with my almonds and my torched orange segments.
00:35:35And I'm really happy with what I've delivered.
00:35:37I've hit orange in a lot of different elements, but also introduced other flavours to cut through that.
00:35:50I need to get a big, big move on.
00:35:56I'm pretty stressed. Yeah, pretty, pretty stressed and a lot to do and I'm losing my bearings at the moment.
00:36:04I've got to be really careful that the tonka bean doesn't actually overpower my tart.
00:36:09But it still has to be there because I have to hero the tonka bean. So I've got to find
00:36:13a balance.
00:36:16I've put my date caramel into a piping bag, my tonka bean crème diplomat into a piping bag.
00:36:23I'm actually pretty happy with my crème diplomat. It's actually quite nice.
00:36:29I'm kind of in a bit of shock, to be honest. I've used an ingredient I've never used before, never
00:36:35tasted before.
00:36:37You alright, brother? Yeah, I was just a waiting game. Just got to wait for these tart shells to cool.
00:36:42I get one tart shell out and I start piping.
00:36:47It looks cute. It's on, you know, a little stand. It's a little tart.
00:36:52I think a bit of dark chocolate would go really well with this, sprinkled over the top.
00:36:56I just hope that all my flavours work really well together.
00:37:00I would love to be in the top three today.
00:37:03No half-baked ideas today. Three minutes to go!
00:37:09Come on!
00:37:11That was great, man. Thank you.
00:37:15I'm feeling like I'm in a good spot right now with my nectarines and cream dessert.
00:37:18My sponge is out. It's cooling.
00:37:20Boom. There we go.
00:37:24Tasting pretty good, actually. This is my first time making a sponge.
00:37:28So I'm pretty happy with how it turned out, actually. Like, it's, you can see, like, squishy, airy.
00:37:35Everything a sponge should be.
00:37:36I've got to soak my sponge in a chilli and nectarine syrup.
00:37:40Ooh, that's got some kick.
00:37:42And I put creme diplomat cream just on top with the nectarine flavouring through it.
00:37:47All in all, I'm pretty proud of, yeah, making a cake today. You know, I don't make cakes.
00:37:52So, hopefully, heroing the nectarines and heroing the fruit and having them in multiple elements in different ways will get
00:38:00me in the conversation.
00:38:02Like, you know, getting straight, like, fast-tracked instead of the immunity and that's where I want to be.
00:38:08Last chance for a bit of razzle-dazzle! One minute to go!
00:38:14I think it looks okay.
00:38:16But the pretty win should be okay. I just need to cut off everything.
00:38:2330 seconds to go and I'm, like, literally immersed in this fish sauce caramel.
00:38:28I'm, like, ugh, is it too salty? Is it, like, what, what?
00:38:31So, I'm trying to really balance it before it goes on a plate.
00:38:35Let's see.
00:38:37Fish sauce is everywhere. It's in my ice cream, it's in my crumb, it's in my caramel.
00:38:42I'm starting a little bit doubting myself if it's really just way out there.
00:38:48Oh, my God.
00:38:49Final touches now!
00:38:51Ten!
00:38:52Five!
00:38:53Eight!
00:38:54Seven!
00:38:56Six!
00:38:58Five!
00:38:59Four!
00:39:01Three!
00:39:03Two!
00:39:04One!
00:39:05That's it, everybody!
00:39:10I'm scared.
00:39:12I've got to keep it 25.
00:39:13That did not work very soon.
00:39:15Here we go.
00:39:15Brother, brother, brother.
00:39:22We'd love to taste your dish.
00:39:25Pat!
00:39:28I'm really proud of what I've created.
00:39:30I think I've nailed really good technique.
00:39:33The pastry looks really great, the creme diplomat's holding perfectly, as well as just combining all those different flavours together
00:39:40whilst remaining orange as that hero.
00:39:49I hope it tastes as good as it looks and the judges love it as well.
00:39:53In honour of sweet week, do you mind if we call you creme pat?
00:40:00That's all good with me.
00:40:01You like that?
00:40:02Yeah, it's a good one.
00:40:03All right, creme pat.
00:40:06What did you make?
00:40:07I've made my orange milfoy.
00:40:09And your ingredient was?
00:40:11Orange.
00:40:12Orange.
00:40:13So, in between the layers of the rough puff, there's orange creme diplomat and an orange gel, torched orange on
00:40:21top, a little bit of mascarpone cream, a date puree and some toasted almonds in there too.
00:40:28Okay, Pat, we're going to taste the dish.
00:40:33Mmm.
00:40:50Creme pat.
00:40:53I think with this one it might be diplomat because that was really, really heavy.
00:40:57It was the thing that was carrying the orange the most for me.
00:41:00Because it had that texture where it clings to your palate, that was the one that was always there.
00:41:04And just when you thought that the skin on the armour was going to be a bit too much, bang,
00:41:08that zest hit you.
00:41:09So that was super smart.
00:41:11Pastry on point, mate.
00:41:12That is a ripper.
00:41:14That is a ripper.
00:41:15Well done.
00:41:16Pat, I love that you built everything around that orange.
00:41:19The almonds and the dates were just like the perfect things to support that.
00:41:23Even though there's quite a few rich elements in there, my palate still felt very fresh.
00:41:28So that is a major thumbs up from me.
00:41:32I love that the pastry was crispy and orange was singing.
00:41:36It was beautifully balanced and I love those crunchy almonds.
00:41:40Pat is fantastic.
00:41:48It's fresh.
00:41:50It's nice.
00:41:51Huh?
00:41:51It's fresh.
00:41:54Next fish with Latin taste is Alianna's.
00:41:59Fish sauce is such a strong flavour and I have fish sauce in every element.
00:42:06Am I crazy?
00:42:08Is this the most insane dessert ever?
00:42:12So that's a bit of orange sauce?
00:42:17Orange sauce, which has fish sauce in it.
00:42:18Could someone actually even hear out the fish sauce in a dessert?
00:42:24Oh, I can smell it.
00:42:26I don't know.
00:42:38Alianna, you brave, brave woman.
00:42:40Oh, yeah, I'm scared.
00:42:42Tell us what you made with the fish sauce.
00:42:45I made a vanilla, black pepper and fish sauce ice cream with fish sauce caramel, orange sauce
00:42:55and crumb with a touch of hazelnuts.
00:42:58Oh, wow.
00:43:00You could have chosen another ingredient.
00:43:02Why didn't you?
00:43:04Oh, I actually really like fish sauce and I think if you use it right, which I hope I did
00:43:08today, you can get a lot of umami and almost this creaminess and flavour boost from it.
00:43:15Oh.
00:43:15There's more to you.
00:43:17I can smell it from you, yeah.
00:43:20Woo!
00:43:22Funky.
00:43:22Woo!
00:43:25Doesn't smell like dessert, does it?
00:43:43Alianna?
00:43:47It's really funky, like we can smell it from down here.
00:43:53But you've done it!
00:43:54Woo!
00:43:55You balanced it.
00:43:58I can't believe it.
00:44:02This was all about whether you could tame that yuck into yum and you did.
00:44:10What you're trying to do is make a distraction from the fish sauce really.
00:44:14And you've done that with the tartness of the orange, genius.
00:44:17You've done that with the sweetness and toastiness of that crumb.
00:44:22You've done it with the richness of that caramel and then you've done it with the fat of the
00:44:26ice cream.
00:44:27And I'm not sure that if I saw it on the menu again I'd go, gotta get the fish sauce
00:44:32dessert.
00:44:33I totally would.
00:44:34But I think for how challenging that was going to be, I think you've done an incredible job.
00:44:40Hold up.
00:44:42I think it's a great dish.
00:44:43Flavor wise, I think the balance was good because any more is too much, any less probably wouldn't
00:44:48have tasted it.
00:44:49So the flavor sort of just kind of rumbles softly in the background.
00:44:53Loved it.
00:44:53For me, it's an umami bomb.
00:44:59I would never use fish sauce.
00:45:02It is absolutely, every detail on that plate, I absolutely love it.
00:45:13That was weird.
00:45:16Unreal.
00:45:18Well done.
00:45:19Our next sweetie is Luke.
00:45:25I made a cherry and chocolate entremet.
00:45:31Luke, I actually really love the flavors and the textures in this.
00:45:34I can really taste the cherries.
00:45:36You've done it really well.
00:45:37I'm really impressed.
00:45:39Annabelle.
00:45:42I made coconut and hibiscus dumplings.
00:45:47I liked it.
00:45:49The syrup's nice.
00:45:50They taste the hibiscus.
00:45:51So I think you've got a great dish there.
00:45:55Hannah.
00:45:58I made you a cardamom and white chocolate blondie.
00:46:02With a carrot and cardamom ice cream.
00:46:07And a walnut crumb.
00:46:12Hannah, I really liked it.
00:46:15I think this is one of your best desserts because it's really cohesive.
00:46:19And I really loved how restrained you were in the cardamom.
00:46:23Well done.
00:46:26Next up, Jackie.
00:46:27Yay!
00:46:36Ooh, hello.
00:46:37Jackie, what was your ingredient?
00:46:39I got plums today.
00:46:41You got plums?
00:46:42What'd you make?
00:46:44I've got a plum granita, a chilli chocolate ice cream, and a little plum jam, and a little crumble.
00:46:54Ooh.
00:46:56Okay.
00:46:57Let's see how it tastes.
00:47:22Jackie, you should be really proud of yourself today.
00:47:25I thought you had very succinct ideas.
00:47:27I love the chilli, and the way you've used the plum definitely celebrates it.
00:47:31Definitely.
00:47:32The plum's a hero.
00:47:33And I think you've done a really good job of keeping it just simple.
00:47:37You know?
00:47:37Not taking it too far, and you kind of knew what you were doing and how you wanted to put
00:47:41it.
00:47:41So I think it's a really important part.
00:47:42Well done.
00:47:44There's a decent whack of the old Szechuan pepper in there, which I didn't mind.
00:47:50It was kind of like surprising, but I really liked it.
00:47:52It went really well with the plums.
00:47:54And now I can see what you were doing.
00:47:57Honestly, I think you've done such a good job today.
00:47:59Well done.
00:48:00Thanks.
00:48:01Hooray!
00:48:03I love it.
00:48:04That's it.
00:48:05Done.
00:48:06Salut.
00:48:12Bella, you're next.
00:48:17The first tasting guy.
00:48:21The first cookback has gone so pear-shaped, but my textures of the ice cream and the caramel
00:48:29and the crumb are all good enough that it eats nicely.
00:48:33So I'm hoping I can get some redemption.
00:48:36Bella, you got kombu.
00:48:38Yes.
00:48:41Adriano, do you think that this was possibly the most difficult ingredient?
00:48:45Oh, totally.
00:48:48It's an ingredient that you need to know about.
00:48:53I didn't think anyone would take it.
00:48:55I feel a bit silly not taking that second choice.
00:48:59What have I done?
00:49:08Bella, kombu.
00:49:10Yes.
00:49:12Why didn't you choose another ingredient?
00:49:14So I thought maybe I just need to challenge myself a bit.
00:49:20But yeah, I'm definitely having regrets given it's something I wasn't familiar with.
00:49:23Well, we love that you dug deep and faced a challenge head on. What did you make?
00:49:27I've made kombu chaos, which is a kombu ice cream.
00:49:34We have kombu caramel, a little crumb and a black sesame sponge.
00:49:41All right, shall we do it again?
00:49:42Yep.
00:50:00Was this meant to be a little sponge?
00:50:01Yeah.
00:50:02Yeah, okay.
00:50:03Things just dried out.
00:50:05There was kombu in there, wasn't there?
00:50:06A little bit.
00:50:07A little bit, yeah.
00:50:09At the very end, there is this slight flavour of the sea.
00:50:14But apart from that, I can't taste the kombu anywhere else.
00:50:18Seeing as today's challenge was to hero the ingredient, I think you might have missed the mark.
00:50:24Yeah.
00:50:25Look, when you get an ingredient that's not working to get flavour, you've got to look at different ways to
00:50:29extract it.
00:50:31Roasting, infusing, you know, pan free.
00:50:33There's all different ways.
00:50:34But I think you can put a dish up, which is great.
00:50:36So well done.
00:50:38Well done.
00:50:42Well done, girls.
00:50:44The next dish we'd love to taste was cooked by...
00:50:47Aaron!
00:50:49Ooh, it's cold.
00:50:55Can't wait to see how spicy this is.
00:50:57Hello.
00:51:02Aaron, this looks interesting.
00:51:04Yeah.
00:51:07Not so convinced?
00:51:08I don't know, I think it's really simple, but I just...
00:51:10That's why I'm so interested.
00:51:12Ah, okay.
00:51:12Cool.
00:51:13So where'd you end up with the nectarine?
00:51:15I've made a sponge that's soaked in some nectarine, chilli and brandy syrup.
00:51:21I've got a nectarine gel.
00:51:24And I've also got a creme diplomat on top.
00:51:27Okay.
00:51:28Not much else to talk about.
00:51:29We're gonna taste it.
00:51:30No worries.
00:51:30No worries.
00:51:31No worries.
00:51:31No worries.
00:51:36No worries.
00:51:37Are you scared?
00:51:39I do.
00:51:41No worries.
00:51:53I'm scared.
00:51:56No worries.
00:51:58No worries.
00:51:59No worries.
00:52:00No worries.
00:52:02Yes, I'm careful.
00:52:05up. I reckon it makes your cake go from something that's potentially very safe and even a little
00:52:11bit dull to something that just has that little touch of Aaron, that little touch of MasterChef.
00:52:18The soak was a really good move. I think it added a lot of moisture to your cake,
00:52:22which might have been just a touch on the dry side, but you totally got away with it. Nice job.
00:52:27Cool. Thank you. Aaron, look, I think it's a delicious dish. Loved what you did. I love the
00:52:32flavor combo with the chili and that. When I had the taste of one off your bench, like the chili
00:52:35was
00:52:36like a lot. He came back and he was like, nah. Did you get the chili? When I ate that
00:52:41though,
00:52:41like it was, it was well balanced. It really goes well together. You just needed a little bit more
00:52:46nectarine for me because that's the hero, but like amazing. So yeah, well done. Thank you.
00:52:51You know what? I think you've done a fantastic job. Your diplomat cream, not too much gelatin
00:52:56in. And that moisture on your sponge was very well done. Yeah. Yeah. Yeah. Ooh, Arun.
00:53:05Thank you. Nice one, mate.
00:53:10Next up, please. Vinnie.
00:53:14You're supposed to be in a white apron. No, not a purple. Vinnie, what is it?
00:53:20Blueberries 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
00:53:33boobies on a plate.
00:53:36And they're difficult to eat.
00:53:39Better luck next time, mate.
00:53:42Cash bar.
00:53:45What have you made?
00:53:45I had the barberry. I've done a chocolate cremeux, a barberry gel, pickled barberries and
00:53:53candied hazelnuts.
00:53:56It's just well out of balance. The only thing that I can taste is chocolate and hazelnut and
00:54:02I could not taste barberry at all.
00:54:05Okay, next, rice.
00:54:10It's a chestnut and chocolate cake with some pears and some creme fraiche and a chestnut twill.
00:54:20Even if you had executed that cake perfectly, I'm not confident whether we could have tasted
00:54:25that chestnut as the hero ingredient. So next time you have something like this, always just
00:54:30think about the hero ingredient first and what you build around it.
00:54:32Yeah. Thanks, Grace.
00:54:34Emily!
00:54:36This is tamarind, isn't it?
00:54:38Oh, is it?
00:54:38Yeah.
00:54:39It is called tamarind trouble. My tamarind coconut ice cream, tamarind caramel and the ikambilis
00:54:49gula malaka praline.
00:54:53I just feel like you disperse the tamarind kind of everywhere and you had so much texture going
00:54:59on, it was very hard to kind of get where you were going with this one.
00:55:03No worries. Thank you for the feedback, guys. Thank you.
00:55:08Okay, next one, please. Petro.
00:55:16I have never used tonka bean before.
00:55:19I'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?
00:55:32That's a tonka bean tart.
00:55:35All right.
00:55:36We're going to see how you've turned the tonka bean.
00:55:56We're going to see how you've turned the tonka bean.
00:55:59We're going to see how you've turned the tonka bean.
00:56:14It's suspense.
00:56:17Petro.
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
00:56:27of disperses the intensity of it.
00:56:30And then you've got that intense caramel on the bottom, which is a bit bitter because you've
00:56:34taken it really far, but it's a really thin layer.
00:56:37You're a real natural talent.
00:56:41Have you or have you not used tonka bean before?
00:56:45Never.
00:56:46Never used it.
00:56:47It's your last chance.
00:56:48Come clean.
00:56:49Never eaten it.
00:56:50Come clean.
00:56:52No.
00:56:54I find that so bloody hard to believe.
00:56:58Forget about the tart, beautiful pastry, all the textures are spot on.
00:57:02Your real talent is being able to get the mates together.
00:57:07The date, the chocolate and the orange, like far out, man.
00:57:12I don't think I've ever come across someone so naturally gifted with flavour.
00:57:18And this tart is a perfect example of it.
00:57:26That cream, it's like wrapping your mouth around a cloud.
00:57:30And because it's so light and airy, you don't get the full heft of the tonka.
00:57:35You just get it kind of everywhere, all over your palate.
00:57:40Thank you so much.
00:57:41Amazing tart.
00:57:42When you said what you're doing, I was like, if he balances this, this is on the money.
00:57:46So well done.
00:57:47It's absolutely delicious.
00:57:50Petro.
00:57:51Petro.
00:57:57There we go.
00:57:59It's fabulous.
00:58:01From the bottom to the top, there's your special touch.
00:58:06It's well balanced.
00:58:07You've got the textures.
00:58:08You really get the tonka.
00:58:10I love it.
00:58:11Anyway, thank you so much.
00:58:22I'm in absolute shock with the feedback and all their amazing words.
00:58:30I'm kind of a bit numb, to be honest, but it feels amazing.
00:58:41Everyone should really be proud of what they've done, whether things didn't work out for you
00:58:45or not.
00:58:46You've got to remember, it's an ingredient you don't usually work with.
00:58:48It's something out of the box.
00:58:49And that's the whole purpose of the challenge, try and gain and improve on some skills that
00:58:53maybe you didn't think you even had.
00:58:55Let's hear it for Chef Adriano Zombo.
00:59:03All right, should we get to it?
00:59:05Yeah.
00:59:06We're looking for the top three dishes to win immunity.
00:59:10If I call your name, please step forward.
00:59:19Pat.
00:59:24You took orange and gave us milk boy perfection.
00:59:27All the elements were on point.
00:59:30Definitely worthy of your new dessert nickname, crempat.
00:59:38Next up.
00:59:42Petro.
00:59:46Thanks, mate.
00:59:47Thanks, thanks, mate.
00:59:49You embraced Tonka Bean.
00:59:52Something you knew nothing about until today
00:59:55and used your instinct to create the best tart we've eaten this season.
01:00:01The final top dish, it was difficult to choose because they're a couple that we love.
01:00:07And it just so happens they're standing right next to each other.
01:00:13So, we decided to give immunity to the cook who did the best job heroing their ingredient.
01:00:22Which was you...
01:00:24To...
01:00:26Aliotta!
01:00:33For us to you, bring your A-game tomorrow.
01:00:36You'll be cooking for your spot in the competition.
01:00:40Goodnight, everyone.
01:00:45Tomorrow night...
01:00:47Welcome to your very first MasterChef taste test!
01:00:51..sweet week brings a chilling elimination.
01:00:56There's no scent, so I have to really rely on my colour.
01:00:59..who will be cooking to keep their place in the competition?
01:01:05This is so much harder than what I ever imagined.
01:01:09Oh, I have, like, no idea.
01:01:15Um...
01:01:15What the hell is this?
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